This Coconut Cream Pie is a classic dessert that balances a rich, creamy filling with a flaky, buttery crust and a light, airy whipped cream topping.
Toasted coconut adds a delightful crunch and enhances the natural coconut flavor, creating a dessert that is both visually appealing and indulgently satisfying.
While decadent, the recipe includes key nutrients such as protein from eggs and dairy, healthy fats from butter and cream, and fiber from shredded coconut.
Using a mix of whole milk and unsweetened coconut milk creates a creamy texture without excess sugar, and the custard filling is made from scratch, offering better control over ingredients compared to store-bought versions.
This pie is an ideal option for gatherings, celebrations, or weekend treats.
Its make-ahead nature—cooling the filling and chilling before serving—makes it practical for meal prep or entertaining.
Must-Have Tools for Perfect Results
Pie Pan
Provides a sturdy base for the crust and ensures even baking. Ideal for pies, quiches, and tarts.
Medium Saucepan
Used to cook the custard filling evenly without scorching. Essential for making sauces, puddings, and gravies.
Large Skillet
Toasts shredded coconut evenly to bring out flavor and crunch. Useful for sautéing, searing, and roasting small ingredients.
Whisk
Perfect for tempering eggs and mixing custard until smooth. Also ideal for blending batters, sauces, and dressings.
Electric Hand Mixer
Quickly whips heavy cream to soft peaks for a fluffy topping. Also versatile for frosting, meringues, and general mixing tasks.
Classic Coconut Cream Pie
Equipment
- 1 pie pan
- 1 Medium saucepan
- 1 Large Skillet
- 1 whisk
- 1 electric hand mixer
Ingredients
Pie Crust
- 1 9- inch pre-baked pie crust
Coconut Cream Filling
- 1 cup shredded sweetened coconut
- 4 large egg yolks
- 1/3 cup cornstarch
- 1 1/4 cups whole milk divided
- 14 oz can unsweetened coconut milk
- 1/2 cup + 2 Tbsp granulated sugar
- 1/4 tsp salt
- 3 Tbsp unsalted butter room temperature
- 1 tsp vanilla extract
- 1/2 tsp coconut extract to taste
Topping
- 1 1/2 cups heavy cream lightly sweetened
- 3 –4 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Toast Coconut for Flavor: Place shredded coconut in a large skillet over medium-low heat. Stir and toss frequently until the coconut turns mostly golden brown. Watch closely to prevent burning. Transfer to a bowl to cool completely. Toasted coconut enhances flavor and adds a delicate crunch to the pie.
- Prepare Egg Mixture: In a medium bowl, whisk together the egg yolks, cornstarch, and ¼ cup of whole milk until smooth. Set aside. This mixture will thicken the custard and ensure a creamy, stable filling.
- Heat Milk and Coconut Milk: In a medium saucepan, combine the remaining 1 cup whole milk, canned coconut milk, granulated sugar, and salt. Place over medium heat and stir occasionally until it comes to a gentle simmer. This step ensures the custard will cook evenly without curdling.
- Temper the Eggs: Slowly pour a ladleful of the hot milk mixture into the egg yolk mixture while whisking constantly. Repeat with a second spoonful to gradually warm the eggs, preventing them from scrambling when added to the saucepan.
- Cook the Custard Filling: Pour the tempered egg mixture into the saucepan with the simmering milk. Stir continuously for 2–3 minutes until thickened to a pudding-like consistency.Remove from heat and stir in butter, vanilla extract, and coconut extract. Then fold in ¾ cup of the toasted coconut, reserving the rest for topping.
- Cool the Pie Filling: Pour the custard into the pre-baked pie crust.Cover the surface directly with plastic wrap or parchment paper to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully set.
- Whip Cream and Assemble: In a bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until soft peaks form. Spread or pipe the whipped cream over the cooled pie filling and sprinkle with the remaining toasted coconut. Chill briefly before serving for best texture and presentation.
Notes
- Toast coconut in a skillet for maximum flavor and crunchy texture.
- Temper eggs gradually to prevent curdling or scrambling when added to hot milk.
- Cover custard with plastic wrap directly on the surface to avoid a skin forming.
- Refrigerate the pie for at least 4 hours or overnight for best results.
- Whip cream just until soft peaks form to avoid overbeating and curdling.
- Reserve some toasted coconut for garnish to add visual appeal and texture.
- Use a pre-baked pie crust or alternative crusts like graham cracker or vanilla wafer for convenience.
Chef’s Secrets For Perfect Custard
The key to a silky, rich coconut custard lies in proper egg tempering. Gradually adding hot milk to the egg yolks prevents them from cooking too quickly, ensuring a smooth texture.
Toasting coconut enhances both aroma and flavor, giving the pie its signature nutty crunch.
Using a combination of whole milk and coconut milk adds creaminess without excess sweetness.
For a clean and professional finish, cover the custard surface with plastic wrap while cooling to avoid skin formation.
Finally, chilling the pie thoroughly before topping with whipped cream ensures the layers stay intact and serve with perfect consistency.
Serving Suggestions For Elegant Dessert
Coconut Cream Pie is ideal for celebrations, brunches, or holiday gatherings. Slice with a sharp serrated knife for clean edges.
Pair it with fresh tropical fruits like pineapple or mango for added brightness.
A cup of hot coffee, tea, or lightly sweetened iced beverage complements the rich, creamy filling.
Garnishing with extra toasted coconut or a drizzle of chocolate can make it visually stunning for special occasions or entertaining guests.
Storage Tips For Freshness
Store the pie in the refrigerator in an airtight container to maintain freshness and texture for up to 3 days.
Avoid leaving it uncovered to prevent the whipped cream from absorbing fridge odors or drying out.
For longer storage, the custard filling can be made a day in advance, then topped with whipped cream just before serving.
If using decorative garnishes, add them just before serving to maintain their visual appeal.
Allow the pie to sit at room temperature for 10–15 minutes before slicing to achieve optimal creaminess.
Frequently Asked Questions Answered
1. Can I use sweetened coconut milk instead?
Yes, but reduce the sugar slightly in the custard to balance sweetness.
2. Can this pie be made ahead of time?
Absolutely. Prepare the custard and chill overnight, then whip and add cream just before serving.
3. What alternatives exist for the crust?
Graham cracker or vanilla wafer crusts work well if a buttery, flaky crust is unavailable.
4. How do I prevent the custard from curdling?
Temper the eggs by gradually mixing in warm milk, and cook over medium heat while stirring constantly.
5. Can I freeze Coconut Cream Pie?
Freezing is not recommended as whipped cream and custard may separate. Store in the fridge for best texture and flavor.
This recipe has been adapted and simplified from the original version by tastesbetterfromscratch. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
