Coconut Cream Pie

Table of Contents

1. Coconut Cream Pie Ingredients
2. Substitutions and Additions
3. How to Make Coconut Cream Pie
4. How to Serve Coconut Cream Pie
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Coconut Cream Pie is a classic, and this one is a coconut lover’s dream! This pie is filled with flavorful coconut and whipped cream, a flaky crust, and topped with perfectly toasted coconut flakes.

If you love delicious coconut desserts, you’ll definitely want to try these Coconut Cream Bars and Coconut Cream Easter Eggs. 

Coconut Cream Pie Ingredients

Substitutions and Additions

PIE CRUST: An unbaked store-bought or homemade pie crust both work interchangeably in this old-fashioned coconut cream pie recipe. Try our homemade pie crust recipe for a favorite recipe. 

WHIPPED CREAM: Cool Whip would also work on top of your homemade coconut cream pie in place of homemade whipped cream. 

COCONUT: For this recipe, we are calling for coconut flakes. While this is not the same as shredded coconut, you can substitute them for coconut flakes. The shredded coconut is slightly smaller but will still work if that is all you have available.

MILK: If you want to take the coconut flavor to the max, substitute coconut milk for the whole milk at a 1:1 ratio.

How to Make Coconut Cream Pie

Pie Shell and Toasted Coconut

STEP ONE: Preheat the oven to 375°F. Generously spray a 9-inch pie plate with nonstick spray.

STEP TWO: Place the unbaked pie crust into the prepared pie plate.

STEP THREE: Line the inside of the pie crust with a piece of foil, sprayed with nonstick spray. Pour pie weights on top of the piece of foil. Bake for 15 minutes. Remove the pie weights and the foil. Bake for an additional 5 to 7 minutes, until golden but not brown. Allow to cool completely.

PRO TIP: Pie weights help keep the pastry from puffing up or losing its shape in the oven. If you don’t have pie weights, dried beans, or uncooked rice, work just as well.

STEP FOUR: Using a separate pie plate, evenly spread the ¾ cup of coconut flakes.

STEP FIVE: Bake for 5 minutes, stir and bake an additional 2 to 3 minutes until the flakes are golden brown and toasted.

PRO TIP: Alternatively, you can toast coconut using a dry skillet on medium-high heat. Toast the coconut for 3 minutes, keeping a close eye on it the whole time.

Coconut Pie Filling

STEP SIX: Using a 3 to 4 quart, heavy-bottomed saucepan, over medium-high heat, whisk together the milk, granulated sugar, and cornstarch. Bring the mixture to a low boil and continue whisking until the mixture thickens, about 5 to 7 minutes.

PRO TIP: It’s essential to continually whisk the filling ingredients to keep it from scorching. Unfortunately, dairy scorches very easily.

STEP SEVEN: Quickly whisk ½ cup of the hot mixture into the egg yolks. Then whisk the tempered egg yolk mixture into the filling mixture. Continue to whisk for another 2 to 3 minutes. Remove the pan from the heat.

PRO TIP: To keep your filling from turning into scrambled egg coconut pie, carefully and quickly whisk the hot milk mixture into the egg yolks and then whisk into the pie filling. 

STEP EIGHT: Whisk in the vanilla and the butter.

STEP NINE: Stir in the 1 ½ cups of sweetened coconut flakes.

STEP TEN: Pour the pie filling into the cooled pie crust.

STEP ELEVEN: Allow the pie to chill in the refrigerator for 6 hours.

Whipped Topping

STEP TWELVE: Using either a stand mixer or a medium-size mixing bowl and a handheld mixer on high, beat the cold heavy cream, powdered sugar, and vanilla flavoring for 3 to 4 minutes until the cream mixture is stiff.

STEP THIRTEEN: Evenly spread the whipped topping over the coconut pie.

STEP FOURTEEN: Evenly spread the toasted coconut flakes over the top of the whipped topping. Chill for at least 1 hour before serving.

PRO TIP: You can top the pie with the whipped topping after it has been in the refrigerator for 4 to 5 hours.

How to Serve Coconut Cream Pie

This heavenly-tasting Coconut Cream Pie is a perfect addition to any meal, especially holidays. Try serving it with a Slow Cooker Pumpkin Spice Latte or Frozen Hot Chocolate. If it’s just for adults, you’ll absolutely want to indulge with some Spiked Hot Chocolate. 

Storage

IN THE FRIDGE: Store any leftovers of this easy coconut cream pie covered, in the refrigerator, for up to 3 days. 

IN THE FREEZER: You can freeze the whole completed pie for up to 1 month. Cover in a piece of plastic wrap, then in aluminum foil. Allow the pie to completely thaw in the refrigerator before serving.

Coconut cream pie is a yummy homemade pie that will fill your mouth with happiness in every bite. Super easy to make, this delicious pie calls for a few basic ingredients that you’re sure to have on hand. The flaky pie crust and creamy center will have everyone asking for more. 

FREQUENTLY ASKED QUESTIONS

Can I make this coconut cream pie ahead of time? 

Since this pie needs to be chilled for about 6 hours, it is best to make it a day ahead to give it time to chill.

Can I freeze this recipe? 

This pie will keep in the freezer for up to one month.

Can I use coconut milk instead of whole milk in this recipe? 

Coconut milk will work fine in this recipe. Just substitute 3 cups of coconut milk for the 3 cups of milk.

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• Arkansas Possum Pie
• Banana Pudding Pie
• Cherry Pie Bars
• Pecan Pie Cheesecake