Coconut Cream Pie

Tested & Perfected Recipes

Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy.

My husband’s all-time favorite dessert is the signature coconut cream pie served at The Capital Grille in Washington, DC. I wanted to bake it at home, so, on a long shot, I emailed the manager and asked for the recipe. I was thrilled – he sent it to me!

Like most restaurant recipes, the quantities were huge so I had to fiddle with it a bit, and the crust was mysteriously missing so I had to improvise. But the results were spectacular: a coconut-scented cookie crust filled with creamy coconut custard, pillowy whipped cream, and heaps of toasted coconut. This pie is downright dreamy.

What You’ll Need To Make Coconut Cream Pie

how to make coconut cream pie

This recipe calls for four different forms of coconut:

  • Sweetened flaked coconut is the most common form of coconut used in baking. Typically sold in plastic bags in the baking aisle, it is the dried, shredded and sweetened meat of the coconut.
  • Coconut milk is made from shredded coconut flesh puréed with water. It has the consistency of cow’s milk and is unsweetened.
  • 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.
  • Coconut flakes (or chips) are the dried, shaved, unsweetened meat of the coconut. Toasted, they make a pretty garnish for desserts; they are also delicious in granola. Most large supermarkets carry them but you can always find them in organic markets.

How To Make Coconut Cream Pie

Step 1: Make The Crust

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

how to make coconut cream pie

Process until the coconut is finely ground.

how to make coconut cream pie

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 crust

Step 2: Make the Filling

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

how to make coconut cream pie

Whisk well and set aside.

how to make coconut cream pie

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

how to make coconut cream pie

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.

how to make coconut cream pie

Return the mixture to the sauce pan.

how to make coconut cream pie

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.

how to make coconut cream pie

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

how to make coconut cream pie

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.

how to make coconut cream pie

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.

Note: This recipe was updated in 2019 to use a 9-inch deep-dish pie pan. The original recipe called for a 10-inch tart pan with a removable bottom, which still works without any adjustments.

You May Also Like

Coconut Cream Pie

Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy.

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


For the Crust

  • 7-1/2 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)
  • 1-1/4 cups loosely packed sweetened flaked coconut
  • 4 tablespoons unsalted butter, melted

For the Custard

  • 2 large eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour, packed
  • 2 tablespoons cornstarch, packed
  • Pinch salt
  • 1-1/2 tablespoons Malibu Rum (coconut-flavored rum)
  • 5 tablespoons Cream of Coconut (stir well before using)
  • 1 cup 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
  • 3/4 cup unsweetened coconut chips or flakes, toasted in a skillet until golden and cooled (see note below)


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 1/4-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.

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, 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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Reviews & Comments

  • Very good and enjoyed by all.

    • — Tish on September 7, 2020
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  • The pie was delicious and everyone enjoyed. My husband and I don’t like desserts too sweet so next time I’ll cut down 2 tablespoons on the cream of coconut, otherwise it was a winner. Love the toasted large shaved coconut on top.

    • — Danielle Mauer on September 6, 2020
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  • I am a coconut lover, and have tried/made many different cakes and pies. This coconut cream pie is the blue ribbon winner! Hands down, this one is the BEST and absolutely delicious! Perfect step-by-step directions and not too difficult to make. Many thanks Jen!

    • — Lee M on September 2, 2020
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  • Hi Jenn,

    I’m wanting to make this pie today but I can’t find coconut cream. What would be a good substitute? I’m hoping it’ll work out as it’s for my fathers 97th birthday! He loves coconut cream pie!
    Thanks so much

    • — Jennifer Griffith on September 2, 2020
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    • Unfortunately, I don’t think there’s a perfect substitute for coconut cream. If you’re determined to make the pie, I see online that there some recipes for homemade coconut cream (keep in mind that I’ve never tried any of them). Regardless of what you make, happy 97th birthday to your dad!!!

      • — Jenn on September 2, 2020
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      • I was able to find coconut cream and so the pie turned out AMAZING!
        Thanks so much for creating this recipe!

        • — Jennifer Patzer on September 8, 2020
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        • So glad – thanks for the follow-up!!

          • — Jenn on September 8, 2020
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    • whole foods and trader joes both carry cream of coconut! I recommend using the unsweetened so you an control the sugar. Coco lopez cream of coconut is coyingly sweet

      • — Katt on September 10, 2020
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  • The coconut pie recipe is excellent! I’ve made it four times. You originally called it coconut dream pie and said to use a tart pan. I’ve only used a tart pan for this recipe. With those types of crusts, they are difficult to remove from a pie dish. But now the recipe calls for a regular pie dish? You end up with broken up crusts. I recently made your chocolate pie recipe and that’s what happened. That pie should be made in a tart pan too. Why the change?

    • — William Parker on August 31, 2020
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    • Hi William, I changed the recipe because I got feedback from readers that many of them did not have tart pans but this can definitely be made in a tart pan (and I agree that it’s much easier to serve that way). Hope that clarifies!

      • — Jenn on September 2, 2020
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  • Can rum extract be used in place of the Malibu Rum?

    • — Mary K. Christiansen on August 22, 2020
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    • Hi Mary, I’d actually just replace the rum with 1.5 more tablespoons of coconut milk. Enjoy!

      • — Jenn on August 22, 2020
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    • How do you recommend storing the pie? Do you keep it in the fridge? Or will it get soggy?

      • — Katt on September 12, 2020
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      • Yes, I would store it in the fridge. After about 12 hours the crust will start to soften so if you can serve it the same day you prepare it, that’s ideal.

        • — Jenn on September 13, 2020
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  • Absolutely delish! I saw this post and immediately thought of making this marvelous pie for my birthday. I love Capital Grille’s food and desserts! I only had graham cracker crumbs for the crust, weighed them out and followed the rest of the directions. This pie truly exceeded my expectations as it was scrumptious. Not too sweet, nice balanced coconut flavour. Making it was even easier than expected. Way to go, thank you for reducing the recipe and bringing it into our homes!

    • — Debs on June 30, 2020
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  • Loved it!

    • — Belinda H. on June 29, 2020
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  • I made this pie & it was absolutely hands down 5⭐️⭐️⭐️⭐️⭐️! I followed the directions except I baked the crust until golden about 26 minutes. Everyone loved it! Coconut Cream is my favorite and this is a the best ever!!!! Thanks for sharing!

    • — Jamie Vehar Cumer on June 25, 2020
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  • Hi, I made this and in terms of taste, this was AMAZINGLY DELICIOUS!! Unfortunately, I ran into some problems with the pastry cream as it came out soupy. I have made pastry cream often and don’t have problems and even made sure to set my timer to make sure I let the mixture boil for at least 30 seconds as you had noted. I served it right after the 3 hour mark because people couldn’t wait longer. Do you think I needed to cook it longer so the consistency from the pan is already quite thick or perhaps I needed to have it in the fridge at least 6 hours in order for it to set more? I don’t drink alcohol and was hesitant to include the alcohol but wanted to follow the recipe and I honestly could not taste it and just tasted a delicious mix of flavors. The crust is also outstanding. Coincidentally, we went to a fancy restaurant for Father’s Day (outdoor dining allowed) and one of their dessert choices was coconut cream tart so had to order to compare and your recipe (even though it came out soupy for me) beat the restaurant’s in taste hands down. I absolutely want to try this again.

