Dive into this creamy, dreamy Coconut Cream Pie, a dessert that’s as indulgent as it is easy to make. With a flaky pre-baked crust, rich coconut-infused filling, and a luscious whipped cream topping, this pie strikes the perfect balance of sweetness and texture. Whether you’re hosting a dinner party or treating yourself, this classic recipe guarantees smiles with every bite!
Why You’ll Love This Recipe
Classic Comfort: This pie is a timeless dessert that’s perfect for any occasion—holidays, birthdays, or just because!
Rich Coconut Flavor: From the custard to the topping, every bite is bursting with coconut goodness.
Velvety Texture: The creamy custard pairs beautifully with the flaky crust and light whipped cream topping.
Make-Ahead Friendly: This pie can be prepared in advance, making it ideal for entertaining.
Versatile Garnishes: Toasted coconut, chocolate shavings, or even a drizzle of caramel can elevate the presentation.
Key Ingredients
Milk and Light Cream: The base of the custard, providing a creamy and luscious texture.
Sweetened Flaked Coconut: Adds texture and a concentrated coconut flavor to the filling and optional garnish.
Cornstarch: Essential for thickening the custard to achieve that perfect, silky consistency.
Egg Yolks: Enrich the custard, adding depth and creaminess.
Vanilla Extract: Enhances the custard’s flavor, giving it a warm, sweet aroma.
Pre-Baked Pie Crust: A sturdy and buttery foundation that holds the creamy filling.
Whipped Cream: Light and fluffy, it balances the richness of the custard.
Toasted Coconut (Optional): Adds a crunchy, nutty flavor and beautiful presentation.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Prepare the Pie Crust
Bake the Crust: Follow the package or recipe instructions for your pie crust. Bake until golden brown.
Cool Completely: Allow the crust to cool fully before adding the filling.
Step 2: Prepare the Cream Mixture
Combine Dairy: In a double boiler, heat 1 ½ cups of milk and ½ cup of light cream.
Add Sugar: Stir in ¾ cup of granulated sugar. Heat the mixture until it comes to a gentle boil, stirring frequently to avoid scalding.
Step 3: Create the Cornstarch Slurry
Mix Cornstarch: In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth.
Step 4: Beat the Egg Yolks
Prepare Yolks: Separate the egg yolks from the whites. Beat the yolks until they are light and frothy.
Step 5: Combine the Egg and Cornstarch Mixtures
Blend: Gradually whisk the cornstarch slurry into the beaten egg yolks. Mix thoroughly to ensure a smooth consistency.
Step 6: Thicken the Filling
Incorporate the Egg Mixture: Slowly pour the egg and cornstarch mixture into the boiling milk and cream in the double boiler. Stir constantly to prevent curdling.
Cook Until Thickened: Stir the mixture for about 5 minutes, or until it thickens to a custard-like consistency.
Step 7: Finish the Filling
Remove from Heat: Take the thickened mixture off the heat.
Add Flavor: Stir in 1 teaspoon of vanilla extract and 1 cup of sweetened flaked coconut. Mix well.
Cool: Let the filling cool for about 30 minutes to allow the flavors to meld.
Step 8: Assemble the Pie
Fill the Crust: Pour the cooled coconut cream mixture into the pre-baked pie crust.
Smooth the Filling: Use a spatula to evenly spread the filling.
Chill: Cover with plastic wrap and refrigerate for at least 30 minutes or until fully set.
Step 9: Add the Whipped Cream
Spread the Cream: Once the filling is set, spread 1 ½ cups of whipped cream over the top of the pie.
Garnish: Sprinkle with toasted flaked coconut or chocolate shavings for decoration, if desired.
Step 10: Serve
Slice and Enjoy: Serve chilled and enjoy the creamy, coconut-infused flavors of this delightful dessert!
Serving Suggestions
This Coconut Cream Pie is a show-stopper on its own, but you can take it to the next level with these pairings:
Coffee or Espresso: The bitterness of coffee perfectly complements the sweetness of the pie.
Fresh Fruit: Serve with a side of fresh pineapple or mango slices for a tropical twist.
Chocolate Sauce Drizzle: Add a rich and decadent layer to every slice.
Sparkling Beverage: Pair with a light prosecco or sparkling water with lime for a refreshing contrast.
Storage Tips
Refrigerate: Store the pie covered in plastic wrap or in an airtight container in the fridge for up to 3 days.
Freezing: While the whipped cream topping is best enjoyed fresh, the custard-filled pie (without the whipped cream) can be frozen. Wrap tightly in plastic and aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight before adding whipped cream.
Make-Ahead: Prepare the custard and crust up to a day in advance. Assemble the pie the day you plan to serve it for the best results.
Variations
This classic recipe can be adapted in countless ways to suit your preferences:
Chocolate Coconut Cream Pie: Add melted chocolate to the custard base for a chocolatey twist.
Tropical Delight: Mix crushed pineapple or diced mango into the custard for a fruity variation.
Low-Sugar Option: Use unsweetened coconut and sugar alternatives like erythritol for a lighter version.
Nutty Crunch: Sprinkle toasted almond slivers or macadamia nuts on top with the toasted coconut.
Gluten-Free Crust: Swap the traditional crust for a gluten-free alternative like almond or coconut flour crust.
Mini Pies: Use a muffin tin and mini crusts to create individual servings, perfect for parties or potlucks.
Conclusion
This Coconut Cream Pie is everything you want in a dessert: creamy, rich, and irresistibly coconutty. With its layers of silky custard, buttery crust, and fluffy whipped cream, it’s a dessert that feels both indulgent and refreshing. Perfect for special occasions or an everyday treat, this pie will quickly become a favorite in your recipe collection.
Serve it chilled, garnish to your heart’s content, and watch it disappear slice by slice. Trust me, this Coconut Cream Pie is as delicious as it is stunning. Enjoy every bite!
The Absolute Best Coconut Cream Pie
Ingredients
- 1 cup milk
- 1 cup sweetened flaked coconut
- 1 cup light cream
- 1/2 cup sugar
- 2 tbsp cornstarch
- 2 large eggs separated
- 1 tsp vanilla extract
- 1 pre-baked pie crust
- 8 oz whipped cream
Instructions
- Bake the crust according to the package or recipe instructions until golden brown. Allow it to cool completely before adding the filling.
- In a double boiler, heat the milk and light cream. Stir in the sugar and heat until it comes to a gentle boil, stirring frequently to avoid scalding.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Separate the egg yolks from the whites and beat the yolks until light and frothy.
- Gradually whisk the cornstarch slurry into the beaten egg yolks. Mix thoroughly to ensure a smooth consistency.
- Slowly pour the egg and cornstarch mixture into the boiling milk and cream. Stir constantly to prevent curdling. Cook for about 5 minutes, or until the mixture thickens to a custard-like consistency.
- Remove from heat and stir in the vanilla extract and sweetened flaked coconut. Let the filling cool for about 30 minutes.
- Pour the cooled coconut cream mixture into the pre-baked pie crust. Smooth the filling with a spatula, cover with plastic wrap, and refrigerate for at least 30 minutes or until fully set.
- Once the filling is set, spread the whipped cream over the top of the pie. Garnish with toasted flaked coconut or chocolate shavings if desired.
- Slice the pie and serve chilled. Enjoy the creamy, coconut-infused flavors of this delightful dessert!
