Whenever I think of coconut cream pie, roadside diners come to mind. And I think the best coconut cream pie I had was at Gibby’s Diner just west of Schenectady — about an hour from Delmar, where I once lived. But the Miss Glenmont Diner had a pretty good one, too, and that was only minutes from my house. Convenience matters in a pie-craving emergency.
While there are a few old-fashioned diners near us in Arizona, diner food is generally not on my list these days. If I want meatloaf, I will make it. Same with a hot turkey sandwich. And now, the same holds true for Coconut Cream Pie. Many of my friends dislike coconut and you know what that means, right? More for me.
Shake the can of coconut milk well; open the can and pour the contents into a 4-cup measure. Add half-and-half (about 1 1/8 cup) to the measured coconut milk to make 3 cups liquid.
In a large, heavy, nonreactive saucepan, whisk together the sugar and cornstarch until no lumps are visible. Add whole eggs and egg yolks, and whisk until smooth. Slowly add the combined milks while whisking, then add 1 teaspoon vanilla extract. Place over medium heat and stir constantly until mixture thickens—about 12-15 minutes. Remove from the heat and whisk in the butter until completely melted, then add 1 cup shredded coconut. Let the mixture cool slightly, then pour into the pre-baked pie shell and smooth the top. Butter a piece of parchment or plastic wrap then place it on top of the custard, and refrigerate for 4 hours (longer is fine).
Meanwhile, preheat the oven to 300°F. Spread about 1/4 cup shredded coconut (more, if you like) on a parchment-lined baking sheet. Place in the oven and toast for 10-12 minutes, tossing every few minutes. When golden brown, transfer to a small plate and set aside.
When the pie has finished chilling, beat the cream and confectioners sugar until stiff peaks form. Swirl the whipped cream on top of the pie, then sprinkle with the toasted coconut.
Notes
Serves 8-10.To blind-bake a pie crust, preheat the oven to 375°F. Roll out the dough and place it in the pie plate, crimping or fluting the rim. Line the top of the pastry with parchment or foil, then fill with pie weights (about 2 cups of weights or dried beans). Bake for 15 minutes; the edges should just start taking on color. Meanwhile, mix 1 tablespoon egg white with 1/2 teaspoon cream. After the 15 minutes of baking, remove the pie weights and the parchment (or foil), and brush the entire crust with the egg white mixture. This will create a moisture barrier between the crust and the filling you’ll add later. Prick the crust at least 16 times with a fork (known as “docking”) and return to the oven for another 15 minutes. Let cool completely before filling.
I’m saving this one for the holidays, guess what will be our dessert table…This pie!!! 😍 A good coconut cream pie is one of my favorite dessert too. I love that you put coconut in the filling, David so many recipes online don’t, they just sprinkle coconut on the top. Growing up, my mom made one that had coconut in the filling like this one and she would make a merigue for the top, but I’m team whipped cream!! Delicious!! xo
I am definitely one who always prefers whipped cream to meringue — but a meringue is good to use up all those egg whites! I hope everyone at your holiday table loves this.
How lucky am I to get fresh coconut milk from the first pressing (= cream of coconut)! And also the fresh shredded coconut from the market!
Thank you David, for this inspiration!
Your comment about eating at a diner brings back memories when my family would eat at ‘Millers’, our local cafe in Chula Vista, CA. in the 1960s. Mrs. Miller was in the back whipping up her famous pies; one piece of apple pie cost 25 cents or you could buy the whole pie for $1. Headlines in the local paper blared out “US soldiers now reach 1 million in Viet Nam” and I remember there was a sub-article about the ‘Sexual Freedom League (SFL) in Berkeley (probably disbanded by now). I’m digressing, but it’s interesting how many memories come back when you hear the word “diner”! And Yes, Mrs. Miller did bake a delicious Coconut Cream Pie; she probably would’ve hired you on the spot!
Wow — it makes me so happy that this post has brought back this wonderful memory for you, Fran. I especially love reading about the headlines… And, I know I would love Mrs. Miller. 🙂
Oops! The headline I would’ve seen in the 1960s was “US soldiers now reach 500,000 in Viet Nam” (not 1 million). Troops eventually reached about 540,000. I know this is a food blog but I just had to correct this!
Coconut cream pie was one of my childhood favorites. My grandmother made fabulous pies. She topped her pie with meringue, but I like the sound of whipped cream better! My boys didn’t care for coconut, so I quit making them many years ago. Your pie looks scrumptious! I enjoy an occasional trip down memory lane!
Thanks, Barb — I think you need to invite all your coconut-loving friends over for a coconut cream pie! I love remember days past — it is fun. As I get “old” the past has so much more meaning for me.