    • — Nancy A on June 23, 2020
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    • Hi Nancy, I suspect you cooked the filling long enough but that it probably needed more than 3 hours in the fridge. Because another reader had a similar problem, I’ve changed the recipe to indicate that it should be refrigerated for at least 6 hours. Sorry about that and I hope you more success next time!

      • — Jenn on June 24, 2020
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    • Sorry yours came out soupy, I followed Jenn’s instructions although I did have to cook the custard a bit longer for it to thicken and 3 hours in the fridge was sufficient for the perfect pie. Good luck on your next try, it certainly is an amazing tasting pie!

      • — Christy on June 25, 2020
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  • I couldn’t find gluten-free shortbread cookies so I used Emmy’s Organics coconut cookies with vanilla bean. I used two bags and mixed in the butter, then pressed the mixture in the pie plate. It was a huge hit! No need to even use the food processor because the cookies are so soft and they already have the right amount of coconut mixed in. This is now my families favorite pie – even for the family members that don’t have a gluten allergy.

    • — Sharon on June 23, 2020
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  • I make this frequently. One of my favs and if I have a friend who claims they like coconut, this is what they get!

    • — Susan Levings on June 23, 2020
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  • My daughter made this for her dad for father’s day. It was absolutely, hands down, the best Coconut Cream Pie EVER! The taste of coconut was throughout the entire pie. Thank you for this recipe!

    • — Sue on June 22, 2020
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  • Made this for Father’s Day, I have never tasted a coconut cream pie but lately I’ve been enjoying coconut based deserts and oh my, this tasted delicious! My husband said it’s the best coconut cream pie he’s ever had, also said the best pie in general he’s ever had! My whole family loved this! This is a keeper!

    • — Christy on June 21, 2020
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  • Hi, so I normally don’t drink any alcohol but like following recipes exactly as written the first time around and then adjust to my taste the second time around. I had to go to 5 stores to find the coconut rum as it appears everyone is making piña coladas as most stores were out of it. I can tell you that the filling tasted wonderful without any alcohol taste so I was glad I tried it with it. The crust’s texture was great too. There were two issues I had with it, although the flavor was good, I like things less sweet. How much of the sugar could I cut down without affecting the filling? Or maybe replace unsweetened flakes in crust instead of sweetened or does sweetened help hold crust together? Secondly, I have made pastry cream often and made sure to even set my timer to 30 seconds once it boiled as stated on the recipe but after 3 hours my pie was soupy although it tasted good. Do you think it just needed a couple of more hours to fully set or should I have cooked it longer do you think or to what temp? I want to try this again so your responses would be appreciated.

    • — Nancy A on June 20, 2020
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    • Hi Nancy, Glad you liked this. Regarding the level of sweetness, you could use unsweetened flakes in the crust instead of sweetened to help cut back on the sugar a bit. And my guess is that you cooked the filling long enough but that it probably needed more than 3 hours in the refrigerator. Because another reader had a similar problem, I’ve changed the recipe to indicate that it should be refrigerated for at least 6 hours.

      • — Jenn on June 23, 2020
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  • Oh sweet Jesus! This was amazing and so simple to make. Not too sweet but just dreamily smooth custard and a heavenly coconut scented cream.
    I just love your blog. It my favourite for fabulous home cooked family dinners. Thank you!! xx

    • — Lydia on June 19, 2020
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  • Hello! I don’t have an electric mixer with a whisk attachment. Can I use a regular mixer or a whisk and whisk it by hand?

    • — Kim Motley on June 18, 2020
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    • Sure – hope you enjoy! 🙂

      • — Jenn on June 19, 2020
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  • Jenn….this looks absolutely fabulous. I wondered if you had a version that was skimmed down a bit? This looks like hours on the treadmill to me

    • — Laura Kelly on June 18, 2020
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    • Hi Laura, Unfortunately, I don’t there are any good options for slimming this one down — it’s definitely an indulgence — sorry!

      • — Jenn on June 19, 2020
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  • I followed the recipe except that I used unsweetened coconut to the dough. Didn’t have coconut rum so I subscribed with c. Milk. The consistency of the pudding looked right on/off the stovetop. After refrigeration for 6 hours, I left it in room temperature for an hour before serving. To my disappointment (and embarrassment) it was a nightmare getting it out of the pie plate. The crust was hard as rock. The filling was soupy. It was a complete mess on the plate but flavor was very good. My friends inhaled the soupy mess. I wonder what I did wrong?

    • — Elle on May 13, 2020
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    • So sorry you had a problem with this! I haven’t gotten that kind of feedback about this — is there any possibility that you made a measuring error?

      • — Jenn on May 14, 2020
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      • I didn’t think so. Love the flavor so much I am willing to try it again. I love your recipes but I failed miserably on this one. Also any tip to the coloring of the filling? My curd was pale grey didn’t look as appealing as yours. And how do I prevent a tough crust? Thank you Jenn.

        • — E on May 16, 2020
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        • Hi E, I wish I could help more but It’s a bit of a head-scratcher for me! The filling may have a very slight green tint but definitely shouldn’t be gray. What brand of coconut milk are you using? And regarding the crust, it could be that you packed it down a bit too hard which made it tough. If you’d prefer a softer crust, you could switch it out for a graham cracker crust. Hope that helps and that you have better luck next time around!

          • — Jenn on May 19, 2020
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    • In response to Elle’s concerns, I have made this wonderful dessert many times—perhaps the following tips might be helpful:

      1. Crust is hard, difficult to cut: I prepare this dessert at least 1 day in advance of serving it. This means the filled shell has a long rest in the fridge to “soften up” a little. (I do the whip cream topping and garnish on serving day). When serving, I use a long-bladed serrated knife and run it under very hot water, dry the blade off, and make my first cut. Run the knife blade under hot water again, dry the blade off, do the 1st cut once again to ensure the cut goes all the way through. Run the blade under hot water, dry the blade off, do the second cut. Repeat as necessary.

      2. Filling is “soupy”: this filling needs ample time on the cooktop to come to temp. Do not use a high heat setting, as the custard is likely to scorch/burn. Use a medium or medium-low setting and use a heat-resistant spatula to keep moving the custard around so it does not scorch. Do not rush this process. After tempering the egg mixture and returning the pot to the cooktop, I spent 10 to 12 minutes allowing the custard to come to temp. I look for a very thick, very hot custard where it’s almost “burping”. Then remove it immediately from the heat and work on the add-ins.

      3. Filling colour looks a pale grey: I try to improve the colour of the filling by using a high-quality butter (grass-fed, high-fat content—84%). Also, I add drops of a neutral yellow food colouring and blend it well with a spatula. The food colouring is added after the butter.

      4. I always make this dessert in a 2-piece tart tin with a removable bottom. It’s a nice presentation and allows for efficient slicing/serving. I butter the tart tin and chill it before patting in the crust. I find it easier to chill the processed crust mixture in the fridge for 10 minutes prior to shaping the crust. I also set aside a TBSP. of crust stuff and hold it in reserve for any minor accidents before or after baking. I press the crust stuff very firmly up the sides and on the bottom of the tin, then chill the shell in the fridge prior to baking. I find if I try to shape the crust immediately after processing the ingredients, they are a little “too soft” to press in and hold against the sides of the tin.

