Coconut Cream Pie

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Layers of creamy coconut custard, pillowy whipped cream, and heaps of toasted coconut all in a buttery shortbread crust—this coconut cream pie is pure dessert bliss!

Fork on a plate with a slice of coconut cream pie.

My husband’s all-time favorite dessert is the signature coconut cream pie from The Capital Grille in Washington, DC. Hoping to surprise him, I took a chance and emailed the restaurant manager asking for the recipe. To my surprise, he sent it to me! Of course, like most restaurant recipes, it was scaled to feed an army and didn’t include the crust, so I had to do some tweaking. But it was worth every bit of effort—the result was nothing short of dreamy! Think: a coconut-scented cookie crust filled with creamy coconut custard, topped with pillowy whipped cream and heaps of toasted coconut.

If you love my coconut cake or coconut cupcakes, this coconut cream pie recipe is another must-try. It’s rich, creamy, and full of coconut flavor—perfect for any coconut lover!

“I made this for my mother-in-law’s birthday party. She almost cried! She said it was the most delicious dessert she had ever had.”

Andrea

What You’ll Need To Make Coconut Cream Pie

Pie ingredients including Malibu, shortbread, and heavy cream.
  • Shortbread cookies: Provides a buttery, crumbly base for the pie. Use homemade shortbread cookies or store-bought—whichever you prefer.
  • Sweetened flaked coconut: Adds texture and coconut flavor to the crust. Typically sold in plastic bags in the baking aisle, it is the dried, shredded, and sweetened meat of the coconut. (Have extra? Make my coconut macaroons.)
  • Unsalted butter: Binds the crust ingredients together and adds richness.
  • Eggs: Thickens the custard and adds richness.
  • Sugar: Sweetens the custard and topping.
  • All-purpose flour and Cornstarch: Helps thicken the custard filling.
  • Rum: Adds depth of flavor, warmth, and a tropical note to the custard and topping.
  • Cream of Coconut: Sweetens the custard and enhances the coconut flavor. Cream of coconut is thicker and richer than coconut milk with a higher fat content, and it is sweetened. It is often sold with the drink/cocktail mixers at the supermarket.
  • Unsweetened coconut milk: Adds creamy coconut flavor without extra sweetness.
  • Whole milk: Provides a creamy base for the custard.
  • Unsalted butter: Adds richness and a smooth texture to the custard.
  • Heavy cream: Whipped to make the topping.
  • Unsweetened coconut chips or flakes: Dried, shaved coconut meat, typically found in large supermarkets or organic markets. Toasted, they add a crunchy, flavorful and pretty garnish to the pie.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Make The Crust

Place the shortbread cookies, coconut, and melted butter in a food processor.

Coconut, shortbread, and butter in a food processor.

Process until the coconut is finely ground.

Crumbled pie crust ingredients in a food processor.

Press the crumbs into firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie pan or 10-inch tart pan with a removable bottom. (Tip: start with the sides.)

cookie crust crumbs pressed into pie pan

Bake until golden, about 15 minutes, then set aside to cool. If the crust shrinks or cracks a bit, simply press it back together and up the sides while it’s still hot.

Baked pie crust in a pie pan.

Step 2: Make the Filling

In a medium bowl, combine the eggs, egg yolks, sugar, flour, cornstarch and salt.

Eggs and dry ingredients in a glass bowl.

Whisk well and set aside.

Whisk in a bowl with an egg mixture.

In a medium saucepan, combine the Malibu rum, cream of coconut, coconut milk and whole milk.

Malibu and milk mixture in a pan on a stovetop.

Bring to a boil; then turn off the heat. Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine.

Whisk in a bowl of milk and egg mixture.

Return the mixture to the sauce pan.

Milk and egg mixture in a pan on the stovetop.

Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken.

Pan of thickened egg mixture.

Off the heat, whisk in the butter until fully incorporated.

Butter in a pan with an egg mixture.

Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 6 hours and up to 12 hours. (Any longer than 12 hours and the crust will start to soften.)

filling poured into crust

Step 3: Make the Whipped Cream

Up to 3 hours before serving, whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and rum. Continue to whip until it forms soft peaks.

whipping heavy cream in mixer

Top the pie with whipped cream.

coconut cream pie topped with whipped cream

Step 4: Toast the Coconut Chips

Place the coconut in a small, dry skillet over medium heat and cook until golden.

