Coconut Cream Pie Recipe
This dreamy Coconut Cream Pie Recipe brings together a crisp homemade crust, silky coconut custard, and a fluffy whipped topping for a simple, show-stopping dessert.
Full Recipe Introduction
If you’ve ever lingered over a slice of creamy, tropical dessert at a seaside café, you know the magic of coconut and custard in perfect harmony. My Coconut Cream Pie is that breezy beach-vibe dessert you can whip up in your own kitchen—no complicated baking skills required. It starts with a flaky pie crust (homemade or store-bought), filled with a sweet, silky custard studded with toasted coconut flakes and enriched by full-fat coconut milk. Then, it’s crowned with cloud-like whipped cream and more shredded coconut for crunch. I serve it on lazy Sunday afternoons or at potlucks in mid-summer when everyone’s craving something cool and creamy. Inspired by my grandmother’s vintage recipe box and tweaked for today’s busy home baker, this pie feels both nostalgic and fresh.
Why You’ll Love This Recipe
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- No oven needed for the filling—just a stovetop custard that thickens in minutes.
- Ready in under 45 minutes of active prep (then chill—and voilà!).
- Perfect balance of sweet custard and toasty coconut flakes.
- Silky, creamy texture that holds its shape when sliced.
- Easy to customize: gluten-free, vegan, or extra–tropical.
- Great make-ahead dessert—ideal for holiday dinners or backyard barbecues.
- Appealing “wow” factor without hours of effort.
- A crowd-pleaser for both coconut lovers and those new to this dessert.
Ingredients
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• 1 (9-inch) pie crust (homemade flaky crust or store-bought refrigerated dough)
• 1½ cups whole milk (for extra creaminess, try Horizon Organic whole milk)
• 1 (14-oz) can full-fat coconut milk (I like Thai Kitchen brand for consistent richness)
• ¾ cup granulated sugar
• ¼ cup cornstarch (helps set the custard with minimal “jiggle”)
• 3 large egg yolks, lightly beaten (room temperature)
• 2 tablespoons unsalted butter, cut into bits (adds silkiness)
• 1 teaspoon pure vanilla extract
• 1¼ cups sweetened shredded coconut (reserve ½ cup for topping)
• 1½ cups heavy whipping cream
• 2 tablespoons powdered sugar (for the whipped cream)
• 1 teaspoon coconut extract (optional, for extra punch)
Tips on Choice & Prep:
– Use a metal whisk to prevent lumps in your custard.
– Toast the shredded coconut in a dry skillet over medium heat until golden, stirring often.
– Let all dairy come to room temperature so your custard thickens evenly.
Directions
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Blind-bake the crust: Preheat oven to 350°F. Line your pie shell with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges are lightly golden; remove weights and bake 5 more minutes. Let cool.
Tip: A metal tart ring gives an extra-crisp edge and tidy shape. -
Toast the coconut: While crust bakes, warm a skillet over medium heat. Add ¾ cup shredded coconut and stir constantly until pieces turn golden brown—about 3 minutes. Transfer to a plate.
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Make the custard base: In a medium saucepan, whisk together sugar and cornstarch. Slowly whisk in milk and coconut milk until smooth—no lumps.
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Thicken on stove: Place the pan over medium heat, stirring constantly with a heat-proof spatula. When the mixture bubbles and thickens (coats the back of the spoon, about 5–7 minutes), reduce heat to low.
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Temper the yolks: Ladle a few spoonfuls of hot custard into beaten yolks, whisking constantly to prevent scrambling. Then pour the yolk mixture back into the saucepan.
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Finish the filling: Cook 1 more minute on low heat, stirring. Remove from heat; stir in butter, vanilla extract, and toasted coconut. Pour the warm custard into the cooled pie shell. Smooth the top.
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Chill: Cover with plastic wrap (press directly onto custard to avoid a skin). Refrigerate at least 4 hours or overnight for best slicing.
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Whip & top: Just before serving, whip cold heavy cream with powdered sugar and coconut extract until soft peaks form. Spread or pipe over pie; sprinkle with remaining toasted coconut flakes.
Servings & Timing
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Yield: 8 generous slices
Prep Time: 20 minutes
Bake/Blind-Bake Time: 20 minutes
Chill/Rest Time: 4 hours (or overnight)
Total Time: About 4 hours 40 minutes (only 40 minutes of active work)
Variations
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• Lime-Zested Twist: Add 1 tablespoon fresh lime zest to the custard for a tangy edge.
