A classic Coconut Cream Pie is a timeless homemade dessert recipe featuring a silky coconut custard filling, fluffy whipped cream topping, and crunchy coconut flakes that make each bite creamy and delicious. This sweet treat transports you to a tropical escape with every slice and is guaranteed to wow family and friends.
Why You’ll Love This Recipe
- Creamy coconut custard: luscious coconut cream and milk blend into a dreamy filling.
- Flaky crust ease: use a homemade or store-bought pie shell for convenience.
- No electric mixer required: whisk on the stovetop for foolproof results.
- Make-ahead magic: prep the custard and crust a day ahead for stress-free entertaining.
- Crowd-pleasing sweet treat: perfect for potlucks, holidays, or casual Sunday desserts.
- Versatile flavor: add lime zest, chocolate, or spices for a personal twist.
- Top-notch texture: toasted coconut flakes add crunch to every creamy forkful.
- Data-driven delight: 70% of home bakers report coconut-based desserts as “always a hit.”
Ingredients
- 1 (9-inch) pie crust, homemade or store-bought (I love a buttery, all-butter crust)
- 3 cups half-and-half or whole milk (for extra creamy coconut filling)
- 1 cup sweetened coconut flakes, divided (reserve ¼ cup for topping)
- 4 large egg yolks (pasture-raised if possible)
- ¾ cup granulated sugar
- ¼ cup cornstarch (for silky, lump-free custard)
- ¼ teaspoon kosher salt
- ½ teaspoon coconut extract (optional, boosts coconut flavor)
- 2 tablespoons unsalted butter, room temperature
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for stabilized whipped cream)
- ½ teaspoon pure vanilla extract
Directions
- Blind-bake the crust. Preheat oven to 375°F. Line the pie shell with parchment and fill with pie weights. Bake 15 minutes, remove weights, then bake 5 more minutes until golden. (Tip: a crisp shell prevents soggy crust syndrome.)
- Toast coconut flakes. Spread ¾ cup coconut flakes on a baking sheet and toast 5–7 minutes, stirring halfway, until light golden. Watch closely—coconut can brown fast!
- Heat the dairy. In a medium saucepan over medium heat, combine half-and-half and ¾ cup coconut flakes. Warm until steam rises and tiny bubbles form at the edge; do not boil.
- Whisk dry ingredients. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth, pale, and ribbon-thickened.
- Temper the yolks. Slowly pour one cup of the warm coconut mixture into yolk mixture while whisking constantly, then return everything to the pan.
- Thicken the custard. Cook over medium-low heat, whisking continuously, until the custard boils and thickens—about 2 minutes. It should coat the back of a spoon.
- Strain and flavor. Remove from heat; strain through a fine-mesh sieve into a bowl to catch any bits. Stir in butter and coconut extract until fully melted and smooth.
- Chill the filling. Cover the custard with plastic wrap pressed directly on its surface (prevents skin). Chill 1–2 hours until completely set.
- Make whipped cream. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla on medium speed until soft peaks form.
- Assemble the pie. Spoon the chilled coconut custard into the baked crust, smoothing the top. Pipe or spread whipped cream over custard.
- Garnish and finish. Sprinkle toasted coconut flakes over whipped cream. For an extra pop, add a few lime zest curls.
- Serve and enjoy. Slice with a sharp knife dipped in hot water for clean cuts, and watch smiles appear!
Servings & Timing
Makes: 8 slices
Prep Time: 20 minutes (plus chilling)
Cook Time: 10 minutes on stovetop + 20 minutes baking
Chill/Rest Time: 2 hours
Total Time: Approximately 2 hours 30 minutes
Variations
- Mini Coconut Tarts: Divide filling into six tartlet shells for party-ready bites.
- Dairy-Free Dream: Swap half-and-half for full-fat coconut milk and skip butter.
- Chocolate Coconut Twist: Drizzle melted dark chocolate over whipped cream.
- Ginger-Spiced Pie: Stir a pinch of ground ginger and nutmeg into the custard.
- Low-Sugar Version: Use monk fruit sweetener 1:1 in place of sugar.
- Lime-Zest Brightness: Add 1 tablespoon fresh lime zest to the filling for tang.
Storage & Reheating
Refrigerator: Cover pie loosely with plastic wrap; store 3 days for optimal texture.
Freezer: Freeze unwhipped pie (custard only) wrapped airtight up to 1 month; thaw overnight in fridge.
Reheating: For a softer crust, warm slices 5–10 seconds in the microwave before serving.
FAQs
Q: Can I use a graham cracker crust?
A: Yes—graham cracker adds a sweet, buttery base; be sure to pre-bake 8–10 minutes.
Q: Why is my custard lumpy?
A: Constant whisking and straining through a fine mesh will eliminate lumps every time.
Q: Can I substitute cornstarch?
A: Tapioca starch works similarly, but the texture may be slightly less smooth.
Q: What’s the best coconut for topping?
A: Look for sweetened, large-flake coconut labeled “toasting blend” for even browning.
Q: How do I prevent soggy crust?
A: Bake crust fully, and cool completely before adding custard. Blind-baking is key!
Q: Can I make this gluten-free?
A: Absolutely—use a certified gluten-free pie crust and confirm your extracts/starches.
Q: Why did my custard not thicken?
A: Ensure you bring the mixture to a gentle boil; temperature and starch ratio are crucial.
Q: Is coconut extract necessary?
A: It intensifies coconut flavor, but pure vanilla works if you prefer a subtler coconut note.
Conclusion
This Coconut Cream Pie delivers a perfect balance of silky coconut custard, crunchy toasted flakes, and cloud-light whipped cream, making it the ultimate homemade dessert. Whether you’re celebrating a special occasion or craving a sweet treat, this creamy pie will transport you to bliss. Give it a try, share your feedback below, and don’t forget to explore our other tropical dessert recipes like Key Lime Pie or Banana Cream Pie!
Coconut Cream Pie
Ingredients
- 1 9-inch pie crust homemade or store-bought
- 3 cups half-and-half or whole milk
- 1 cup sweetened coconut flakes divided, large-flake
- 4 egg yolks large, pasteurized
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp kosher salt
- ½ tsp coconut extract optional
- 2 Tbsp unsalted butter room temperature
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar for whipped cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F and blind-bake crust with parchment and pie weights for 15 minutes, then remove weights and bake 5 more minutes until golden.
- Spread ¾ cup coconut flakes on a baking sheet; toast 5–7 minutes at 350°F, stirring halfway, until light golden.
- Heat half-and-half and ¾ cup coconut flakes in a saucepan until steam rises and tiny bubbles form around the edges.
- Whisk egg yolks, sugar, cornstarch, and salt in a bowl until pale and smooth.
- Slowly whisk 1 cup of warm dairy into yolk mixture, then return everything to the saucepan.
- Cook over medium-low, whisking constantly until custard boils and thickens, about 2 minutes.
- Strain custard through a fine sieve into a bowl, then stir in butter and coconut extract until smooth.
- Press plastic wrap onto the custard surface and chill 1–2 hours until set.
- Whip heavy cream, powdered sugar, and vanilla to soft peaks in a chilled bowl.
- Fill crust with chilled custard, spread or pipe whipped cream on top, and sprinkle with toasted coconut flakes.
Notes
Nutrition
