easy coconut cream pie recipe

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

I’m so excited to share with you my easy coconut cream pie recipe that has become a staple in our household. This dessert is not only delicious but also incredibly easy to make, making it perfect for any occasion. I first discovered this recipe when I was looking for a unique dessert to serve at a family gathering.

The combination of creamy coconut custard, flaky pastry crust, and toasted coconut flakes is absolute perfection. As a busy mom, I appreciate how quickly this pie comes together. The key to making it is using high-quality ingredients, especially the coconut cream.

It’s essential to use a full-fat coconut milk for the best flavor and texture. I’ve tried using low-fat alternatives, but they just don’t cut it. One of the things I love about this pie is how versatile it is.

You can serve it warm or chilled, depending on your preference. We like to enjoy it as a warm dessert with a scoop of vanilla ice cream or whipped cream on top. The toasted coconut flakes add a nice textural element and a burst of flavor.

This pie has become a staple in our household because of its simplicity and deliciousness. My kids adore it, and my husband requests it frequently. We’ve even started making mini pies for special occasions, like birthday parties and holiday gatherings.

Easy Coconut Cream Pie

Easy Coconut Cream Pie

4.8 from 678 votes

A simple and creamy coconut cream pie with a buttery crust and rich coconut filling. This dessert comes together quickly using a pre-made pie shell for convenience.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 pre-made 9-inch pie crust (or homemade)
1 tablespoon unsalted butter, melted

For the Filling

1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

For the Topping

1 1/2 cups heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup toasted coconut flakes (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2If using a pre-made pie crust, brush the inside with melted butter and bake for 10-12 minutes until lightly golden.
3Remove from oven and let cool completely on a wire rack.
4In a medium saucepan, whisk together the sugar, cornstarch, and salt.
5Gradually whisk in the milk until smooth, then place over medium heat.
6Cook, stirring constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
7In a separate small bowl, lightly beat the egg yolks.
8Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
9Then pour the egg mixture back into the saucepan, whisking continuously.
10Continue cooking over medium heat, stirring constantly, for 2-3 minutes until the filling is thick and smooth.
11Remove from heat and stir in the vanilla extract and shredded coconut.
12Pour the hot filling into the cooled pie crust and spread evenly.
13Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
14Refrigerate the pie for at least 4 hours or until fully chilled and set.
15When ready to serve, make the topping: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
16Beat with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
17Spread or pipe the whipped cream over the chilled pie.
18If desired, sprinkle toasted coconut flakes over the top for garnish.
19Slice and serve cold.

🔧Equipment

Medium saucepan
Whisk
Mixing bowls
Electric mixer or stand mixer
9-inch pie dish
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 220mg🌾Total Carbs: 36g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 5g

📝Notes

For a richer flavor, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes before adding to the filling. The pie can be made a day ahead and stored covered in the refrigerator.

Watch Video Of How Easy Coconut Cream Pie Works

This easy coconut cream pie recipe is always a good idea for any occasion, whether it’s a family gathering or just a Tuesday night dessert.

The best part is that it’s incredibly easy to make and can be prepared ahead of time.

Simply thaw the frozen pie in the refrigerator overnight or reheat individual slices in the microwave until warmed through.

❓ Frequently Asked Questions About Coconut Cream Pie

1. What type of pastry crust should I use?

I recommend using a homemade pastry crust made with all-purpose flour, cold unsalted butter, and ice-cold water. This will give you the flakiest and most tender crust possible.

2. Can I use low-fat coconut milk?

No, it’s best to use full-fat coconut milk for the best flavor and texture.

3. How long does the pie take to make?

The filling takes about 10 minutes to prepare, and the pastry crust takes around 20 minutes to roll out and shape.

4. Can I make this pie ahead of time?

Yes, you can make the filling and assemble the pie up to 24 hours in advance.

5. What’s the best way to store leftover pie?

Cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days or freeze for up to 2 months.

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