Coconut cream pie is one of those timeless desserts that feels both nostalgic and indulgent. With its flaky crust, silky coconut-infused custard, and cloud-like whipped topping, it strikes the perfect balance between comfort and elegance. This is the kind of pie that instantly transports you to a sunny afternoon, even if you are making it in the middle of winter.
I have tested this recipe several times, adjusting the sweetness and coconut intensity until it felt just right. One of my favorite things about this pie is how versatile it is. I once made it using coconut milk for an extra-rich filling, and the result was incredibly satisfying without being heavy. Whether you are preparing it for a holiday gathering, a family dinner, or simply to satisfy a coconut craving, this coconut cream pie delivers every time.
What makes this recipe special is its attention to texture and flavor. The filling is smooth and creamy, the coconut flavor is present but not overpowering, and the whipped topping adds a light finish that ties everything together beautifully.
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Coconut Cream Pie: A Classic Dessert with Tropical Comfort
- Total Time: 4 hours 40 minutes
- Yield: 1 pie (8 servings)
- Diet: Vegetarian
Description
A classic coconut cream pie with a buttery crust, rich coconut custard filling, and fluffy whipped cream topping.
Ingredients
- 1 9-inch pie crust (pre-baked)
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 1 cup canned coconut cream
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for topping)
Instructions
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk and egg yolks until smooth.
- Cook over medium heat, stirring constantly, until thickened and bubbling.
- Remove from heat and stir in coconut cream, shredded coconut, butter, and vanilla.
- Pour the filling into the pre-baked pie crust.
- Cover with plastic wrap directly on the surface and chill for at least 4 hours.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over chilled pie before serving.
Notes
- For extra coconut flavor, toast the shredded coconut before adding.
- Ensure constant stirring to prevent lumps.
- Pie can be made a day ahead for best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Why You’ll Love This Recipe
This coconut cream pie is rich without being cloying, simple to prepare, and guaranteed to impress. It can be made ahead of time, slices cleanly, and tastes even better after chilling overnight. If you love classic desserts with a homemade touch, this pie deserves a place in your recipe collection.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust
A pre-baked pie crust provides the perfect base for this dessert. You can use a homemade buttery crust or a good-quality store-bought one. The key is baking it fully so it stays crisp under the creamy filling.
Whole milk
Whole milk forms the foundation of the custard. It gives the filling a smooth, creamy consistency without making it too heavy. I tested this with lower-fat milk, but whole milk produced the best texture.
Coconut milk
Coconut milk enhances the coconut flavor and adds richness. Full-fat coconut milk works best, as it contributes to the luxurious mouthfeel of the custard.
Granulated sugar
Sugar sweetens the filling and balances the natural richness of the coconut. It also helps achieve the classic custard flavor associated with coconut cream pie.
Cornstarch
Cornstarch thickens the custard, ensuring it sets properly once chilled. It creates a silky texture without making the filling dense or gummy.
Egg yolks
Egg yolks add richness and structure to the custard. They also give the filling its pale golden color and classic custard flavor.
Unsalted butter
Butter adds a subtle richness and smooth finish to the custard. Stirring it in at the end gives the filling a glossy, luxurious texture.
Sweetened shredded coconut
Shredded coconut adds texture and reinforces the coconut flavor. You can toast it lightly for extra depth if desired.
Vanilla extract
Vanilla enhances all the other flavors in the filling, rounding out the sweetness and adding warmth.
Heavy cream
Heavy cream is whipped to create a light, airy topping. It contrasts beautifully with the dense custard filling.
Powdered sugar
Powdered sugar sweetens the whipped cream while keeping it smooth and stable.
Directions
Begin by preparing and fully baking your pie crust according to your preferred method. Set it aside to cool completely.
In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the whole milk and coconut milk, ensuring there are no lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken.
In a separate bowl, whisk the egg yolks. Slowly ladle some of the hot milk mixture into the yolks while whisking continuously to temper them. Pour the egg mixture back into the saucepan and continue cooking until the custard thickens to a pudding-like consistency.
Remove the saucepan from the heat and stir in the butter, vanilla extract, and shredded coconut. Mix until smooth and fully combined.
Pour the hot custard into the cooled pie crust and smooth the top. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill the pie for at least four hours, or until fully set.
Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with additional shredded coconut if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe makes one 9-inch pie, serving 8 generous slices.
Preparation time: 25 minutes
Cooking time: 15 minutes
Chilling time: 4 hours
Total time: Approximately 4 hours and 40 minutes
Storage/reheating
Store coconut cream pie covered in the refrigerator for up to 3 days. This pie is best served chilled and does not require reheating. Freezing is not recommended, as it can affect the texture of the custard and whipped topping.
Variations and Customizations
Coconut cream pie is surprisingly adaptable, making it easy to tailor to your preferences. For a deeper coconut flavor, replace half of the whole milk with additional coconut milk. This creates an even richer custard without altering the texture significantly.
If you prefer a lighter dessert, you can reduce the amount of shredded coconut in the filling and rely more on the coconut milk for flavor. This results in a smoother, more traditional custard-style pie.
For added texture, try using toasted coconut as a topping. Lightly toast shredded coconut in a dry skillet until golden, then sprinkle it over the whipped cream. The toasted notes add warmth and complexity.
Chocolate lovers can drizzle melted dark chocolate over the whipped topping or add a thin layer of chocolate ganache to the crust before pouring in the custard. The combination of chocolate and coconut is especially satisfying.
If you need a dairy-free version, use full-fat coconut milk in place of whole milk and coconut cream instead of heavy cream. Whipped coconut cream makes an excellent topping when chilled and whipped properly.
Nutrition and Dietary Info
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 6 g |
| Carbs | 45 g |
| Fat | 25 g |
| Saturated Fat | 17 g |
| Fiber | 3 g |
| Sugar | 32 g |
| Sodium | 210 mg |
Expert Tips & Customizations
Perfect Custard Consistency
Cook the filling over medium heat and stir constantly to avoid lumps and scorching.
Enhanced Coconut Flavor
Toast a portion of the shredded coconut before adding it to the custard for deeper flavor.
Clean Slices Every Time
Chill the pie thoroughly and wipe the knife between slices for neat presentation.
Make-Ahead Friendly
Prepare the pie a day in advance and add the whipped topping just before serving.
FAQs
Can I make coconut cream pie ahead of time?
Yes, this pie can be made up to one day in advance and stored in the refrigerator.
Why is my filling runny?
The custard may not have been cooked long enough. It should be thick before chilling.
Can I use a graham cracker crust?
Yes, a graham cracker crust works well and adds a sweet, crunchy contrast.
Is coconut cream pie served warm or cold?
It is best served cold after fully setting in the refrigerator.
Can I use unsweetened coconut?
Yes, but you may need to slightly increase the sugar to balance the flavor.
How do I prevent a skin from forming?
Press plastic wrap directly onto the custard while it chills.
Can I freeze coconut cream pie?
Freezing is not recommended due to texture changes.
What is the best topping for coconut cream pie?
Fresh whipped cream provides the best balance and texture.
Can I reduce the sugar?
You can reduce it slightly, but the custard flavor may be less pronounced.
How long does coconut cream pie last?
It keeps well in the refrigerator for up to three days.
Conclusion
Coconut cream pie is a classic dessert that never goes out of style. With its creamy filling, crisp crust, and light whipped topping, it delivers comfort and elegance in every bite. This recipe is reliable, adaptable, and perfect for both special occasions and everyday indulgence. Once you try it, it is sure to become a favorite in your dessert rotation.
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