coconut creme pie recipe

Written BySheba G Updated On
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The Best coconut creme pie recipe

I’m so excited to share with you one of my family’s favorite desserts, the coconut creme pie recipe. This traditional dessert has been a staple in many households for generations, and for good reason – it’s incredibly delicious and versatile.

The combination of creamy coconut custard, sweet toasted coconut flakes, and a flaky pastry crust is a match made in heaven. My kids love helping me make this pie, and it’s always a hit at family gatherings and potlucks.

I’ve even served it at birthday parties and special occasions, and it never fails to impress. One of the best things about this recipe is that it’s relatively easy to make, even for a beginner.

With just a few simple ingredients and some basic cooking techniques, you can create a show-stopping dessert that will leave everyone wanting more. I’ve been making this pie for years, and it’s become a family tradition that we all look forward to every year.

Whether you’re serving it at a holiday dinner or just need a special treat after a long week, this coconut creme pie recipe is sure to please even the pickiest eaters. Plus, it’s surprisingly easy to customize to your taste – add some fresh fruit or nuts for extra flavor and texture.

Coconut Creme Pie

4.5 from 628 votes

Coconut Creme Pie is a delicious dessert featuring a creamy coconut filling in a flaky pie crust. It’s perfect for coconut lovers and special occasions.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3-4 tbsp ice-cold water

For the Coconut Filling

1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 tsp salt
3 large egg yolks
1/2 cup cornstarch
1 cup shredded coconut, plus extra for garnish
1 tsp vanilla extract

For the Whipped Cream Topping

1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, combine flour and salt.
3Add cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim any excess dough and crimp the edges.
9Prick the bottom of the crust with a fork to prevent bubbles.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake for 15 minutes.
12Remove the parchment and weights, and bake for an additional 5-7 minutes until the crust is lightly golden.
13Set aside to cool.
14In a saucepan, combine heavy cream, milk, sugar, and salt.
15Heat over medium heat until it just begins to simmer.
16In a separate bowl, whisk together egg yolks and cornstarch until smooth.
17Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
18Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
19Remove from heat and stir in the shredded coconut and vanilla extract.
20Pour the filling into the cooled pie crust and smooth the top.
21Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight.
22Before serving, in a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
23Spread the whipped cream evenly over the chilled coconut filling.
24Garnish with additional shredded coconut.
25Slice and serve the pie, ensuring each piece has a generous amount of the whipped cream topping.

🔧Equipment

9-inch pie dish
Mixing bowl
Saucepan
Whisk
Measuring cups and spoons
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 20g❤️Cholesterol: 120mg🧂Sodium: 400mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 5g

📝Notes

Tips: For a smoother filling, strain the coconut cream through a fine-mesh sieve before pouring it into the pie crust. To make ahead, prepare the pie up to a day in advance and store it in the refrigerator. Add the whipped cream topping just before serving.

This coconut creme pie recipe is always a hit at our family gatherings and potlucks – it’s easy to make ahead of time, transports well, and looks stunning on any table setting. The combination of creamy coconut custard and flaky pastry crust is truly irresistible.

One of my favorite things about this recipe is how easily customizable it is – add some fresh fruit or nuts for extra flavor and texture. Whether you’re serving it at Easter dinner or just need a special treat after a long week, this coconut creme pie recipe is sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Coconut Creme Pie

Q: What type of pastry crust is recommended for this recipe?

A: For the best results, I recommend using a homemade pastry crust made with cold unsalted butter and shortening. This will give your pie a flaky texture that complements the creamy coconut filling perfectly. If you’re short on time, you can also use store-bought pastry dough as a substitute.

Q: Can I use fresh coconut instead of dried?

A: While fresh coconut is delicious in its own right, it’s not the best choice for this recipe. Fresh coconut has a higher water content than dried coconut, which can make the filling too wet and difficult to set. Stick with dried coconut for the best results.

Q: How do I know when the pie is fully baked?

A: A fully baked pie will have a golden brown crust and a firm texture when pressed with your finger. Check the pie after about 45 minutes of baking time – if it needs more time, cover the edges with foil to prevent overcooking.

Q: Can I make this pie ahead of time?

A: Yes, you can make the filling ahead of time and store it in an airtight container in the refrigerator for up to 24 hours. Assemble the pie just before serving by spooning the filling into the pre-baked pastry shell.

Q: Is this recipe gluten-free?

A: Yes, this recipe is naturally gluten-free as long as you use gluten-free pastry dough or substitute with an alternative crust like almond flour or coconut flour.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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