Coconut Cream Pie Recipe
A Coconut Cream Pie Recipe is the dreamy dessert that instantly transports you to a tropical paradise. Each bite is a blend of buttery crust, luscious coconut filling, and airy whipped topping.
This Coconut Cream Pie Recipe is simple enough for beginners yet impressive enough for any celebration. Serve chilled for a refreshing treat everyone will crave again and again.
Ingredients for Perfect Coconut Cream Pie
- All-purpose flour – Forms the base of the flaky, buttery crust.
- Unsalted butter – Brings richness and tender texture to the crust.
- Coconut milk – Adds deep coconut flavor and creamy consistency to the filling.
- Heavy cream – Makes the filling ultra-smooth and enriches the whipped topping.
- Egg yolks – Thicken the custard for a silky mouthfeel.
- Coconut extract – Intensifies the coconut essence throughout the pie.
- Whipping cream – Whips up light and fluffy for the dreamy topping.
- Coconut flakes – Finish the pie with extra coconut flavor and a lovely texture.
How to Make This Coconut Cream Pie Recipe
Start by mixing flour, salt, sugar, and butter until crumbly. Add ice water and shape into dough, then chill until firm. Roll the dough, press into a pie dish, and blind bake until golden and crisp.
For the filling, whisk sugar and cornstarch, then slowly add coconut milk, heavy cream, and egg yolks. Heat and whisk until thickened and smooth. Strain, stir in the extracts, and pour into the cooled crust.
Chill the pie until the filling sets beautifully. Whip the cream and confectioners’ sugar until peaks form. Spoon over the chilled filling, then sprinkle with coconut flakes for a final touch of paradise.
Tips for the Best Coconut Cream Pie
For an ultra-flaky crust, use very cold butter and chill the dough thoroughly before rolling. To prevent a soggy base, don’t skip blind baking. Always strain the custard for a velvety-smooth texture and allow enough chilling time for clean slices.
Try toasting the coconut flakes for extra flavor and a touch of crunch. For a twist, add a splash of rum to the custard or top with a sprinkle of shaved dark chocolate for contrast.
Keeping Your Coconut Cream Pie Fresh
Store leftover Coconut Cream Pie in the refrigerator, covered tightly, for up to two weeks. For longer storage, freeze the pie in a shallow, airtight container for up to six months. When ready to enjoy, thaw overnight in the refrigerator and keep it chilled until serving.
Coconut Cream Pie Recipe
Ingredients
Crust
- 3 tablespoons ice water
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter cold and cubed
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
Filling
- 1 teaspoon coconut extract
- 1 1/4 cups heavy cream
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups full-fat coconut milk
Topping
- 1/2 cup coconut flakes
- 1 1/4 cups whipping cream
- 2 tablespoons confectioners’ sugar
Instructions
- Combine the flour, salt, sugar, and butter in a bowl and work the mixture until it resembles coarse crumbs. Drizzle in the ice water and bring the dough together. Cover and refrigerate for 30 minutes. Preheat the oven to 350°F (180°C). Roll the chilled dough and fit it into a 9-inch pie dish. Blind bake the crust for 20 minutes, then cool it completely. For the filling, whisk together sugar and cornstarch in a saucepan, then gradually add coconut milk, heavy cream, and egg yolks, blending until smooth. Place the pan over medium heat, stirring until the mixture thickens. Pass the custard through a fine mesh sieve and stir in the coconut and vanilla extracts. Fill the cooled crust with the custard, cover with plastic wrap, and chill for a minimum of two hours or overnight. Whip the cream and confectioners’ sugar until stiff peaks form, spread it over the chilled pie, and finish with a generous sprinkle of coconut flakes.
Notes
To Freeze: Place in a shallow container and freeze for up to 6 months.
