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Coconut Cream Pie

This Coconut Cream Pie is a dreamy dessert with a buttery, flaky pie crust filled with a luscious coconut custard, topped with fluffy whipped cream, and sprinkled with toasted coconut. Perfect for coconut lovers, it’s rich, creamy, and indulgent without being too heavy.
Print Recipe
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:4 hours 55 minutes

Equipment

  • 9-inch pie pan
  • Rolling Pin
  • Mixing bowls
  • Medium saucepan
  • Whisk
  • Electric mixer or hand whisk
  • Parchment paper & pie weights

Ingredients

  • For the Pie Crust or use 1 pre-baked 9-inch crust:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, chilled and cubed
  • 3 –4 tablespoons ice water
  • For the Coconut Custard Filling:
  • 1 cup sweetened shredded coconut
  • 2 ½ cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • ½ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks lightly beaten
  • 3 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coconut extract optional, for stronger flavor
  • For the Whipped Cream Topping:
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish:
  • ½ cup toasted sweetened shredded coconut

Instructions

  • Step 1: Prepare the Pie Crust
  • In a large bowl, mix flour and salt. Cut in the cold butter until mixture resembles coarse crumbs.
  • Add ice water, 1 tablespoon at a time, mixing until dough just comes together.
  • Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • Roll out dough and fit into a 9-inch pie pan. Trim and crimp edges.
  • Line with parchment, add pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake for 10–12 more minutes until golden. Let cool.
  • Step 2: Make the Coconut Custard
  • In a medium saucepan, toast shredded coconut over medium heat for 2–3 minutes until golden. Remove and set aside.
  • In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk and heavy cream until smooth.
  • Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken.
  • In a small bowl, whisk egg yolks. Slowly pour in ½ cup of the hot milk mixture to temper the eggs.
  • Return tempered egg mixture to the saucepan and cook for 2 more minutes.
  • Remove from heat and stir in butter, vanilla extract, coconut extract (optional), and toasted coconut (reserve a little for garnish).
  • Step 3: Assemble the Pie
  • Pour the hot coconut custard into the cooled pie crust.
  • Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
  • Chill for at least 4 hours, or until set.
  • Step 4: Whipped Cream Topping
  • Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Spread or pipe over the chilled pie.
  • Sprinkle with reserved toasted coconut before serving.
Servings: 8 slices