      5. I never pour hot custard into the cooled, baked shell, the custard would “self-level” and spill over. I chill the custard for hours in the fridge and then fill the shell, mounding the custard in the middle. My family and friends adore this custard so I always make more than the recipe recommends and adjust other ingredients appropriately.

      • — Elaine on June 19, 2020
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      • Elaine, you should do a YouTube video of preparing this recipe. You sound like a YouTube tutorial guru in the making!

        • — Colleen on June 20, 2020
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        • Colleen, your suggestion made me smile. Technology is truly amazing–I feel I have learned a great deal from the efforts of others. Often I take photos of various stages of food prep to share with others. As I age (late 60’s) I am concerned about gaps in memory so I make notes on my favourite recipes that include tweaking/tinkering with different ideas, thus providing an on-going, updated reference point. Youtube is a wonderful source to explore–the constructive feedback from reviewers is often very helpful.

          Much credit to Jennifer for presenting her excellent recipes with such clarity. Happy baking Colleen!

          • — Elaine Brown on June 22, 2020
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  • I made it last weekend for my husband and I and it was delicious I did not have fine coconut chips but I toasted some Sweetened flaked coconut and it was perfect.

    • — Marta Barberree on May 4, 2020
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  • This was the best coconut cream pie I’ve ever had! Sweet but not too sweet, and with a wonderful, rich coconut flavor. My fiancé and I have almost polished off the whole pie in two days… slightly embarrassing, but very worth it. 🙂 Thanks for the great recipes!

    • — S. on May 4, 2020
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    • LOL – glad you enjoyed it! 🙂

      • — Jenn on May 4, 2020
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  • I forgot to add the butter to the custard after cooking it. Remembered after pie was in the refrigerator. What will happen?

    • — Cynthia Selmi on May 3, 2020
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    • How did it turn out, Cynthia?

      • — Jenn on May 3, 2020
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      • It turned out amazing- the custard was the perfect consistency- didn’t soften, was creamy. The crust stayed crispy. Delicious. Will make it again but now don’t know what to do about the butter? My family loved it and it was beautiful.

        • — Cynthia Selmi on May 4, 2020
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        • So glad it turned out well despite omitting the butter! 🙂

          • — Jenn on May 5, 2020
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  • I plan to use homemade shortbread cookies for the crust. What would be the comparable amount (measure) required?

    • — Penny on December 27, 2019
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    • Hi Penny, I’m guessing it would be about 1.5 cups. Hope you enjoy!

      • — Jenn on December 27, 2019
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    • I made this using the wrong coconut cream As I live in London and thought out was the same thing . but you know it still wasn’t bad . Lovely Amazon is delivering the Goya next week and I will try again. I will rate it properly when I make it properly

      • — Lee Ann on March 6, 2020
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      • Glad it wasn’t a total flop (and that you’ll get to attempt it again with the right stuff)! 🙂

        • — Jenn on March 6, 2020
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        • Made it again but left the Goya in my City house and found out too late so I made a homemade version using coconut cream and sugar and salt. Fingers crossed.

          • — Lee Ann on April 29, 2020
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  • DELICIOUS!!!! My husband and I made this earlier today and are enjoying the finished product as I write this. Easy to follow recipe and so good!!!!!

    • — Kendal on November 29, 2019
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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.

    • — susan johnston on August 12, 2019
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  • 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?


    • — Ann on July 16, 2019
    • Reply
    • 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!

      • — Jenn on July 16, 2019
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      • 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 on July 17, 2019
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        • Ann, I would just replace the rum with 1.5 more tablespoons of coconut milk. Enjoy!

          • — Jenn on July 18, 2019
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      • 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

        • — Lee Ann on March 5, 2020
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        • Aww– so sorry to hear you figured that out after putting so much time in!!! 🙁

          • — Jenn on March 6, 2020
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  • 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!

    • — Emilie on July 10, 2019
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  • 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.

    • — Megan on June 14, 2019
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  • 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.

    • — Elaine Brown on April 4, 2019
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  • 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!

    • — Laura on February 18, 2019
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  • Hello jenn! Is there something else you could substitute for the coconut rum?

    • — Hanna on November 30, 2018
    • Reply
    • Sure, Hanna – you can just use more coconut milk in place of the rum. Enjoy!

      • — Jenn on December 1, 2018
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      • 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?

        • — Kim Motley on August 14, 2020
        • Reply
        • Definitely — hope you enjoy!

          • — Jenn on August 14, 2020
          • Reply
  • Would you change anything if my tart pan is 11 inches? Or do you think it will be fine?

    • — Michelle on November 6, 2018
    • Reply
    • 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!

      • — Jenn on November 6, 2018
      • Reply
  • 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.

    • — Debbie Borgerding
    • Reply
  • Another phenomenal recipe from your website!! Can’t wait to make this again. Perfect as written, not too sweet and great coconut flavor.

    • — Annie Lorenzetti
    • Reply
  • Scrumptious! Thanks, Jenn! Realized after the fact thhat I’d bought sweetened condensed coconut milk (recipe doesn’t say “sweetened condensed”), but it came out fabulous anyway. Also I second the other comments saying it’s fine to make the crust the day before–and I’m a person who loves some crunch in every creamy dessert. I made the crust the prior day and stored in frig, then filled it about 8 hours before serving, and all was just perfect.

  • The pie looks amazing. Do you use canned coconut milk which is thicker, or do you use the coconut milk in a carton that is poured Lishaover cereal?

    • Hi Lisha, I use canned. Enjoy!

  • I love coconut cream pie but we had a variation at a lakeside inn in Michigan last summer that was the best I’ve ever had and I’ve been trying to reproduce it. It was a coconut lime pie. If you have any plans to try that kind of variation on your already wonderful pie (and other recipes) I’d love to try your concept of it. Mine haven’t been as good as the one at the inn. Waiting eagerly for your cookbook which I’ve had on pre-order for a while! Thanks!

    • Hi Annie, I do have a key lime pie in the cookbook, so if you can figure out how to combine this recipe with that one, you’d be in business – easier said than done, I know! 🙂 I will add that variation to my list of recipes to potentially develop. (And thanks for your support with the cookbook!!)

  • Just came across this recipe. Looks wonderful and look forward to trying it. If your husband loves coconut cream pie and you have any interest in trying a new version, there is one from “The Dahlia Bakery” in Seattle that is one of the best pies I’ve ever had. It’s a bit fussy, but oh so worth it.

    • Always up for a coconut pie challenge, Carol! Thank you for the suggestion…I will track it down!

  • I can’t wait to make this for Easter. Question for you, Jenn: Do you think it would be good with a chocolate crust? And if so, chocolate cookies? Thanks!

    • Hi Lisa, I do think that’d work — chocolate and coconut are wonderful together. I’d look for chocolate shortbread cookies.

  • This coconut pie is awesome. I had to wait to make it while my homemade coconut rum steeped, but it was well worth the wait.
    The only change I made was used gluten free shortbread cookies and flour. I would make this again, and again….and again.

