Coconut Cream Pie

If there's one dessert that perfectly captures the taste of the tropics and the comfort of a classic pie, it's Coconut Cream Pie. With a silky coconut custard filling, a buttery, flaky crust, and a cloud of whipped cream on top, this pie is a showstopper in both flavor and presentation. Toasted coconut sprinkled over the top adds texture and brings every tropical bite to life.

I first fell in love with coconut cream pie at a summer potluck. It was chilled, creamy, and absolutely divine. Ever since, it has become a staple in my kitchen whenever I want to serve something that's light, decadent, and a little bit nostalgic.

Why You’ll Love Coconut Cream Pie

• Tropical Flavor: The blend of coconut milk, extract, and toasted flakes is irresistible.
• Creamy and Dreamy: Silky custard paired with fluffy whipped cream.
• Perfect for Any Occasion: Serve it at holidays, barbecues, or casual get-togethers.
• Make-Ahead Friendly: Prepare it the night before and chill until ready.
• Customizable: Use a graham cracker crust or top with meringue for a twist.
• Great Texture: Creamy filling with the perfect contrast of flaky crust and crunchy topping.

Ingredients You’ll Need

For the Coconut Custard Filling:

• 13.5 oz coconut milk – Full-fat for a rich texture.
• 1½ cups half and half – Balances the richness of the coconut milk.
• 2 eggs + 1 egg yolk, beaten – Helps thicken and enrich the custard.
• ¾ cup granulated sugar – Adds sweetness.
• ½ cup cornstarch – Ensures a firm, sliceable custard.
• ¼ teaspoon salt – Enhances the overall flavor.
• 2 cups sweetened flaked coconut, divided – One part for the filling, the other for garnish.
• 1 teaspoon coconut extract or vanilla extract – Boosts the coconut flavor.
• 1 deep-dish pie shell, baked and cooled – Use store-bought or homemade.

For the Whipped Topping:

• 1 cup heavy whipping cream – Whipped into soft peaks.
• 2 tablespoons powdered sugar – Sweetens the cream.
• 1 teaspoon vanilla or coconut extract – Adds a subtle aroma.

Step-by-Step Instructions

Step 1: Bake the Pie Shell

• If using a store-bought pie crust, follow package directions for a blind bake.
• Let the crust cool completely before adding the filling.

Step 2: Toast the Coconut

• Spread 1 cup of the flaked coconut on a baking sheet.
• Bake at 325°F (160°C) for 5-7 minutes, stirring occasionally until golden.
• Set aside to cool.

Step 3: Make the Coconut Custard

• In a medium saucepan, whisk together coconut milk, half and half, sugar, cornstarch, and salt.
• Place over medium heat and cook, stirring constantly, until it thickens and begins to bubble (about 7-9 minutes).
• In a small bowl, whisk eggs and yolk.
• Temper the eggs by slowly whisking in a bit of the hot mixture.
• Return tempered egg mixture to the saucepan and cook for another 2 minutes.
• Remove from heat and stir in 1 cup sweetened coconut and the extract.
• Pour into the baked pie shell and smooth the top.
• Let cool for 30 minutes at room temperature, then refrigerate for at least 4 hours.

Step 4: Make the Whipped Topping

• In a cold mixing bowl, beat heavy cream, powdered sugar, and extract until stiff peaks form.
• Spread or pipe over the chilled pie.

Step 5: Garnish and Serve

• Sprinkle with the reserved toasted coconut.
• Slice with a clean knife and serve chilled.

Serving and Storage Tips

Serve coconut cream pie straight from the fridge for the best texture. It pairs perfectly with a hot cup of coffee or tea.

Store leftovers in an airtight container or wrap with plastic wrap and keep in the refrigerator for up to 4 days. Avoid freezing, as the custard and whipped cream may separate upon thawing.

For clean slices, wipe your knife with a warm, damp cloth between cuts.

Helpful Notes

• No Coconut Extract? Use vanilla or almond extract for a slightly different twist.
• Make it Tropical: Add diced pineapple to the filling for an island-inspired upgrade.
• Crust Ideas: Try a shortbread or graham cracker crust for variety.
• Stabilize the Cream: Add a teaspoon of instant pudding mix to the whipped topping to help it hold its shape longer.
• Coconut Milk Tip: Shake or stir well before measuring as it often separates in the can.

Frequently Asked Questions

1. Can I use light coconut milk?
You can, but the filling won’t be as rich and creamy.

2. How do I prevent a runny filling?
Make sure the custard thickens before tempering the eggs and fully chill the pie before slicing.

3. Can I top it with meringue instead of whipped cream?
Yes! Spread meringue over the warm filling and broil until golden.

4. Is this pie gluten-free?
Yes, if you use a gluten-free pie crust and confirm all ingredients are GF.

5. Can I make mini pies instead?
Definitely! Use mini tart pans or ramekins and reduce chilling time slightly.

Final Thoughts

This Coconut Cream Pie is the ultimate blend of comfort and tropical bliss. With a luscious custard base, fluffy whipped topping, and a generous sprinkle of toasted coconut, it’s the kind of dessert that makes any occasion feel special.

Whether you're making it for Easter, a summer barbecue, or just to treat yourself, this pie delivers big flavor with a light, creamy touch. Don’t forget to share your beautiful pie creations and tag me—I can’t wait to see them!