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Coconut Dream Pie

5 stars based on 52 votes

coconut cream pie

I always make my husband something special for his birthday. This year, I went all out and decided to re-create one of his all-time favorite desserts: the signature Coconut Cream Pie from The Capital Grille. I couldn’t find any recipes online, so — long shot — I emailed the folks over at Capital Grille and asked for the recipe. I was shocked: they sent it to me.

Coconut Dream Pie 10

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, all covered in a pillow of whipped cream and heaps of toasted coconut. Just like at the restaurant…heaven!

By the looks of it, you’d think this pie would be difficult to make. I’ll be honest, with three separate components and five different forms of coconut, it’s definitely a pastry chef’s recipe — but that’s what makes it so incredible. Count on it taking a little time but know that it’s not hard. As long as you follow the instructions, it’ll come out great.


Coconut Dream Pie 14

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Coconut Dream Pie

Servings: Makes one 10-inch pie/tart that serves 8-10


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
  • 3/4 cup unsweetened coconut 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. Using a ½ cup dry measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom. Bake until golden, 15-18 minutes, then cool completely in the pan on a rack (you can speed this up in the fridge or freezer). If it 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 Malibu rum, cream of coconut, coconut milk and whole milk. Bring to a boil; then turn off the heat. Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine. Return the mixture to the sauce pan. Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken. Off the heat, whisk in the butter until fully incorporated.
  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 3 hours and up to 10 hours. (Any longer than 10 hours and the crust will start to soften.)

For the Topping & To Serve

  1. Up to 3 hours before serving, beat the cream, sugar and Malibu Rum with an electric mixer until soft peaks form, 1½ - 2 minutes. Top the pie with whipped cream and sprinkle with cooled toasted coconut.
  2. Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. Cut 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: This recipe should be made in a 10-inch tart pan with a removable bottom. A pie plate won't work as well or be as pretty! You can find tart pans very inexpensively at most kitchenware stores. I got mine for $10 at Williams-Sonoma.

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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.

Reviews & Comments

  • 5 stars

    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 !

    - Malak on December 20, 2017 Reply
    • Hi Malak, I’d replace with the same amount so 1-1/2 Tbsp. Hope everyone enjoys it! 🙂

      - Jenn on December 20, 2017 Reply
  • 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.

    - sv on November 30, 2017 Reply
  • 5 stars

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

    - Giuseppa Boszko on November 23, 2017 Reply
  • 5 stars

    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.

    - Cheryl Q. on September 18, 2017 Reply
  • 5 stars

    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.

    - Lara on September 11, 2017 Reply
  • 5 stars

    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!

    - Gigi on July 23, 2017 Reply
  • Can I use a pie pan if I didn’t have a tart pan?

    - Supria on June 19, 2017 Reply
    • Yes, it won’t look as pretty, but a pie dish will work. Enjoy!

      - Jenn on June 19, 2017 Reply
  • 5 stars

    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.

    - Lindsay Tripp on April 29, 2017 Reply
  • 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,


    - Dan on April 28, 2017 Reply
    • 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? 🙂

      - Jenn on April 28, 2017 Reply
  • 5 stars

    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!!!

    - Regina on April 27, 2017 Reply
  • 5 stars

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

    - Bob Krautner on April 27, 2017 Reply
    • 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!

      - Jenn on April 27, 2017 Reply
  • 5 stars

    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!

    - Kat on April 17, 2017 Reply
    • 5 stars

      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!

      - Kat on April 17, 2017 Reply
  • 5 stars

    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.

    - Elaine Brown on April 15, 2017 Reply
  • 5 stars

    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 on March 4, 2017 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.

    - Chris on February 21, 2017 Reply
    • Yes Chris, you can definitely make the filling a day or two ahead and then assemble the pie before serving it. Enjoy!

      - Jenn on February 21, 2017 Reply
      • Thank you for your prompt reply.

        - Christine Zahlmann on February 23, 2017 Reply
  • 5 stars

    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.

    - Huong on February 15, 2017 Reply
  • 5 stars

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

    - Silvergem on February 15, 2017 Reply
  • 5 stars

    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.

    - B. Tait on February 14, 2017 Reply
  • 5 stars

    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!

    - Judy on February 14, 2017 Reply
  • 5 stars

    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!

    - Connie on February 14, 2017 Reply
  • 5 stars

    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 on February 8, 2017 Reply
  • 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!