  • This pie is fabulous. I have made it for every holiday since it first appeared on the sight, and it is always the first dessert to be eaten. The pie is so sweet that I have cut way back on the sugar in the whipped cream. I use a little vanilla in the cream rather than the rum, and When I take the pie to gatherings I pack the whipped cream an topping separately for easier transportation.

  • Hey Jen! Just put your coconut pie in the fridge for this evening! I have almost an entire can of coconut cream left. Do you have any suggestions on other goodies to use it in? Thanks!


    • Hi Lauren, I don’t think any other recipes call for cream of coconut, but you may find some options here. Hope you enjoy the pie tonight!

  • Hi Jenn,

    As I will be making this for people who dont consume alcohol, how much more coconut milk would you suggest adding in place of the Rum?

    Thank you !

    • Hi Malak, I’d replace with the same amount so 1-1/2 Tbsp. Hope everyone enjoys it! 🙂

  • Made this 4 times for family and co workers. All loved it. And I had 4 requests for the recipe. And as you stated, it really is not hard to make. Just follow the directions. On one occasion, I did make it 48 hours in advance. For me I liked it a little better with the softening of the crust. Just my preference. And the crust was not mushy at all.

  • Love!!!! This pie!!!!! Just brought it over for Thanksgiving dinner and it was a hit! Is there a gluten free recipe? Thank you!

  • When a friend invited my husband and I over for dinner I told him that I would bring dessert. I immediately knew that I couldn’t go wrong choosing something on Jenn’s site. I have made many recipes of hers and this one truly is outstanding!! Before this I wasn’t even a huge coconut lover, but this was so good that I guess I am now. I followed the recipe to a “T”. Even went out and bought the special tart pan with removable bottom. The recipe was easy to follow. The only thing I would note to others is to bake the crust first a minute or two less time than stated because it does brown up quick. At first I was thinking it was going to have a slight burnt flavor, but thankfully it didn’t. Mine just looked a little darker than pictured. Everyone’s oven runs differently so it is best to start with less time and add more if necessary. Seriously, this recipe is a keeper and makes quite a statement. Everyone loved it and couldn’t believe I didn’t buy it! Thank you, Jenn. Your recipes never disappoint.

  • I made this for my hurricane party and everyone loved it! We called it Cracked Coconut Pie because, ya know, hurricanes. I had to make a couple of adjustments based on the items I had… First, I had to put it in a pie dish. I was careful to compress the crust onto the sides of the dish and it turned out perfect – not too crumbly. Also, I used Bob’s Red Mill unsweetened coconut flakes in the crust. I tossed in a couple tablespoons of sugar since I wasn’t using sweetened coconut flakes. Tasting it, I’m not sure the added sugar was necessary, so next time I’ll try it without that. This recipe is definitely a keeper.

  • This was absolutely delicious! I used a package of biscoff because it is what I had, a springform pan, and added cream of coconut (coco lopez) into the whipped cream instead of the sugar and it was out of this world! Must try this recipe!

  • Yes, it won’t look as pretty, but a pie dish will work. Enjoy!

  • Fabulous recipe! The restaurant that serves the original has been a favorite spot of my husband and I whenever we’re in the DC area so when I came across this recipe I HAD to try is ASAP. We were not disappointed. Fabulous recipe made as written the 1st time though in subsequent times making this I have used homemade shortbread cookies if I didn’t feel like running to the store. Fabulous recipe, it’s earned a permanent spot in my “favorites” recipe box.

  • Hi Jenn, This pie looks delicious but I am watching my intake of saturated fat. Do you know the nutritional information for one serving? Thanks,


    • Hi Dan, I just added the nutritional information to the recipe. This would be a serious indulgence– each serving’s got 26 grams of saturated fat. Perhaps you could have half a slice? 🙂

  • I must admit that every time I see a slice of coconut pie I am forced to try it with the hope that it will be The One! I am always left feeling a little disappointed until now! This is DIVINE! I cannot thank you enough for sharing. The pictures are a fantastic help and the easy to follow instructions make me never want to leave the kitchen! You are the best!!!

  • This is absolutely delish. Thinking how hard it would be to made it a banana coconut cream pie.

    • Hi Bob, I think some sliced bananas under the whipped cream would be a nice addition. Please let me know how it turns out if you try it!

  • I needed like waaayyy more whipping cream! Like 3 cups vs 1 cup. My Capital Grille loads up the whipped cream. Haha. Anyway, this was delicious! I made it for Easter and my whole family loved it. Even my brother, who isn’t a coconut cream pie fan thought it was good. Great recipe! I think it’s pretty close to the real deal, sans the extra cookie “garnish” they stick on it. Thanks so much for asking them and sharing!

    • I also had to fold in the rum at the end. Not sure if it was maybe the heat of the kitchen, but the first time I made it, the cream started to kind of separate a bit, but it hadn’t even really stabilized yet! I dumped out and redid it a little later (had to buy more whipping cream) and then folded in the rum at the end and had no issues. I also used confectioner’s sugar instead of table sugar, just in case, which I’m sure helped a bit as well. Going forward I’ll be using confectioner’s sugar instead, and folding the rum in, just in case!

  • I adore coconut! I made this dessert on a Friday afternoon: assembled the pie crust and filling and left it in the fridge. I served it the next day (Saturday) evening and whipped the cream just prior to serving. I especially liked the fact that the crust was not hard and brittle. By sitting in the fridge for 24+ hours, the crust seemed to mellow sufficiently which made for easy slicing and serving. I followed the recipe closely with 1 deviation: after preparing the filling I folded in about 1 1/2 cups of sweetened, flaked coconut. As stated earlier, I adore coconut. My dinner guests loved this dessert. Thank you Jenn–it was such a treat.

  • Wonderful Jenn. Absolutely spot on with the Capitol Grill. My dinner party guests said that it was the best dessert they ever ate! So thank you.

  • COCONUT DREAM PIE I see the crust can be frozen after baking. Question! Can the filling be cooked and refrigerated and day or 2 before than filled day of use? I will be making 8 individual tarts so I figure on doubling everything. Looking forward to hearing from you and many thanks for a great website page.

    • Yes Chris, you can definitely make the filling a day or two ahead and then assemble the pie before serving it. Enjoy!

      • Thank you for your prompt reply.

        • — Christine Zahlmann
        • Reply
  • I made this pie last night for my husband. He happily exclaimed it’s the best coconut pie he’s ever had. He loves coconut dessert and this one hit it out of the park. I only had a glass tart pan but after reading your note, I did go out and buy a removable bottom tart pan. It made the presentation so pretty and I love adding new pieces to my baking arsenal (which my husband encourages also). I also had to buy the coconut rum. I like to be very precise when I make a recipe for the first time the way the author intended. I have a rotation of desserts that I make for gatherings…this will be added. I’m making your buttermilk chicken tender recipe tonight. I’m so glad I found your website and can’t wait to try more recipes! Keep up the great work and thank you so much for sharing your recipes with us.

  • Very easy to make but tastes decadent. I also make it without the crust as a gluten free dessert option.

