There’s something magical about a perfectly executed coconut cream pie. That cloudlike filling, nestled in a buttery crust and crowned with pillowy whipped cream, creates pure dessert bliss. This version strikes the ideal balance between rich and light, with natural coconut flavor shining in every silky bite.
While many coconut cream pies rely heavily on artificial flavoring, this recipe celebrates real coconut in multiple forms – toasted shreds, pure coconut milk, and a touch of extract to enhance the natural taste. The result is a cream pie that tastes like a tropical vacation in dessert form.
Why You’ll Love This
- Makes an impressive dessert with simple pantry ingredients
- Can be prepared up to 2 days ahead
- Perfect balance of creamy filling and flaky crust
- Real coconut flavor without artificial taste
- Great make-ahead dessert for special occasions
Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- ¾ cup white sugar
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Instructions
- Combine coconut milk, sugar, and cornstarch in a medium saucepan
- Cook over medium heat, whisking constantly until mixture thickens
- Temper egg yolks with hot mixture, then return to pan
- Cook for 2 more minutes, stirring constantly
- Remove from heat; stir in butter, vanilla, and shredded coconut
- Pour into pre-baked crust and chill for 4 hours
- Whip cream with powdered sugar until stiff peaks form
- Top pie with whipped cream and toasted coconut
Tips & Variations
- Toast coconut at 350°F for 5-7 minutes until golden brown
- For extra richness, use coconut cream instead of milk
- Add 1/4 teaspoon coconut extract for more intense flavor
- Make it tropical with diced mango or pineapple between layers
- Substitute graham cracker crust for traditional pastry
Serving Suggestions
Serve this coconut cream pie well-chilled with a hot cup of coffee or tea. For an extra special presentation, drizzle each slice with warm caramel sauce or dark chocolate ganache. A few fresh berries on the side add a lovely pop of color and complementary tartness.
Notes
- Pie keeps refrigerated for up to 3 days
- Filling should be thick and glossy when properly cooked
- Add whipped cream just before serving
- Let pie sit at room temperature for 10 minutes before slicing
FAQs
- Can I freeze coconut cream pie? No, the texture of the filling will become grainy when thawed.
- Why is my filling runny? The mixture must be cooked until very thick and bubbling to activate the cornstarch properly.
- Can I use light coconut milk? Full-fat is recommended for the best texture and flavor, but light will work with slightly less creamy results.
- How do I prevent my crust from getting soggy? Brush the pre-baked crust with egg white and return to oven for 2 minutes before filling.
Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- ¾ cup white sugar
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Steps
- Combine coconut milk, sugar, and cornstarch in a medium saucepan
- Cook over medium heat, whisking constantly until mixture thickens
- Temper egg yolks with hot mixture, then return to pan
- Cook for 2 more minutes, stirring constantly
- Remove from heat; stir in butter, vanilla, and shredded coconut
- Pour into pre-baked crust and chill for 4 hours
- Whip cream with powdered sugar until stiff peaks form
- Top pie with whipped cream and toasted coconut
Notes
- Pie keeps refrigerated for up to 3 days
- Filling should be thick and glossy when properly cooked
- Add whipped cream just before serving
- Let pie sit at room temperature for 10 minutes before slicing
