Classic Coconut Cream Pie
This dreamy Coconut Cream Pie is a tropical twist on a classic dessert, featuring a silky coconut custard nestled in a buttery, flaky crust, topped with clouds of stabilized whipped cream and golden toasted coconut flakes. It’s perfect for holidays, parties, or anytime you crave a cool, creamy slice of nostalgia. Make it from scratch or customize with no-bake shortcuts—either way, it’s a guaranteed crowd-pleaser!
Ingredients
- For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup 1 stick unsalted butter, cold and cubed
- ¼ tsp salt
- 2 –4 tbsp ice water
- OR 1 pre-made 9-inch pie crust blind baked
- For the Custard Filling:
- 1 13.5 oz can full-fat coconut milk
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ tsp salt
- 4 large egg yolks
- 1 ½ cups sweetened shredded coconut
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- ½ tsp coconut extract optional
- For the Stabilized Whipped Cream Topping:
- 1 cup heavy whipping cream chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp unflavored gelatin + 2 tbsp cold water optional for stabilization
- For Garnish:
- ¼ cup toasted coconut flakes
- Shaved white chocolate or lime zest optional
Instructions
- Prepare and Blind Bake the Crust:
- Combine flour, salt, and butter in a food processor or bowl. Pulse or cut in until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough forms. Roll out, place in pie dish, and chill for 30 minutes. Line with parchment and fill with weights. Bake at 375°F (190°C) for 15–20 minutes. Remove weights and bake 10–15 more until golden. Let cool completely.
- Make the Coconut Custard Filling:
- In a saucepan, whisk coconut milk, whole milk, sugar, cornstarch, and salt. In a separate bowl, whisk egg yolks. Temper the yolks by adding a bit of the hot milk mixture, then slowly whisk into the saucepan. Cook over medium heat, stirring constantly, until thick and bubbling. Remove from heat. Stir in butter, extracts, and shredded coconut. Strain for extra smoothness if desired. Let cool slightly.
- Fill the Crust:
- Pour the warm custard into the cooled pie crust. Smooth the top and chill uncovered for 4 hours or overnight.
- Prepare Stabilized Whipped Cream:
- Bloom gelatin in cold water for 5 minutes, then heat to dissolve. Whip cream to soft peaks. Add powdered sugar and vanilla. Slowly drizzle in gelatin and whip to stiff peaks.
- Assemble and Garnish:
- Spread whipped cream over chilled pie. Sprinkle toasted coconut flakes and optional toppings. Chill until ready to serve.
Notes
For a no-bake version, swap custard with coconut pudding mix and pre-made whipped topping.
Add sliced bananas under the custard for a coconut-banana twist.
Store pie refrigerated for up to 4 days. Freeze whole pies with stabilized topping, but avoid fresh garnishes until serving.
Great make-ahead dessert for summer or holidays!