Coconut chips in a skillet.

Let the coconut chips cool, then sprinkle the pie with the toasted coconut. Refrigerate the pie until ready to serve. Use a sharp knife to slice the pie, wiping in between slices for the prettiest cuts.

Slice of coconut cream pie on a plate with a fork.

Make-Ahead Instructions

The crust can be prepared a day ahead and stored at room temperature. The pie filling can be made and refrigerated in the crust for up to 12 hours (any longer and the crust may soften). Whip the cream and assemble up to 3 hours before serving.

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Coconut Cream Pie

Layers of creamy coconut custard, pillowy whipped cream, and heaps of toasted coconut all in a buttery shortbread crust—this coconut cream pie is pure dessert bliss!

Servings: 8 to 10
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour 15 Minutes

Ingredients

For the Crust

  • 7½ ounces shortbread cookies, such as Walker's Pure Butter Shortbread, finely ground (if you don't have a baking scale, it's 11 Walker's rectangular cookies, from 2 boxes)
  • 1¼ cups loosely packed sweetened flaked coconut
  • 4 tablespoons unsalted butter, melted

For the Custard

  • 2 large eggs
  • 2 large egg yolks
  • ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour, packed
  • 2 tablespoons cornstarch, packed
  • Pinch salt
  • 1½ tablespoons Malibu Rum (coconut-flavored rum)
  • 5 tablespoons Cream of Coconut (stir well before using)
  • 1 cup unsweetened coconut milk (stir well before using)
  • 1 cup whole milk
  • 3 tablespoons unsalted butter

For Whipped Cream and Topping

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1 tablespoon Malibu rum or light rum
  • ¾ cup unsweetened coconut chips or flakes, toasted in a skillet until golden and cooled (see note below)

Instructions

For the Crust

  1. Adjust the oven rack to the middle position and preheat the oven to 350°F.
  2. Pulse the cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie pan (the crust should be about ¼-in thick). Bake until golden, about 15 minutes, then set aside to cool. If the crust shrinks or cracks a bit, simply press it back together and up the sides while it's still hot.

For the Filling

  1. In a medium bowl, whisk together the eggs, egg yolks, sugar, flour, cornstarch and salt. Set aside.
  2. In a medium saucepan, combine the rum, cream of coconut, coconut milk and whole milk. Bring to a boil; then turn off the heat. Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine. Return the mixture to the sauce pan. Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken. Off the heat, whisk in the butter until fully incorporated.
  3. Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 6 hours and up to 12 hours. (Any longer than 12 hours and the crust will start to soften.)

For the Topping & To Serve

  1. Up to 3 hours before serving, whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and rum. Continue to whip until it forms soft peaks. Top the pie with the whipped cream and sprinkle with cooled toasted coconut chips.
  2. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
  3. Note: Unsweetened coconut flakes can usually be found at Whole Foods or organic markets. If you can't find them, feel free to substitute ½ cup sweetened flaked coconut (the stuff in the blue bag available everywhere). Simply toast it in a 350°F oven, stirring often so it browns evenly, until lightly golden.
  4. Note: For an even prettier presentation, this pie can be made in a 10-inch tart pan with a removable bottom. Note that the crust won't be quite as thick.
  5. Make-Ahead Instructions: The crust can be prepared a day ahead and stored at room temperature. The pie filling can be made and refrigerated in the crust for up to 12 hours (any longer and the crust may soften). Whip the cream and assemble up to 3 hours before serving.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 563
  • Fat: 39 g
  • Saturated fat: 26 g
  • Carbohydrates: 50 g
  • Sugar: 35 g
  • Fiber: 2 g
  • Protein: 6 g
  • Sodium: 180 mg
  • Cholesterol: 131 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Wow!! I made this for a ladies brunch and we all agreed, it was one of the best desserts we’ve ever had!!! I followed the directions precisely and it was easy and flawless! I always try to use the same brand of ingredients that you do Jenn, although sometimes difficult in Canada. Between Amazon and a sister living in N.C. I was able to in this case. Although you can certainly buy unsweetened coconut here, I think the Baker’s brand is a game changer. I have feelers out to all friends and family heading to Buffalo for the day, to swing by Target & bring back that luscious coconut because this will now be a regular dessert in my home! You’re recipes never disappoint Jenn, thank you !!!

