Coconut Cream Pie

Coconut Cream Pie: A Tropical Dream in Every Bite 🥥🥧✨

1. Introduction

Indulge in the creamy, dreamy delight of a homemade Coconut Cream Pie! This classic dessert combines a buttery graham cracker crust with a luscious coconut custard filling, topped with fluffy whipped cream and toasted coconut flakes. Whether you’re hosting a summer gathering or simply craving a tropical treat, this Coconut Cream Pie recipe is sure to impress. If you love decadent desserts like this, be sure to check out our dessert recipes collection for more sweet inspiration. Follow our step-by-step guide to create this heavenly dessert that’s perfect for any occasion.

2. Ingredients

To make this delicious Coconut Cream Pie, you’ll need the following ingredients:

• 1 ½ cups graham cracker crumbs (about 12 full crackers)
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• ¼ cup granulated sugar (for the crust)
• 1 (13.5 oz) can full-fat coconut milk (don’t use light version)
• 1 cup whole milk (or substitute with additional coconut milk)
• ½ cup granulated sugar (for the filling)
• 3 tbsp cornstarch (or arrowroot powder as substitute)
• ¼ tsp fine sea salt
• 3 large egg yolks (save whites for breakfast recipes)
• 1 tsp pure vanilla extract (or coconut extract for more flavor)
• 1 cup sweetened shredded coconut (plus extra for garnish)
• 1 cup heavy whipping cream (very cold)
• 2 tbsp powdered sugar (for stabilizing whipped cream)
• ¼ cup toasted coconut flakes (for garnish and crunch)

3. Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

In a medium bowl, mix the graham cracker crumbs, melted butter, and ¼ cup granulated sugar until well combined. The mixture should resemble wet sand and hold together when pressed. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. For best results, use the bottom of a measuring cup to compact the crumbs. Bake at 350°F (175°C) for 8-10 minutes until lightly golden, then let it cool completely on a wire rack. If you’re looking for more crust ideas, check out our Potato Chip Toffee recipe for another creative dessert base.

Step 2: Shape the Crust

Once the crust is baked and cooled, use the back of a spoon or a measuring cup to press the crumbs firmly into the pie dish, ensuring an even layer. Pay special attention to the corners where the sides meet the bottom – this will create a sturdy base for the creamy coconut filling. For a professional touch, you can flute the edges using your fingers or a fork. If you prefer a different crust style, you might enjoy the techniques used in our Copycat Chicken Bryan recipe for presentation ideas.

Step 3: Make the Coconut Filling

In a medium saucepan, whisk together coconut milk, whole milk, ½ cup sugar, cornstarch, and salt. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens and begins to bubble – this should take about 5-7 minutes. Meanwhile, in a separate bowl, lightly beat the egg yolks until smooth. Gradually add about ½ cup of the hot milk mixture to the yolks to temper them (this prevents scrambling), whisking constantly. Then pour the yolk mixture back into the saucepan. Continue cooking for another 2-3 minutes until thickened to a pudding-like consistency. Remove from heat and stir in vanilla extract and shredded coconut. For another creamy dessert option, try our Limoncello Spritz for a refreshing contrast.

Step 4: Assemble the Pie

Pour the warm coconut filling into the cooled graham cracker crust. Use an offset spatula to smooth the top into an even layer. To prevent a skin from forming, press plastic wrap directly onto the surface of the filling. Refrigerate for at least 4 hours (preferably overnight) to allow the filling to set completely. When ready to serve, whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form. Spread over the chilled pie using a piping bag for decorative swirls or simply spread evenly with a spatula. Generously sprinkle with toasted coconut flakes for texture and visual appeal. For more entertaining ideas, browse our dinner recipes to complete your meal.

4. Tips for the Perfect Coconut Cream Pie

• Use full-fat coconut milk (not coconut cream or coconut water) for a richer, creamier texture with authentic tropical flavor.
• Toast the shredded coconut for garnish in a dry skillet over low heat for 3-5 minutes, stirring frequently, until golden brown for extra flavor and crunch.
• Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream for better volume.
• For a dairy-free version, substitute coconut cream for heavy whipping cream and use a plant-based milk alternative.
• If your filling seems too thick after refrigeration, let it sit at room temperature for 15 minutes before serving.

5. Serving Suggestions

Serve this Coconut Cream Pie chilled, with a drizzle of caramel sauce, chocolate ganache, or a sprinkle of toasted macadamia nuts for an extra touch of decadence. Pair it with a cup of freshly brewed coffee or tropical iced tea for the ultimate dessert experience. For a complete tropical theme, consider serving alongside our Mexican Mac and Cheese as a savory contrast before dessert.

6. Storage Instructions

Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The whipped cream topping is best enjoyed fresh, so consider adding it just before serving if preparing in advance. For longer storage, you can freeze the pie (without whipped topping) for up to 1 month, though the texture may change slightly upon thawing.

7. Variations

• Chocolate Coconut Cream Pie: Add a layer of melted dark chocolate to the crust before adding the filling, or swirl chocolate sauce into the coconut filling.
• Pineapple Coconut Cream Pie: Fold in ½ cup well-drained crushed pineapple into the filling for a tropical piña colada flavor.
• Vegan Coconut Cream Pie: Use plant-based milk, coconut cream instead of dairy, and a flaxseed egg substitute (1 tbsp ground flax + 3 tbsp water per egg).
• Mango Coconut Cream Pie: Top with fresh mango slices or layer mango puree between the crust and filling.

8. Frequently Asked Questions

Can I use a pre-made crust? Absolutely! A store-bought graham cracker crust works well if you’re short on time, though homemade will have better flavor and texture.

How do I prevent lumps in the filling? Whisk constantly while cooking and be sure to temper the egg yolks properly by slowly adding hot liquid while whisking vigorously.

Can I freeze Coconut Cream Pie? While possible, it’s best enjoyed fresh as freezing may alter the texture of the creamy filling. If freezing, omit the whipped cream topping and add fresh when serving.

Can I make this gluten-free? Yes! Simply use gluten-free graham crackers or cookies for the crust.

How do I toast coconut flakes? Spread on a baking sheet and bake at 325°F for 5-10 minutes, stirring occasionally, until golden brown.

9. Conclusion

This Coconut Cream Pie recipe is a showstopper dessert that brings a taste of the tropics to your table. With its velvety coconut filling, crisp buttery crust, and cloud-like whipped topping, it’s a crowd-pleaser that’s surprisingly easy to make. Whether for a special occasion, holiday gathering, or just a sweet weekend treat, this pie is sure to become a family favorite. For more about our recipes and cooking philosophy, visit our About Me page. Try it today and savor every blissful bite of this tropical paradise in pie form! 🌴🥥🍰

For additional inspiration, check out this fantastic coconut cream pie variation from our friends at Sally’s Baking Addiction.

Please review our disclaimer and terms and conditions for using our recipes.

Print