Coconut Cream Pie

Coconut Cream Pie is a classic dessert that combines a flaky, buttery crust with a luscious, creamy coconut filling, topped with fluffy whipped cream and toasted coconut. The first bite is pure bliss: smooth custard, tender coconut, and a hint of vanilla all wrapped in a crisp pastry shell.

I love this recipe because it’s both comforting and indulgent, perfect for family gatherings, holidays, or anytime you crave something sweet and tropical. This pie is a must-try because it balances textures and flavors beautifully, creating a dessert that’s elegant, nostalgic, and unforgettable.

Why You’ll Love This Recipe

• Rich, creamy coconut custard filling.
• Flaky, buttery homemade crust that complements the filling perfectly.
• Topped with lightly sweetened whipped cream and toasted coconut for texture.
• Elegant, visually appealing dessert for any occasion.

Must-Try Dish Because

• A classic American dessert that everyone loves.
• Perfect for celebrations, birthdays, or holiday dinners.
• Can be made ahead, making it convenient for entertaining.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 15 minutes + chilling 4 hours
• Total Time: 4 hours 40 minutes
• Servings: 8 slices
• Calories: ~400 per slice
• Course: Dessert
• Cuisine: American

Ingredients

For the Pie Crust:

• 1 1/4 cups (155g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, chilled and cut into small cubes
• 3-4 tablespoons ice water

For the Coconut Filling:

• 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut, divided
• 2 tablespoons unsalted butter

For the Whipped Cream Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Additional toasted coconut for garnish

Special Equipment Needed

• 9-inch (23cm) pie pan
• Medium saucepan
• Whisk
• Rolling pin
• Mixing bowls
• Electric mixer or hand whisk for whipped cream

Cooking Directions

Step 1: Prepare the Pie Crust

1. In a large bowl, combine flour and salt.
2. Cut in butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, until dough comes together.
4. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out dough on a lightly floured surface to fit a 9-inch pie pan.
6. Transfer dough to pie pan, trim edges, and prick bottom with a fork.
7. Bake at 375°F (190°C) for 15-20 minutes or until golden. Let it cool completely.

Step 2: Make the Coconut Filling

1. In a medium saucepan, combine milk, cream, 1 cup shredded coconut, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture begins to thicken and bubble.
2. In a separate bowl, whisk egg yolks. Gradually add a small amount of hot coconut mixture to the yolks to temper them.
3. Slowly whisk yolk mixture back into the saucepan. Continue cooking 1-2 minutes until thickened.
4. Remove from heat and stir in butter and vanilla extract.
5. Pour filling into the cooled pie crust. Smooth the top.

Step 3: Chill the Pie

1. Cover pie with plastic wrap, pressing onto the surface to prevent skin formation.
2. Refrigerate for at least 4 hours, or until fully set.

Step 4: Prepare Whipped Cream

1. In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
2. Spread or pipe whipped cream over chilled coconut filling.
3. Garnish with remaining shredded coconut, toasted lightly in a dry skillet for 2-3 minutes.

How to Serve

• Slice with a sharp knife for clean edges.
• Serve chilled for best flavor and texture.
• Optional: Serve with fresh tropical fruit like pineapple or mango for added flair.

Recipe Tips

• Toasting coconut enhances flavor and adds a crunchy texture.
• Cover pie with plastic wrap directly on filling to prevent skin formation.
• Use high-quality coconut and fresh cream for best taste.
• Chill the pie overnight for even better consistency.

Variations

1. Chocolate Coconut Cream Pie: Add 1/4 cup melted chocolate to the coconut filling before chilling.
2. Mini Coconut Cream Pies: Make in small tart pans for individual servings.
3. Pina Colada Pie: Add 1/4 cup pineapple puree and 1 tablespoon rum extract to the filling.
4. Vegan Option: Use coconut milk, cornstarch, and coconut cream instead of eggs and dairy.

Freezing and Storage

• Storage: Keep pie refrigerated for up to 3 days.
• Freezing: Freeze pie without whipped cream for up to 1 month. Thaw in refrigerator overnight. Add fresh whipped cream before serving.

Conclusion

Coconut Cream Pie is a tropical twist on a classic dessert, combining flaky crust, creamy coconut filling, and whipped cream topping. Its rich flavors, smooth custard, and nutty toasted coconut make it a crowd-pleaser for any occasion. Perfect for family dinners, holidays, or a sweet indulgence anytime, this pie is both elegant and comforting. With easy variations and tips for making it ahead, Coconut Cream Pie is a must-have recipe in your dessert repertoire.

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Coconut Cream Pie

Author: Anna Williams Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 25 mins Cook Time 255 mins Total Time 4 hrs 40 mins

Servings: 8 Calories: 400 per slice

Description

Coconut Cream Pie is a classic dessert that combines a flaky, buttery crust with a luscious, creamy coconut filling, topped with fluffy whipped cream and toasted coconut. The first bite is pure bliss: smooth custard, tender coconut, and a hint of vanilla all wrapped in a crisp pastry shell.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pie Crust:

• 1 ¹⁄₄ cups (155g)
• ¹⁄₂ teaspoon salt
• ¹⁄₂ cup (115g)
• 3 tablespoons 3-4 ice water

For the Coconut Filling:

• 1 cup (240ml)
• 1 cup (240ml)
• ³⁄₄ cup (150g)
• ¹⁄₄ cup (30g)
• ¹⁄₄ teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 ¹⁄₂ cups sweetened shredded coconut, divided
• 2 tablespoons unsalted butter

For the Whipped Cream Topping:

• 1 cup (240ml)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Additional toasted coconut for garnish

Instructions

1. Step 1: Prepare the Pie Crust : In a large bowl, combine flour and salt. Cut in butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes. Roll out dough on a lightly floured surface to fit a 9-inch pie pan. Transfer dough to pie pan, trim edges, and prick bottom with a fork. Bake at 375°F (190°C) for 15-20 minutes or until golden. Let it cool completely.
2. Step 2: Make the Coconut Filling : In a medium saucepan, combine milk, cream, 1 cup shredded coconut, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture begins to thicken and bubble. In a separate bowl, whisk egg yolks. Gradually add a small amount of hot coconut mixture to the yolks to temper them. Slowly whisk yolk mixture back into the saucepan. Continue cooking 1-2 minutes until thickened. Remove from heat and stir in butter and vanilla extract. Pour filling into the cooled pie crust. Smooth the top.
3. Step 3: Chill the Pie : Cover pie with plastic wrap, pressing onto the surface to prevent skin formation. Refrigerate for at least 4 hours, or until fully set.
4. Step 4: Prepare Whipped Cream : In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe whipped cream over chilled coconut filling. Garnish with remaining shredded coconut, toasted lightly in a dry skillet for 2-3 minutes.

Keywords: Coconut Cream Pie