Summer Coconut Cream Pie Dessert Recipe

There's something irresistible about the cool, creamy bite of coconut cream pie on a hot summer afternoon. The silky filling, light whipped topping, and flaky crust come together in a perfect harmony of tropical flavor and texture.

I first made this dessert for a backyard barbecue with friends, and it quickly became the most talked-about dish of the night. Not only is it easy to make ahead, but it also looks stunning on any dessert table, making it ideal for potlucks, cookouts, and family dinners.

Trust me, once you taste this Summer Coconut Cream Pie Dessert, you’ll want to make it all season long.

Why You'll Love This Summer Coconut Cream Pie Dessert

If you're craving something sweet, light, and refreshingly cool, this coconut cream pie hits all the right notes.

First, it's a breeze to make. With just a few steps and some chill time, you'll have a showstopping dessert that doesn't require turning on the oven for hours. It’s perfect for hot weather days when you want to keep things simple.

It’s also budget-friendly. Most of the ingredients are pantry staples or low-cost items from your local grocery store. No fancy baking gear or specialty ingredients needed.

And let's talk about flavor. The coconut is front and center here, with both shredded coconut and coconut milk infusing every bite. It’s a tropical escape you can whip up in your own kitchen.

Best of all, this pie is crowd-pleasing. Even folks who aren't huge coconut fans tend to fall in love with its creamy texture and subtle sweetness. It’s the kind of dessert that disappears fast at gatherings.

So if you're looking for an easy, impressive dessert to cool off with, this pie is calling your name.

Ingredient Notes

This recipe keeps things simple while delivering big on flavor and texture. Here’s a closer look at the ingredients that make this coconut cream pie so irresistible.

Graham cracker crust forms the buttery, crumbly base of this pie. You can use a store-bought crust for convenience, but if you have an extra 10 minutes, making your own from crushed graham crackers and melted butter adds a delicious homemade touch.

Coconut milk gives the pie its signature creamy richness. Be sure to use full-fat canned coconut milk for the best texture and flavor. Avoid the kind sold in cartons – it's too thin and watery for this recipe.

Shredded sweetened coconut is folded into the filling and sprinkled on top for extra texture and visual appeal. Toasting it beforehand brings out a nutty depth and adds a golden crunch.

Egg yolks and cornstarch help thicken the filling into a luscious custard. The combination results in a silky texture that sets beautifully when chilled.

You’ll also need heavy whipping cream to make the fresh whipped topping. While you could use whipped topping from a tub, making your own adds a luxurious, pillowy finish that really elevates the dessert.

No fancy equipment is required – just a saucepan, a whisk, and a hand mixer for the whipped cream. A pie dish and some plastic wrap are all you need to bring it all together.

How To Make This Summer Coconut Cream Pie Dessert

Making this coconut cream pie is easier than it looks. The process can be broken into three main parts: making the filling, assembling the pie, and chilling it to perfection.

Start by preparing your custard filling. In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the coconut milk, making sure there are no lumps. Heat over medium until the mixture just starts to bubble, then temper in your egg yolks by adding a bit of the hot mixture into the yolks before whisking them back into the pot. Cook until thickened, about 3–5 minutes.

Once the custard is thick, remove it from heat and stir in butter, vanilla extract, and shredded coconut. Pour the mixture into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours.

While the filling chills, you can either prepare your graham cracker crust from scratch or place a store-bought one in your pie dish. If making your own, combine crushed graham crackers, sugar, and melted butter, press into the pie dish, and chill until firm.

Once the filling is cold, spread it evenly into the crust. Smooth the top with a spatula, then return the pie to the fridge to firm up for another hour.

Meanwhile, whip your heavy cream with a bit of powdered sugar and vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled filling, and finish with a generous sprinkle of toasted coconut.

From start to finish, the pie takes about 20 minutes of active time and a few hours to chill. You can easily make it the night before and have it ready to serve straight from the fridge.

Storage Options

This pie stores beautifully, making it a great make-ahead option for busy days.

Keep the pie covered with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 4 days, though it’s so delicious it probably won’t last that long!

If you want to store slices individually, place them in airtight containers lined with parchment paper to prevent sticking. This also makes for easy grab-and-go treats.

While you technically can freeze the pie, the texture of the custard may change slightly upon thawing. If you do freeze it, wrap tightly in plastic and foil, and eat within 1 month for best results.

To reheat (if desired), let slices sit at room temperature for 15–20 minutes. However, this dessert is best served chilled, especially on hot summer days.

Variations and Substitutions

This coconut cream pie is wonderfully adaptable, so feel free to make it your own.

For a dairy-free version, use coconut cream instead of heavy whipping cream for the topping and swap the butter with a plant-based alternative. The coconut milk custard is already dairy-free!

You can also switch up the crust. Try a chocolate cookie crust for a Mounds-inspired flavor or a vanilla wafer crust for a sweeter base. Both pair beautifully with the coconut filling.

If you’re a fan of tropical flavors, add a layer of sliced bananas or pineapple between the crust and filling for a fruity surprise.

Want a little crunch? Fold in some chopped macadamia nuts or almonds into the filling or sprinkle on top for extra texture.

And of course, you can adjust the sweetness to your liking by reducing the sugar slightly or using a sugar substitute suitable for baking.

No matter how you tweak it, this Summer Coconut Cream Pie Dessert is guaranteed to become a repeat request. Don’t be surprised if you find yourself making it again and again!

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