Our Perfect Coconut Cream Pie is the ultimate dessert, made from scratch with love, and topped with whipped cream and toasted coconut.
This Perfect Coconut Cream Pie is rich, silky, and bursting with tropical coconut flavor in every luscious bite. It features a buttery, flaky crust filled with a smooth coconut custard made from coconut milk and cream, then topped with a cloud of freshly whipped cream and toasted coconut flakes for the perfect finishing touch.
It’s always a good time for Perfect Coconut Cream Pie! Keep the pies coming with delicious Lemon Cream Pie, Classic Apple Pie, and Mini Pumpkin Pies.
Table of Contents
Why We Love Coconut Cream Pie
- Coconut Cream Pie is sweet, ultra-creamy, and absolutely divine, satisfying every dessert craving.
- This pie recipe features a fool-proof homemade crust, rich pudding/custard, and fluffy homemade whipped cream.
- You can easily use a store-bought crust and whipped cream, saving time without compromising taste.
Recipe Ingredients
- Coconut Milk: Adds a rich, tropical flavor and creamy texture essential for the filling’s smoothness and authentic coconut taste.
- Unsweetened Toasted Coconut Flakes: Provide a delightful crunch and intensified coconut flavor.
- Vanilla Extract: Offers a warm, sweet aroma and depth of flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Alternative Crust Options: For a different texture, consider using a flaky pastry crust or a graham cracker crust instead of the traditional pie crust.
- Salted Butter Adjustment: We highly recommend using unsalted butter for this recipe. However, if you only have salted butter on hand, omit the added salt from both the crust and the filling.
How to Make Coconut Cream Pie
For the Crust
Step 1: In a medium mixing bowl, whisk together the flour, sugar, and salt.
Step 2: Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-size pieces.
Step 3: Add 6 tablespoons of water. Using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
Step 4: Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide it into two. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for 2 hours.
Step 5: On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish. Flute the edges and dock the bottom of the crust with a fork.
Step 6: To blind bake pie crust, line it with parchment paper or foil, and fill it with pie weights, beans, or rice.
Step 7: Refrigerate the crust for 30 minutes.
Step 8: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 9: Bake for 6-15 minutes or until the edges are starting to brown, then remove the foil and beans and continue baking for an additional 6-8 minutes or until the bottom is fully baked through.
Step 10: Let cool completely before filling.
For the Filling
Step 1: In a medium saucepan set over medium heat, add the cream, milk, coconut milk, sugar, coconut flakes, and salt. Bring the mixture to a simmer, then turn the heat off and let stand for 15 minutes.
Step 2: In a medium mixing bowl, whisk together the egg, yolks, and cornstarch. Gradually pour the warm milk mixture through a pasta strainer or sieve and into the egg mixture, whisking vigorously to prevent the eggs from scrambling (this is called tempering). Discard coconut.
Step 3: Once fully combined, return the saucepan to the stove and place over medium heat. Pour the mixture back in and heat until it reaches 165 degrees Fahrenheit (74 degrees Celsius) on an instant-read thermometer. Continue cooking until the custard becomes very thick, about 6-10 minutes.
Step 4: Remove from the heat and add the extracts and butter, continue whisking for 2 minutes. Let cool for 20 minutes before pouring it into a baked pie shell.
Step 5: Cover with plastic wrap, pressing on the surface of the custard to prevent skin from forming. Place in the refrigerator for at least 4 hours, or overnight.
For the Topping
Step 1: In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the cream, powdered sugar, and vanilla extract until stiff.
Step 2: Spread onto the top of the custard, then top with coconut flakes. Serve cold.
Tips for Toasting Coconut
- Oven: Spread your cup of coconut on a baking sheet and toast it in a 350-degree Fahrenheit (175-degree Celsius) oven for 8-10 minutes, stirring every 2 minutes.
- Stovetop: Toast coconut on medium-low heat for 3-6 minutes while stirring constantly.
