Coconut Cream Pie

Coconut Cream Pie

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Coconut cream pie is a slice of tropical heaven—a dreamy dessert made with a flaky pie crust, a silky coconut custard filling, and a cloud of whipped cream on top. It’s rich yet light, sweet yet balanced, and perfect for everything from summer picnics to holiday tables.Coconut Cream Pie

Why You Will Love This Coconut Cream Pie

  1. Creamy and Smooth Texture – The custard is velvety and luscious.

  2. Full Coconut Flavor – Toasted coconut adds depth and aroma.

  3. Beautiful Presentation – Fluffy whipped cream makes it a showstopper.

  4. Make-Ahead Friendly – Perfect for preparing in advance.

  5. Crowd Favorite – A guaranteed hit at potlucks, birthdays, or Sunday dinners.

Ingredients List

For the Pie Crust

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon salt

  • 1 tablespoon sugar

  • ½ cup (1 stick) unsalted butter, cold and cubed

  • 3–4 tablespoons ice water

For the Coconut Filling

  • 1 can (13.5 oz) coconut milk

  • 1 cup whole milk

  • ½ cup sugar

  • ¼ cup cornstarch

  • ¼ teaspoon salt

  • 4 large egg yolks

  • 1 teaspoon vanilla extract

  • 1 ½ cups sweetened shredded coconut (plus extra for topping)

  • 2 tablespoons unsalted butter

For the Whipped Cream Topping

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • ½ teaspoon vanilla extract

Timing and Servings

  • Prep Time: 30 minutes

  • Cook Time: 15 minutes

  • Chill Time: 4 hours

  • Total Time: About 5 hours

  • Servings: 8 slices

Step-by-Step Instructions for Coconut Cream Pie

Step 1. Make the Pie Crust

  1. In a bowl, whisk together flour, salt, and sugar.

  2. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.

  3. Add ice water one tablespoon at a time, mixing just until dough comes together.

  4. Form into a disc, wrap in plastic, and chill for 1 hour.

  5. Roll out dough and press into a 9-inch pie pan. Trim edges and prick the bottom with a fork.

  6. Blind bake at 375°F (190°C) with pie weights for 15 minutes, then remove weights and bake another 10–12 minutes until golden.

Step 2. Prepare the Coconut Custard

  1. In a saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, and salt.

  2. Cook over medium heat, whisking constantly until thickened (6–8 minutes).

  3. In a separate bowl, whisk egg yolks. Gradually add ½ cup of the hot milk mixture to temper the eggs.

  4. Return egg mixture to the pan and continue whisking for 2 more minutes until thick.

  5. Remove from heat and stir in vanilla, butter, and shredded coconut.

Step 3. Assemble the Pie

  • Pour the warm filling into the cooled crust.

  • Cover with plastic wrap (touching the surface) to prevent a skin from forming.

  • Chill in the refrigerator for at least 4 hours or overnight.

Step 4. Make the Whipped Cream

  • Beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.

  • Spread or pipe over chilled pie.

Step 5. Garnish

  • Toast additional shredded coconut in a dry skillet over medium heat until golden.

  • Sprinkle over the whipped cream before serving.

Coconut Cream Pie

Tips for a Perfect Coconut Cream Pie

  1. Use Full-Fat Coconut Milk – For a rich, creamy filling.

  2. Temper the Eggs Slowly – Prevents scrambling and ensures a silky texture.

  3. Toast the Coconut – Adds crunch and enhances flavor.

  4. Cool Completely Before Slicing – The pie needs to set fully for clean cuts.

  5. Use Stabilized Whipped Cream – Add 1 teaspoon of cornstarch for longer-lasting topping.

Pie Crust Alternatives

Graham Cracker Crust

  • Mix 1 ½ cups crushed graham crackers with ⅓ cup melted butter and 2 tablespoons sugar. Press into pan and bake at 350°F (175°C) for 8–10 minutes.

Shortbread Crust

  • Offers a buttery, cookie-like crunch that pairs beautifully with creamy fillings.

Gluten-Free Crust

  • Use gluten-free flour blends or almond flour crust recipes for dietary needs.

Flavor Variations to Try

Chocolate Coconut Cream Pie

  • Add 3 ounces of chopped chocolate to the custard while it’s hot for a chocolate twist.

Pineapple-Coconut Cream Pie

  • Mix in ½ cup crushed, drained pineapple for a tropical fusion.

Bourbon Coconut Pie

  • Add 1 tablespoon of bourbon or rum to the custard for a grown-up flavor boost.

Dairy-Free Option

  • Use coconut cream instead of whipped cream and substitute plant-based milk and butter.

Serving Suggestions

  • Serve chilled for best texture.

  • Drizzle with chocolate or caramel sauce.

  • Pair with coffee or tea for a balanced dessert.

  • Add fresh fruit like sliced mango, kiwi, or pineapple for color and freshness.

How to Store Coconut Cream Pie

In the Refrigerator

  • Store covered with plastic wrap or foil for up to 3–4 days.

  • Best eaten within 2 days for ideal texture.

Freezing

  • Not recommended, as the custard and whipped cream can separate.

Make-Ahead Tips

  • Bake the pie crust and prepare the filling one day in advance.

  • Add the whipped cream topping and toasted coconut just before serving for maximum freshness and appeal.

Common Mistakes to Avoid

  1. Runny Filling

    • Ensure the custard is thickened fully before removing from heat.

  2. Overbaking Crust

    • Keep an eye on the edges; use a pie shield or foil if they brown too fast.

  3. Not Toasting Coconut

    • Toasting elevates flavor and texture—don’t skip this simple step.

  4. Using Low-Fat Milk

    • Whole milk and full-fat coconut milk give the best creamy result.

Nutrition Facts (Per Slice, Approximate)

  • Calories: 450

  • Fat: 32g

  • Carbohydrates: 38g

  • Sugar: 26g

  • Protein: 5g Note: Values vary depending on crust type and portion size.

Coconut Cream Pie Across Cultures

While the pie itself is classically American, coconut-based custards are found globally:

  • Filipino Buko Pie – Made with young coconut meat in a thick coconut custard.

  • Caribbean Coconut Tarts – Mini pies with a coconut-sugar filling and spiced with nutmeg.

  • Thai Coconut Puddings – Often served in banana leaf cups, using coconut milk and rice flour.

FAQs 

Can I Use Canned Whipped Cream?

You can, but fresh whipped cream offers superior flavor and texture.

How Long Does the Pie Need to Chill?

At least 4 hours, but overnight is even better for slicing.

Can I Use Unsweetened Coconut?

Yes, but you may want to increase sugar slightly if you prefer a sweeter pie.

Can I Make It Dairy-Free?

Yes. Use plant-based milk, coconut cream, and vegan butter.

Conclusion

Coconut cream pie is the ultimate marriage of tropical flavor and classic dessert structure. With its buttery crust, rich coconut custard, and airy whipped topping, it delivers on both taste and texture. This pie is perfect for special occasions, celebrations, or just when you need something indulgent and nostalgic.

Whether you’re making it for the first time or fine-tuning your favorite version, this guide equips you with all the techniques and inspiration to make the best coconut cream pie every time.