  • I was never a fan of the filling in coconut cream pie because of the “gritty” texture. Your creamy filling hits all the right notes and was the hit of my last dinner party. Everyone wanted the recipe so I just directed them to your website.

  • Made this today for a Valentine surprise for my Valentine of 50+ years. We have enjoyed this pie several times and it is a favorite treat. Perfect!

  • I loved this recipe! I made it exactly as said and it was deliciously creamy with a great coconut flavor. I would recommend it to anyone!

  • I made this almost totally diary free (except the butter and trace amounts of milk in the cookies) and gluten free. I used Pamela’s Shortbread cookies (gluten free) for the crust and substituted Coconut Creamer (“So Delicious”) for the whole milk. It turned out great! If you can’t do ANY dairy, I think substituting coconut oil for the butter would work. For the whipped topping, I used “So Delicious” frozen whipped topping and added some coconut rum to it. Wallah! A Gluten and mostly Dairy free desert that NOBODY would ever guess it was. Walker’s also makes a gluten free shortbread cookie if you can’t find Pamela’s.

  • Hi,
    I love your recipes, have made many. I will be making your chocolate chip cookies and this coconut pie for Christmas.
    Would I be able to use a store bought crust in place of shortbread. If so, do I bake pre-bake the crust or is it baked when pie is?
    Excited to try both recipes, thank you!

    • Hi Joanna, So glad you’re enjoying the recipes. I do think you could use a store bought crust. The filling part of this pie is cooked on the stovetop so you’ll need to pre-bake the crust. I would follow the instructions on the package for best results. Hope that helps!

  • Absolutely delicious! I’ve made this pie twice now and both times I received rave reviews. The only tweaks I made were I used half and half instead of whole milk for extra creaminess and I added an additional 2 tablespoons of cream of coconut for a richer taste. Such a fabulous recipe- this is a pie that will bring you to tears!!!!!!!!

  • Also, would you use coconut extract in place of the rum?

    • Hi Lindsay, you can use more coconut milk in place of the rum; I think coconut extract would work fine too. Enjoy!

  • Is the cream of coconut that you use sweetened? Looking online I see there is sweetened and unsweetened. Thanks! If you could tell me a brand too, I’d appreciate it.

    • Hi Lindsay, the cream of coconut is sweetened and the brand I use is Coco Lopez. Hope that helps!

  • Hi. I would like to bake this pie to bring to thanksgiving. Is there any way to make any of the components in advance? And if I top the pie with the whipped cream And topping before bringing it to someone’s home, do you think it will be a melted mess by the time for dessert? Thank you!

    • Hi Raquel, you can make the pie up to about 24 hours in advance. Any longer than that and the crust will get soggy. If you’re traveling with it, I’d suggest adding the whipped cream topping at your destination. (Just be sure to keep the whipped cream very cold, or it won’t hold.) Hope you enjoy!

  • I tried this recipe recently because I also love the Capital Grill version and always thought about trying to make it myself so I was so pleased to see it here on Jenn’s website. It turned out perfect. My guests enjoyed it. However I am giving it 4 stars because 1) It’s just too much work and prep even for me and I cook all the time. 2) The flavor was good but not great enough to warrant the effort in my opinion unless you skipped some of the steps or bought it ready made like the whipped topping or crust 3) If you do attempt to make it, I usually put my tart pan on a baking sheet in the oven to make lifting it out of the hot oven easier so be really careful when you take it out of the oven, the hot crust is pretty crumbly so I would not try to move the tart pan until it’s cooled. Just place the whole sheet on a cooling rack otherwise you risk the bottom of the tart pan coming apart if you tried to pick it up while it’s still hot. 4) The main reason I would not make this dish again is that I found the crust on the bottom to be a little to tough to break through with a fork or even a knife. It was perfectly cooked an once you got it in your mouth is was great but it made for a dessert that didn’t flow well in my opinion. The whipped topping and filling was so soft and delicious until you got to trying to break the bottom crust with your fork. I could see my guests having some difficulty also even though they said it was delicious. Perhaps I would make it a little thinner or add more butter to the bottom crust, I’m not sure. Or perhaps Jenn can suggest something to make the bottom crust softer. I may have been doing something wrong and the actual recipe has a much softer bottom crust.

    • Hi Anne, yes, this pie is definitely an undertaking but glad that, for the most part, you enjoyed it. If you’d like the crust a little softer, make it a day ahead of time and the crust will soften up in the fridge.

  • Hi Jenn, love all of your recipes so much! I’m making this tomorrow for my husband’s birthday and would like our toddler to be able to eat it with us. Will leaving out the rum alter the taste much? Thanks!

    • Thank you, Kristy! It’s totally fine to make it without the rum; I’d add more coconut milk in its place. Hope your family enjoys!

  • First I have to say that I’m so grateful to finally find a cooking blog where the reviews that are posted are from people who have actually made the recipe! I don’t know if you delete all the others, but I get so frustrated when there’s 100’s of “reviews” but all they say is how delicious it looks and how they’ll have to try it one day. That doesn’t do me any good. I want feedback, and I found it here! Thanks!
    I made this and it was just like everyone else described……fabulous! Not too sweet, good coconut flavor and a tastey crust. I used a splash of vanilla instead of rum and sweetened coconut for the topping because I didn’t want to make another store run. This is definitely going in my recipe book! Now I’m off to check out your other posts with real reviews and feedback.

  • This was amazingly delicious! I use your blog all the time and ALL the things I have made so far have turned out PERFECT. Thank you!

    • — Lora Tchekoratova
    • Reply
  • Hi Jenn, thank you, thank you, thank you for all your wonderful recipes! I’m never concerned about a single one of your dishes not turning out perfect. And I must say, that is high praise since I’m very fussy. My question today is about the coconut garnish you’ve used. Is it packaged or did you use a fresh coconut? I’ve been on a search for months trying to find coconut similar. I’m from Ontario, Canada and I’ve even been online etc. but to no avail. Can you please help? Thank you again for everything!!

    • Thank you, Kendra. That is so nice to read! These are the coconut flakes I use. Hope that helps!

  • Oh my, you have created perfection! I came across your site a few months ago and well you have me hooked. Great recipes that are easy to follow and are spectacular! Making your peel ‘n eat shrimp tonight. Thank you!

  • Coconut cream pie is one of my favourites! I have tried two pies in my area, both used a graham cracker crust. I am going to try that and see how it turns out. I appreciate that it might get soggy but I don’t expect this would last more than a day around my house! hahaha

  • For the lactose intolerant, what would you suggest as a substitute for the whipped cream topping?

    • Hi Pearl, You could just leave it off — it will still be delicious — or use a dairy-free whipped topping, if you have one that you like. Enjoy!

  • If omitting the rum, how much extra coconut milk to add to both pie and topping? Also can coconut flakes be added to the filling to make it a Coconut Custard Pie or do you have a separate recipe for that to share?
    LOVE your website. Your recipes are phenomenal just like some I have and made…

    • Hi Deb, Just replace the rum with the same amount of coconut milk in both the pie and the topping. I probably wouldn’t add coconut flakes to the custard, as I love the creamy texture — but if that won’t bother you, go for it. And so glad you’re enjoying the recipes!