- Microwave: Use a microwave-safe glass container and heat on high for 4-5 minutes, stopping to stir after each minute. Note that it will come out a bit chewier this way.
FAQs
To thicken a coconut cream pie, use the correct amount of cornstarch and cook the custard at 165°F (74°C) while whisking constantly. Properly tempering the eggs will ensure a smooth, thick filling.
Yes, meringue can be used instead of cream topping on a coconut cream pie. It adds a light, airy texture to your pie.
Storage Info
To STORE the Perfect Coconut Cream Pie, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. Freezing is not recommended as it can alter the texture of the custard.
Reheating is unnecessary, as this pie is best enjoyed cold. Simply remove from the refrigerator and serve directly. If the whipped cream topping starts to soften, whip a fresh batch and spread it on just before serving.
Perfect Coconut Cream Pie Recipe
Ingredients
For the Crust (Please note this makes 2 crusts, but you only use one for this recipe. You can half the crust ingredients if you only want to make one crust for this pie.)
- 2 3/4 cup all-purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 1/2 cup unsalted butter - (3 sticks)
- 6-9 tbsp water - ice cold
For the Filling
- 1 cup heavy cream
- 1 cup whole milk
- 1 (14.5 oz) can full-fat unsweetened coconut milk
- 3/4 cup granulated sugar
- 1 cup unsweetened toasted coconut flakes - OR sweetened coconut flakes
- 1/4 tsp salt
- 1 egg
- 4 egg yolks
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract - or vanilla bean paste
- 1 tsp coconut extract
- 4 tbsp unsalted butter - (½ stick), room temperature
For the Topping
- 1 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup unsweetened toasted coconut flakes - OR sweetened
Instructions
For the Crust
- In a medium mixing bowl, whisk together the flour, sugar, and salt.
- Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-size pieces.
- Add 6 tablespoons of water. Using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
- Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide it into two. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for 2 hours.
- On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish. Flute the edges and dock the bottom of the crust with a fork.
- To blind bake pie crust, line it with parchment paper or foil, and fill it with pie weights, beans, or rice.
- Refrigerate the crust for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake for 6-15 minutes or until the edges are starting to brown, then remove the foil and beans and continue baking for an additional 6-8 minutes or until the bottom is fully baked through.
- Let cool completely before filling.
For the Filling
- In a medium saucepan set over medium heat, add the cream, milk, coconut milk, sugar, coconut flakes, and salt. Bring the mixture to a simmer, then turn the heat off and let stand for 15 minutes.
- In a medium mixing bowl, whisk together the egg, yolks, and cornstarch. Gradually pour the warm milk mixture through a pasta strainer or sieve and into the egg mixture, whisking vigorously to prevent the eggs from scrambling (this is called tempering). Discard coconut.
- Once fully combined, return the saucepan to the stove and place over medium heat. Pour the mixture back in and heat until it reaches 165 degrees Fahrenheit (74 degrees Celsius) on an instant-read thermometer. Continue cooking until the custard becomes very thick, about 6-10 minutes.
- Remove from the heat and add the extracts and butter, continue whisking for 2 minutes. Let cool for 20 minutes before pouring it into a baked pie shell.
- Cover with plastic wrap, pressing on the surface of the custard to prevent skin from forming. Place in the refrigerator for at least 4 hours, or overnight.
For the Topping
- In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the cream, powdered sugar, and vanilla extract until stiff.
- Spread onto the top of the custard, then top with coconut flakes. Serve cold.
Don’t lose this recipe! It qualifies as award winning 🥇
This pie came out so creamy and soft, the coconut flavor was perfect!!!
This was the best coconut cream pie I’ve ever made. Use the vanilla bean paste. It’s so delicious. Great recipe Andrea!!
When listing ingredients such as “heavy cream” I think it would be helpful to be helpful to be as detailed as possible. Should specify that 35% whipping cream is what is actually needed. Fir some of us who attempted with 18% and learned the hard way…