Coconut Cream Pie is a classic dessert that brings tropical flair to the comfort of traditional baking. With its flaky, buttery crust, rich coconut custard filling, and fluffy whipped cream topping, every bite offers a luscious blend of textures and flavors.
Lightly toasted coconut flakes crown the pie, adding a touch of crunch and visual appeal.
Whether served chilled on a warm day or as a decadent finish to a holiday meal, Coconut Cream Pie is beloved for its balance of sweetness and creaminess. It’s a nostalgic treat that’s both indulgent and refreshing, perfect for coconut lovers and dessert enthusiasts alike.
There’s something nostalgic and deeply comforting about a slice of coconut cream pie. Maybe it’s the cloud of whipped cream, the flaky golden crust, or the silky coconut custard nestled between the two.
Whatever the reason, this tropical-leaning dessert has remained a favorite at family gatherings, summer cookouts, and cozy Sunday dinners for generations.
This coconut cream pie is everything it should be: buttery crust, a rich and smooth coconut filling, and a billowy topping of freshly whipped cream.
Toasted coconut flakes add a final touch of crunch and visual flair, making this pie not only delicious but downright beautiful. Whether you’re making it for a special occasion or just because you need a little taste of island sunshine, this recipe delivers.
Coconut Cream Pie: An Amazing Ultimate Recipe You’ll Adore
Description
Coconut Cream Pie is a classic dessert that combines a flaky, buttery crust with a rich, velvety coconut custard filling.
Topped with billowy whipped cream and a generous sprinkle of toasted coconut flakes, it offers a perfect balance of creamy sweetness and tropical flavor.
The filling is made with coconut milk or cream, egg yolks, sugar, and shredded coconut, creating a luscious, melt-in-your-mouth texture.
Whether served chilled on a hot day or as a comforting treat year-round, this pie delivers nostalgic charm and indulgent satisfaction in every bite.
Ingredients
For the filling:
For the topping:
Instructions
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Make the pie crust
If making from scratch, begin by whisking together the flour, salt, and sugar in a large mixing bowl.
Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough holds together when pinched. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Press into the dish, trim the excess, and flute the edges. Line the crust with parchment paper and fill with pie weights or dry beans.
Bake for 15 minutes, remove the weights, and bake for another 10–15 minutes or until golden brown. Cool completely.
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Prepare the coconut custard filling
In a medium saucepan, whisk together the whole milk, coconut milk, sugar, and salt over medium heat.
In a separate bowl, whisk the egg yolks with the cornstarch until smooth.
When the milk mixture is steaming but not boiling, slowly pour a small amount into the yolk mixture to temper it, whisking constantly. Then gradually whisk the tempered yolks back into the saucepan.
Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 5–7 minutes). Once thickened, remove from the heat and stir in the butter, vanilla, and shredded coconut.
Pour the custard into the cooled crust. Smooth the top with a spatula, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours (overnight is even better).
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Make the whipped cream
Just before serving, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. Spread generously over the chilled pie.
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Toast the coconut and garnish
To toast coconut, spread it evenly on a baking sheet and bake at 325°F (160°C) for 5–8 minutes, stirring occasionally, until golden brown. Watch carefully—it can go from golden to burned quickly.
Sprinkle the toasted coconut on top of the whipped cream for crunch, texture, and extra coconut flavor.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 22g111%
- Cholesterol 120mg40%
- Sodium 250mg11%
- Total Carbohydrate 55g19%
- Dietary Fiber 1g4%
- Sugars 40g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Coconut Cream Pie is a classic dessert that’s both nostalgic and indulgent, combining a flaky crust, rich coconut custard, and a billowy topping of whipped cream.
While it may seem simple, a few thoughtful techniques can elevate it from good to unforgettable. Here’s everything you need to know to perfect, serve, and store this creamy delight.
Tips for Making the Perfect Coconut Cream Pie
1. Choose the Right Coconut
Use a combination of sweetened shredded coconut for texture and full-fat coconut milk or cream for depth of flavor. Toasting a portion of the shredded coconut enhances its nutty profile and adds an extra layer of richness to the custard.
2. Blind-Bake the Crust
Whether you’re using a homemade pie crust or a store-bought one, blind-bake it first. This prevents a soggy bottom and ensures it remains crisp under the heavy filling. Use pie weights or dried beans to prevent puffing during baking.
3. Make a Smooth, Silky Custard
The filling is the heart of this pie, so take your time with it. Whisk constantly over medium heat to prevent lumps, and temper your egg yolks to avoid curdling. A dash of vanilla extract at the end enhances the flavor.
4. Cool Before Assembling
Always let the custard cool slightly before pouring it into the crust. This keeps the crust from softening and helps the filling set better. For best results, chill the pie for at least 4 hours or overnight before topping with whipped cream.
