A creamy, coconut-infused pie with a flaky crust, perfect for any occasion!
What is Coconut Cream Pie?
Coconut cream pie is a classic dessert featuring a buttery crust, a rich coconut custard filling, and a fluffy whipped topping. It’s a favorite among coconut lovers due to its smooth texture and tropical flavors.
Learn more about the history of coconut desserts here.
Why You Will Love This Recipe
- Rich and creamy texture – Each bite is a luscious combination of custard and whipped cream.
- Easy to make – With simple ingredients, you can create this show-stopping dessert at home.
- Perfect for any occasion – Whether for a family gathering or a special treat, this pie is always a hit.
- Coconut lovers’ dream – Packed with coconut flakes and extract, it’s bursting with tropical flavor.
- Make-ahead friendly – Prepare in advance and serve chilled for the best experience.
Ingredients You’ll Need
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 4 tablespoons cold water
For the Coconut Custard Filling:
- 2 cups whole milk
- 1 cup coconut milk
- 3/4 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 cups sweetened shredded coconut
For the Whipped Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted coconut flakes for garnish
How to Make Coconut Cream Pie
Step 1: Prepare the Crust
- Preheat the oven to 375°F.
- In a mixing bowl, combine flour, sugar, and salt.
- Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough forms a ball.
- Roll out the dough and press it into a 9-inch pie pan.
- Prick the bottom with a fork and line with parchment paper and pie weights.
- Bake for 15 minutes, remove weights, and bake for another 5 minutes until golden brown.
- Let cool completely.
Step 2: Make the Coconut Custard
- In a saucepan, whisk together sugar and cornstarch.
- Gradually whisk in whole milk and coconut milk over medium heat until thickened.
- In a separate bowl, beat egg yolks. Slowly add a small amount of the hot milk mixture to temper the eggs.
- Return the mixture to the saucepan and cook for 2 more minutes.
- Remove from heat, stir in vanilla extract, coconut extract, and shredded coconut.
- Pour into the cooled pie crust and refrigerate for at least 3 hours.
Step 3: Whip the Cream Topping
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread over the chilled pie and garnish with toasted coconut flakes.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: The custard filling can be frozen separately for up to 2 months.
Variations & Substitutions
- Gluten-Free Crust: Use a gluten-free flour blend.
- Dairy-Free Option: Substitute coconut cream for heavy cream.
- Extra Flavor: Add a teaspoon of rum extract for a deeper flavor profile.
FAQs
What is an interesting fact about coconut cream pie?
Coconut cream pie dates back to the 19th century and has been a staple in American diners for decades.
How long will a coconut cream pie stay fresh?
It stays fresh in the refrigerator for up to 3 days when stored properly.
How do you thicken coconut cream pie filling?
Cornstarch and egg yolks help thicken the filling to the perfect consistency.
Why is my coconut cream pie watery?
Overmixing the filling or not cooking it long enough can lead to a runny consistency.
Suggested Recipes
For more savory recipes you can also check my friend Alicia’s blog here here