Coconut Cream Pie

Coconut cream pie is a classic dessert featuring a buttery crust, creamy coconut custard filling, and fluffy whipped topping, often garnished with toasted coconut. It’s rich, sweet, and irresistibly comforting—a perfect treat for special occasions or any time you crave a tropical-inspired dessert.

Why You’ll Love This Recipe

Creamy, smooth coconut filling
Buttery, flaky crust
Light and airy whipped cream topping
Toasted coconut adds crunch and flavor

Ingredients

Pie Crust (1 9-inch pie)

1½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cold and cubed
3–4 tablespoons ice water

Coconut Filling

1 cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups whole milk
4 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
2 tablespoons unsalted butter

Whipped Cream Topping

1 cup heavy cream, chilled
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Garnish

2–3 tablespoons toasted coconut

Instructions

Step 1: Prepare the Pie Crust

In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Add ice water, 1 tablespoon at a time, until the dough comes together.
Roll out dough and line a 9-inch pie pan. Chill for 30 minutes.
Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans.
Bake 15–20 minutes, remove weights, and bake 5–10 minutes more until lightly golden. Cool completely.

Step 2: Make the Coconut Filling

In a saucepan, whisk together sugar, cornstarch, and salt.
Gradually add milk, stirring constantly to prevent lumps.
Cook over medium heat until the mixture thickens and comes to a gentle boil.
Temper the egg yolks: slowly add a small amount of hot milk mixture to yolks while whisking, then return to the pan.
Cook 1–2 more minutes, stirring constantly, until very thick.
Remove from heat, stir in butter, vanilla, and shredded coconut.
Pour filling into cooled pie crust and smooth the top.

Step 3: Chill

Cover pie with plastic wrap directly on the surface of the filling.
Refrigerate for at least 4 hours or until set.

Step 4: Make the Whipped Cream

Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread or pipe whipped cream over the chilled coconut filling.

Step 5: Garnish

Toast coconut in a dry skillet over medium heat until golden, stirring constantly.
Sprinkle toasted coconut over the whipped cream.

Tips for Best Results

Use freshly shredded coconut for a more intense flavor
Chill pie thoroughly before adding whipped cream to prevent melting
Don’t overcook custard or it will become grainy
Optional flavors: Add a teaspoon of coconut extract for extra coconut aroma

Serving Suggestions

Serve chilled as a dessert after meals
Pair with a cup of coffee or tea
Slice into generous portions for celebrations or family gatherings

Storage

Store covered in the refrigerator for 3–4 days
Avoid freezing whipped topping, as it may lose texture

A Classic Tropical Treat

Coconut cream pie is a creamy, dreamy dessert that combines a buttery crust, rich coconut custard, and fluffy whipped cream. The toasted coconut on top adds the perfect finishing touch for a traditional, irresistible treat. 🥥🥧