coconut creme pie recipe

Written ByJenny Smyth Posted on
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The Best coconut creme pie recipe

I’m so excited to share this coconut creme pie recipe with you all. This classic dessert has been a staple in our household for years, and it’s always a hit with the family. The combination of creamy coconut custard, flaky pastry, and toasted coconut flakes is simply irresistible.

I love how this pie brings everyone together, whether it’s a special occasion or just a regular Tuesday night. My kids adore helping me make the crust, and my husband can’t get enough of the coconut flavor. As for me, I appreciate the simplicity of this recipe – it’s easy to make and requires minimal ingredients.

Plus, it’s a great way to use up fresh coconuts when they’re in season. The best part? This pie is perfect for any occasion – whether you’re celebrating a birthday, anniversary, or just need a sweet treat after dinner.

It’s also incredibly versatile – serve it as is, or top it with whipped cream or ice cream for an extra-special treat. And let’s not forget the health benefits – coconut oil is rich in medium-chain triglycerides (MCTs), which are known for their potential cognitive benefits and weight management properties. So go ahead, indulge in this delicious pie and feel good about it too!

. I’ve tried many different variations over the years, but this original recipe remains my favorite. The secret lies in the combination of sweetened condensed milk and heavy cream – it creates an impossibly rich and creamy texture that’s simply divine.

Coconut Creme Pie

4.6 from 898 votes

A creamy and tropical delight, this coconut creme pie features a flaky crust and smooth coconut filling. Topped with whipped cream and toasted coconut flakes, it is a perfect dessert for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

2 cups graham cracker crumbs
6 tbsp melted butter
1/3 cup granulated sugar

For the Filling

2 cups coconut milk
1 1/2 cups granulated sugar
1/2 cup cornstarch
1/4 tsp salt
4 egg yolks
2 tsp vanilla extract
1 cup sweetened shredded coconut

For the Topping

1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
1/4 cup toasted coconut flakes

👨‍🍳Directions

1Preheat oven to 350°F.
2In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
3Mix until well combined.
4Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
5Bake for 7-8 minutes until lightly golden.
6Remove from oven and set aside to cool.
7In a medium saucepan, heat coconut milk over medium heat until hot but not boiling.
8In a separate bowl, whisk together sugar, cornstarch, and salt.
9Gradually whisk in the hot coconut milk.
10Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
11Remove from heat.
12In a small bowl, whisk egg yolks until smooth.
13Gradually whisk in about 1 cup of the hot coconut milk mixture into the egg yolks to temper them.
14Pour the egg mixture back into the saucepan with the remaining coconut milk mixture.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Boil for 1 minute, then remove from heat.
17Stir in vanilla extract and shredded coconut.
18Pour the filling into the cooled pie crust.
19Cover with plastic wrap, ensuring it touches the surface of the filling to prevent a skin from forming.
20Refrigerate for at least 3 hours or until set.
21In a large bowl, using an electric mixer, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
22Spread the whipped cream evenly over the set filling.
23Sprinkle toasted coconut flakes on top.
24Serve chilled, and enjoy your homemade coconut creme pie.

🔧Equipment

Mixing bowl
Pie dish
Saucepan
Whisk
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 22g❤️Cholesterol: 125mg🧂Sodium: 400mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a smoother filling, you can strain the coconut milk before using it. Ensure the filling is completely cooled before adding it to the crust to prevent a soggy bottom.

This coconut creme pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a sweet treat after dinner.

It’s also incredibly versatile – serve it as is, or top it with whipped cream or ice cream for an extra-special treat.

And let’s not forget the health benefits – coconut oil is rich in medium-chain triglycerides (MCTs), which are known for their potential cognitive benefits and weight management properties.

❓ Frequently Asked Questions About Coconut Creme Pie

Q: What type of coconut should I use?

A: For this recipe, I recommend using unsweetened shredded coconut. You can also use fresh coconut meat if you have access to it – simply grate or chop it into small pieces before using.

Q: Can I make this pie gluten-free?

A: Yes, you can easily make this pie gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be sure to adjust the ratio of liquid to flour accordingly.

Q: How do I prevent the crust from becoming too dark?

A: To prevent over-browning, you can try using a pie shield or parchment paper to cover the crust during baking. Alternatively, brush the crust with an egg wash (beaten egg mixed with a little water) before baking for added protection.

Q: Can I make this pie ahead of time?

A: While it’s best consumed fresh, you can prepare the filling and assemble the pie up to 24 hours in advance. Just be sure to store it in the refrigerator until ready to bake.

Q: What’s the best way to store leftover pie?

A: To keep your leftover pie fresh for longer, store it in an airtight container in the refrigerator at 40°F (4°C) or below.

Q: Can I freeze this pie?

A: Yes, you can freeze individual slices or the entire pie for later use. Simply wrap them tightly in plastic wrap or aluminum foil and store them at 0°F (-18°C) or below.

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