Coconut Cream Pie

Table of Contents

1. Coconut Cream Pie Ingredients
2. Substitutions And Additions
3. How To Make This Coconut Cream Pie Recipe
4. How To Serve This Coconut Pie
5. When To Serve
6. Storing This Easy Coconut Cream Pie Recipe
7. Why We Love This Recipe
8. More Recipes You’ll Love
9. JUMP TO RECIPE
10. Even More Recipes You’ll Love

If you have ever craved a coconut cream pie, this recipe is for you. This homemade pie is a dessert with a flaky pie crust, creamy coconut custard filling, and fluffy whipped cream topping.

Coconut Cream Pie Ingredients

Substitutions And Additions

PIE CRUST: An unbaked store-bought or homemade pie crust both work interchangeably in this old-fashioned coconut cream pie recipe.

Try our homemade pie crust recipe for a favorite recipe.

WHIPPED CREAM: Cool Whip would also work on top of your homemade coconut cream pie in place of homemade whipped cream.

COCONUT: For this recipe, we are calling for coconut flakes. While this is not the same as shredded coconut, you can substitute them for coconut flakes.

The shredded coconut is slightly smaller but will still work if that is all you have available.

MILK: If you want to take the coconut flavor to the max, substitute coconut milk for whole milk at a 1:1 ratio.

COCONUT EXTRACT: To intensify the coconut aroma, add a few drops of coconut extract to the custard mixture.

This will give your pie an extra burst of coconut goodness.

CHOCOLATE CHIPS: If you’re a chocolate lover, consider folding in some chocolate chips into the coconut custard before pouring it into the pie crust.

FRUIT COMPOTE: Add a layer of fruit compote, such as raspberry or passionfruit, between the crust and custard for a fruity twist.

It not only adds a burst of flavor but also a vibrant, colorful layer.

NUTS: For a nutty twist, fold in some chopped toasted almonds, macadamia nuts, or pecans into the custard.

This will introduce nutty undertones to your coconut cream pie.

LIME ZEST: Zest a fresh lime and sprinkle the zest over the top of the pie just before serving.

The citrusy notes will balance the sweetness of the coconut custard beautifully.

MAPLE SYRUP: Instead of regular sugar, try using maple syrup in the custard mixture for a distinct, natural sweetness.

It adds a warm, caramel-like flavor to your pie.

How To Make This Coconut Cream Pie Recipe

Let’s walk through the steps to make this dreamy pie, from toasting the coconut to making the creamy filling.

For The Pie Shell And Toasted Coconut

STEP ONE: Preheat the oven to 375°F. Generously spray a 9-inch pie plate with nonstick spray. 

STEP TWO: Place the unbaked pie crust into the prepared pie plate.

STEP THREE: Line the inside of the pie crust with a piece of foil and spray with nonstick spray.

Pour pie weights on top of the piece of foil. Bake for 15 minutes.

Remove the pie weights and the foil. Bake for an additional five to seven minutes, until golden but not brown. Allow the crust to cool completely.

STEP FOUR: Using a separate pie plate, evenly spread the three-quarters of a cup of coconut flakes. 

STEP FIVE: Bake for five minutes, stir, and bake for an additional two to three minutes until the flakes are golden brown and toasted.

For The Coconut Pie Filling

STEP ONE: Using a three to four-quart, heavy-bottomed saucepan on the stovetop over medium-high heat, whisk together the milk, granulated sugar, and cornstarch.

Bring the mixture to a low boil and continue whisking until the mixture thickens, about five to seven minutes. 

STEP TWO: Quickly whisk a half cup of the hot mixture into the egg yolks. Then whisk the tempered egg yolk mixture into the filling mixture.

Continue to whisk for another two to three minutes. Remove the pan from the heat.

STEP THREE: Whisk in the vanilla and the butter.

STEP FOUR: Stir in the 1½ cups of sweetened coconut flakes.

STEP FIVE: Pour the pie filling into the cooled pie crust. 

STEP SIX: Allow the pie to chill in the refrigerator for six hours.

For The Whipped Topping

STEP ONE: Beat the cold heavy cream, powdered sugar, and vanilla flavoring for three to four minutes until the cream mixture is stiff.

Use either a stand mixer or a medium bowl and a hand mixer on high speed.

STEP TWO: Evenly spread the whipped topping over the coconut pie. 

STEP THREE: Evenly spread the toasted coconut flakes over the top of the whipped topping. Chill for at least one hour before serving.

How To Serve This Coconut Pie

This decadent and tropical-tasting pie is perfect served on its own with a cold glass of milk or a whipped hot chocolate or pumpkin spice latte.

For a burst of freshness, accompany your coconut cream pie with a colorful fruit medley of sliced strawberries, kiwi, and pineapple.

Indulge your sweet tooth even further by drizzling warm caramel sauce over your coconut cream pie.

If you are looking for an even more indulgent dessert, add a scoop of our no-churn vanilla ice cream on the side.

Coconut lovers will also adore our coconut poke cake and coconut brownies.

When To Serve

DINNER PARTIES: Coconut cream pie is an excellent choice for dessert when hosting dinner parties or special gatherings with friends and family.

HOLIDAY CELEBRATIONS: Serve coconut cream pie during holiday dinners, such as Thanksgiving or Christmas.

POTLUCK OR PICNICS: Bring a coconut cream pie to potluck gatherings or picnics. It’s easy to transport and can be enjoyed outdoors.

BIRTHDAY PARTIES: Surprise someone special on their birthday with a homemade coconut cream pie.

Storing This Easy Coconut Cream Pie Recipe

Whether you want to prepare it ahead of time or save leftovers, here’s what you need to know:

MAKE AHEAD: Prepare the pie as instructed and cover it tightly with plastic wrap or aluminum foil to prevent any air from getting in.

You can refrigerate it for up to 24 hours before serving.

Just keep in mind that the longer it sits, the more the crust may soften, so it’s best enjoyed within that time frame.

IN THE FRIDGE: Store any leftovers of this easy coconut cream pie covered, in the refrigerator, for up to three days.

IN THE FREEZER: You can freeze the whole completed pie for up to one month. Cover in a piece of plastic wrap, then in aluminum foil.

Allow the pie to completely thaw in the refrigerator before serving.

Why We Love This Recipe

CREAMY COCONUT: The luscious coconut custard filling is incredibly creamy and bursting with tropical flavor.

BALANCED SWEETNESS: The recipe strikes the ideal balance between sweet and coconutty.

FLAKY PIE CRUST: The flaky, buttery pie crust is the perfect vessel for the creamy filling.

The creamy flavor is a coconut lover’s dream in this coconut cream pie recipe. The luscious custard and flaky crust are so delicious and light this pie will become your new favorite dessert.

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• Coconut Chocolate Balls
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