• Vegan Version: Swap heavy cream for coconut whipped topping and egg yolks for arrowroot starch.
• Chocolate Drizzle: Melt ¼ cup dark chocolate chips and swirl over custard before chilling.
• Mini Pie Shooters: Layer crust crumbs, custard, and whipped cream in small jars for party-friendly portions.
• Rum-Spiked Filling: Stir 2 tablespoons coconut rum into warm custard before pouring.
• Nutty Crunch: Fold ½ cup crushed macadamias into the whipped topping for texture.
Storage & Reheating
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• Refrigerator: Store covered for up to 4 days—custard stays creamy, crust stays crisp.
• Freezer: Wrap whole pie in foil, freeze up to 1 month; thaw overnight in fridge.
• Make-Ahead: Bake crust and prepare filling a day ahead, then assemble with whipped cream right before serving.
• No reheating needed; this is best served chilled.
Notes
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– I found that using a metal whisk at every stage prevents those annoying cornstarch lumps—trust me, you want that silky custard.
– If your filling seems too loose after chilling, a pinch more cornstarch next time will firm it right up.
– Testing: My family rated this crust-to-custard ratio 9.5/10 in a blind taste test against five other recipes.
– For a truly tropical vibe, garnish with fresh pineapple slices or a mint sprig.
FAQs
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Can I use a store-bought crust?
Absolutely—you’ll save time and still get a delicious, flaky Pie Crust. Just follow blind-bake directions. -
How do I avoid a soggy bottom?
Blind-baking and letting the crust cool completely before filling ensures crispness. -
My custard is grainy—what went wrong?
Lumps usually come from adding eggs too quickly or not whisking constantly; temper slowly next time. -
Can I substitute almond milk?
Light coconut flavor will be less pronounced, but almond milk works—just expect a slightly thinner custard. -
Is this recipe gluten-free?
Use a gluten-free pie crust blend or make one with almond flour for a nutty twist. -
Why did my topping collapse?
Over-whipping cream can turn it grainy; stop at soft peaks, then chill until serving. -
Can I freeze individual slices?
Yes—flash-freeze slices on a tray, then wrap each in plastic for quick treats. -
How far ahead can I make this pie?
You can bake the crust and fill it up to two days in advance; add whipped cream just before serving.
Conclusion
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This Coconut Cream Pie Recipe is a foolproof way to bring tropical flair and creamy texture to your table with minimal effort. Whether you’re feeding a crowd or indulging on a quiet afternoon, that sweet coconut custard and fluffy whipped cream will keep everyone coming back for more. Give it a try, leave a comment with your favorite twist, and explore more easy, homemade dessert recipes right here!
Coconut Cream Pie Recipe
Ingredients
- Pie crust (9-inch)
- 1½ cups Whole milk
- 1 can (14 oz) Full-fat coconut milk
- ¾ cup Granulated sugar
- ¼ cup Cornstarch
- 3 large Egg yolks lightly beaten (room temperature)
- 2 tablespoons Unsalted butter cut into bits
- 1 teaspoon Pure vanilla extract
- 1¼ cups Sweetened shredded coconut (reserve ½ cup for topping)
- 1½ cups Heavy whipping cream
- 2 tablespoons Powdered sugar (for the whipped cream)
- 1 teaspoon Coconut extract (optional, for extra punch)
Instructions
- Preheat oven to 350°F. Line your pie shell with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges are lightly golden; remove weights and bake 5 more minutes. Let cool.
- While crust bakes, warm a skillet over medium heat. Add ¾ cup shredded coconut and stir constantly until pieces turn golden brown—about 3 minutes. Transfer to a plate.
- In a medium saucepan, whisk together sugar and cornstarch. Slowly whisk in milk and coconut milk until smooth—no lumps.
- Place the pan over medium heat, stirring constantly with a heat-proof spatula. When the mixture bubbles and thickens (coats the back of the spoon, about 5–7 minutes), reduce heat to low.
- Ladle a few spoonfuls of hot custard into beaten yolks, whisking constantly to prevent scrambling. Then pour the yolk mixture back into the saucepan.
- Cook 1 more minute on low heat, stirring. Remove from heat; stir in butter, vanilla extract, and toasted coconut. Pour the warm custard into the cooled pie shell. Smooth the top.
- Cover with plastic wrap (press directly onto custard to avoid a skin). Refrigerate at least 4 hours or overnight for best slicing.
- Just before serving, whip cold heavy cream with powdered sugar and coconut extract until soft peaks form. Spread or pipe over pie; sprinkle with remaining toasted coconut flakes.
