Recipe

Spiced Coconut Cream Pie

Silky coconut custard, toasted coconut, and a cozy whisper of warm spice, all tucked into a buttery crust and finished with clouds of whipped cream.

By Matt Campbell

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4.8

A slice of coconut cream pie with toasted coconut on top and a dollop of whipped cream on a plate, with the rest of the pie softly blurred in the background

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This is the coconut cream pie I wish every diner counter promised: a thick, glossy coconut custard that actually tastes like coconut, a crisp, buttery crust, and a blanket of whipped cream that is not too sweet. The twist here is subtle but worth it. A little cinnamon, ginger, and a pinch of cardamom turns the filling into something spiced and aromatic, not holiday candle, just warm and extra dimensional.

If you have ever made a custard and thought, “Please do not scramble on me,” you are in good company. I’ll walk you through it with low drama steps, plus a few rescue tricks. You’ve got this. Taste as you go.

A saucepan of pale coconut custard being whisked on a stovetop with a wooden spoon and bowls of coconut and spices nearby

Why It Works

Classic texture, no shortcuts: We cook the custard on the stove until it is properly thick, so slices hold cleanly after chilling.
Big coconut flavor: A combo of coconut milk and half-and-half gives you richness without turning the filling greasy. Toasted coconut on top seals the deal.
Spice that behaves: Cinnamon, ginger, and cardamom are measured to sit in the background and make the coconut taste even more coconut-y.
Friendly technique: Tempering the eggs and whisking constantly keeps the filling silky and smooth.

Pairs Well With

Storage Tips

Refrigerator: Cover the pie loosely with plastic wrap or pop it into a pie container. It keeps well for 3 to 4 days. The crust softens a bit over time, but the flavor stays great.

Best way to store slices: Store slices in an airtight container in a single layer. If you need to use a second layer, wait to add whipped cream until serving, or expect a little squish. A piece of parchment can help with sticking, but it will not save you from gravity.

Can you freeze it? You can, but I do not love what freezing does to custard. If you must, freeze without whipped cream for up to 1 month, tightly wrapped. Thaw overnight in the fridge. Add fresh whipped cream and toasted coconut right before serving.

Make-ahead tip: The pie is actually happiest made 1 day ahead. The custard sets fully and slices like a dream.

Common Questions

Why is my coconut cream pie runny?

Usually one of three things: the custard was not cooked long enough, it did not come to a gentle bubble, or it was not chilled long enough. Once the custard thickens, keep it at a gentle simmer for about 60 to 90 seconds while whisking so the starch fully activates.

How do I keep a skin from forming on the custard?

Press plastic wrap directly onto the surface of the hot custard as soon as it comes off the heat. No air, no skin.

Can I use all coconut milk instead of dairy?

You can, but the texture can get heavy and the flavor can feel one-note. If you want dairy-free, use two cans full-fat coconut milk and swap the butter for a plant-based butter. Expect a slightly softer set.

Do I have to temper the egg yolks?

Yes. It is the difference between silky custard and accidental sweet scrambled eggs. The good news is tempering is just slow pouring and whisking like you mean it.

What is the best crust for coconut cream pie?

A classic baked pie crust is traditional. A graham cracker crust is also great and very low stress, but it reads a little more “icebox pie.” Both are delicious. Choose your vibe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (glass or ceramic)
Saucepan (2 to 3 quart)
Whisk (a real one, not the tiny guy)
Mixing bowls
Medium heat-proof bowl for tempering yolks
Fine-mesh strainer (optional, but great for extra smooth custard)
Rubber spatula
Electric mixer or a sturdy whisk for whipped cream
Sheet pan for toasting coconut

I have a soft spot for coconut cream pie because it is both humble and dramatic. It shows up looking like a cloud, but the payoff is in the details: the custard has to be cooked just right, the crust needs that crisp edge, and the coconut has to be toasted until it smells like a bakery that knows what it is doing. The first time I made one, I got impatient and cut it early. It slid around like a custard lava flow. Still tasted amazing, but it taught me the most important pie lesson: chill time is part of the recipe.