coconut pie recipe with cream of coconut
- The Best coconut pie recipe with cream of coconut
- Creamy Coconut Pie with Cream of Coconut
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Coconut Pie with Cream of Coconut Works
- ❓ Frequently Asked Questions About Creamy Coconut Pie with Cream of Coconut
The Best coconut pie recipe with cream of coconut
This pie isn’t just delicious—it’s also a great way to sneak in some of the benefits of coconut. Coconut is packed with healthy fats that keep you full longer, and it’s got a good amount of fiber too. Plus, it’s naturally dairy-free if you use a plant-based whipped topping, which makes it a great option for anyone with dietary restrictions. Whether I’m making it for a potluck, a holiday dessert table, or just because we’re craving something sweet, this coconut pie always delivers. It’s one of those recipes that feels indulgent but is actually pretty balanced, and that’s why it’s a staple in my kitchen.
Creamy Coconut Pie with Cream of Coconut
A rich and decadent coconut pie featuring a smooth cream of coconut filling in a buttery crust. This tropical dessert is perfect for any occasion and will satisfy your sweet tooth with its creamy texture and coconut flavor.
🥘Ingredients
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, chilled and cubed
- 3-4 tbsp ice water
- 1 (15 oz) can cream of coconut
- 1 (14 oz) can sweetened condensed milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- ¼ tsp salt
- ½ cup whipped cream
- ¼ cup toasted coconut flakes
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
Prepare the crust: In a mixing bowl, combine flour and salt. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. -
3
Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the edges, and crimp as desired. Prick the bottom with a fork and chill in the refrigerator for 15 minutes. -
4
Blind bake the crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. Set aside to cool. -
5
Prepare the filling: In a large bowl, whisk together cream of coconut, sweetened condensed milk, eggs, vanilla extract, and salt until smooth. Stir in the shredded coconut. -
6
Pour the filling into the pre-baked crust and smooth the top with a spatula. -
7
Bake for 25-30 minutes, or until the filling is set and the top is lightly golden. The center should be slightly jiggly but firm to the touch. -
8
Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours or until chilled and set. -
9
Before serving, top with whipped cream and toasted coconut flakes if desired.
🔧Equipment
- Mixing bowl
- Pastry cutter or fork
- 9-inch pie dish
- Rolling pin
- Whisk
- Oven
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Coconut Pie with Cream of Coconut Works
❓ Frequently Asked Questions About Creamy Coconut Pie with Cream of Coconut
1. What is cream of coconut, and can I substitute it in this recipe?
Cream of coconut is a thick, sweetened coconut product often used in desserts and cocktails. It’s different from coconut milk (which is thinner and unsweetened) or coconut cream (which is thicker but less sweet). For this pie, cream of coconut adds richness and sweetness, so substitutions may alter the flavor. If you can’t find it, you can blend coconut milk with sugar (about ¼ cup sugar per 1 cup coconut milk) and reduce it slightly to mimic the texture. However, the taste won’t be identical.
2. Why did my coconut pie filling turn out runny?
A runny filling usually happens if the custard isn’t cooked long enough or the eggs aren’t fully set. To fix this, ensure you cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. If it’s still too thin, mix 1 tablespoon cornstarch with a little cold water, stir it into the filling, and cook for another 1–2 minutes. Chilling the pie for at least 4 hours also helps it set properly.
3. Can I make this pie ahead of time?
Yes! This pie actually tastes better after chilling for at least 4 hours (or overnight), as it allows the flavors to meld and the filling to firm up. You can prepare it 1–2 days in advance and store it covered in the refrigerator. If you’re adding whipped cream topping, wait to add it until just before serving to keep it fresh.
4. My pie crust got soggy—how can I prevent this?
A soggy crust is common with custard pies. To prevent it, blind-bake (pre-bake) the crust before adding the filling. Line the crust with parchment paper, fill it with pie weights or dried beans, and bake at 375°F (190°C) for 10–12 minutes. Remove the weights and bake for another 5 minutes until lightly golden. You can also brush the crust with a thin layer of beaten egg white before baking to create a moisture barrier.
5. Can I use sweetened or unsweetened shredded coconut for the topping?
Either works, but the texture and sweetness will vary. Sweetened shredded coconut is softer and adds extra sweetness, while unsweetened has a chewier texture and a more natural coconut flavor. For a toasted topping, spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until golden, stirring occasionally. This enhances the flavor and adds crunch. Adjust sugar in the filling if using sweetened coconut to avoid over-sweetening.
