Coconut Cream Pie

My husband’s all-time favorite dessert is the coconut cream pie from The Capital Grille in Washington, DC. Hoping to surprise him for his birthday one year, I emailed the restaurant manager and asked if he’d be willing to share the recipe. To my surprise, he did! It was scaled to feed an army, so I had to do a little tinkering, but the result was every bit as good as the original.

What makes the pie so delicious is that the coconut flavor runs all the way through it: shredded coconut is baked into the buttery shortbread crust; the silky custard is made with coconut milk, cream of coconut, and a splash of coconut rum; and even the whipped cream gets a little rum before the whole thing is finished with toasted coconut.

What You’ll Need To Make Coconut Cream Pie

• Shortbread Cookies & Shredded Coconut: Form the buttery press-in crust. The coconut gets finely ground with the cookies, so you get coconut flavor throughout the crust without a stringy texture. You can use homemade shortbread or store-bought (I like Walkers).
• Butter: Melted butter binds the cookie crust, while butter whisked into the finished custard adds richness and a smooth finish.
• Eggs & Egg Yolks: Give the custard richness and help it set. The combination of whole eggs and extra yolks gives the filling structure while keeping it creamy.
• Sugar, Flour, Cornstarch & Salt: Sugar sweetens the custard, while flour and cornstarch thicken it to a sliceable consistency. Salt balances the sweetness.
• Coconut Milk, Cream of Coconut & Whole Milk: Create the rich, coconutty base for the custard. Cream of coconut is sweetened and is not the same as coconut milk or coconut cream, so be sure to buy the right product. You’ll typically find it near the cocktail mixers rather than with the canned coconut milk.
• Rum: Adds warmth and depth to the custard and whipped cream. Light rum works perfectly well, so it’s not worth buying a whole bottle of coconut rum just for this recipe. But if you already have coconut rum, definitely use it—it adds an extra layer of coconut flavor.
• Heavy Cream: Whipped with sugar and rum to make the soft, pillowy topping.
• Unsweetened Coconut Chips or Flakes: Toasted until golden, they add a crisp texture and deeper coconut flavor to the finished pie. If you can’t find them, sweetened flaked coconut works too; see the recipe note for details.
• Jump to the printable recipe for precise measurements

How To Make Coconut Cream Pie

Make the coconut-shortbread crust: Process the shortbread cookies, coconut, and melted butter until the coconut is finely ground and the mixture looks like moist, sandy crumbs. Press it firmly into the pie pan and bake until the crust is golden and smells buttery and toasted. Don’t worry if it cracks or slumps a little in the oven—you can gently press it back into shape while it’s still hot.

Make the coconut custard: Whisk the eggs, yolks, sugar, flour, cornstarch, and salt until smooth. Bring the milk, coconut milk, cream of coconut, and rum to a boil, then slowly whisk some of the hot liquid into the egg mixture. This is called tempering—it gradually warms the eggs so they don’t scramble when they meet the hot liquid.

Once the eggs are warmed, whisk in the remaining liquid and return everything to the saucepan. As the custard cooks, it will go from fairly thin to noticeably thick, with slow, heavy bubbles breaking the surface. Let it boil briefly so the starches fully thicken the filling. Off the heat, whisk in the butter; the custard should look thick, smooth, and glossy.

Fill and chill the pie: Pour the custard into the cooled crust and smooth the top, then press plastic wrap directly against the custard so a skin doesn’t form. Chill until the filling is completely cold and firm. Don’t rush this part—the long chill is what allows the custard to set up for clean slices.

Top with whipped cream and coconut: Toast the coconut until golden and fragrant, stirring often so it browns evenly, then set it aside to cool. Whip the cream until it starts to hold some shape, then add the sugar and rum and continue whipping just until soft peaks form. You’re looking for a topping that’s fluffy and billowy rather than stiff. Spoon it generously over the chilled pie and scatter the cooled toasted coconut over top.

Serve: Serve the pie cold, using a sharp knife and wiping it clean between slices for neat wedges. The pie needs several hours to chill and set before serving, but much of the work can be done in advance. See the recipe card below for full make-ahead instructions.

If you love coconut, don’t miss my coconut cake and coconut cupcakes—both are family recipes I’ve been making for decades. And if creamy, chilled pies are your thing, my key lime pie has been a reader favorite for years.