Coconut Cream Pie

A creamy, dreamy coconut cream pie that blends tropical flavor with nostalgic comfort. With a flaky crust, velvety coconut custard, and fluffy whipped cream, it's a dessert that impresses every time — even the coconut skeptics!

4.50 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: Coconut Cream Pie, Coconut cream pie recipes, Easy coconut cream pie, Grandma's coconut cream pie, No Bake coconut cream pie, Old fashioned coconut cream pie, The absolute best coconut cream pie recipe

Prep Time: 45

Cook Time: 20

Chill Time: 4

Total Time: 5 5

Servings:

Calories: 480kcal

Cost: $11

Equipment

9-inch pie plate (Glass or ceramic works best)
Saucepan (Medium, heavy-bottomed)
Whisk (Balloon whisk ideal)
Rubber spatula (For stirring and smoothing)
Measuring cups & spoons
Mixing bowls (Various sizes)
Fine-mesh sieve (For silky filling)
Stand/hand mixer (For whipping cream)
Pie weights or beans (For blind baking)
Offset spatula (For topping)

Ingredients

Crust:

1 ¼ cups All-purpose flour
½ cup Cold butter - Cut into cubes
¼ cup Shortening
½ teaspoon Salt
3–5 tbsp Ice water - Use as needed

Filling:

1 can Full-fat coconut milk (13.5 oz)
1 cup Heavy cream
4 Egg yolks - Room temperature
¾ cup Granulated sugar
¼ cup Cornstarch
¼ teaspoon Salt
1 cup Unsweetened coconut flakes - Toast half beforehand
1 teaspoon Vanilla extract - Warm with a little cream
½ teaspoon Coconut extract - Warm with a little cream

Topping:

1 ¼ cup Heavy whipping cream - Cold
2–3 tablespoon Powdered sugar - Adjust to taste
1 teaspoon Vanilla extract
¼ cup Toasted coconut flakes - For garnish

Instructions

Mix flour and salt in a bowl.
Cut in butter and shortening until pea-sized crumbs form.
Gradually add ice water, mixing just until dough forms.
Chill for 30 minutes, then roll out into a 9-inch pie plate.
Blind bake with weights at 375°F (190°C) for 20 minutes or until golden.
Cool completely.
Toast ½ cup coconut flakes until golden; set aside.
In a saucepan, whisk together sugar, cornstarch, and salt.
Add coconut milk and cream, whisk until smooth.
Cook over medium heat, stirring constantly, until hot.
Temper egg yolks by whisking in some of the hot mixture.
Return everything to the pan and boil for 2 minutes, whisking constantly.
Remove from heat and stir in extracts and toasted coconut.
Strain mixture through a sieve, then pour into cooled crust.
Cover filling with plastic wrap directly on surface.
Refrigerate for at least 4 hours, preferably overnight.
Whip cream with powdered sugar and vanilla until soft peaks form.
Spread over chilled pie.
Sprinkle with remaining toasted coconut.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition