Coconut Cream Pie Recipe

This Coconut Cream Pie is the answer to every creamy, dreamy dessert craving—silky coconut custard nestled inside a flaky, buttery crust, all crowned with clouds of billowy whipped cream and a snowfall of toasted coconut. Every element of this pie shines: the coconut flavor is deep and authentic, the filling is luscious but not heavy, and the classic combo of crisp crust and airy cream hits all the right notes. Amazingly, it comes together without fuss and is just the kind of treat you’ll love having on hand for a weeknight surprise or a weekend indulgence!

Ingredients You’ll Need

Let’s get those ingredients ready! Here’s what each one brings to your perfect Coconut Cream Pie:

• Pie Crust: The unsung hero—choose a homemade or good-quality store-bought crust; it’s the crisp, buttery base that supports the creamy filling.
• Heavy Cream: Adds luxurious richness to the custard base and whips up into the irresistible topping.
• All-Purpose Flour: Thickens the filling, ensuring it sets up sliceably firm but still meltingly smooth.
• Coconut Milk: The backbone of coconut flavor—look for full-fat for maximum creaminess.
• Egg Yolks: Contribute color, richness, and help thicken the filling into custard perfection.
• Granulated Sugar: Sweetens and balances the coconut.
• Salt: Enhances and rounds out all the flavors (never skip it!).
• Sweetened Shredded Coconut: Delivers chewy pockets of coconut throughout the filling and an eye-catching topping.
• Unsalted Butter: Adds extra silkiness and a rich finish to the warm filling.
• Pure Vanilla Extract: Lifts the flavors and gives incredible aroma.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Toasted Sweetened Shredded Coconut: For topping—the toasty flavor is unmatched and gives crunchy contrast.

Variations

Here’s the fun part—make the Coconut Cream Pie your own!

• Dairy-Free: Use coconut cream for whipped topping and a plant-based pie crust for a completely dairy-free version.
• Chocolate Coconut: Scatter a handful of mini chocolate chips over the pie filling before adding the cream.
• Nutty Twist: Add a sprinkle of toasted sliced almonds on top for extra crunch (macadamias are fabulous, too).
• Mix up the Crust: Try a graham cracker crust or vanilla wafer crust for more sweetness and texture.
• Tropical Flavor Boost: Fold in a little crushed pineapple (well-drained!) into the filling before chilling.

How to Make the Coconut Cream Pie

Step 1: Prepare the Pie Crust

Preheat your oven to 400°F (200°C). Roll your pie dough to about a 13-inch round and snuggle it into a 9-inch pie plate. Fold under the edges and crimp. Set the crust in the freezer for 20 minutes—this little trick helps hold the shape. Line with parchment and fill with pie weights. Bake until the edges are just golden, then remove the weights. Prick the base with a fork, bake a few more minutes so the bottom sets and stays crisp, and cool completely.

Step 2: Make the Coconut Filling

In a medium saucepan, whisk heavy cream and flour until smooth. Add coconut milk and whisk again. Cook over medium heat, stirring often, until just steaming—don’t let it boil yet. In another bowl, blend egg yolks, sugar, and salt until light. Slowly whisk some hot cream into the yolks to temper (prevent scrambling!), then pour this tempered mix back into the saucepan. Keep stirring over medium heat until the filling thickens and bubbles. Remove from heat, then immediately stir in sweetened coconut, butter, and vanilla. Pour this luscious filling into your cooled crust, and press plastic wrap directly onto the surface to prevent it from forming a skin.

Step 3: Chill the Pie

Let the pie cool at room temperature for an hour, then refrigerate for at least 4 hours (overnight is even better!) until it’s fully set and beautifully sliceable.

Step 4: Whip the Cream & Assemble

Beat the heavy cream with powdered sugar and vanilla until soft-to-medium peaks form. Spread the glorious whipped cream over the chilled pie. Sprinkle generously with toasted coconut.

Step 5: Serve & Enjoy

Slice, serve, and watch the pie disappear!

How to Serve

Pair each slice with hot coffee or tea—a classic move. Feeling indulgent? Add a drizzle of dark chocolate or a scattering of chopped tropical fruit (like mango or pineapple) alongside. For the full nostalgic effect, serve chilled straight from the fridge, letting every coconutty, creamy, crunchy bite shine.

Make Ahead and Storage

Storing Leftovers

Store the pie covered in the refrigerator for up to 3 days. The whipped cream may lose a little loft, but the flavor only improves.

Freezing

While the pie can be frozen (wrap well and skip the whipped cream until ready to serve), be aware the texture may change slightly, especially the cream. Allow to thaw overnight in the fridge before topping.

Reheating

No need! Enjoy this pie cold, straight from the fridge for best texture and easiest slices.

FAQs

Final Thoughts

This Coconut Cream Pie is a true classic for a reason—every silky, coconut-packed bite just feels like a treat. It’s straightforward enough for a busy weeknight but impressive enough for celebrations. Whether you’re baking for family, friends, or just your own sweet tooth, there’s simply no resisting its charm. Give the recipe a try and let every creamy, toasty slice give you a taste of pure homemade bliss!

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