Dive into Deliciousness: The Ultimate Coconut Cream Pie Recipe

Discover the ultimate coconut cream pie recipe: creamy, flaky, and irresistible. When it comes to pie recipes, this coconut cream pie recipe takes the blue ribbon!

You’ve probably noticed that I don’t post about desserts very often. I avoid making sweets because David and I will gorge on whatever it is, and we don’t need the extra calories. However, if you’re anything like me, you always look for classic, easy recipes.  Today, I’ve got a real treat for you – my all-time favorite coconut cream pie recipe!

I pulled this classic coconut cream pie recipe out a few months ago to share with friends. This pie is a creamy, decadent dessert with a flaky pie crust and dolloped with lightly sweetened whipped cream. It’s perfect for those special coconut lovers in your life.

What’s the Difference Between Coconut Cream and Coconut Custard Pie?

The difference is in the preparation of the pastry cream. The filling of a cream pie is cooked on the stove and spread into a pre-baked pie crust. A pastry cream has more structure than a custard pie, and it’s usually topped with whipped cream and eaten cold. The custard pie filling is filled and baked (cooked) in the pie crust.

Recipe Ingredients

Three essential components comprise a coconut cream pie: the flaky crust, the creamy coconut filling, and the sweetened whipped cream topping. The recipe card at the end of this post lists the complete ingredient list with measurements.

1. The Flaky Crust: I usually don’t make the crust from scratch, so I buy a good-quality store-bought pie crust. Whether you make or buy it, you must blind-bake the crust first (keep reading to find out how to do that).

• You need one 10-inch deep dish pie crust, homemade or store-bought, that is blind-baked (pre-cooked).

2. The Creamy Coconut Filling: the filling is easy to make and only takes a few minutes on the stovetop.

• Sugar: granulated sugar
• Cornstarch: thickens the custard and makes it glossy.
• Salt: I use Kosher salt for everything.
• Milk: use whole milk, and don’t try to cut calories; it’s pie!
• Egg: you’ll need four large egg yolks. The yolks help to emulsify the custard and give it a nice smooth texture, flavor, and yellow color (Reserve the egg whites to make an omelet or pavlova)
• Butter: use unsalted butter for flavor, body and thickening.
• Coconut: sweetened coconut flakes. Use extra to top the pie and toast if you like it toasted.
• Vanilla: always use good quality vanilla extract. I make mine from scratch. Learn how!

3. Sweetened Whipped Cream: Homemade is a must! Making it whipped cream only takes a few minutes. You only need three ingredients. I’ll teach you how below.

• Whipping Cream: heavy whipping cream
• Sugar: granulated sugar or powdered sugar
• Vanilla: pure vanilla extract

How To Make This Coconut Cream Pie Recipe

The recipe card at the end of this post provides detailed instructions with times and temperatures.

Prepare the Pie Crust

Whether using a pre-made crust or making one from scratch, make sure you blind bake the pie crust and cool it slightly before proceeding to the next step. To me, a flaky crust is the key to a perfect pie.

• Remember to prick the bottom of the crust with a fork to allow air to escape. Use pie weights to keep the crust from puffing up.
  
  
  
• Line the crust with parchment paper and bake it with pie weights or beans for about half the time, then remove it and bake it for the remainder to brown the crust.
  
  

Make the Coconut Cream Pie Filling

Mix the sugar, cornstarch, and salt in a 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Preparing the custard typically takes about 5-7 minutes.

• Temper the Eggs: Temper your eggs by gradually adding a bit of the hot milk mixture before pouring them into the saucepan. Tempering the eggs helps prevent scrambled eggs in your custard—nobody wants that, especially in their pie!

Chill

Remove the saucepan from the heat once the coconut custard is nice and thick. Immediately stir in the butter, vanilla extract, and coconut. Transfer the filling to your prepared pie crust and smooth it out evenly. Then, cover it with plastic wrap and press it onto the filling. Pop it in the fridge to chill for at least 2 hours or until set. Trust me, it’s hard to resist sneaking a taste, but the longer it chills, the better it gets!

Coconut Cream Pie Assembly and Presentation

The fun part is assembling and presenting your coconut cream pie.

Make The Sweetened Whipped Cream:

• Beat heavy whipping cream and sugar in a small chilled bowl with an electric mixer on high speed until stiff.
• Remove plastic wrap from the filling. Top the pie with sweetened Whipped Cream and the remaining coconut. Immediately refrigerate any remaining pie after serving.

Feel free to get as creative with your pie presentation as you want. You can sprinkle it with toasted coconut. David doesn’t care for toasted coconut, so I don’t put it on our pie. You can drizzle your pie with chocolate sauce or top it with meringue instead. The sky’s the limit when it comes to garnishes. Remember, cooking is all about creativity and experimentation, so don’t be afraid to put your own spin on things.

Serve!

One of my favorite parts of making coconut cream pie is sharing it with loved ones. There’s something special about gathering around the table and enjoying a slice of homemade goodness together. So, don’t be shy—invite your friends and family to join the fun!

Storage

Refrigerate any remaining pie after serving for up to 3-4 days. I do not recommend freezing coconut cream pie. Thawing ice crystals will make the pie soggy.

Recipe Tips

• Temper eggs to prevent curdling in the custard.
• Toast coconut for added texture and coconut flavor.
• If the custard becomes too thick, add a splash of milk to thin it out.
• This pie is best enjoyed chilled. So, chill the pie thoroughly to set the filling.
• Pre-bake the pie crust to avoid a soggy bottom.
• Use a deep-dish pie crust for generous filling.
• Garnish with whipped cream and toasted coconut for a beautiful presentation.
• Experiment with different crust variations for unique flavors, such as graham cracker crust.

Well, there you have it, your ticket to coconut cream pie paradise! I hope this recipe brings as much joy to your kitchen as it does to mine. Whether you’re a seasoned chef or a kitchen newbie, I have no doubt you’ll fall head over heels for this mouth-watering coconut cream pie. So, what are you waiting for? Dive in and indulge in a slice of pure deliciousness – you won’t regret it!

If you like coconut, you should try this recipe. I have used it many times without fail. You’re going to love it!