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!
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.”
What You’ll Need To Make Coconut Cream Pie
- 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.
Process until the coconut is finely ground.
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.)
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.
Step 2: Make the Filling
In a medium bowl, combine the eggs, egg yolks, sugar, flour, cornstarch and salt.
Whisk well and set aside.
In a medium saucepan, combine the Malibu 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.
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.)
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.
Top the pie with whipped cream.
Step 4: Toast the Coconut Chips
Place the coconut in a small, dry skillet over medium heat and cook until golden.
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.
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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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!
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
- Adjust the oven rack to the middle position and preheat the oven to 350°F.
- 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
- In a medium bowl, whisk together the eggs, egg yolks, sugar, flour, cornstarch and salt. Set aside.
- 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.
- 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
- 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.
- Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
- 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.
- 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.
- 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
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- 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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Over the top success! This pie was absolutely delicious and a huge hit at our dinner party. I used regular light rum, as that’s what I had in house. Guests ate every last crumb, and were clamoring for more.
Hello
Love your recipes – have tried a few and they turned out great.
I would like to make your coconut cream pie, but have a question about the “Cream of Coconut”… is this the coconut sweetened product people use in pina coladas (not to be confused with Coconut Cream)?
Finding Cream of Coconut in Canada is really hard…is there a way I can make it using coconut cream or coconut milk? If I manage to find the true Cream of Coconut – are the different brands a different level of sweetness…how would one manage that? What brand do you use in your recipe?
Thanks
Cream of coconut is a sweetened version of coconut cream, It is often sold with the drink/cocktail mixers at the supermarket (and I believe it is used in pina coladas). I use Goya brand. I’ve never made this, but I found a recipe for cream of coconut if you want to give it a try. Hope that helps!
Thanks – I will try that recipe for cream of coconut.
I am going to make the coconut cream pie for kids…should I omit the rum? Would coconut extract be a good substitute – how much should I use?
Ann, I would just replace the rum with 1.5 more tablespoons of coconut milk. Enjoy!
I’m gutted . I live in London and thought CoVonut cream was the same as cream of coconut . I therefore made it with the former – it looks beautiful but I’m so worried it is ruined . I can’t get cream of coconut here so never ever thought there would be a difference . I bought all the specialist coconut flakes from Amazon but never ever thought I’d have to buy special cream of coconut . Gutted
Aww– so sorry to hear you figured that out after putting so much time in!!! 🙁
Another killer recipe Jenn! I made it Sunday and everyone at my table (who are all used to from-scratch pies) said it was the best coconut pie they’ve ever had! (I heard the word “incredible” more than once:) And actually we thought it was even better the second day when the crust was softer – it still had some crispness and was not the least bit soggy). Because I’ve made many variations of coconut cream pie, I wondered about the lack of any flaked coconut in the filling, but the combination of coconut milk and coconut cream, plus the Malibu Rum, made it perfectly coconut-y! Next time I might try homemade shortbread cookies for the crust, the Walkers are delicious but a bit pricey around here. Other than that, it’s going exactly as written into the favorites folder, thanks so much!
I made this for a dinner party. OMG! I made mini ones in 4” tart pans. Truly the best coconut cream pie I have ever made. The crust was beyond incredible. I’m not usually a fan of alcohol in my baked products but the filling was like coconut candy. I am trying to find any excuse to make another one. Raved reviews by my guests as well.
I have made this delicious dessert at least a dozen times in the past, and submitted a review ages ago. I typically use a 10″ tart pan with a removable bottom. This pan is 1.5″ high. I make adjustments in the recipe to allow for more crust and more filling: this recipe allows for scaling up!
I have just made it again today with 1 additional tweak that might prove helpful to others. Depending upon the eggs that are used, the colour of the cream filling can vary greatly. For aesthetic reasons, I prefer a soft, yellow colour for the filling. I think it pairs well with the golden, toasty colour of the crust, pillowy white of the whipped cream, and the toasted coconut garnish. I used a few drops of yellow food colouring to get the colour tone I was after. When the cream filling was cooked and off the heat, I added the “yellow colouring” after I had whisked in the butter. I used a spatula to ensure the “colouring” was well-blended. I like to take photos of my baking/cooking projects–I was very happy with the results–though I understand that the addition of food colouring may not be appropriate for everyone.
Jenn, this recipe is fantastic!! I made it for my husband’s birthday, and he was floored by how incredible it was! Thank you so much for sharing!
Hello jenn! Is there something else you could substitute for the coconut rum?
Sure, Hanna – you can just use more coconut milk in place of the rum. Enjoy!
Hello! This was my question also. I can’t find the rum anywhere! It’s alright to use the same measurements as the rum called for, but use coconut milk instead?
Definitely — hope you enjoy!
Would you change anything if my tart pan is 11 inches? Or do you think it will be fine?
Thanks.
Hi Michelle, one inch shouldn’t make much of a difference although the crust and filling will both be just a tiny bit thinner. Baking time should be the same if not a minute shorter. Please let me know how it turns out!
Hi Michelle,
Last year I made this in an 11-inch tart tin as well. Thankfully I took notes. This worked well for me as I get ready to make it for the birthday boy again this year.
For 11-inch tart pan:
9 oz shortbread cookies
1.5 cups coconut loosely packed
4.75 (or 5) T butter melted
Custard as written
My tart dish isn’t terribly deep so the custard was perfect.
Whipped topping
1.5 cups heavy cream (or more)
4.5 T sugar
1.5 T cream of coconut (COLD) – as I wasn’t using the rum last year, but this year I will start with 1 T of rum and taste it before increasing to 1.5 T of rum.
Good luck! Last years turned out really well and we surprised a colleague who is still talking about the pie. Hopefully he will be just as pleased this year. 🙂
Leave it to Jen to give us the gift of this fabulous dessert. It is Coconut Cream Pie on Steroids. All the creamy deliciousness of the old fashioned pie, but unexpected bites of things that put this pie over the top. My guests were so impressed which is true of any of Jen’s recipes I make.
Another phenomenal recipe from your website!! Can’t wait to make this again. Perfect as written, not too sweet and great coconut flavor.