This was one of my dad’s favorite kinds of pie (he favored Horn & Hardart’s) but I’ve never made one. I guess I’m going to have to start! Your recipe looks great.
Wow — I think I always got lemon meringue from H&H. What memories I have of going there. I wonder if that model coudl be brought back? I know you could make this pie even better, Melissa!
Anything with coconut and cream in the name has got to be delicious!
Sad to say that diners have almost gone extinct where I live. But the memory lives in on in recipes like this one. Sounds like one even a non-baker like myself could pull off!
Diners are disappearing everywhere. I was informed by a friend that the Miss Glenmont Diner I mentioned has been moved elsewhere — at least they saved it!
You know, Mad Dog, it didn’t occur to me until all these comments that it is a very “American” pie. It is really good — I hope you get a chance to try it!
This looks delicious David. We love coconut. I love the sound of the American diners and all the pies. I’ve only been to North America once, and managed to eat at one diner, and there are a couple of look a likes in Australia. Schenectady is such a fabulous name, does the town match the name? Great pie, thanks for sharing this one.
Diners are such an American thing, Pauline, and I have no idea how it happened. Maybe it was because of the switch from public transportation to having to drive everywhere? Schenectady is a fun name — it is derived from the Mohawk word skahnéhtati, meaning “beyond the pines.” There are so many wonderful Native American names that have come into our city/town names and language.
That sounds great, David. I am definitely a coconut lover and I’m amazed that some people don’t like it. I must give this a go sometime.
Sherry. (Sherry’s pickings)
I have never been a coconut fan. The only thing I like about a coconut is drinking the water from a fresh coconut; however, that doesn’t mean your pie is looking wonderful, and I’m sure it will taste great for the coconut lovers.
Wonderful, David! I do love a good coconut cream pie. Meringue is okay, but I prefer the whipped cream. My pie might not be sweet enough to suit you (just 2/3 cup of sugar and UNsweetened shredded coconut); but I wouldn’t let my low-sugar ways stop me from enjoying a piece of your pie, I’d just have a smaller piece! Haven’t been to a diner in decades, but my all-time favorite, although a pretty upscale one, was Buckhead Diner in Atlanta (1987ish to 2021).
Thanks, Jean — whipped cream always beats meringue in my humble opinion! I can see using the 2/3 cup sugar but I really have disliked any of the unsweetened coconut I have been able to find and try. Diners are such great spaces for late night secrets and sharing — I loved them as a young kid. Now I would go at the crack of dawn to start my day and then be in bed by 8pm!
One of my sons is a huge coconut fan in both sweet and savory dishes. He will love this. Love that you make so many food memories into a reality in your own kitchen. 🙂 ~Valentina
I hope he likes it,Valentina — it is a fun pie to make! Memories of food — from when i was a little boy until we were in Rome just a few months ago — keep me fueled for the futture!
Can you believe I’ve never had Coconut Cream Pie! I’d remedy this today (I actually have all the ingredients) if I could just figure out how to eliminate the calories.
I have always loved cream pies…coconut and banana being my favorite. Yours certainly does look good with the whipped cream and toasted coconut topping. There is a diner still in business in Portland, Maine that showcases their pies under glass domes. Once you see them, you know you are going to order dessert.
Gosh — the pies under domes really takes me back, Karen. And, yes, we always perused the desserts fist before ordering… wise decisions are made in this order!
Whenever I think of coconut cream pie, I think of Gilligan’s Island, of course. I’m a huge fan of coconut cream pie, and I don’t know if I’ve ever seen one made with coconut milk. That’s awesome!
This coconut cream pie looks absolutely worth the effort. I’ve always had a soft spot for classic desserts, and I love how you stayed true to the rich coconut flavour instead of making it overly sweet. Yum
I love coconut, Raymund, as I know you do as well. Coconut cream pie was never coconut-y enough for me, so I made changes to make that happen. Glad you like it.
Marcelle
October 17, 2026 at 5:17 amI’m saving this one for the holidays, guess what will be our dessert table…This pie!!! 😍 A good coconut cream pie is one of my favorite dessert too. I love that you put coconut in the filling, David so many recipes online don’t, they just sprinkle coconut on the top. Growing up, my mom made one that had coconut in the filling like this one and she would make a merigue for the top, but I’m team whipped cream!! Delicious!! xo
David Scott Allen
October 22, 2026 at 10:53 amI am definitely one who always prefers whipped cream to meringue — but a meringue is good to use up all those egg whites! I hope everyone at your holiday table loves this.
