Ready for a slice of tropical sunshine? This homemade Coconut Cream Pie marries a flaky crust with dreamy coconut custard and fluffy whipped cream—an indulgent treat you simply can’t resist.
Why You’ll Love This Recipe
- Silky coconut custard bursting with island flavor
- Flaky, homemade crust—no mystery shortcuts here
- Uses pantry staples and simple swaps for any diet
- Topped with cloud-like whipped cream (because why not?)
- Toasted coconut adds a toasty crunch surprise
- Perfect make-ahead dessert for parties or quiet nights in
- Gluten-free option with a few easy tweaks
- Crowd-pleaser that’s as pretty as it is delicious
Ingredients
1.25 cups all-purpose flour
¼ cup granulated sugar (or coconut sugar for a deeper taste)
½ teaspoon salt
½ cup unsalted butter, chilled & cubed (land O Lakes or Kerrygold works great)
1 cup full-fat coconut milk (from a can)
1 cup heavy cream (for a richer custard)
½ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
4 large egg yolks, room temperature
1 cup sweetened shredded coconut (toasted optional)
1 teaspoon pure vanilla extract (I love Nielsen-Massey)
1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut (for garnish)
Directions
- Preheat & Prep the Crust
Preheat oven to 350°F. In a bowl, whisk flour, sugar, and salt. Cut in chilled butter with a pastry cutter (or two knives) until mixture resembles coarse crumbs. Tip: Keep butter cold so your crust stays flaky. - Blind-Bake the Shell
Press dough evenly into a 9-inch pie pan, up the sides and bottom. Line with parchment, fill with pie weights or dried beans, and bake 15 minutes. Remove weights and bake 5 more minutes until golden. Let it cool completely—this prevents a soggy bottom. - Toast the Coconut
Toss shredded coconut on a baking sheet and toast 5–7 minutes, stirring once, until edges are golden brown. Keep a close eye; it burns fast! Set aside to cool. - Whisk & Heat the Custard Base
In a medium saucepan, whisk sugar, cornstarch, and salt. Slowly pour in coconut milk and heavy cream. Cook over medium heat, stirring constantly, until mixture bubbles and thickens—about 4 minutes. - Temper the Yolks
In a separate bowl, whisk egg yolks until smooth. Gradually add a ladle of hot custard into yolks while whisking to temper. Pour yolk mixture back into saucepan. Cook 1–2 minutes more, stirring, until custard coats the back of a spoon. - Flavor & Fill
Remove from heat. Stir in vanilla and ¾ cup of toasted coconut. Pour custard into the cooled crust, smoothing the top with a spatula. - Chill Thoroughly
Cover pie surface with plastic wrap (touching custard to prevent a skin) and refrigerate at least 4 hours—or overnight for best results. Patience is key for a set filling! - Whip & Top
Beat chilled heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Pipe or dollop whipped cream over the pie, then sprinkle with remaining toasted coconut. - Serve & Enjoy
Slice with a warm, clean knife (wipe between cuts). Store leftovers covered in the fridge and savor within three days.
Servings & Timing
Makes 8 generous servings
20 minutes prep, 20 minutes baking/cooking, 4 hours chilling—4 hours 40 minutes total
Variations
• Chocolate-Coconut: Fold 2 ounces melted dark chocolate into custard for a mocha twist.
• Vegan Version: Use plant-based butter, coconut cream thickened with arrowroot, skip dairy.
• Mini Tarts: Press dough into tartlet pans for individual pies.
• Citrus Zing: Add 1 tablespoon lime or lemon zest to custard.
• Tropical Trio: Layer a mango puree under the custard for extra flair.
• Nutty Crunch: Stir in ¼ cup chopped macadamias or almonds.
Storage & Reheating
Refrigerator: Cover tightly and keep chilled up to 3 days—you’ll still get that fresh-made vibe.
Freezer: Flash-freeze slices on a tray, wrap well, and freeze up to 1 month; thaw in fridge overnight.
No reheating needed—this coconut cream pie shines best cold or room temp.
FAQs
Q: Can I use a store-bought pie crust?
A: Absolutely—just blind-bake as package directs, then fill and chill.
Q: My filling is runny—what went wrong?
A: Make sure you fully cook the cornstarch mix until it thickly coats a spoon, and don’t skip tempering.
Q: Why did my crust shrink?
A: Keep dough chilled, press evenly (don’t stretch), and handle the crust gently when fitting.
Q: Can I swap coconut milk for coconut cream?
A: Yes! Coconut cream yields an even richer custard—just reduce heavy cream by ¼ cup.
Q: Is this gluten-free?
A: Easily—use your favorite gluten-free flour blend for the crust.
Q: What’s the best way to toast coconut?
A: Spread in one layer on a baking sheet and stir every 1–2 minutes until golden.
Q: Can I prep the custard the day before?
A: For sure—just cover with plastic wrap (touching the surface) and refrigerate, then top with whipped cream before serving.
Q: Any tips for smooth whipped cream?
A: Chill your bowl and beaters first, and start on low speed to build stability.
Conclusion
This Coconut Cream Pie brings a little tropics to your table—creamy custard, toasty coconut, and the flakiest crust you’ve ever made. Give it a whirl, leave me a comment below, and don’t forget to explore our Key Lime Pie or Banana Cream Pie for more sunny desserts!
Coconut Cream Pie
Ingredients
- 1.25 cups all-purpose flour
- 0.25 cup granulated sugar or coconut sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter chilled & cubed
- 1 cup coconut milk full-fat
- 1 cup heavy cream for custard
- 0.5 cup granulated sugar for filling
- 3 tablespoons cornstarch
- 0.25 teaspoon salt
- 4 large egg yolks
- 1 cup sweetened shredded coconut toasted optional
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream chilled for topping
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract for topping
- 1 tablespoon unsweetened shredded coconut for garnish
Instructions
- Preheat oven to 350°F. Whisk flour, sugar, and salt, then cut in chilled butter until it resembles coarse crumbs. Press into a 9-inch pie pan.
- Line crust with parchment and pie weights. Bake 15 minutes, remove weights, then bake 5 more minutes until golden. Cool completely.
- Spread shredded coconut on a baking sheet and toast 5–7 minutes until edges turn golden, stirring once. Cool.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually add coconut milk and heavy cream, cooking over medium heat until thick and bubbling.
- Whisk egg yolks. Slowly whisk in a ladle of hot custard, then return yolk mix to pan. Cook 1–2 minutes until custard coats a spoon.
- Remove from heat, stir in vanilla and ¾ cup toasted coconut. Pour into cooled crust and smooth top.
- Cover surface with plastic wrap, refrigerate at least 4 hours or overnight for best texture.
- Beat chilled cream, powdered sugar, and vanilla to stiff peaks. Pipe over chilled pie and sprinkle remaining toasted coconut.
Notes
Nutrition