  • Hi Jen,
    Your website is awesome! I have made a lot of your recipes and they are all wonderful! The coconut cream pie was unbelievable!! I’ve eaten at a lot of high end restaurants and this pie was the best desert Ive ever had! Thanks so much!

  • This pie is amazing! We have some pretty serious coconut cream pie fans in our family, and I made this pie for my oldest daughter’s birthday–she’s the biggest coconut fan. Everyone said it was the BEST coconut cream pie they had ever had. The praises just keep coming–it is the perfect coconut cream/dream pie. And I didn’t change a thing–followed Jenn’s recipe to the letter. Thanks, Jenn!!!!!

  • Is there a way to make this coconut cream pie without the rum? Thank you. It looks so good.

    • Hi Christie- yes, you could just leave it out or replace it with more coconut milk.

  • Hi Jenn,

    I want to make this pie, it looks so good, but I cannot buy cream of coconut in my area. I can buy canned coconut milk only. Any suggestions?
    Thank you

    • Hi Kallie, I don’t really know of a good substitute for cream of coconut. One reader mentioned they subbed coconut oil for cream of coconut and it turned out nicely. Let me know if you try it that way!

  • Very, very good. Followed recipe exactly.
    Not inexpensive to make though.

  • Hi Jen,

    Can I bake the pie crust in advance, freeze it and thaw it in the fridge one day before assembling?

    • Sure, Soraya — that will work well.

  • Hi Jen,

    What can I sub for the rum? Pregnant sister wants a coconut pie!!

    • Hi Erin, you can just leave the rum out (or replace it with more coconut milk). Hope your sister enjoys!

      • Hi Jen! I made this for Christmas (without any modifications to the ingredients– I got too scared I’d mess it up) and it was a HUGE hit! First dessert to be gobbled up. I made it in a pie plate because I lost my tart pan and it still was amazing. Thank you for all of your recipes– they never ever fail me!

        • Also– I couldn’t believe how hard it was to find unsweetened flaked coconut! Ended up finding it– Bob’s Red Mill brand for those who don’t have Whole Foods.

  • Excellent recipe! Everyone at the dinner party was ranting and raving it – so easy to make but much better than any store-bought version!

  • Hi-
    Can you substitute the malibu rum with anything else?

    • Hi Jenine, Any rum or booze will work, or you can just add more coconut milk.

  • How much of this can be made ahead of time and how far ahead?

    • Hi Carol, I would say one day ahead at most, otherwise the crust will get soggy.

  • Hi Jennifer! Love all of your recipes! Thank you for what you do! Question: how does this pie freeze? Thanks again! God speed!

    • Thanks, Vickie! Unfortunately, this pie cannot be frozen. Sorry!

  • I made this yesterday for my sister in law’s birthday, it tasted absolutely amazing and she loved it!! This pie was not hard to make and came together beautifully!!
    I have so enjoyed your recipes Jen – and have made many of them!! People always rave and ask me where I got the recipe- I even pass along your website at bridal showers!!

  • WOW! I made this pie for my birthday. I love anything coconut so I knew I would love this pie. Don’t be intimidated by the long list of ingredients. Jenn’s detailed explanation will guide you right through the recipe and you will end up with PERFECTION! Oh – and you can use the leftover coconut to make Jenn’s Coconut Shrimp!

  • Just lovely! Easy to make and fabulous flavors. I will definitely make this again. It is quit a decadent dessert!!!

    Sara D

  • This was so good my husband and I devoured the entire pie in a couple of days.
    I didn’t have a tart pan, so I used a springform pan, which worked fine, but wasn’t very pretty.
    I’d like to buy a tart pan, but live in a rural area where there aren’t kitchen stores. Could you recommend an online kitchen store?
    Thanks for your great site and recipes!

  • Loved this coconut pie! Made it for my mother-in-law’s birthday and had no left-overs. Recipe was easy to follow. Definitely will make it again.

    • — Harriet Muzljakovich
    • Reply
  • My pie is sitting in the fridge, waiting for my dinner guests to arrive….its so stinkin good, I may serve dessert FIRST!!!!!

  • My oh my oh my!!!!! Hubby is not a real fan of coconut cream pie, but this recipe intrigued me. Since I had the Malibu…21-year-old daughter….I had to try this recipe. It is fabulous! Not difficult, but there are a few steps…so worth it. Thanks again for another terrific recipe…btw, my son says I have been knocking dinner out of the park with your Thai recipes.

  • I would love to make this but where I live we have shortbread cookies but not Walkers, nor do I have a scale. Is there another way of measuring the 7 oz.? Also is there a substitute for the Malibu Rum? Thanks for any help and I’m positive that this will be fabulous!

    • Hi Barb, I’m guessing it’s about 2 cups of crumbs — and you can use regular rum in place of the Malibu rum, or just leave it out.

  • This is a coconut lovers dream. My family loves it. for fun I added a very thin layer of melted dark chocolate on top of the crust before putting the coconut cream on top. I did chill it well to harden the chocolate and then proceeded with the recipes. like a Mounds Bar!

  • WOW! Love this coconut tart – It’s the best!

  • This pie is so exceptional, that all others taste cheap, processed and completely unworthy.

  • Oh my goodness! I am so excited to make this for a weekend dinner at a friends. I’m attempting to make this gluten free also. I just made homemade gluten free shortbread cookies for the crust. They are tasty! My one question I have is that I have a 12inch tart pan and it’s 2 inches deep. Do you know how much I would have to increase the recipe by to fit my pan? Thanks so much!! Also I’ve made you chai banana bread at least 5 times (I also make it gluten free). It’s extremely good. I love your recipes!! 🙂

    • Hi Melissa, You’ll have to let me know how the gluten free version comes out! For the 12-inch pan, it’s not an easy conversion. You’ll need about 1.75 times the recipe, so I might just double it and use any leftover crust and filling to make mini tarts in a muffin pan. Good luck!

      • Thanks Jenn for the comment and for this UH-MAZING recipe!! I doubled the recipe and actually used all the filling for the 12inch tart. It was a huge hit at the dinner party. I can’t wait to make this for my brother when he comes and visits. His favorite dessert is coconut cream pie!

        As for making it gluten free. I made the shortbread cookies using Bob Redmills Gluten free pizza mix (The one with no yeast) and I didn’t follow a recipe. I watched someone on foodnetwork say shortbread cookies were 1 part butter, 1 part sugar, and 3 parts flour. So that’s what I did. They came out great!! Added the coconut, butter, and a little coconut oil to the crust. It was soooooo good! Everyone was shocked it was gluten free.

        As for the filling I just took out the flour and cornstarch and replaced it with tapioca starch. I might try a combo of cornstarch and tapioca next time, but I was out of cornstarch and was to lazy to go to the store.

        All and all…a 5 star recipe and easy enough to make gluten free!! THANK YOU!! 😀

  • I hope to try this recipe soon.

    With respect to the filling, you have indicated 1 cup of whole milk. What are your thoughts on substituting an alternate ingredient, for example, 1 cup of half and half or heavy cream?

    • Hi Elaine, I haven’t tested it with those ingredients but I think half and half would probably work just fine.