FEL!X
October 17, 2026 at 5:55 amHow lucky am I to get fresh coconut milk from the first pressing (= cream of coconut)! And also the fresh shredded coconut from the market!
Thank you David, for this inspiration!
David Scott Allen
October 22, 2026 at 10:52 amOh, you are lucky, indeed. Here it is all tinned (or you can make it yourself).
Fran@ G'day Souffle'
October 17, 2026 at 6:06 amYour comment about eating at a diner brings back memories when my family would eat at ‘Millers’, our local cafe in Chula Vista, CA. in the 1960s. Mrs. Miller was in the back whipping up her famous pies; one piece of apple pie cost 25 cents or you could buy the whole pie for $1. Headlines in the local paper blared out “US soldiers now reach 1 million in Viet Nam” and I remember there was a sub-article about the ‘Sexual Freedom League (SFL) in Berkeley (probably disbanded by now). I’m digressing, but it’s interesting how many memories come back when you hear the word “diner”! And Yes, Mrs. Miller did bake a delicious Coconut Cream Pie; she probably would’ve hired you on the spot!
David Scott Allen
October 22, 2026 at 10:52 amWow — it makes me so happy that this post has brought back this wonderful memory for you, Fran. I especially love reading about the headlines… And, I know I would love Mrs. Miller. 🙂
Fran@G'daysouffle.com
October 25, 2026 at 4:05 pmOops! The headline I would’ve seen in the 1960s was “US soldiers now reach 500,000 in Viet Nam” (not 1 million). Troops eventually reached about 540,000. I know this is a food blog but I just had to correct this!
David Scott Allen
October 25, 2026 at 4:39 pmFacts matter! I am impressed that you looked it up!
Barb
October 17, 2026 at 6:59 amCoconut cream pie was one of my childhood favorites. My grandmother made fabulous pies. She topped her pie with meringue, but I like the sound of whipped cream better! My boys didn’t care for coconut, so I quit making them many years ago. Your pie looks scrumptious! I enjoy an occasional trip down memory lane!
David Scott Allen
October 22, 2026 at 10:51 amThanks, Barb — I think you need to invite all your coconut-loving friends over for a coconut cream pie! I love remember days past — it is fun. As I get “old” the past has so much more meaning for me.
Melissa
October 17, 2026 at 8:05 amThis was one of my dad’s favorite kinds of pie (he favored Horn & Hardart’s) but I’ve never made one. I guess I’m going to have to start! Your recipe looks great.
David Scott Allen
October 22, 2026 at 10:50 amWow — I think I always got lemon meringue from H&H. What memories I have of going there. I wonder if that model coudl be brought back? I know you could make this pie even better, Melissa!
Frank | Memorie di Angelina
October 17, 2026 at 8:06 amAnything with coconut and cream in the name has got to be delicious!
Sad to say that diners have almost gone extinct where I live. But the memory lives in on in recipes like this one. Sounds like one even a non-baker like myself could pull off!
David Scott Allen
October 22, 2026 at 10:49 amYou could definitely pull this off, Frank!
Diners are disappearing everywhere. I was informed by a friend that the Miss Glenmont Diner I mentioned has been moved elsewhere — at least they saved it!
Mad Dog
October 17, 2026 at 8:13 amI’ve never had a coconut cream pie, but yours looks delicious (especially with the shredded coconut on top), so I need to make it!
David Scott Allen
October 22, 2026 at 10:47 amYou know, Mad Dog, it didn’t occur to me until all these comments that it is a very “American” pie. It is really good — I hope you get a chance to try it!
angiesrecipes
October 17, 2026 at 11:17 amI love coconut anything! This is one beautiful and delicious pie, David.
David Scott Allen
October 22, 2026 at 10:46 amThanks, Angie!
Carolyn Niethammer
October 17, 2026 at 11:37 amHaven’t made one if these in decades. But this looks fabulous and the use of coconut milk is an up grade!
David Scott Allen
October 22, 2026 at 10:46 amThe coconut milk really adds an extra kick of coconut flavor — we loved it!
Camille Pons
October 17, 2026 at 11:57 amI absolutely love coconut cream pie. Next to lemon meringue it’s my favorite. I’m so making this for my next special occasion…which could be anything!
David Scott Allen
October 22, 2026 at 10:45 amIt is a wonderful special occasion pie, isn’t it, Camille? Ours was for a birthday.
Pauline McNee
October 17, 2026 at 7:59 pmThis looks delicious David. We love coconut. I love the sound of the American diners and all the pies. I’ve only been to North America once, and managed to eat at one diner, and there are a couple of look a likes in Australia. Schenectady is such a fabulous name, does the town match the name? Great pie, thanks for sharing this one.