    - Joanna on December 22, 2016 Reply
    • 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!

      - Jenn on December 23, 2016 Reply
  • 5 stars

    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!!!!!!!!

    - Eric on November 26, 2016 Reply
  • Also, would you use coconut extract in place of the rum?

    - Lindsay Grover on November 19, 2016 Reply
    • Hi Lindsay, you can use more coconut milk in place of the rum; I think coconut extract would work fine too. Enjoy!

      - Jenn on November 21, 2016 Reply
  • 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.

    - Lindsay Grover on November 19, 2016 Reply
    • Hi Lindsay, the cream of coconut is sweetened and the brand I use is Coco Lopez. Hope that helps!

      - Jenn on November 21, 2016 Reply
  • 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!

    - Raquel on November 16, 2016 Reply
    • 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!

      - Jenn on November 16, 2016 Reply
  • 4 stars

    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.

    - Anne G on November 7, 2016 Reply
    • 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.

      - Jenn on November 7, 2016 Reply
  • 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!

    - Kristy on November 3, 2016 Reply
    • 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!

      - Jenn on November 3, 2016 Reply
  • 5 stars

    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.

    - Suzi on October 26, 2016 Reply
  • 5 stars

    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 on October 7, 2016 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!!

    - Kendra on October 1, 2016 Reply
    • Thank you, Kendra. That is so nice to read! These are the coconut flakes I use. Hope that helps!

      - Jenn on October 1, 2016 Reply
  • 5 stars

    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!

    - Shannon on July 16, 2016 Reply
  • 5 stars

    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

    - Christina on July 14, 2016 Reply
  • For the lactose intolerant, what would you suggest as a substitute for the whipped cream topping?

    - Pearl McElheran on June 11, 2016 Reply
    • 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!

      - Jenn on June 12, 2016 Reply
  • 5 stars

    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…

    - Deb on March 25, 2016 Reply
    • 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!

      - Jenn on March 25, 2016 Reply
  • 5 stars

    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!

    - Denise on March 17, 2016 Reply
  • 5 stars

    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!!!!!

    - Betty on March 14, 2016 Reply
  • Is there a way to make this coconut cream pie without the rum? Thank you. It looks so good.

    - Christie F. on March 11, 2016 Reply
    • Hi Christie- yes, you could just leave it out or replace it with more coconut milk.

      - Jenn on March 11, 2016 Reply
  • 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

    - Kallie on March 4, 2016 Reply
    • 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!

      - Jenn on March 4, 2016 Reply
  • 5 stars

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

    - Linda on February 14, 2016 Reply
  • Hi Jen,

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

    - Soraya on February 12, 2016 Reply
    • Sure, Soraya — that will work well.

      - Jenn on February 12, 2016 Reply
  • Hi Jen,

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

    - Erin on December 18, 2015 Reply
    • Hi Erin, you can just leave the rum out (or replace it with more coconut milk). Hope your sister enjoys!

      - Jenn on December 18, 2015 Reply
      • 5 stars

        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!

        - Erin on December 26, 2015 Reply
        • 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.

          - Erin on December 26, 2015 Reply
  • 5 stars

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

    - JW on December 13, 2015 Reply
  • Hi-
    Can you substitute the malibu rum with anything else?

    - Jenine on November 23, 2015 Reply
    • Hi Jenine, Any rum or booze will work, or you can just add more coconut milk.

      - Jenn on November 23, 2015 Reply
  • How much of this can be made ahead of time and how far ahead?

    - Carol on November 19, 2015 Reply
    • Hi Carol, I would say one day ahead at most, otherwise the crust will get soggy.

      - Jenn on November 20, 2015 Reply
  • Hi Jennifer! Love all of your recipes! Thank you for what you do! Question: how does this pie freeze? Thanks again! God speed!

    - Vickie on November 18, 2015 Reply
    • Thanks, Vickie! Unfortunately, this pie cannot be frozen. Sorry!

      - Jenn on November 19, 2015 Reply
  • 5 stars

    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!!

    - Ruth on October 24, 2015 Reply
  • 5 stars

    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!

    - Caroline Y on October 18, 2015 Reply
  • 5 stars

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

    Sara D

    - Sara D on October 9, 2015 Reply
  • 5 stars

    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!

    - Jennifer on September 11, 2015 Reply
  • 5 stars

    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 on September 1, 2015 Reply
  • 5 stars

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

    - Gayann on August 31, 2015 Reply
  • 5 stars

    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.