  • I was excited about your recipe for the crust since I am no fan of graham cracker crust. I substituted ground almonds for the coconut since I was making blueberry cheese pie and was ever so pleased with the result. This is not to take away from your delicious amazing looking pie, I would definitely go with the coconut in the pie crust for that.

  • I just bought unsweetened organic coconut cream. Is this okay or should I get sweetened? I have pregnancy brain right now lol.

    • Disregard my question! I just saw that someone else asked the same question a few days ago. Thank you!!

  • Do you use unsweetened coconut milk in this recipe?

    • Hi Jude, Yes, that’s correct.

  • I’d like to be able to serve this to a group that includes children but the rum in the whipped cream topping doesn’t get cooked out – can you suggest a substitute? I know I could leave it out of the topping, but would that make the overall end flavor flat? Thanks!

    • Hi Erin, It’s perfectly fine to leave the rum out — instead you could add 1 teaspoon vanilla extract. Enjoy!

  • Can I use an 8.5 imch cake tin?

    • Hi Caroline, That’s a little small; I’d stick with the larger size.

  • My husband and I had this dessert at The Capital Grille a few years ago and LOVED it. I came across this recipe in an attempt to recreate it for him, and I’m so glad I did! It has become a staple at our family’s Easter meal-always requested. I also just won my first dessert competition at a county festival with it (attributed here, of course)! Thank you Jenn!! Everyone loves this pie!

  • My family loved the pie! It is easy to do since you provided excellent directions. Thanks again Jenn for another winner!

  • Oh my sweet goodness! This coconut pie looks wonderful! I am going to the market right away and pick up the ingredients to make. I thought I had the best coconut pie recipe but I do believe this one has mine beat. Thank you

  • This is a dream. Very important to lightly toast those coconut shavings and not use that vile coconut pairings and sugar stuff that they sell in the grocery store (bleh). I used coconut cream from Trader Joe’s (same thing I’m pretty sure)

  • Hi,

    I am wondering if the rum is necessary, or can be replaced with something? Does the alcohol eventually cook out once the pie is baked, or can you still taste it? I am a big fan of coconut, but I don’t drink any alcohol, so that is the only thing turning me off of trying this recipe.

    • Hi Shannon, You can’t taste it at all but it’s fine to just replace it with more coconut milk — it will still be delicious 🙂

  • Can I use plain rum instead of coconut rum? I would hate to buy a whole new bottle if I didn’t have to.

    • Hi Mary, Yes, that’s perfectly fine. Enjoy!

  • I have an 11″ tart pan, what would you increase the ingredients by?

    • Hi Bronwyn, I’d probably try to increase everything by about 25%.

  • Wow!!!!!!!!!!!!! This pie was awesome!!!!! I sampled this pie at “Full Moon”” a barbecue restaurant here in the South. Well to say the least I am not a coconut fan. After sampling a bite of my husbands slice I was in heaven. At that point I proceeded to go online to see if I could find a receipe simular. Well yours was awesome! !! My husband and coworkers loved it. Keep posting excellent receipes like this!!

  • I don’t even know where to begin with this recipe. So, I’ll start with WOW! My Dad is a huge fan of coconut desserts, especially coconut cream pie and this is the same concept. Just a few changes I had to make; I have an 11in tart pan, which worked fine, I also didn’t have Malibu rum, I used banana liquor and I didn’t have whole milk, I used 1%. I was also too lazy to make the whipped cream, so I served it with a little dollop of Redi whip and garnished it with toasted coconut. So all in all, it was almost identical to the recipe…Let me just say, it didn’t even need the whipped cream, my Dad said it was the best coconut dessert he’s had! So enough said! The custard is this magical, creamy, fluffy, coconutty dream!

  • Does the 3 tablesoons of butter go in the custard?

    • Hi Cindy,

      Yes, it is whisked in at the end, off the heat.

  • This pie was absolutely delicious! So elegant and out-of-this-world wonderful. Thanks for the recipe — keep up the good work!

  • Was the crust their recipe also? I saw that it was adapted from Gourmet, so did they just give you the recipe for the custard?

    I went to Capital Grille for the first time tonight and got the Coconut Cream Pie, and it’s definitely now one of my favorite restaurant desserts. So, so good. And the crust is amazing! Sort of like a cookie, but sort of like a chewy dessert bar… so it’s important that I ask whether this recipe reflects the crust also! haha. My fiance works about 6 minutes up the road from one of their locations, and I’m already planning to ask him to pick up some carry-out-pie in the future. I can’t decide whether I hope they sell whole pies or not…

    Regardless, I’ll still probably be trying your recipe soon! Too tempting not to!

    • (I just remembered the whole dessert is basically a big tart in itself rather than a pie slice. Oh well! haha.)

    • Hi Kat, They did not provide the recipe for the crust, so I adapted one from Gourmet magazine. For what it’s worth, I think this crust is even better than the original 🙂

  • Perfect! I had comments like “this is the best pie I ever had” when I served it at a dinner party recently. Only one problem: my cream broke when I added the rum. Twice. My husband ran out at the last minute and brought back some lite refrigerated topping, and that was surprisingly good. Although I’m sure the fresh cream would have been better, the purchased topping did make the tart a little lower in calories and kept for a few days in the fridge. Awesome desssert!

  • This was spot on! After eating this at Capital Grill this spring I was searching for this recipe. Thank you! It is awesome and look forward to making it for years to come!

  • I made this for a church potluck and it was gone in 10 minutes. I got so many compliments for it! The filling was so good and so easy to make, I think I will make it just as a pudding someday.

    Definitely use a tart pan. It looks so pretty!

  • If I wanted to add crushed pineapple to this how would I go about it?

    • Hi Nancy, I suppose you could stir a bit into the custard; just be careful not to add too much or it will make the custard to thin. Or you could add a bit on top under the whipped topping.

  • One of the things I love about this recipe is how forgiving it is of all the substitutions I make (which I do with almost every recipe). Here are some: I thought I had cream of coconut, but didn’t. I used coconut oil instead. worked great. I also make my own shortbread. The shortbread is a cup of softened butter, about a cup of coconut flour, 1/2 c. sugar, and enough flour to make it into shortbread dough. This makes way more shortbread than needed for the recipe, so I either freeze some for then next pie, or more likely, it gets eaten. The coconut shortbread isn’t quite as light as regular shortbread, but it works great in the recipe, and adds a lot of extra coconut flavor.
    I am married to someone of Filipino descent, and his Filipino relatives never seemed to care for anything I brought to the family gatherings until I started bringing this pie! It always gets eaten, even with the mind-boggling amount of food they always have at their gatherings. Thanks so much for publishing!

  • Hi! This is one of my favorite desserts! I’m attempting to make it for Easter tomorrow, and I was wondering if I could make the custard today and put it in the shell tomorrow so the crust doesn’t get soft? Will the custard be ok to move once it’s cooled?

    • Hi Mica, I think that should work just fine. Just put the custard in a bowl place some plastic wrap directly against the surface of the custard so that it doesn’t develop a film. Please let me know how it turns out!

