coconut cream pie recipe
The Best coconut cream pie recipe
What I love most about this recipe is how simple it is to make, even though it feels like a special treat. The filling comes together quickly with just a few ingredients—coconut milk, eggs, sugar, and a little cornstarch to thicken it up. And since coconut is packed with healthy fats and fiber, it’s a dessert I can feel good about serving my family. It’s not overly sweet, so it’s great for everyday eating, but it’s also impressive enough for holidays or potlucks. Plus, the leftovers (if there are any) taste even better the next day. If you haven’t tried making coconut cream pie before, it’s definitely worth the effort.
Classic Coconut Cream Pie
A rich and creamy coconut cream pie with a flaky crust and toasted coconut topping. This tropical dessert is perfect for any occasion and will satisfy your sweet tooth with its luscious texture and coconut flavor.
🥘Ingredients
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 3-4 tbsp ice water
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup toasted sweetened shredded coconut
👨🍳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 cold butter 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 line with parchment paper. Fill with pie weights or dried beans. -
4
Bake the crust for 15 minutes. Remove the weights and parchment, then bake for an additional 10 minutes or until golden brown. Let it cool completely. -
5
Toast ½ cup of shredded coconut in a dry skillet over medium heat until golden brown. Set aside for topping. -
6
Prepare the filling: In a saucepan, combine milk, heavy cream, and 1 cup of shredded coconut. Heat over medium until warm (do not boil). Remove from heat and let it steep for 10 minutes. -
7
In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth. Slowly pour the warm coconut milk mixture into the egg mixture while whisking constantly. -
8
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes). Remove from heat and stir in butter, vanilla extract, and coconut extract (if using). -
9
Strain the filling through a fine-mesh strainer into the cooled pie crust. Smooth the top and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 4 hours or overnight. -
10
Prepare the topping: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie and sprinkle with toasted coconut. -
11
Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
🔧Equipment
- Mixing bowls
- Rolling pin
- 9-inch pie dish
- Saucepan
- Whisk
- Fine-mesh strainer
- Electric mixer
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Coconut Cream Pie Works
❓ Frequently Asked Questions About Coconut Cream Pie
1. Can I use coconut milk instead of coconut cream in this recipe?
Yes, you can substitute coconut milk for coconut cream, but the texture and richness will be slightly different. Coconut cream is thicker and has a higher fat content, which gives the pie its signature creamy consistency. If using coconut milk, opt for full-fat canned coconut milk and chill it overnight to separate the thick cream from the liquid. Use only the thick cream part for best results, or add a little cornstarch to help thicken the filling.
2. How do I prevent the pie crust from getting soggy?
To avoid a soggy crust, blind-bake (pre-bake) the pie 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 12-15 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.
3. Can I make this pie ahead of time?
Absolutely! Coconut cream pie tastes even better after chilling for a few hours, as the flavors meld together. You can prepare the pie up to 2 days in advance—just cover it tightly with plastic wrap and store it in the refrigerator. Add whipped cream topping just before serving to keep it fresh and fluffy.
4. Why did my filling turn out runny?
A runny filling is usually caused by undercooking the custard or not using enough thickener. Make sure to cook the filling until it reaches a pudding-like consistency (it should coat the back of a spoon). If it’s still too thin, mix 1 tablespoon of cornstarch with a little cold water and stir it into the hot filling, then cook for another 1-2 minutes until thickened.
5. Can I use sweetened or unsweetened shredded coconut for the topping?
You can use either, but sweetened shredded coconut is more common for topping as it adds a pleasant texture and slight sweetness. If using unsweetened coconut, you may want to toast it lightly in a dry pan for extra flavor. For a crunchier topping, spread the coconut on a baking sheet and broil for 1-2 minutes until golden, watching closely to avoid burning.