5. Stabilize the Whipped Cream
For longer-lasting whipped cream, add a spoonful of powdered sugar or cornstarch while whipping. This prevents it from weeping and helps it hold its shape for hours, making the pie look as great as it tastes.
Serving Tricks to Wow Guests
1. Use Toasted Coconut as Garnish
A generous sprinkle of toasted coconut flakes on top adds a visual and textural contrast. Toast them in a dry skillet or oven until golden, watching closely to prevent burning.
2. Pre-slice and Chill
For clean slices, chill the pie well before cutting and use a sharp knife dipped in hot water, wiping it clean between cuts. This ensures neat presentation for guests or photos.
3. Serve with a Twist
Add a tropical flair by serving slices with a drizzle of passion fruit coulis, pineapple compote, or even a dash of rum-infused caramel. This gives the dessert a restaurant-quality finish.
4. Individual Servings
For parties or potlucks, consider making mini coconut cream pies using tartlet pans or a muffin tin lined with crust. They’re charming, portable, and eliminate the need for slicing.
Storage Tips for Maximum Freshness
1. Refrigeration is a Must
Due to the dairy and eggs in the custard, always store Coconut Cream Pie in the refrigerator. Wrap it tightly with plastic wrap or store in an airtight container. It’s best consumed within 3–4 days.
2. Avoid Freezing Whole Pie
Freezing a fully assembled coconut cream pie isn’t ideal, as the custard can separate and the whipped topping may deflate. However, you can freeze the pie crust and the coconut custard separately. Thaw overnight in the fridge and assemble fresh before serving.
3. Refresh the Topping
If serving leftovers after a day or two, consider refreshing the whipped topping. Scrape off any deflated cream, re-whip a fresh batch, and add a new sprinkle of toasted coconut for a revived presentation.
4. Keep It Covered
Store leftovers covered with plastic wrap or foil, preferably in a pie carrier or cake dome to prevent fridge odors from seeping in.
Tips for Perfect Coconut Cream Pie
- Use canned full-fat coconut milk for a richer, creamier filling. Avoid low-fat versions, which can be watery and lack flavor.
- Tempering the eggs is key. Don’t skip it or rush this step—adding hot milk too quickly can scramble the yolks.
- Let it chill completely. The filling sets best after several hours in the fridge. This pie is perfect for making a day in advance.
- Customize the crust. A traditional flaky pie crust is great, but a graham cracker or vanilla wafer crust would be equally delicious.
- For a stronger coconut flavor, add a drop of coconut extract or replace some of the vanilla with it.
Serving Suggestions
Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled, preferably on a sunny afternoon, perhaps with a mug of iced coffee or a sparkling lime spritz. Each bite delivers a lush blend of creamy, cool coconut custard and airy whipped cream, perfectly contrasted by crisp pastry and golden coconut flakes.
Final Thoughts
Coconut cream pie might seem old-fashioned, but it’s the kind of dessert that never goes out of style. It strikes the perfect balance between comfort and elegance, sweetness and freshness.
Whether you're cooking for a crowd or just want to treat yourself to something special, this pie will transport your taste buds to a breezy, beachside café—no plane ticket required.
Mastering Coconut Cream Pie is all about the details—perfecting the crust, creating a luscious filling, and topping it with dreamy whipped cream.
With these tips and tricks, you'll not only serve a beautiful dessert but also keep it fresh and delicious to the very last bite.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
What is Coconut Cream Pie made of?
Coconut Cream Pie is a classic dessert featuring a rich coconut custard filling nestled in a flaky or graham cracker crust, topped with whipped cream and toasted coconut flakes.
The filling typically includes ingredients like coconut milk or whole milk, shredded coconut, egg yolks, sugar, and cornstarch for thickening. The result is a creamy, tropical pie that balances sweetness with a silky texture.
How is Coconut Cream Pie different from Coconut Custard Pie?
While both pies feature coconut, Coconut Cream Pie uses a stovetop-cooked custard that is chilled before serving, often topped with whipped cream.
Coconut Custard Pie, on the other hand, is baked in the oven with a custard mixture that sets during baking. The textures are different—Coconut Cream Pie is cool and creamy, while Coconut Custard Pie is firmer and eggier.
Can I make Coconut Cream Pie in advance?
Yes! Coconut Cream Pie is an excellent make-ahead dessert. You can prepare the crust and filling a day in advance.
Simply store the filled pie in the refrigerator (without the whipped topping). Add freshly whipped cream and toasted coconut flakes just before serving to maintain texture and freshness.
How do I prevent the filling from being runny?
To ensure a firm, sliceable filling, cook the custard until it’s thick enough to coat the back of a spoon and bubbles appear.
Use the right amount of cornstarch and allow the pie to chill for at least 4 hours—overnight is best. Avoid over- or undercooking the custard, and always use full-fat milk or coconut milk for best results.