    - Hedy on August 30, 2015 Reply
  • 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!

    - Barb on August 28, 2015 Reply
    • 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.

      - Jenn on August 30, 2015 Reply
  • 5 stars

    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!

    - Lizzie Mcnett on August 27, 2015 Reply
  • 5 stars

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

    - Beth Stamper on August 27, 2015 Reply
  • 5 stars

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

    - jill Plamondon on August 27, 2015 Reply
  • 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!! 🙂

    - Melissa on August 25, 2015 Reply
    • 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!

      - Jenn on August 26, 2015 Reply
      • 5 stars

        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!! 😀

        - Melissa on September 1, 2015 Reply
  • 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?

    - Elaine Brown on July 17, 2015 Reply
    • Hi Elaine, I haven’t tested it with those ingredients but I think half and half would probably work just fine.

      - Jenn on July 19, 2015 Reply
  • 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.

    - Ulrike on July 11, 2015 Reply
  • I just bought unsweetened organic coconut cream. Is this okay or should I get sweetened? I have pregnancy brain right now lol.

    - Josephine on July 8, 2015 Reply
    • Disregard my question! I just saw that someone else asked the same question a few days ago. Thank you!!

      - Josephine on July 8, 2015 Reply
  • Do you use unsweetened coconut milk in this recipe?

    - Jude on July 2, 2015 Reply
    • Hi Jude, Yes, that’s correct.

      - Jenn on July 3, 2015 Reply
  • 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!

    - Erin on July 2, 2015 Reply
    • Hi Erin, It’s perfectly fine to leave the rum out — instead you could add 1 teaspoon vanilla extract. Enjoy!

      - Jenn on July 2, 2015 Reply
  • Can I use an 8.5 imch cake tin?

    - Caroline on June 15, 2015 Reply
    • Hi Caroline, That’s a little small; I’d stick with the larger size.

      - Jenn on June 16, 2015 Reply
  • 5 stars

    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!

    - Katelyn B on June 13, 2015 Reply
  • 5 stars

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

    - Susie on May 17, 2015 Reply
  • 5 stars

    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

    - Harriet on May 16, 2015 Reply
  • 4 stars

    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)

    - Margot C on May 11, 2015 Reply
  • 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.

    - Shannon on May 6, 2015 Reply
    • 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 🙂

      - Jenn on May 9, 2015 Reply
  • Can I use plain rum instead of coconut rum? I would hate to buy a whole new bottle if I didn’t have to.

    - Mary on April 2, 2015 Reply
    • Hi Mary, Yes, that’s perfectly fine. Enjoy!

      - Jenn on April 2, 2015 Reply
  • I have an 11″ tart pan, what would you increase the ingredients by?

    - Bronwyn L. on March 31, 2015 Reply
    • Hi Bronwyn, I’d probably try to increase everything by about 25%.

      - Jenn on April 6, 2015 Reply
  • 5 stars

    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!!

    - lacey on March 5, 2015 Reply
  • 5 stars

    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!

    - Lana on January 5, 2015 Reply
  • Does the 3 tablesoons of butter go in the custard?

    - Cindy on September 20, 2014 Reply
    • Hi Cindy,

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

      - Jenn on September 21, 2014 Reply
  • 5 stars

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

    - Deb on August 19, 2014 Reply
  • 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!

    - Kat on August 18, 2014 Reply
    • (I just remembered the whole dessert is basically a big tart in itself rather than a pie slice. Oh well! haha.)

      - Kat on August 18, 2014 Reply
    • 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 🙂

      - Jenn on August 26, 2014 Reply
  • 5 stars

    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!

    - Tari on July 17, 2014 Reply
  • 5 stars

    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!

    - Amy on July 17, 2014 Reply
  • 5 stars

    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!

    - Sandy on July 4, 2014 Reply
  • If I wanted to add crushed pineapple to this how would I go about it?

    - Nancy on April 22, 2014 Reply
    • 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.

      - Jenn on April 24, 2014 Reply
  • 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!

    - Sarah J. on April 19, 2014 Reply
  • 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?

    - Mica on April 19, 2014 Reply
    • 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!

      - Jenn on April 19, 2014 Reply
  • 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!

    - Allie on March 17, 2014 Reply
  • Absolutely amazing! I made this last weekend and my family loved it! Thank you

    - Yelena on October 9, 2013 Reply
  • 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.

