Coconut Cream Pie is the kind of dessert that feels like a treat from a fancy bakery but is surprisingly easy to make at home.
With a buttery homemade crust, a rich coconut custard, and fluffy whipped cream, every bite is smooth, creamy, and packed with coconut flavor.
Back in my food truck days, I learned that the best desserts are simple but unforgettable. This pie delivers just that. A little patience with the custard, and you get a silky, restaurant-quality filling. Want to level it up? Toast the coconut flakes for extra crunch and flavor.
Feeling creative? Swap vanilla for bourbon or use a graham cracker crust for a more effortless twist. Either way, it’s pure New Orleans comfort.
What I Didn’t Expect About This Recipe
- The texture blew me away. I always assumed a from-scratch coconut cream pie would be fussy, but this one comes together so smoothly. No grainy custard, no runny filling—just rich, silky goodness.
- It tastes even better the next day. Something magical happens overnight. The flavors meld, the filling sets perfectly, and suddenly, it’s even more irresistible.
- Swapping out traditional pie crust makes a big difference. I’ve made this with a graham cracker crust, a shortbread base, and even a chocolate crust—each one adds a new layer of flavor.
- It’s the ultimate crowd-pleaser. Even people who say they “don’t like coconut” somehow go back for a second slice. That toasted coconut on top works wonders.
Coconut Cream Pie Recipe
This Coconut Cream Pie is rich, creamy, and packed with coconut flavor. It features a buttery homemade crust, a smooth coconut custard filling, and a fluffy whipped cream topping. Perfect for any coconut lover!
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Calories: 294kcal
Servings: 12
Equipment
- Pastry Cutter or Fork
- 9-inch pie dish
- Saucepan
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter chilled and cubed
- 3 tablespoons ice water
Filling
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cups coconut milk full fat
- 1 1/4 cups heavy cream
- 4 egg yolks
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
Topping
- 1 1/4 cups whipping cream
- 2 tablespoons confectioners’ sugar
- 1/2 cup coconut flakes
Instructions
- Mix flour, salt, sugar, and butter until crumbly. Add ice water and form a dough.
- Cover and chill the dough for 30 minutes.
- Preheat the oven to 180°C (350°F). Roll out the dough and place it in a 9-inch pie dish.
- Blind bake for 20 minutes, then let it cool.
- For the filling, whisk sugar and cornstarch in a saucepan. Add coconut milk, heavy cream, and egg yolks. Cook until thick.
- Strain the custard, stir in extracts, and pour into the pie crust. Cover and chill for at least 2 hours.
- Beat whipping cream with powdered sugar until stiff. Spread over the pie and top with coconut flakes. Enjoy!
Nutrition
Calories: 294kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Sodium: 113mg | Potassium: 144mg | Fiber: 2g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Tips that will ease your job!
- Chill Your Crust for Flakiness
Keeping the butter cold and chilling the dough before rolling helps create a flaky, buttery crust. If the dough gets too warm, pop it back in the fridge for a few minutes. - Blind Bake for a Crisp Base
No one wants a soggy crust! Use pie weights or dried beans when blind baking to keep the dough from puffing up. Let it cool completely before adding the filling. - Use Full-Fat Coconut Milk
For the richest, creamiest custard, always opt for full-fat coconut milk. Light versions won’t give you the same luxurious texture. - Strain for a Smooth Custard
After cooking, strain the custard through a fine-mesh sieve to catch any bits of egg that may have cooked too quickly. This ensures a perfectly silky filling. - Toast Your Coconut for Extra Flavor
Lightly toasting the coconut flakes before sprinkling them on top adds a deep, nutty flavor that takes this pie to the next level. Toast them in a dry pan over medium heat for a few minutes until golden.
