Why You’ll Love Coconut Cream Pie Recipe

This Coconut Cream Pie Recipe is an absolute showstopper with its creamy coconut filling, light whipped topping, and the perfect balance of sweetness. The coconut flavor is rich without being overwhelming, and the homemade custard base brings a depth of flavor that store-bought versions just can’t replicate. With a buttery, crisp crust, every bite is the ideal combination of textures. This pie is perfect for any coconut enthusiast and makes a great addition to any dessert table.

Ingredients

1 pie crust (store-bought or homemade)
1 ¾ cups whole milk
½ cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
2 tablespoons unsalted butter
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for the whipped cream)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). If using a store-bought pie crust, bake according to the package instructions until golden brown. Let it cool completely. If you’re using homemade pie crust, bake it until golden and crisp, then set aside to cool.
In a medium saucepan, combine the whole milk, granulated sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble.
In a separate bowl, whisk the egg yolks. Slowly pour in a small amount of the hot milk mixture to temper the eggs, then gradually add the egg mixture back into the saucepan while whisking continuously.
Continue cooking the mixture for 2-3 minutes until it thickens further. Remove from heat and stir in the salt, vanilla extract, butter, and shredded coconut until fully combined.
Pour the coconut filling into the cooled pie crust and smooth out the top with a spatula. Refrigerate the pie for at least 4 hours or overnight to allow it to set.
Before serving, whip the heavy cream with powdered sugar and vanilla extract in a chilled mixing bowl until stiff peaks form.
Top the pie with the whipped cream and garnish with additional toasted coconut flakes if desired.
Slice and serve chilled.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 4 hours or overnight
Total Time: 4 hours 30 minutes to overnight

Variations

Chocolate Coconut Cream Pie: Add a layer of melted chocolate at the bottom of the pie crust before filling with the coconut custard for a chocolatey twist.
Coconut and Pineapple: Mix in small chunks of fresh pineapple to the coconut filling for a tropical pineapple-coconut flavor combo.
Gluten-Free: Use a gluten-free pie crust to make this pie suitable for those with gluten sensitivities.
Sugar-Free: Substitute the granulated sugar with a sugar substitute like stevia or erythritol to make a sugar-free version.

Storage/Reheating

Storage: Store the pie in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Coconut Cream Pie can be frozen for up to 2 months. Wrap the pie tightly in plastic wrap and foil, then place it in the freezer. Thaw in the refrigerator overnight before serving.
Reheating: This pie is best served chilled and does not require reheating.

FAQs

1. Can I use canned coconut milk for the filling?

Yes, you can use canned coconut milk for a richer coconut flavor. Just replace part of the whole milk with coconut milk.

2. Can I make this pie ahead of time?

Yes, you can prepare this pie the day before and refrigerate it overnight to allow the filling to set properly.

3. How do I get the custard filling to thicken properly?

Make sure to cook the custard over medium heat and whisk constantly to avoid lumps. It should thicken after a few minutes of bubbling.

4. Can I use sweetened or unsweetened coconut flakes?

This recipe calls for sweetened shredded coconut, but you can use unsweetened coconut flakes for a less sweet pie. If using unsweetened coconut, you may need to adjust the sugar amount.

5. How do I toast coconut flakes for garnish?

To toast coconut flakes, spread them out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.

6. Can I use a store-bought pie crust?

Yes, a store-bought pie crust is perfectly fine to use. Just be sure to bake it fully before filling it with the custard.

7. Can I make the crust from scratch?

Absolutely! A homemade pie crust will add extra flavor and texture. You can follow a traditional pie crust recipe to make it from scratch.

8. How long can I store the pie?

Coconut Cream Pie can be stored in the refrigerator for up to 3-4 days.

9. Can I freeze Coconut Cream Pie?

Yes, you can freeze the pie for up to 2 months. Just make sure to wrap it tightly in plastic wrap and foil before freezing.

10. Can I add more coconut flavor to the filling?

If you prefer a more intense coconut flavor, you can add a little bit of coconut extract to the custard mixture, about ½ teaspoon.

Conclusion

Coconut Cream Pie is a delightful, tropical treat that combines a smooth, coconut-filled custard with a crispy, buttery pie crust and a luscious whipped cream topping. Whether you’re making it for a special occasion or just because you’re craving something sweet, this dessert is sure to be a hit. With its creamy texture and the perfect balance of coconut flavor, it’s a dessert that will keep everyone coming back for seconds.

Coconut Cream Pie Recipe

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This Coconut Cream Pie recipe features a rich, creamy coconut filling in a flaky pie crust, topped with whipped cream and toasted coconut. Perfect for any occasion, it’s a dessert that will impress everyone at the table.

Author: Emily
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 4 hours 30 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Make the Pie Crust:
In a food processor, pulse the flour and salt together. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together. You may not need all the water.
Turn the dough out onto a floured surface, shape it into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake at 375°F (190°C) for about 15-20 minutes until golden. Set aside to cool.
Prepare the Coconut Cream Filling:
In a medium saucepan, combine coconut milk, whole milk, sugar, and salt. Bring to a simmer over medium heat.
In a separate bowl, whisk together egg yolks and cornstarch until smooth.
Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Gradually whisk the egg mixture back into the saucepan.
Continue to cook the mixture over medium heat, stirring constantly until it thickens, about 2-3 minutes.
Remove from heat and stir in butter, vanilla extract, and shredded coconut. Let it cool slightly before pouring it into the cooled pie crust.
Chill the Pie:
Once the filling is poured into the crust, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the pie to set.
Prepare the Whipped Cream Topping:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the chilled coconut cream filling.
Garnish and Serve:
Toast the shredded coconut in a dry skillet over medium heat until golden brown, about 3-4 minutes. Sprinkle the toasted coconut on top of the whipped cream.
Slice and serve the pie chilled.

Notes

If you prefer a thicker filling, you can add more cornstarch (up to 1/4 cup).
Make sure the pie is well-chilled to set properly before serving.
You can also add a touch of rum extract to the filling for a more tropical flavor.