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If you’ve been craving a cool, creamy dessert that tastes like a tropical vacation and a grandmother’s kitchen all at once, say hello to the classic Coconut Cream Pie.

This old-fashioned favorite has been a Southern staple for generations—and for good reason. It’s silky, rich, packed with coconut flavor, and nestled inside a flaky pie crust that makes every bite unforgettable.

This coconut cream pie is amazing and full of coconut flavor. The homemade pie shell is buttery and makes this pie go over the top. Then, the pie is topped with a meringue and extra coconut flakes that have been baked until golden brown.

This pie turned out to be a favorite of everyone in the house. In fact, you could say this is an old family favorite, passed down from generation to generation, like my grandma's coconut cream pie.

Why You’ll Love This Coconut Cream Pie

• Made from scratch but simple enough for beginners
• Creamy custard filling loaded with real coconut
• Perfect make-ahead dessert—actually tastes better the next day
• Light, fluffy whipped topping that balances the rich filling
• A Southern classic everyone will recognize and request again

If you love pie as much as I do, be sure to check out my delicious Cherry Pie or my award-winning Blueberry Pie.

Why This Coconut Pie Recipe is the Best

For all the coconut lovers out there, this pie will be right up your alley. The one thing I love about this pie more than anything, is just how easy it is to prepare. The creamy coconut custard has the best flavor. This is hands down one of the easiest pies you will ever make.

This recipe needs the following ingredients:

• Buttery flaky pie crust (this recipe is big enough for a 9-inch pie plate) or a 9-inch frozen pie crust
• butter
• Whole milk
• eggs
• sugar
• cornstarch
• vanilla extract
• flaked shredded coconut
• toasted coconut

Preheat the oven to 400 degrees F. Blind bake the pie crust according to package directions. You can use pie weights to keep the crust from bubbling up.

Make the Coconut Cream Pie Filling

In a medium saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together. 

Place the pan over medium-low heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. 

Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the corn starch in the remaining milk, making a slurry. 

Whisk the slurry cornstarch mixture into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. 

Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. 

Pour the creamy coconut filling into the baked pie dough and cool the pie completely. I place a piece of plastic wrap on the top so that the film doesn't cover the custard filling.

In a medium bowl, add the egg whites. Using an electric mixer with a whip attachment, whip the egg whites to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. 

Spread the egg whites over the top of the pie. 

Sprinkle a little of the toasted coconut on top of the pie. 

Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown. Let the pie cool to room temperature. I like serving this pie the next day, straight from the fridge.

Serve the pie with whipped topping and a drizzle of homemade caramel sauce or chocolate if you want.

Tips for the Best Coconut Cream Pie

• Chill time is key. The longer it rests, the better the texture and flavor.
• Don’t skip tempering the eggs. This ensures a silky custard.
• Use full-fat dairy for the creamiest results.
• Make it ahead—this pie is at peak perfection on day two!

How to Serve Coconut Cream Pie

Serve slices cold with a little extra toasted coconut or even a drizzle of caramel if you’re feeling fancy. Pair it with iced coffee, sweet tea, or a holiday brunch spread.

Storing Coconut Cream Pie

• Refrigerator: Up to 4 days
• Freezing: Not recommended—custard doesn’t freeze well

Final Thoughts

This Coconut Cream Pie is the kind of dessert that brings back memories of Sunday suppers, church potlucks, and family gatherings. It’s cool, creamy, nostalgic, and absolutely irresistible.

Once you make it from scratch, you’ll never go back to boxed mixes again!

Love pie? Check out these other recipes

• Mini Strawberry Rhubarb Pies
• Classic Apple Pie
• Chocolate Chess Pie
• Shaker Lemon Pie

Summer Pie Recipes

• Avocado Pie from That Recipe
• Nectarine Galette from Magical Ingredients
• Blackberry, Peach & Goat Cheese Pie from The Spiffy Cookie

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