    - V on July 12, 2013 Reply
  • 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.

    - Sheila on June 27, 2013 Reply
    • Hi Sheila, That makes me so happy that you won! Thank you so much for letting me know.

      - Jenn on June 28, 2013 Reply
  • I adore coconut and this is my new favorite. I’m hoping my family gets the hints and makes this for Mother’s Day!

    - Sharyn on March 10, 2013 Reply
  • 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!).

    - Len F. on January 22, 2013 Reply
  • I will make this one day soon…

    - Jen on October 3, 2012 Reply
  • 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!

    - anniem on July 8, 2012 Reply
  • Oh. My. Word. Somebody help me. This looks out-of-world delicious.

    - Elizabeth C. in Kansas on May 19, 2012 Reply
    • I want to make this for 4th of July weekend party.

      - Elizabeth C. in Kansas on June 21, 2012 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!

    - Erin McNamara on May 18, 2012 Reply
  • I can’t seem to find any Coconut Cream, any suggestions, thanks.

    - Charlene on April 4, 2012 Reply
    • Hi Charlene, Unfortunately I don’t know of any substitute for cream of coconut. Sorry!

      - Jenn on April 11, 2012 Reply
      • Thanks Jenn, I did end up finding some(cream of coconut) but was hard to find, made this at Easter and was very good.

        - Charlene on May 20, 2012 Reply
  • 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!

    - Jen on April 2, 2012 Reply
    • 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.

      - Jenn on April 3, 2012 Reply
  • The Capital Grille’s pie comes with a caramel rum sauce-did they give you the recipe for that as well?

    - anniem on March 9, 2012 Reply
    • Hi Ann, Unfortunately they didn’t, but it’s delicious all on its own.

      - Jenn on March 9, 2012 Reply
  • 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

    - Cathy on March 4, 2012 Reply
  • 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 on March 1, 2012 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 🙂

    - Lorin on February 27, 2012 Reply
    • 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!!

      - Kathy Mayrand on March 1, 2012 Reply
  • 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!

    - JPY on December 26, 2011 Reply
  • 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.

    - Kristi on September 28, 2011 Reply
  • 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.

    - Jennifer on February 23, 2011 Reply
  • 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.

    - Tatiana on February 22, 2011 Reply
  • I halved this recipe to fit in to 4 mini tarlet pans over Valentine’s Day- HUGE success! Thank you so much!

    - Amy on February 19, 2011 Reply
  • 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.

    - William Jackson on January 19, 2011 Reply
  • 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!

    - Teri McGann on January 6, 2011 Reply
  • I made this for my family and neighbors…It was amazing…fairly simple and soo yummy.

    - debbie on October 5, 2010 Reply
  • I will be trying this soon!!! It sounds incredible!!!

    - Kelly on September 30, 2010 Reply
  • Made this for a dinner party last weekend and it was AH-MAZING!!! Thank you!

    - Suzanne on September 28, 2010 Reply
  • now this looks like a real WINNER!

    - oneshotbeyond on September 28, 2010 Reply
  • mmmm looks divine

    - nautica on August 22, 2010 Reply
  • This looks AMAZING. Super awesome that they sent you the recipe!

    - Julie (Etsy Stalkers) on August 19, 2010 Reply
  • Wow, that looks beautiful! I love coconut so this is making me drool.

    - Amanda on August 17, 2010 Reply
  • Omg! Made this over the weekend and it was AMAZING! Definitely a keeper!

    - Karen on August 16, 2010 Reply
  • 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!

    - on August 15, 2010 Reply
  • 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!

    - the domestic mama on August 15, 2010 Reply
  • To die for!

    And your unbaked crust… so beautiful!

    - maameemoomoo on August 14, 2010 Reply
  • 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.

    - Sis Boom on August 13, 2010 Reply
  • oh my that looks beyond delicious!

    - nic on August 13, 2010 Reply
  • a very cake for dreamer!:D

    - genny on August 13, 2010 Reply
  • I would absolutely LOVE this! You had me at walkers shortbread and malibu…I have to try this recipe!

    - JehanP on August 13, 2010 Reply
  • If you can’t find unsweetened coconut flakes, could you buy a real coconut, shave and toast?

    - JC on August 13, 2010 Reply
    • 5 stars

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

      - Rachel on July 30, 2015 Reply
  • 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!

    - Sonja Denney on August 13, 2010 Reply

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