7 Best Coconut Cream Pie Recipes

You may have been trying only one method, but there are different best coconut cream pie recipe that are worthy of your taste bud. And so, you are about to find many different ways you can enjoy your coconut cream pie.

More so, these recipes are made for different personality types. Whether you are vegan or a chocolate lover, there is a recipe for you. Also, if you prefer the traditional classic coconut cream pie, we’ve got you covered too. Just keep scrolling to find your favourite recipe!

Best Coconut Cream Pie Recipes You Should Try

1. Classic Coconut Cream Pie

Duration: 30 minutes + 4hrs chilling time
Servings: 8

Ingredients

• 1 9-inch pie crust
• 1 1/2 cups coconut milk
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 tbsp powdered sugar
• Extra toasted coconut for garnish

Procedure

1. Preheat the oven to 375°F (190°C). Blind-bake the pie crust until golden brown according to the package instructions. Set aside to cool.
2. In a saucepan, combine the coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt. Whisk until smooth. Next, cook the mixture over medium heat and stir constantly, until it thickens and comes to a boil.
3. Bring down the saucepan from the heat and stir in the shredded coconut and vanilla extract. Then, pour the content into the cooled pie crust and smooth the top.
4. Cover the pie with plastic wrap, making sure that it touches the surface of the filling so that it doesn’t form skin. Put in the refrigerator for at least 4 hours or overnight.
5. Just before serving, prepare the whipped cream by beating the heavy cream and powdered sugar together until soft peaks form. Then, spread the whipped cream over the chilled pie and garnish with toasted coconut.
6. Slice and enjoy the best coconut cream pie recipe!

2. Toasted Coconut-Almond Cream Pie

Duration: 45 minutes + 4hrs chilling time
Servings: 10

Ingredients

• 1 9-inch pie crust
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup sliced almonds
• 2 cups coconut milk
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 tbsp powdered sugar
• Extra toasted coconut and sliced almonds for garnish

Procedure

1. Preheat the oven to 350°F (175°C). Then, place the pie crust in a 9-inch pie dish. Prick the bottom with a fork and medium bake for 10-12 minutes or until golden brown. Set aside to cool.
2. In a large skillet, toast the shredded coconut and sliced almonds until golden brown and fragrant. Set aside a small amount for garnish.
3. In a saucepan, combine the coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt. Whisk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
4. After then, remove the saucepan from the heat and stir in the toasted coconut, toasted almonds, and vanilla extract. Pour the filling into the cooled pie crust and smooth the top.
5. Cover the pie with plastic wrap, ensuring it touches the surface of the filling to prevent skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
6. Just before serving, prepare the whipped cream by beating the heavy cream and powdered sugar together until soft peaks form. Then, spread the whipped cream over the chilled pie and garnish with the reserved toasted coconut and sliced almonds.
7. Slice and enjoy the best coconut cream pie recipe!

3. Vegan Coconut Cream Pie

Duration: 1 hour + 4 hours chilling time
Servings: 6

Ingredients

• 1 9-inch vegan pie crust
• 2 1/2 cups coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup shredded coconut (unsweetened)
• 1 1/2 cups coconut whipped cream
• Extra shredded coconut for garnish

Procedure

1. Preheat the oven to 375°F (190°C). Prepare the vegan pie crust according to the package instructions, or use a homemade vegan crust recipe.
2. In a saucepan, whisk together the coconut milk, sugar, cornstarch, and salt until well combined. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
3. Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut. Pour the filling into the prepared pie crust and smooth the top.
4. Cover the pie with plastic wrap, ensuring it touches the surface of the filling to prevent skin from forming. Chill in the refrigerator for at least 4 hours or until set.
5. Once the pie is chilled and set, spread the coconut whipped cream over the top. You can use store-bought coconut whipped cream or make your own by chilling a can of full-fat coconut milk overnight, then scooping out the solid cream and whipping it with a mixer until light and fluffy.
6. Garnish the pie with additional shredded coconut. This best coconut cream pie recipe is best served chilled.

4. Chocolate Coconut Cream Pie

Duration: 35 minutes + 4 hours chilling time
Servings: 8

Ingredients

• 1 9-inch pie crust (chocolate or regular)
• 1 cup sweetened shredded coconut
• 1/2 cup semisweet chocolate chips
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1 can (14 ounces) coconut milk
• 1 cup whole milk
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 2 tbsp powdered sugar
• 1/4 tsp salt
• Extra sweetened shredded coconut for garnish

Procedure

1. Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and sprinkle the shredded coconut evenly over the crust. Press the coconut gently into the crust. Bake for 10-12 minutes, or until the crust is golden brown and the coconut is toasted. Set aside to cool.
2. In a medium saucepan, combine the chocolate chips, cocoa powder, cornstarch, and salt. Gradually whisk in the coconut milk and whole milk until the mixture is smooth.
3. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Let it boil for 1 minute while continuing to stir. Remove the saucepan from the heat.
4. In a separate bowl, whisk together the granulated sugar, egg yolks, and vanilla extract. Gradually pour about 1 cup of the hot milk mixture into the egg mixture, whisking constantly. This will temper the eggs and prevent them from curdling.
5. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Then, return the saucepan to the heat and cook, stirring constantly, until the mixture thickens and reaches a pudding-like feel.
6. Remove the saucepan from the heat and pour the filling into the cooled pie crust. Smooth the top and cover the pie with plastic wrap, ensuring it touches the surface of the filling to prevent skin from forming. Chill in the refrigerator for at least 4 hours or until set.
7. Just before serving, prepare the whipped cream by beating the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream over the chilled pie and garnish with additional sweetened shredded coconut.
8. Your best coconut cream pie recipe is ready. Slice and indulge in this chocolatey coconut delight!

