The best coconut cream pie made completely from scratch, its creamy, loaded with lots of coconut, and topped with a coconut flavored whip cream. A coconut lovers dream dessert.
THE BEST COCONUT CREAM PIE
I am such a coconut fanatic, so its not surprising that this is one of my favorite pies to make and eat. Of course I love a slice of pumpkin at thanksgiving, but somehow we all end up raving the most about this coconut one.
Pies can seem intimidating at times, but this one really is fairly simple to make. And tasting it completely homemade makes all of the effort feel so worth it.
If you're feeling like you also want to take the time to make a pie crust I have the perfect flaky pie crust recipe and tutorial here with all the steps to blind bake it and make it as easy as... pie!
INGREDIENTS NEEDED TO MAKE THE BEST COCONUT CREAM PIE
- Pie crust, homemade or store bought
- Sugar
- Flour
- Salt
- Heavy Cream
- Canned Unsweetened Coconut Milk
- Eggs
- Butter
- Vanilla
- Sweetened Shredded Coconut
- Coconut Flakes
- Powdered Sugar
- Coconut Extract, vanilla is fine too
HOW TO BLIND BAKE A PIE CRUST
If using a store bought pie crust you will need to blind bake your crust. Place your pie crust into your pie plate. Crimp the edges however you would like. Poke holes along the bottom and up the sides of the crust with a fork, as this will help the crust from shrinking once baking. Place the crust into the freezer for about 20 minutes and preheat your oven to 350. Once crust is chilled again, place a piece of parchment paper inside the pie and fill with pie weights, dried beans or even sugar. You want to make sure it is completely full so it holds your crust in place.
Bake for about 30-40 minutes for a store bought crust, or about 50-60 for a homemade.
HOW TO MAKE THE PASTRY CREAM FOR THE PIE
- In a medium saucepan set over medium heat, add the sugar, flour, salt, cream, and coconut milk. Bring mixture to a simmer, then turn heat off and let stand for 10 minutes.
- In a small mixing bowl whisk together the eggs. Take about ¼ cup of cooked mixture up above and add to eggs, whisking when added. Do this a couple of times and then add combined eggs mixture to saucepan.
- Return to medium heat and whisk while cooking until the pastry cream thickens and begins to bubble. This will take about 5-7 minutes. Remove saucepan from heat.
- Add butter and vanilla and whisk until butter is melted. Fold in shredded coconut. Place pastry cream in another bowl and place a piece of plastic wrap directly on the top of the cream. This will help it from forming a crust layer on the top. Place bowl in the fridge until completely cold.
- Once completely cold, spread pastry cream into baked pie crust.
- Toast flaked or shredded coconut for topping in the oven at 350 for about 6-7 minutes, or in a frying pan over low heat. Be careful not to burn. Set aside to cool.
HOW TO MAKE COCONUT WHIPPING CREAM
- Whip heavy cream, powdered sugar and coconut extract until stiff peaks form.
- Spread whipping cream over the top of the pie and sprinkle toasted coconut on top of that.
HOW BEST TO STORE
This pie can store perfectly fine for 3-4 days if needed. Make sure to cover it tightly with plastic wrap or store in a sealed container. I don’t, however, recommend freezing any leftover pie as there will be significant changes to it’s texture.
CAN THIS PIE BE MADE IN ADVANCE
Yes. The best way to prep this pie ahead of time would be to bake the pie crust and also make the filling and store separate until ready to eat, as this will keep your crust from getting softer. But I always make this pie a day before we eat it for thanksgiving and it is perfect!
FOR MORE COCONUT RECIPES YOU SHOULD TRY
Peaches and Cream Coconut Tart
Lemon Coconut White Chocolate Cookies
Chocolate Chip Coconut Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
The Best Coconut Cream Pie
Equipment
- Pie Plate
Ingredients
- 1 pie crust blind baked
Coconut Pastry Cream
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup heavy cream room temp
- 1 cup unsweetened coconut milk from can full fat
- 2 large eggs room temp
- 3 tablespoon butter room temp
- 2 teaspoon vanilla I love to use vanilla bean paste in this
- 1½ cups sweetened shredded coconut
- 1 cup coconut flakes or shredded for topping
Coconut Whipping Cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon coconut extract can use vanilla instead
Instructions
- Blind bake pie crust and allow to cool completely.
Coconut Pastry Cream
- In a medium saucepan set over medium heat, add the sugar, flour, salt, cream, and coconut milk. Bring mixture to a simmer, then turn heat off and let stand for 10 minutes.
- In a small mixing bowl whisk together the eggs. Take about ¼ cup of cooked mixture up above and add to eggs, whisking when added. Do this a couple of times and then add combined eggs mixture to saucepan.
- Return to medium heat and whisk while cooking until the pastry cream thickens and begins to bubble. This will take about 5-7 minutes. Remove saucepan from heat.
- Add butter and vanilla and whisk until butter is melted. Fold in shredded coconut. Place pastry cream in another bowl and place a piece of plastic wrap directly on the top of the cream. This will help it from forming a crust layer on the top. Place bowl in the fridge until completely cold.
- Once completely cold, spread pastry cream into baked pie crust.
- Toast flaked or shredded coconut for topping in the oven at 350 for about 6-7 minutes, or in a frying pan over low heat. Be careful not to burn. Set aside to cool.
Whipping Cream
- Whip heavy cream, powdered sugar and coconut extract until stiff peaks form.
- Spread whipping cream over the top of the pie and sprinkle toasted coconut on top of that.
R. Court Huish
AMAZING!! It’s delicious!! (But I’m a sucker for anything with whipped cream)
Tiffany Vasquez
Not gonna lie...I was a little nervous making this recipe. Only because every other coconut cream pie recipe I’ve made was a fail. This recipe however is a for sure KEEPER!!! It was so easy to follow and turned out delicious!! My family and I ate every last bite & I can’t wait to make more to share with friends & family. My family and I have enjoyed every one of your recipes that I have made. Thank you so much for sharing!
brooke
Yay! So happy this was a successful recipe for you! Thank you so much Tiffany!
TeeA.
Can’t wait to try this coconut cream pie! Do you do video tutorials? Love your recipes. Thanks.
brooke
I don't have a video, I'm so sorry! Can't wait to hear what you think!
Kim Huish
So delicious! Made it twice now!
Heather Rundgren
Seriously the best and so so easy to make. The whole family loved it!
brooke
Yay!! Thank you!