Classic Coconut Cream Pie Recipe

If you’re craving a dessert that transports you straight to a tropical paradise with every bite, the Classic Coconut Cream Pie is your ultimate go-to. This luscious pie boasts a tender, flaky coconut-infused crust cradling a dreamy, velvety coconut custard, topped with fluffy whipped cream and toasted coconut flakes that add the perfect crunch. Whether you’re baking for a family gathering or treating yourself after a long day, the Classic Coconut Cream Pie combines creamy indulgence with that irresistible coconut flavor, making it a beloved classic that always delights.

Classic Coconut Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses surprisingly simple ingredients, each one playing a vital role to bring together the perfect balance of flavor and texture — from the flaky coconut crust to the rich pudding-like custard and the airy whipped topping.

  • All-purpose flour: The foundation of the crust, providing structure and tenderness.
  • Shredded sweetened coconut: Adds bursts of coconut flavor and a delicate texture both in the crust and custard.
  • Cold unsalted butter: Essential for a flaky, buttery crust that melts in your mouth.
  • Granulated sugar: Sweetens without overpowering the natural coconut taste.
  • Eggs: Used both to bind the crust and create the rich custard filling.
  • Whole milk and unsweetened coconut milk: These luscious liquids provide creaminess and that unmistakable coconut essence.
  • Cornstarch or all-purpose flour: To thicken the custard, giving it that perfect creamy consistency.
  • Heavy cream: Whipped into a fluffy cloud to crown the pie with light sweetness.
  • Vanilla and optional coconut extract: Enhance the rich coconut flavor with warm, aromatic notes.
  • Toasted coconut flakes or chips (optional): For a pretty and flavorful finishing touch.

How to Make Classic Coconut Cream Pie

Step 1: Make the Coconut Pie Dough

Start by pulsing flour, shredded coconut, sugar, and salt in a food processor until combined. Then add cold butter and pulse until the mixture forms coarse crumbs. Gradually add ice-cold water a tablespoon at a time until the dough just holds together when pressed—this ensures a tender and flaky crust without overworking the gluten. Chill the dough to make it easier to roll out and to relax the flour’s proteins.

Step 2: Roll and Blind Bake the Crust

Roll the dough out to a roughly 12 to 13-inch circle and ease it gently into a pie plate, careful not to stretch it. Chill the crust again before baking to prevent shrinkage. Blind bake with pie weights or dried beans to keep its shape, brush it with an egg wash midway to promote a golden, shiny finish, and bake until the crust is lightly golden with some deep brown patches on the bottom.

Step 3: Prepare the Coconut Pastry Cream

Heat milk, coconut milk, vanilla, coconut extract (if using), and shredded coconut until almost boiling to infuse the flavor deeply. Whisk together eggs, sugar, and cornstarch, then temper the eggs with a small amount of the hot milk mixture before combining it all back in the saucepan. Cook over medium-high heat while stirring until thickened to a pudding-like consistency. Finish by whisking in butter for added richness, then cool quickly to room temperature.

Step 4: Assemble the Pie

Pour the cooled coconut custard into your baked crust. Press plastic wrap directly onto the surface to prevent a skin from forming, then chill until fully set—ideally a couple of hours or overnight. When ready, whip chilled heavy cream with powdered sugar, vanilla, and optional coconut extract until soft peaks form. Spread or pipe this cloud-like topping over the chilled custard.

Step 5: Garnish and Final Touches

Finish your Classic Coconut Cream Pie by sprinkling toasted shredded coconut or coconut chips on top. These add a subtle crunch and a beautiful golden contrast that makes this pie as eye-catching as it is delicious.

How to Serve Classic Coconut Cream Pie

Classic Coconut Cream Pie Recipe - Recipe Image

Garnishes

To elevate the presentation and add texture, garnish with toasted shredded coconut or coconut chips. The toasting process highlights the natural nuttiness of coconut and gives the pie a lovely golden sparkle. Fresh coconut flakes can also work beautifully for a softer touch.

Side Dishes

This pie stands out as the star dessert, but pairing it with a light fruit salad or a simple scoop of vanilla bean ice cream makes for a heavenly combination, balancing the pie’s richness with bright freshness or creamy coolness.

Creative Ways to Present

Try serving the pie in individual tart shells for mini versions perfect for parties. Alternatively, pipe the whipped cream in decorative swirls or rosettes to impress guests. For festive occasions, drizzle a little caramel or chocolate sauce over each slice for an extra indulgent twist.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pie tightly in plastic wrap or cover with an airtight lid and refrigerate. The pie will stay fresh and maintain its creamy texture for up to three days. The crust might soften slightly but remains deliciously tender.

Freezing

Freezing whole pie is not recommended because the custard texture can change. However, you can freeze the crust separately or freeze leftover slices wrapped well for up to one month. Thaw overnight in the refrigerator before serving.

Reheating

This pie is best enjoyed chilled; reheating is not advised as it can cause the custard to break down. If you want warm pie, consider serving it alongside a warm drizzle such as caramel sauce instead.

FAQs

Can I make the pie crust ahead of time?

Absolutely! You can prepare the crust dough a day in advance and keep it wrapped tightly in the refrigerator. This resting time helps develop flavor and makes rolling out easier.

What can I substitute for coconut milk if I don’t have any?