David Scott Allen
October 22, 2026 at 10:45 amDiners are such an American thing, Pauline, and I have no idea how it happened. Maybe it was because of the switch from public transportation to having to drive everywhere? Schenectady is a fun name — it is derived from the Mohawk word skahnéhtati, meaning “beyond the pines.” There are so many wonderful Native American names that have come into our city/town names and language.
Sherry
October 18, 2026 at 2:25 amThat sounds great, David. I am definitely a coconut lover and I’m amazed that some people don’t like it. I must give this a go sometime.
Sherry. (Sherry’s pickings)
David Scott Allen
October 22, 2026 at 10:39 amI am always amazed at the number of things people don’t like… but that’s what makes the world go ’round!
Gerlinde de Broekert
October 18, 2026 at 11:50 amI have never been a coconut fan. The only thing I like about a coconut is drinking the water from a fresh coconut; however, that doesn’t mean your pie is looking wonderful, and I’m sure it will taste great for the coconut lovers.
David Scott Allen
October 22, 2026 at 10:38 amThanks, Gerlinde!
Ronit
October 18, 2026 at 5:08 pmI am a coconut fan, so would definitely enjoy this pie. Your addition of toasted coconut on top is brilliant. 🙂
David Scott Allen
October 22, 2026 at 10:37 amThanks! The top definitely needed something, Ronit — and the toasted coconut was nice!
Jean | DelightfulRepast.com
October 21, 2026 at 9:37 amWonderful, David! I do love a good coconut cream pie. Meringue is okay, but I prefer the whipped cream. My pie might not be sweet enough to suit you (just 2/3 cup of sugar and UNsweetened shredded coconut); but I wouldn’t let my low-sugar ways stop me from enjoying a piece of your pie, I’d just have a smaller piece! Haven’t been to a diner in decades, but my all-time favorite, although a pretty upscale one, was Buckhead Diner in Atlanta (1987ish to 2021).
David Scott Allen
October 22, 2026 at 10:36 amThanks, Jean — whipped cream always beats meringue in my humble opinion! I can see using the 2/3 cup sugar but I really have disliked any of the unsweetened coconut I have been able to find and try. Diners are such great spaces for late night secrets and sharing — I loved them as a young kid. Now I would go at the crack of dawn to start my day and then be in bed by 8pm!
Valentina
October 21, 2026 at 10:39 amOne of my sons is a huge coconut fan in both sweet and savory dishes. He will love this. Love that you make so many food memories into a reality in your own kitchen. 🙂 ~Valentina
David Scott Allen
October 22, 2026 at 10:32 amI hope he likes it,Valentina — it is a fun pie to make! Memories of food — from when i was a little boy until we were in Rome just a few months ago — keep me fueled for the futture!
Inger
October 23, 2026 at 6:35 amCan you believe I’ve never had Coconut Cream Pie! I’d remedy this today (I actually have all the ingredients) if I could just figure out how to eliminate the calories.
David Scott Allen
October 25, 2026 at 4:39 pmCalories? Are we supposed to be concerned with calories?
Karen (Back Road Journal)
October 26, 2026 at 12:43 pmI have always loved cream pies…coconut and banana being my favorite. Yours certainly does look good with the whipped cream and toasted coconut topping. There is a diner still in business in Portland, Maine that showcases their pies under glass domes. Once you see them, you know you are going to order dessert.
David Scott Allen
October 31, 2026 at 9:34 amGosh — the pies under domes really takes me back, Karen. And, yes, we always perused the desserts fist before ordering… wise decisions are made in this order!
Jeff the Chef
October 27, 2026 at 5:03 amWhenever I think of coconut cream pie, I think of Gilligan’s Island, of course. I’m a huge fan of coconut cream pie, and I don’t know if I’ve ever seen one made with coconut milk. That’s awesome!
David Scott Allen
October 31, 2026 at 9:33 amNow I need to look up the coconut cream pie episode — one of the best. Boy, are we dating ourselves!
Give this a try, Jeff — I think you will like the extra coconut flavor!
Raymund
October 29, 2026 at 3:56 pmThis coconut cream pie looks absolutely worth the effort. I’ve always had a soft spot for classic desserts, and I love how you stayed true to the rich coconut flavour instead of making it overly sweet. Yum
David Scott Allen
October 31, 2026 at 9:22 amI love coconut, Raymund, as I know you do as well. Coconut cream pie was never coconut-y enough for me, so I made changes to make that happen. Glad you like it.
2pots2cook
November 4, 2026 at 2:48 amMy son loves everything coconut. This is going to be a great surprise for him! Thank you so much!