Coconut Cream Pie
If you’re a fan of creamy, tropical desserts, this Coconut Cream Pie is about to become your new obsession. Imagine a flaky, buttery crust filled with silky, coconut-infused custard, topped with clouds of whipped cream and a sprinkling of toasted coconut. Every bite is a little bite of paradise—sweet, smooth, and satisfying. Trust me, this one’s a showstopper for any occasion, whether it’s a family dinner, holiday dessert, or just because you deserve something special.
Recipe Origin:
Coconut cream pie is a classic American dessert with tropical vibes, traditionally made with a custard filling rich in coconut milk and topped with whipped cream. This version adds a balance of textures and flavors that takes it to the next level.
Kitchen Tools You’ll Need:
- 9-inch pie pan
- Medium saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Hand or stand mixer for whipping cream
- Wooden spoon
- Knife
Coconut Cream Pie
- Total Time: 4 hours 35 minutes (including chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
Coconut Cream Pie is a luscious dessert featuring a crisp pie crust filled with a rich and creamy coconut custard. Topped with whipped cream and toasted coconut, this pie delivers a perfect balance of sweetness and tropical flavor.
Ingredients
- Pie:
- 1 9-inch pie crust
- 1 cup (240 ml) heavy cream
- ½ cup (60 g) all-purpose flour
- 1 14-ounce can (400 ml) coconut milk
- 4 large egg yolks
- ¾ cup (150 g) granulated sugar
- ½ teaspoon salt
- 1 cup (85 g) sweetened shredded coconut
- 2 tablespoons (28 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Topping:
- 1 ½ cups (360 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon (2.5 ml) pure vanilla extract
- 3 tablespoons toasted sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and bake the pie crust according to package instructions. Let cool completely.
- In a medium saucepan, heat heavy cream over medium heat until warm.
- Whisk together flour, coconut milk, egg yolks, sugar, and salt in a separate bowl until smooth.
- Gradually add the warm cream to the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened, about 5-7 minutes.
- Remove from heat and stir in shredded coconut, butter, and vanilla extract. Allow to cool slightly.
- Pour the coconut filling into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours or until set.
- For the topping, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe over the chilled pie.
- Sprinkle toasted shredded coconut over the top and serve chilled.
Notes
- Use full-fat coconut milk for a richer filling.
- Toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden for added flavor.
- The pie can be made a day in advance and kept refrigerated.
- Ensure the custard cools before adding the whipped cream to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Why You’ll Love Coconut Cream Pie
This pie isn’t just a dessert—it’s an experience, a little slice of indulgence that everyone will adore. Here’s why it’s a favorite:
Versatile: Perfect for special occasions, weekend desserts, or as a sweet treat for yourself.
Crowd-Pleasing: Creamy, sweet, and light enough for multiple servings—guaranteed to impress both kids and adults.
Textural Delight: A combination of flaky crust, smooth custard, and fluffy whipped cream topped with toasted coconut for crunch.
Quick and Easy: With a few simple steps and pantry staples, you can create a dessert that feels gourmet but is completely manageable at home.
Customizable: Adjust sweetness, add extra coconut, or even a drizzle of chocolate—make it your own!
Chef’s Pro Tips for Perfect Results:
- Use full-fat coconut milk for the richest, creamiest filling.
- Toast your shredded coconut lightly to bring out flavor and add a crunchy topping.
- Chill the custard completely before adding whipped cream to prevent it from melting.
- Use a sharp knife for clean slices; wipe between cuts for perfect presentation.
Ingredients in Coconut Cream Pie
Here’s the magic that makes this pie irresistible:
Pie Crust: The base of the pie, providing a buttery, flaky foundation that balances the creamy filling.
Heavy Cream (Double Cream in the UK): Adds richness and creaminess to both the filling and the whipped topping.
All-Purpose Flour: Thickens the custard filling so it sets perfectly without being stiff.
Coconut Milk: Brings tropical flavor and luscious creaminess to the custard.
Egg Yolks: Give the custard a silky, smooth texture while enriching the flavor.
Granulated Sugar: Sweetens the custard and balances the natural richness of the cream and coconut.
Salt: Enhances all the flavors, ensuring the coconut really shines.
Sweetened Shredded Coconut: Provides texture and enhances the tropical flavor of the custard.
Unsalted Butter: Adds richness and smoothness to the custard.