If you’re out of coconut milk, you can use an equal part of whole milk mixed with a teaspoon of coconut extract for flavor, though the richness and subtle coconut depth won’t be quite the same.

Is shredded coconut necessary in the custard?

Including shredded coconut in the filling gives texture and amps up the coconut flavor, but if you prefer a smoother custard, you can omit or reduce it slightly without losing the essence.

How do I prevent the pie crust from getting soggy?

Blind baking the crust and brushing it with egg wash creates a moisture barrier, helping keep the bottom crisp. Also, ensure the custard is properly cooled before filling the crust.

Can I use light coconut milk instead of full fat?

For the creamiest result, full-fat coconut milk is best. Light coconut milk tends to be thinner and less rich, which may affect the custard’s texture and flavor.

Final Thoughts

Once you try this Classic Coconut Cream Pie, it might just become your new favorite dessert to share with family and friends. It’s truly a slice of tropical heaven, blending creamy coconut custard, flaky crust, and pillowy whipped cream all in one beautiful package. Happy baking, and enjoy every delightful bite!

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Classic Coconut Cream Pie Recipe

This Classic Coconut Cream Pie features a flaky coconut-infused crust filled with a rich and creamy coconut pastry cream, topped with fluffy whipped cream and garnished with toasted shredded coconut for an irresistible tropical dessert.

  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 10 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking and stovetop custard preparation
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For the Coconut Crust

  • 1¼ cup all-purpose flour, plus extra for rolling
  • ½ cup shredded sweetened coconut
  • 8 tablespoons (1 stick) cold unsalted butter, cubed/diced
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • ¼ cup ice-cold water, plus more as needed
  • 1 egg + 1 teaspoon water, for egg wash

For the Coconut Pastry Cream

  • 1 cup whole milk
  • 1 cup unsweetened coconut milk, stirred
  • 2 cups shredded sweetened coconut
  • 2 teaspoons vanilla extract
  • ¼ teaspoon coconut extract (optional)
  • 2 large eggs
  • ½ cup sugar
  • 3 tablespoons cornstarch (or all purpose flour)
  • 4 tablespoons room-temperature unsalted butter, cubed

For the Whipped Cream

  • 2 cups heavy cream, chilled
  • ⅓ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon coconut extract (optional)

For Serving (optional)

  • Unsweetened large-shred coconut, or sweetened shredded coconut toasted in the oven
  • Coconut chips or coconut flakes

Instructions

  1. Prepare Pie Dough/Crust: In the bowl of a food processor, combine flour, coconut, sugar, and salt. Pulse to combine. Add cubed butter and pulse until mixture forms coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, pulsing until dough holds together when pressed. Transfer dough onto plastic wrap, form into flattened disc, wrap tightly, and chill for 30 minutes to overnight.
  2. Roll Out Dough: Lightly flour a clean surface and rolling pin. Roll dough into a 12-13 inch circle about ⅛ inch thick. Transfer to a 9-inch pie plate or tart pan. Gently ease dough without stretching. Trim excess dough to leave 1-to-1½ inch overhang, then fold under and flute the edges. Chill pie shell for at least 30 minutes or freeze while preheating oven.
  3. Blind Bake Pie Crust: Preheat oven to 375°F. Line pie shell with parchment or foil and fill with pie weights or dried beans. Bake 15-16 minutes until rim is golden. Remove weights and paper, dock bottom with fork, brush with egg wash (1 egg + 1 tsp water), and bake another 14-15 minutes until bottom is golden brown. Cool completely.
  4. Make Coconut Pastry Cream: In a medium saucepan over medium-high heat, combine whole milk, coconut milk, vanilla, coconut extract (if using), and shredded coconut. Heat, stirring occasionally until nearly boiling, then remove from heat. In a bowl, whisk eggs, sugar, and cornstarch until combined. Temper eggs by whisking in about ⅓ cup of hot coconut milk mixture. Return egg mixture to saucepan. Cook over medium-high heat, whisking constantly until thick and bubbly, about 1-3 minutes more. Remove from heat, stir in butter until melted. Transfer to bowl, place over ice water, and stir occasionally until cooled to room temperature.
  5. Assemble Pie: Pour cooled pastry cream into baked pie shell. Press plastic wrap directly onto custard surface to prevent skin. Chill in refrigerator for at least 2 hours or overnight until set.
  6. Prepare Whipped Cream: Using a mixer with whisk attachment, whip chilled heavy cream with powdered sugar, vanilla, and coconut extract (if using) until firm peaks form.
  7. Finish and Serve: Spread or pipe whipped cream over the chilled custard. Garnish with toasted shredded coconut or coconut chips. Slice and serve.

Notes

  • For best texture, chill the pie shell thoroughly before blind baking to prevent shrinking.
  • To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring once, until golden and fragrant.
  • Use fresh or frozen unsweetened coconut milk and give it a good stir before measuring to ensure even texture.
  • Cover pastry cream directly with plastic wrap to prevent a skin from forming as it cools.
  • If preferred, substitute cornstarch with an equal amount of all-purpose flour for thickening.
  • This pie can be made one day ahead and stored in the refrigerator, well covered.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 420
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 28g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 110mg

Keywords: coconut cream pie, coconut pie, classic coconut dessert, creamy pie, homemade pie crust

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