    • — Anita R. on September 27, 2024
    • Reply
  • Hi Jenn, I’m wondering what happens if I use 4 yolks instead of 2 yolks and 2 eggs. It took a while before my custard firmed up and it tasted a bit eggy. Was also wondering what I can do to make it a bit more coconut-y… Could I use more coconut milk and less full fat milk?

    • — Ginger on August 19, 2024
    • Reply
  • Is it essential to use the rum in order to obtain the full coconut flavor? I really don’t want to purchase a bottle that will not be used for anything else I ever make? Can you suggest a substitute? Thank you.

    • — andi on June 30, 2024
    • Reply
    • Hi Andi, You can replace the rum with additional coconut milk – it will still be delicious. Hope you enjoy!

      • — Jenn on July 1, 2024
      • Reply
  • Hi Jenn,
    Thank you for sharing such wonderful recipes and detailed directions! The pie was wonderful and the crust was perfection! I was wanting to use this crust on other cold pies instead of graham cracker crusts, how would you recommend me doing so without the coconut? Should I replace the coconut with a little sugar and add more shortbread cookies, in other words just sub out the graham crackers for the shortbread and proceed with the directions? Thanks again!

    • — Nicole on May 11, 2024
    • Reply
    • Hi Nicole, so glad you like the recipes! If you’d like to use the crust on other pies sans the coconut, I think I’d add one more shortbread cookie and a generous teaspoon of sugar. I’d love to hear how it turns if you use it for something else! 😊

      • — Jenn on May 15, 2024
      • Reply
  • My husband and I both love the coconut cream pie at Capital Grille also! This recipe is exactly what I was looking for! How would you adjust for baking time if baking individual pies in tart pans?

    • — Angela on April 13, 2024
    • Reply
    • Angela, Glad you liked it! I think you can keep the time and temperature the same for mini versions.

      • — Jenn on April 15, 2024
      • Reply
  • Best coconut cream pie I’ve ever tasted, let alone made! Traditional cream pie crust gets soggy so quickly, but not this one. It still tasted great on day 3 as it was just my hubby & I eating it. He said it was a 10 out of 10 & will be requesting it frequently. I stabilized the whipped cream with 1tsp of gelatin dissolved in the Malibu. Thank you for sharing this amazing recipe! ❤️

    • — Jamie on April 2, 2024
    • Reply
  • Hello Jenn,
    Even though I live in a country that cooks with a lot of coconut, Malaysia, the one thing not available is sweetened coconut flakes. I can buy dried shredded unsweetened coconut. What do you suggest I do? My fear in using the unsweetened flakes is the lack of moisture.
    Thanks
    Johara

    • — Johara Alatas on March 15, 2024
    • Reply
    • Hi Johara, I think you can get away with using unsweetened coconut with no other modifications. Hope you enjoy!

      • — Jenn on March 15, 2024
      • Reply
      • Thank you.😊

        • — Johara on March 16, 2024
        • Reply
  • Hi Jenn,
    Hoping that you see this as I realise this is an old post but I absolutely LOVE everything about this recipe! My only question is whether it would be possible to add gelatine to the custard to stabilise it ever so slightly further and if so, how much?
    Thank you in advance!

    • — Laura on February 24, 2024
    • Reply
    • Laura, so glad you like this! Yes, it’s possible to add gelatin to the custard, but without testing it myself, I can’t tell you what amount to use. Sorry, I can’t be more helpful!

      • — Jenn on February 27, 2024
      • Reply
  • I made this for Thanksgiving. It was a huge hit and so delicious! Thank you for sharing the recipe! I followed the recipe exactly. Only exception was that I substituted Rum Chata Cocunut Cream Rum instead of Malibu Rum since I didn’t want to buy an entire bottle to only use a few tablespoons. I did experience the crust sticking to the sides and bottom of my pie plate, but after getting out the first slice, the others were easier to remove. I will try using cooking spray next time. Delicious pie recipe!

    • — CLe on November 25, 2023
    • Reply

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