coconut cream pie recipe

Written ByJenny Smyth Posted on
coconut cream pie recipe
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The Best coconut cream pie recipe

I’ve been making coconut cream pie for years, and it’s always a hit with my family and friends. This recipe is a classic, and it’s easy to see why.

The combination of the creamy coconut custard and the flaky pastry crust is pure perfection. I love that this pie is a bit of a showstopper, perfect for special occasions or just a Tuesday.

The best part? It’s surprisingly easy to make, even for a novice baker like me.

I’ve experimented with different flavors and variations over the years, but this original recipe remains my favorite. My kids adore helping me in the kitchen, and they’re always excited to get their hands dirty (and their taste buds happy) when we’re making this pie together.

We’ve even started a tradition of making it on birthdays and holidays, and it never fails to bring smiles to everyone’s faces. Whether you’re a fan of sweet treats or just looking for a new dessert to try, this coconut cream pie recipe is sure to become a staple in your household too.

Coconut Cream Pie

Coconut Cream Pie

4.8 from 1949 votes

A delightful coconut cream pie with a flaky crust and a rich, creamy filling. Topped with whipped cream and toasted coconut flakes.

Prep Time30 mins
Cook Time1 hr 10 mins
Resting Time0 mins
Total Time1 hr 40 mins
Servings: 8Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Coconut Filling

2 cups whole milk
1 cup granulated sugar
1/2 cup cornstarch
1/4 tsp salt
4 large egg yolks
1 1/2 cups coconut cream
1 tsp vanilla extract

For the Topping

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1/2 cup toasted coconut flakes

👨‍🍳Directions

1In a food processor, combine flour and salt.
2Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
3Gradually add ice-cold water and pulse until the dough comes together.
4Wrap in plastic wrap and refrigerate for 30 minutes.
5Roll out the dough on a floured surface and press it into a 9-inch pie dish.
6Trim the edges and prick the bottom with a fork.
7Line the crust with parchment paper and fill with pie weights or dried beans.
8Bake at 425°F for 15 minutes.
9Remove the weights and parchment paper, and bake for an additional 10-15 minutes until the crust is golden brown.
10Let it cool.
11Preheat oven to 350°F.
12In a saucepan, combine milk, sugar, cornstarch, and salt.
13Whisk until smooth.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
15Remove from heat.
16In a separate bowl, whisk the egg yolks.
17Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
18Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens.
19Remove from heat and stir in coconut cream and vanilla extract.
20Pour the filling into the cooled pie crust.
21Bake at 350°F for 40-45 minutes, until the filling is set and the top is lightly golden.
22Let it cool completely on a wire rack.
23Chill in the refrigerator for at least 4 hours or overnight.
24In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
25Spread the whipped cream over the chilled pie.
26Sprinkle with toasted coconut flakes.
27Serve immediately and enjoy.

🔧Equipment

Mixing bowl
Pie dish
Saucepan
Whisk
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 35g💛Saturated Fat: 25g❤️Cholesterol: 150mg🧂Sodium: 300mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 5g

📝Notes

Tips: For a smoother pie, ensure the coconut cream is well-chilled before using. You can make the pie crust ahead of time and store it in the refrigerator until ready to use.

Watch Video Of How Coconut Cream Pie Works

This coconut cream pie recipe is perfect for any occasion – whether you’re celebrating a special event or just need a delicious dessert for your family. It’s also incredibly versatile; serve it chilled as-is or top it with whipped cream or fresh fruit for added flair.

One of my favorite things about this pie is that it stores beautifully; simply refrigerate leftovers for up to 3 days or freeze for up to 2 months. When you’re ready to serve, thaw overnight in the fridge or reheat gently over low heat until warmed through.

❓ Frequently Asked Questions About Coconut Cream Pie

Q: What’s the difference between coconut cream pie and regular coconut cream?

The main difference is the addition of eggs in this recipe, which gives the filling a richer, more custard-like texture.

Q: Can I use low-fat coconut milk instead of full-fat?

While you can use low-fat coconut milk as a substitute, keep in mind that it may affect the flavor and texture slightly.

Q: How do I prevent the crust from getting soggy?

To avoid a soggy crust, make sure to chill the pie shell in the fridge before filling it.

Q: Can I make this pie in advance?

You can prepare the filling up to 2 days in advance and store it in an airtight container in the fridge.

Q: Why does this pie need to be refrigerated?

The eggs in the filling need to be refrigerated at 40°F (4°C) or below to prevent foodborne illness.

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