Classic Coconut Cream Pie Recipe: Silky, Homemade Dessert

This Coconut Cream Pie is inspired by the famous Zingerman’s Bakehouse recipe and is packed with real coconut flavor. A smooth coconut custard fills a buttery vanilla wafer crust, then gets topped with freshly whipped cream and crunchy toasted coconut flakes. It’s simple to make and impressive to serve.

Fresh Coconut Cream Pie with a slice removed onto a plate

I’ve long admired Zingerman’s Bakehouse in Ann Arbor, Michigan — my family has enjoyed their breads and baked goods for years. Living far from Michigan, I’ve adapted several of their recipes at home, and this coconut cream pie is one of my favorites.

In this version I made a few modest changes, most notably using a vanilla wafer crust, but the focus remains on authentic, high-quality ingredients. There’s no Cool Whip or artificial coconut flavor here — just real coconut, dairy, and vanilla for a clean, satisfying dessert.

A standard size coconut cream pie with a slice cut but not removed

This pie is elegant enough for special occasions but easy enough for a weeknight treat. Coconut lovers will appreciate its rich, layered coconut taste and creamy texture.

Step by Step Overview

Begin by combining granulated sugar, cornstarch, sea salt, and three fresh egg yolks in a medium saucepan:

Sugar, cornstarch, salt, and 3 egg yolks in a medium saucepan

Add whole milk to the pan:

Then pour in one 13.5-ounce can of coconut milk (avoid lite coconut milk or sweet cream products):

Pouring canned coconut milk into the saucepan

Whisk the mixture until smooth; it will be thin at this point:

The coconut cream pie filling ingredients whisked together

Cook the filling over medium heat, whisking constantly, until it thickens and just comes to a boil. You’ll notice bubbles and a pudding-like texture:

Thickened coconut pudding bubbling in a saucepan

Remove from the heat and stir in toasted coconut flakes, unsalted butter, and pure vanilla extract:

Adding coconut flakes, butter, and vanilla extract to the coconut pudding filling

Toasting coconut at home gives the freshest, most pronounced flavor; pre-toasted coconut can lose its vibrancy in the bag.

Whisk until the butter is fully melted and incorporated into the custard:

Whisk together the filling until the butter has melted

Transfer the custard to a medium bowl and press plastic wrap directly onto the surface to prevent a skin from forming:

Pressing plastic wrap directly on top of the pudding so a skin doesn't form

Let the filling cool at room temperature for about 30 minutes. Stir it smooth, then spread it into your prepared pie crust. A vanilla wafer crust complements this custard particularly well:

Spreading the filling out into the vanilla wafer crust

You can also use a no-bake graham cracker crust or a fully blind-baked butter pie crust if you prefer. If using a traditional butter crust, blind bake it first with pie weights so it stays crisp.

Press plastic wrap onto the surface again, then refrigerate for at least two hours to chill and set; four hours is ideal for best texture.

Pressing a piece of plastic wrap over the pudding again

When ready to serve, whip heavy cream with granulated sugar and a touch of vanilla until it forms stiff peaks. Spread the whipped cream atop the chilled custard. I prefer stiff peaks for a neater slice, though softer peaks work well when serving with fruit.

A big dollop of whipped cream on top of the filling with a spatula

Finish by sprinkling the remaining toasted coconut over the whipped cream for contrast in flavor and texture:

Sprinkling toasted coconut flakes on top of the coconut cream pie

Slice and serve immediately, or store the pie in the refrigerator until ready to enjoy.

Freshly made coconut cream pie in a pie plate with slices cut

Recipe FAQ and Tips

How do you store leftover coconut cream pie?

Keep leftovers covered in the refrigerator for up to three days. The whipped cream is not stabilized and may soften over time, so store the pie in its dish and cover tightly with plastic wrap.

Can I add coconut extract?

If you enjoy coconut extract, add up to 1 teaspoon to the filling alongside or in place of the vanilla. The recipe already has a pronounced coconut flavor from the coconut milk and toasted flakes, so extract is optional.

Coconut Cream Pie

Servings: 8 servings

Prep Time: 10

Cook Time: 10

Chill Time: 2

Total Time: 2 20

A fresh, coconut-forward cream pie adapted from Zingerman’s — creamy, toasted, and balanced.

Ingredients

For the pie:

1 vanilla wafer crust
1.25 cups toasted unsweetened coconut flakes

For the filling:

3/4 cup granulated sugar
1/4 cup cornstarch (packed)
3 large egg yolks
1/2 tsp sea salt
1.5 cups whole milk
13.5 ounce can coconut milk (about 1 2/3 cups)
1 tsp vanilla extract
1 tbsp unsalted butter

For the whipped cream topping:

1.5 cups heavy cream
2 tbsp granulated sugar
2 tsp vanilla extract

Instructions

Decide on your crust: a vanilla wafer crust is recommended, but a graham cracker crust or a blind-baked butter pie crust also work well.
If possible, toast your own coconut for the best flavor, or use pre-toasted coconut if you prefer to skip that step.
In a medium saucepan, whisk together sugar, cornstarch, egg yolks, and salt. Add the whole milk and coconut milk and whisk until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens and reaches a light boil. Continue whisking and cook for one minute more.
Remove from heat and stir in 1 cup of toasted coconut, vanilla, and butter. Whisk until fully combined.
Pour the filling into a bowl and press plastic wrap directly onto the surface to prevent a skin. Cool at room temperature for 30 minutes.
Stir the pudding to smooth it, then spread into the prepared crust. Cover with plastic wrap and refrigerate at least two hours, preferably four, until fully set.
Whip the heavy cream with sugar and vanilla to stiff peaks. Spread the whipped cream over the chilled filling and sprinkle the remaining toasted coconut on top.
Slice and serve immediately, or keep refrigerated until ready to enjoy. For best texture, serve within a few hours after topping.

Notes

You may use any premade crust, but cookie crumb crusts like vanilla wafer or graham cracker complement the custard best. If using a traditional butter crust, blind bake it first.

Toasting coconut at home enhances flavor; store-bought toasted coconut can be used but may be less vibrant.

A 13.5-ounce can of coconut milk yields about 1 2/3 cups. You can use between 1.5 and 1 2/3 cups of coconut milk depending on consistency preference.

Nutrition

Calories: 316kcal, Carbohydrates: 29g, Protein: 4g, Fat: 21g

Nutrition is estimated and provided as a general guideline.