Coconut Cream Pie

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Introduction:

I still remember the first time I tasted a truly perfect coconut cream pie. It was at my grandmother’s kitchen table on a summer afternoon, the house smelling of toasted coconut and warm vanilla. I scraped my spoon across the glossy custard and felt the silky filling melt with each bite. That memory drove me to recreate that texture and flavor in my own kitchen, experimenting until the filling was just thick enough and the topping light and cloudlike. Along the way I found inspiration in other coconut-forward dishes, like a savory creamy coconut curry shrimp skillet, which taught me how coconut can be both rich and delicate.

This recipe is about capturing that nostalgic, buttery crust with a lusciously smooth coconut custard, finished with toasted flakes for crunch. It is warm, sensory, and timeless, perfect for gatherings or a quiet afternoon treat.

Coconut Cream Pie Benefits

This coconut cream pie balances a flaky, buttery crust with a creamy custard packed with coconut flavor. It is:

Family-approved and crowd-pleasing.
Make-ahead friendly so it reduces day-of stress.
Flexible for simple swaps like coconut milk for part of the dairy.

You will love it because the crust stays crisp under the custard, the filling is silky without being gummy, and the toasted coconut topping adds the perfect finish.

Ingredients You’ll Need

For clarity, ingredients are grouped by component. Use the freshest coconut flakes you can find for the brightest flavor.

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon fine salt
1/2 tablespoon granulated sugar
1/2 cup (1 stick) unsalted butter, cold, cubed
3 to 4 tablespoons ice water Notes: For a quicker option, use a 9-inch store-bought pie crust. For gluten-free, substitute a 1:1 GF flour blend.

For the Filling

1/2 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon fine salt
2 1/2 cups whole milk
1 cup coconut milk (shake cans before measuring)
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 1/2 cups sweetened shredded coconut, divided
1 teaspoon pure vanilla extract Notes: Use full-fat milk and coconut milk for best richness. To reduce sweetness, use unsweetened coconut flakes and adjust sugar by 2 tablespoons.

For the Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Reserved toasted coconut for garnish

Tip: If you enjoy other cream pies, compare textures with a classic pecan cream pie like this pecan cream pie to tune your custard thickness.

How to make Coconut Cream Pie

Step 1: Prepare the Crust (15–25 minutes)

Preheat oven to 375°F (190°C). In a food processor, pulse flour, salt, and sugar. Add butter and pulse until mixture forms coarse crumbs. Add ice water 1 tablespoon at a time until dough just holds together.
Press dough into a 9-inch pie dish, chill 15 minutes in the fridge to reduce shrinkage.
Line crust with parchment and fill with pie weights or dried beans. Blind bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until golden and set. Cool on a rack.

Visual cue: The crust should be golden at the edges and firm when tapped.

Step 2: Toast the Coconut (5–7 minutes)

Spread 1 cup shredded coconut on a baking sheet. Toast in a 350°F (175°C) oven for 5–7 minutes, stirring once, until golden brown. Watch closely to prevent burning. Reserve 1/2 cup for garnish.

Step 3: Make the Coconut Custard (15–20 minutes)

Whisk sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in milk and coconut milk until smooth.
Cook over medium heat, stirring constantly, until mixture comes to a simmer and thickens, about 6–8 minutes. The custard should coat the back of a spoon.
Temper the egg yolks: stir 1/3 cup hot custard into yolks to warm them, then whisk yolk mixture back into the pot. Cook 1–2 minutes more until very thick.
Remove from heat and stir in butter, toasted coconut, and vanilla. Strain through a fine mesh sieve into a bowl for extra silkiness.
Pour warm custard into the cooled crust. Press plastic wrap directly on the surface to prevent a skin, chill at least 4 hours or overnight until set.

Step 4: Whip and Top (5–10 minutes)

Whip cream with powdered sugar and vanilla until soft peaks form. Spread over chilled pie and sprinkle reserved toasted coconut. Visual cue: The topping should hold soft peaks and spread easily without sliding.

Tips & Recipe Variations

Use cold butter and minimal handling for a flakier crust.
To avoid a watery pie, toast coconut well and strain custard before adding to crust.
For a lighter version, substitute half-and-half for heavy cream in the topping.
Dairy-free adaptation: use coconut cream in place of heavy cream and a dairy-free milk blend for the filling; use a vegan butter in the crust.
Make ahead: The pie keeps covered in the fridge for up to 3 days; add whipped topping just before serving for best texture.
Freezing: Freeze without whipped cream for up to 1 month. Thaw overnight in the fridge.

Coconut Cream Pie Serving Ideas and Pairings

Serve chilled in 8 slices. Each slice is rich; pair with a bright, acidic drink like iced coffee or a citrus spritzer.
Garnish with lime zest for a fresh contrast, or drizzle lightly with dark rum caramel for an adult twist.
Presentation tip: pipe the whipped cream in rosettes and sprinkle toasted coconut around the edge for a bakery-style look. Nutrition note: A typical slice ranges from 350 to 450 calories depending on crust and topping; adjust portions for lighter servings.

Frequently Asked Questions

Q: Can I make this pie ahead of time?

A: Yes. The custard can be made and chilled in the crust up to 2 days ahead. Add whipped topping the day you serve.

Q: Can I freeze coconut cream pie?

A: Freeze without the whipped topping for up to 1 month. Thaw in the refrigerator overnight and add fresh topping before serving.

Q: What can I use instead of cornstarch?

A: Use 3 tablespoons of all-purpose flour as a substitute, but whisk well and cook a bit longer to eliminate raw flour taste.

Q: How do I prevent the pie from becoming watery?

A: Ensure the custard is fully thickened on the stovetop and press plastic wrap onto the surface while chilling. Toasted coconut also helps absorb excess moisture.

Q: Can this be made dairy-free?

A: Yes. Substitute coconut cream for heavy cream and a plant-based butter in the crust for a dairy-free version.

Conclusion

I hope this coconut cream pie brings you the same cozy feeling I get when I serve it to family and friends. If you want to compare techniques or try another classic interpretation, check this Homemade Coconut Cream Pie – Sally’s Baking for a step-by-step tutorial and this Old-Fashioned Coconut Cream Pie Recipe for a vintage take. Both are excellent resources to deepen your pie-making confidence.

Reader Review:

“This pie returned me to my grandmother’s kitchen. The filling was silky, not too sweet, and the toasted coconut gave each bite a perfect crunch. A new family favorite.” – Emma R.