Coconut Cream Pie

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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.

Step-by-Step instructions

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.

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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

  • 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 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)


For the Crust

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

For the Filling

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

For the Topping & To Serve

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

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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  • 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.

    • 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.

  • 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

  • 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?

    • Sure – hope you enjoy! 🙂

  • 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

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

  • 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?

    • 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?

      • 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.

        • 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!

    • 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, you should do a YouTube video of preparing this recipe. You sound like a YouTube tutorial guru in the making!

        • 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!

  • 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
    • Reply
  • 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!

    • LOL – glad you enjoyed it! 🙂

  • I forgot to add the butter to the custard after cooking it. Remembered after pie was in the refrigerator. What will happen?

    • How did it turn out, Cynthia?

      • 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.

        • So glad it turned out well despite omitting the butter! 🙂

  • I plan to use homemade shortbread cookies for the crust. What would be the comparable amount (measure) required?

    • Hi Penny, I’m guessing it would be about 1.5 cups. Hope you enjoy!

    • 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

      • Glad it wasn’t a total flop (and that you’ll get to attempt it again with the right stuff)! 🙂

        • 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.

  • 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!!!!!

  • 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
    • Reply
  • 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?


    • 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?

        • — 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?

    • 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!

  • 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.

    • — Chris Zahlmann
    • Reply
  • 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.

    • — Marilyn Burrows
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  • 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!

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