  • Oh, my, was this GOOD. It was delicious the day I made it, but it was even better the next day after sitting overnight in the fridge, so if I were to make it again for an occasion, I’d make it the day before. I made mine in an 11-inch tart pan because that’s all I had, and it came out fine; there was plenty of crust and filling. The shortbread crust really makes this pie—it just wouldn’t be the same with a graham cracker or pastry crust. Thanks for another great recipe, Jenn!

  • Absolutely amazing! I made this last weekend and my family loved it! Thank you

  • I just had this amazing dessert at the C.G. of Denver, and am SO grateful you have shared it with us. It is THE best Coconut cream pie and I am so glad I can make it with your help. Thanks for your efforts.

  • I made this Tart for our annual street party dessert contest & won! I have made it a few times now, and once you locate the ingredients, it’s pretty straightforward. Everyone RAVED – it is delicious.

    • Hi Sheila, That makes me so happy that you won! Thank you so much for letting me know.

  • I adore coconut and this is my new favorite. I’m hoping my family gets the hints and makes this for Mother’s Day!

  • Googled to find this recipe and found your site. Love the fact that you found the exact recipe, as well as we’re so specific with the directions. Much appreciated, and look forward to making it as well as finding more stuff (that you found first!).

  • I will make this one day soon…

  • Wow-made this tonight and I would say that it definitely tastes like Capital Grille’s fabulous pie. I wondered if it needed the caramel sauce that they use but it doesn’t. It’s extraordinarily rich. I tasted it prior to toasting the coconut and decided it was perfect so I didn’t bother. I did use 2% milk rather than whole-didn’t taste a difference. I would grease the bottom of the tarte pan as it was a little hard to remove but small price to pay for an outstanding dessert!

  • Oh. My. Word. Somebody help me. This looks out-of-world delicious.

    • — Elizabeth C. in Kansas
    • Reply
    • I want to make this for 4th of July weekend party.

      • — Elizabeth C. in Kansas
      • Reply
  • I have made your coconut dream tart twice now and both times it came out beautifully (both in taste and esthetics)! And the feedback for the tart has also been great. Everyone loves it!

  • I can’t seem to find any Coconut Cream, any suggestions, thanks.

    • Hi Charlene, Unfortunately I don’t know of any substitute for cream of coconut. Sorry!

      • Thanks Jenn, I did end up finding some(cream of coconut) but was hard to find, made this at Easter and was very good.

  • I plan to make this for a trip that includes a 4.5 hour drive, and I’m leaving directly after work so it will need to be made in the morning or the night before. Can all three elements (topping, custard, pre-baked crust) be made and stored separately, then put together before eating? I really hope I can make it work–it looks amazing!! Thank you!

    • Hi Jen, That should work fine. Just be sure to keep the whipped cream topping very cold, otherwise it won’t hold. Hope that helps.

  • The Capital Grille’s pie comes with a caramel rum sauce-did they give you the recipe for that as well?

    • Hi Ann, Unfortunately they didn’t, but it’s delicious all on its own.

  • This recipe is a family favorite, for special occasions. I use Lorna Doone shortbread cookies (cheaper than Walkers). Super easy and great to serve all year long. This was my first recipe from your website, and got me hooked on your blog. Thanks

  • I made this for my family and it is now one of my family’s all time favorite desserts! My daughter made this for a recent auction donation and it looked as great as the photos here. Coconut lovers delight.

    • — Liz McNett Crowl
    • Reply
  • Ah! I’m so excited! I just went to the Capital Grille for my birthday this past weekend and I’ve been dreaming about this pie ever since, hence why I came across your post on foodgawker…I’m absolutely going to try this out, I’ll let you know how it goes! Thanks for going through the trouble to convert and post 🙂

    • This is the absolute best coconut creap pie EVER! It is relatively simple, but so, so delicious. The ingredients make all the difference. I have made it several times – alwyas to rave reviews. Outstanding!!

  • This is a wonderful recipe! we’re huge fans of Capital Grilled coconut cream pie! my husband loved this and I will be making this more often. Thanks!

  • Thank you for this wondrful rendition. I made this recipe with 6 mini tart pans for my girlfriend’s birthday today and it was a fabulous hit (they’re huge coconut fans)! I did add about a teaspoon of pure vanilla to the topping.

  • Hi Tatiana, I agree with you on the flaked coconut in the custard…very unpleasant! I think you’ll love this recipe. As for the cream of coconut, I believe coconut cream is the same thing.

  • I was looking for a coconut pie without any flaked coconut in the custard,and this one sounds perfect.I think that the chewiness of the coconut flakes just doesn’t go well with nice smooth texture of creamy custard. Do you think that a can of coconut cream and a little more sugar will be a good substitute for the cream of coconut?Thank you for sharing the recipe.

  • I halved this recipe to fit in to 4 mini tarlet pans over Valentine’s Day- HUGE success! Thank you so much!

  • I wonder, am I the first man to comment? My wife requested this for her birthday. I made it for her. She loved it.

    I hate to write the stereotypical recipe comment telling about all the things I changed in your recipe, but I had to replace the rum with something because I don’t cook with alcohol. I used a splash of coconut extract instead of rum in the custard and the whipped cream.

  • I made this for Christmas dinner. I had trouble locating a 10′ tart pan (William Sonomo). After that, piece of cake! (HA!) This was the most straight forward recipe I’ve ever tried. I loved that everything was thought out, down to how many boxes of cookies and how many cookies I needed. The techniques were explained well. For a novice, which I am not, making a custard is a lost art. After making this a tart a new and useful skill will be mastered.

    The combination of flavors was perfect. The taste of coconut was subtle but present. There was not a piece left with multiple choices of deserts too. I came home with an empty plate! I will definitely make this again!

  • I made this for my family and neighbors…It was amazing…fairly simple and soo yummy.

  • I will be trying this soon!!! It sounds incredible!!!

  • Made this for a dinner party last weekend and it was AH-MAZING!!! Thank you!

  • now this looks like a real WINNER!

  • mmmm looks divine

  • This looks AMAZING. Super awesome that they sent you the recipe!

  • Wow, that looks beautiful! I love coconut so this is making me drool.

  • Omg! Made this over the weekend and it was AMAZING! Definitely a keeper!

  • I made this for my family today, and everyone loved it! It has a nice subtle, natural coconut flavor. It seemed like a sophisticated version of the everyday coconut cream pie. Loved it, and will be making it again! Thanks for sharing the recipe!

  • yum! My hubby used to live in the DC area- he’s always impressed when I say “Oooo I found a recipe from _____!” This pie looks delish- as well as the pics!!! Well done!

  • To die for!

    And your unbaked crust… so beautiful!

  • You are amazing. I love your blog. I am all about coconut right now and finding this has made my day. I’ll def blog about it.

  • oh my that looks beyond delicious!

  • a very cake for dreamer!:D

  • I would absolutely LOVE this! You had me at walkers shortbread and malibu…I have to try this recipe!

  • If you can’t find unsweetened coconut flakes, could you buy a real coconut, shave and toast?

    • Or you can use a young coconut meat as it is. I’ve tried it and it was beyond delicious!

  • Oh MAN!! I can’t wait to try this recipe! Sounds wonderful!! Thanks for being so generous for sharing a recipe you had the good fortune to acquire!

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