Coconut Cream Pie is one of those desserts that takes you back to childhood—creamy, indulgent, and topped with a generous layer of toasted coconut. The balance of rich coconut flavor and velvety custard makes this pie a true classic. Whether you’re serving it at a family gathering or simply craving something sweet, this pie is sure to impress!
Why You’ll Love This Recipe?
- Creamy and Decadent: A luscious custard filling made with real coconut flavor.
- Flaky Pie Crust: Perfectly baked for that satisfying contrast to the creamy filling.
- Toasty Coconut Topping: Adds texture and a delightful crunch.
- Easy to Make: With simple ingredients and a few steps, this pie comes together quickly.
Ingredients
Here’s what you’ll need to make this irresistible pie:
- Coconut milk (full-fat for the creamiest filling)
- Whole milk
- Granulated sugar
- Eggs
- Shredded sweetened coconut
- Butter
- Cornstarch
- Vanilla extract
- Salt
- Pre-baked pie crust
Full ingredient details are in the recipe card below!
Directions
Step 1: Prepare the Custard Filling
In a saucepan, combine whole milk, coconut milk, sugar, and salt. Heat over medium heat until warm. In a separate bowl, whisk together the eggs and cornstarch. Slowly pour a bit of the warm milk mixture into the egg mixture to temper it, then gradually whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens (about 5-7 minutes).
Step 2: Add Coconut and Butter
Once the custard has thickened, remove it from the heat and stir in the shredded coconut and butter until smooth. Add vanilla extract and stir again. Allow the filling to cool for 5 minutes before pouring it into your pre-baked pie crust.
Step 3: Chill the Pie
Cover the pie with plastic wrap, pressing it gently against the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours (overnight is best) to let the filling set.
Step 4: Toast the Coconut
While the pie chills, toast the shredded coconut. Spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Keep an eye on it so it doesn’t burn!
Step 5: Top with Whipped Cream and Toasted Coconut
Once the pie is fully chilled, top it with a generous amount of freshly whipped cream. Sprinkle with the toasted coconut and serve!
Expert Tips and Tricks
- Make Ahead: This pie can be made up to a day in advance, making it perfect for holiday gatherings or special occasions.
- Perfect Pie Crust: If you’re making your own crust, be sure to blind-bake it until golden and crisp before adding the filling to avoid a soggy bottom.
- Whipped Cream Tip: For extra thick whipped cream, chill your mixing bowl and beaters beforehand.
Recipe Variations and Possible Substitutions
- Chocolate Coconut Cream Pie: Add a layer of chocolate ganache on top of the pie crust before adding the coconut custard for a decadent twist.
- Coconut Milk Substitute: If you can’t find coconut milk, substitute with coconut cream for an even richer filling, or use regular whole milk with a bit of coconut extract.
- Nut Crust: For a nutty touch, try using a crushed almond or pecan crust instead of a traditional pie crust.
Serving and Pairing Suggestions
This pie is perfect on its own, but it pairs beautifully with a tropical drink like a piña colada or a refreshing iced tea. You could also serve it with a side of fresh fruit like pineapple or mango for an added burst of flavor.
Storage and Reheating Tips
- Storage: Keep the pie refrigerated in an airtight container for up to 3 days.
- Freezing: This pie can be frozen for up to a month. Just be sure to cover it well before freezing. When ready to serve, let it thaw overnight in the fridge.
- No Reheating Needed: Coconut Cream Pie is best served cold, so there’s no need to reheat.
FAQs
1. Can I use a store-bought pie crust?
Yes, store-bought pie crusts work perfectly for this recipe. Just make sure to bake it according to the package directions before adding the filling.
2. What can I do if the custard isn’t thickening?
If the custard doesn’t thicken, you can continue cooking it on low heat, stirring constantly. If it still doesn’t thicken, you can whisk in a bit more cornstarch dissolved in milk and cook for a few more minutes.
3. Can I make this pie without eggs?
You can make a custard-free version using coconut milk, cornstarch, and a bit of sugar. Just follow the same process but leave out the eggs.
4. How do I prevent the whipped cream from wilting?
Use heavy cream with a high fat content and chill both the bowl and beaters before whipping. You can also add a little powdered sugar or cornstarch to stabilize the whipped cream.
Conclusion
The Best Coconut Cream Pie is a true crowd-pleaser—creamy, indulgent, and packed with tropical flavor. The buttery, flaky crust pairs perfectly with the rich coconut filling, and the toasted coconut topping adds the perfect crunch. Whether for a family dinner, a special occasion, or just because, this pie will become a new favorite in your dessert repertoire. Enjoy every creamy, coconutty bite!
Print
The Best Coconut Cream Pie
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for the crust and filling)
- Total Time: 4 hours 35 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This coconut cream pie is the ultimate dessert for coconut lovers! With a creamy, rich filling, a flaky crust, and a generous topping of whipped cream and toasted coconut, it’s the perfect indulgence for any occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded sweetened coconut
- 3 large egg yolks
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- Pinch of salt
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted shredded coconut
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
- In a medium saucepan, combine the milk, heavy cream, and shredded coconut. Bring the mixture to a gentle simmer over medium heat.
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until smooth.
- Gradually pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking frequently, until the filling thickens (about 5 minutes).
- Remove the saucepan from the heat and stir in the vanilla and coconut extracts.
- Pour the filling into the cooled graham cracker crust and smooth the top. Refrigerate the pie for at least 4 hours, or until fully set.
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled pie and sprinkle with toasted shredded coconut.
- Serve and enjoy!
Notes
- For extra flavor, you can lightly toast the shredded coconut before using it for garnish.
- Make sure the pie is completely set before serving for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 135mg