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5. Tropical Mango Coconut Cream Pie

Duration: 30 minutes + 4 hours chilling time
Servings: 8

Ingredients

• 1 9-inch pie crust
• 1 cup coconut milk
• 1 cup whole milk
• 1/4 cup cornstarch
• 1 cup sweetened shredded coconut
• 1 ripe mango (peeled and sliced)
• 4 large egg yolks
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1/4 cup passion fruit syrup (optional)
• Extra shredded coconut for garnish

Procedure

1. Preheat the oven to 375°F (190°C). Blind-bake the pie crust until golden brown according to the package instructions. Set aside to cool.
2. In a saucepan, combine the coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt. Whisk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
3. Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut. Pour the filling into the cooled pie crust and smooth the top.
4. Cover the pie with plastic wrap, ensuring it touches the surface of the filling to prevent skin from forming. Chill in the refrigerator for at least 4 hours or until set.
5. Once the pie is chilled and set, arrange the sliced mango on top of the filling. If desired, drizzle the passion fruit syrup over the mango slices.
6. Garnish the pie with additional shredded coconut. Slice and serve this best coconut cream pie recipe chilled, savouring the tropical combination of mango and coconut in every bite!

6. Key Lime Coconut Cream Pie

Duration: 25 minutes + 4 hours chilling time
Servings: 8

Ingredients

• 1 9-inch graham cracker pie crust
• 1 can (14 ounces) sweetened condensed milk
• 1 cup coconut milk
• 1 cup heavy cream
• 1/2 cup key lime juice
• 1 tbsp key lime zest
• 1/4 cup cornstarch
• 1/2 cup sweetened shredded coconut
• 2 tbsp powdered sugar
• 1/4 tsp salt
• Extra lime zest and shredded coconut for garnish

Procedure

1. In a medium bowl, whisk together the sweetened condensed milk, key lime juice, and key lime zest until well combined. Set aside.
2. In a saucepan, whisk together the coconut milk, cornstarch, and salt until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
3. Remove the saucepan from the heat and pour the coconut milk mixture into the bowl with the sweetened condensed milk mixture. Whisk until smooth and well combined. Stir in the shredded coconut.
4. Pour the filling into the graham cracker pie crust. Smooth the top and cover the pie with plastic wrap, ensuring it touches the surface of the filling to prevent skin from forming. Chill in the refrigerator for at least 4 hours or until set.
5. Just before serving, prepare the whipped cream by beating the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream over the chilled pie and garnish with additional lime zest and shredded coconut.
6. Your best coconut cream pie recipe is ready. So, slice and enjoy the refreshing combination of tangy key lime and coconut flavours!

7. Macadamia Nut Coconut Cream Pie

Duration: 35 minutes + 4 hours chilling time
Servings: 10

Ingredients

• 1 9-inch pie crust
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup macadamia nuts (chopped and toasted)
• 1 1/2 cups coconut milk
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 2 tbsp powdered sugar
• 1/4 tsp salt
• Extra toasted macadamia nuts and shredded coconut for garnish

Procedure

1. Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish. Sprinkle 1/2 cup of shredded coconut evenly over the crust. Press the coconut gently into the crust. Bake for 10-12 minutes, or until the crust is golden brown and the coconut is toasted. Set aside to cool.
2. In a saucepan, combine the coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt. Whisk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
3. After then, remove the saucepan from the heat and stir in the vanilla extract, toasted macadamia nuts, and the remaining 1 cup of shredded coconut. Pour the filling into the cooled pie crust and smooth the top.
4. Cover the pie with plastic wrap, ensuring it touches the surface of the filling to prevent skin from forming. Chill in the refrigerator for at least 4 hours or until set.
5. Just before serving, prepare the whipped cream by beating the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream over the chilled pie and garnish with toasted macadamia nuts and shredded coconut.
6. Slice and serve this best coconut cream pie recipe. Then, enjoy the tropical combination of macadamia nuts and coconut in every bite!

Finally

Now that you know the best coconut cream pie recipes, you can change the taste of your dessert without necessarily giving up your favourite snack. So, gather your ingredients, preheat your ovens, and let the coconut cream pie magic unfold in your kitchen. Then enjoy the bliss and satisfaction that comes with every bite of coconut cream pie best recipe.

Which recipe are you going to try next? Let us know in the comment section below.