Vanilla Extract: Complements the coconut and adds aromatic sweetness.
Powdered Sugar (for topping): Sweetens the whipped cream to perfection.
Toasted Sweetened Shredded Coconut (for topping): Adds a lovely crunch and flavor contrast to the smooth cream.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s create this indulgent coconut cream pie step by step:
Preheat Your Oven: Preheat according to your pie crust instructions to ensure a perfectly baked crust.
Prepare the Pie Crust: Bake your 9-inch pie crust until golden and fully cooked. Let cool completely before adding filling.
Make the Custard Filling: In a medium saucepan, combine coconut milk, heavy cream, sugar, and salt over medium heat. Stir until warm but not boiling.
Temper the Egg Yolks: Whisk egg yolks in a separate bowl. Slowly pour a small amount of the warm milk mixture into the yolks while whisking constantly. This prevents curdling.
Cook the Custard: Pour the egg mixture back into the saucepan and cook over medium-low heat, stirring constantly until the custard thickens. Remove from heat and stir in butter, vanilla, and shredded coconut. Let it cool slightly before pouring into the crust.
Chill the Filling: Pour custard into the cooled pie crust and refrigerate until fully set, about 4 hours.
Prepare the Whipped Topping: In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Pie: Spread the whipped cream evenly over the chilled custard. Sprinkle toasted coconut on top for a beautiful finish.
Serve and Enjoy: Slice with a sharp knife and enjoy the creamy, coconutty goodness in every bite.
How to Serve Coconut Cream Pie
This dessert is perfect on its own, but here are some serving ideas:
Fresh Fruit: Serve with berries or tropical fruits for added freshness.
Chocolate Drizzle: A thin drizzle of chocolate over the top adds richness and visual appeal.
Coffee or Tea Pairing: Pairs wonderfully with a warm beverage for an elegant dessert experience.
As a Party Dessert: Presentation matters—garnish with extra toasted coconut or a few mint leaves.
Make-Ahead and Storage Tips
- Prep Ahead: Make the custard a day in advance and chill before topping with whipped cream.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Avoid freezing the whipped topping.
- Freeze for Later: The custard can be frozen before adding whipped cream; thaw overnight in the fridge.
Variations to Try:
- Add chocolate shavings for a chocolate-coconut twist.
- Mix in a layer of pineapple for a tropical flair.
- Substitute part of the coconut milk with almond milk for a lighter version.
Additional Tips
- Whipped Cream: Ensure cream is cold for best volume and stability.
- Custard Texture: Stir constantly when cooking to avoid lumps.
- Presentation: Garnish just before serving to keep toasted coconut crisp.
FAQ Section
Q1: Can I use a store-bought crust?
A1: Absolutely! Both homemade and store-bought crusts work beautifully.
Q2: Can I make this pie ahead of time?
A2: Yes! Prepare the custard and chill overnight before topping with whipped cream.
Q3: How do I store leftovers?
A3: Keep covered in the fridge for up to 3 days. Whipped cream may need to be refreshed before serving.
Q4: Can I make this dairy-free?
A4: Yes, use coconut cream or plant-based cream alternatives and a vegan butter substitute.
Q5: Can I freeze this pie?
A5: Freeze before adding whipped cream for best results. Thaw overnight in the fridge.
Q6: Can I use sweetened coconut in the custard?
A6: Yes, adjust sugar slightly as sweetened coconut adds extra sweetness.
Q7: How do I get toasted coconut without burning it?
A7: Toast in a dry skillet over low heat, stirring frequently, until golden brown.
Q8: Can I make mini pies?
A8: Yes! Use tart pans or ramekins to create individual servings.
Q9: Can I add flavor extracts?
A9: Coconut or almond extract works beautifully to enhance the flavor profile.
Q10: How can I prevent the custard from separating?
A10: Temper the egg yolks and cook slowly over medium-low heat, stirring constantly.
Conclusion
This Coconut Cream Pie is the ultimate indulgence—creamy, tropical, and utterly satisfying. With a flaky crust, smooth coconut custard, fluffy whipped cream, and toasted coconut topping, it’s a dessert that will wow anyone lucky enough to have a slice. So, grab your ingredients, take your time with the custard, and enjoy every heavenly bite of this classic tropical treat.
Watch how to make this classic dessert from scratch:
