If you’re craving a dessert that feels like a tropical vacation for your taste buds, look no further than this Coconut Cream Pie Recipe. Creamy, dreamy, and bursting with the rich flavor of toasted coconut, this classic American dessert is the perfect balance of silky custard and fluffy whipped topping nestled in a golden pre-baked crust. Whether it’s for a special occasion or a casual weekend treat, every bite is pure comfort that feels personal and indulgent.
Ingredients You’ll Need
The beauty of this Coconut Cream Pie Recipe is how it uses straightforward, everyday ingredients that come together to create something truly spectacular. Each item plays a unique role, from lending sweetness and creaminess to adding texture and that unmistakable coconut aroma.
- 1 9-inch pre-baked pie crust: Provides a buttery, crisp foundation for the filling and saves you baking time.
- 1 cup granulated sugar: Adds the perfect level of sweetness to balance the coconut richness.
- 1/4 cup cornstarch: Acts as a thickening agent to give the filling that velvety, set consistency.
- 1/4 teaspoon salt: Enhances all the flavors and prevents the dessert from tasting flat.
- 2 1/2 cups whole milk: The creamy liquid base that brings everything together smoothly.
- 4 large egg yolks: Provides richness and helps thicken the custard filling safely when tempered.
- 1 1/2 cups sweetened shredded coconut: The star ingredient that delivers both texture and intense coconut flavor throughout.
- 1 tablespoon unsalted butter: Adds silkiness and depth to the filling’s mouthfeel.
- 1 teaspoon vanilla extract: Lifts the flavor, adding warmth and complexity.
- 1/2 teaspoon coconut extract (optional): Amplifies the coconut notes for those who love a bolder taste.
- 1 cup heavy whipping cream: Whipped to fluffy perfection for that luscious topping everyone adores.
- 2 tablespoons powdered sugar: Sweetens the whipped cream delicately without overpowering.
- Toasted coconut for garnish: Adds a nutty crunch and a beautiful golden finish.
How to Make Coconut Cream Pie Recipe
Step 1: Prepare the Custard Filling
In a medium saucepan, combine the sugar, cornstarch, and salt. Slowly whisk in the whole milk until everything is smooth and lump-free. This mixture forms the base of your creamy custard. Place the pan over medium heat, stirring constantly to prevent any scorching, and watch as it thickens and starts bubbling gently—that’s about 6 to 8 minutes of magic happening right before your eyes.
Step 2: Temper the Egg Yolks
Whisk your egg yolks in a separate bowl. Pour about half a cup of the hot milk mixture slowly into them, stirring constantly to temper the eggs. This crucial step ensures the yolks don’t scramble when combined with the hot liquid. Now, return the egg yolk mixture back into the saucepan. Keep cooking and stirring for another 2 minutes until the custard is thick, smooth, and perfectly glossy.
Step 3: Add the Coconut and Flavorings
Remove the custard from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract if you’re using it. These ingredients melt into the warm custard, infusing it with that irresistible coconut flavor and making it luxuriously rich.
Step 4: Fill and Chill the Pie
Pour your luscious coconut filling into the cooled, pre-baked pie crust and smooth the top with a spatula. Cover the surface directly with plastic wrap to prevent a skin from forming, then refrigerate the pie for at least 4 hours. This chilling time is essential for the filling to set properly and develop that perfect sliceable texture.
Step 5: Whip the Cream and Garnish
Right before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the chilled pie generously, then sprinkle toasted coconut on top for a delightful textural contrast and a pop of color that makes this Coconut Cream Pie Recipe truly shine.
How to Serve Coconut Cream Pie Recipe
Garnishes
Toasting shredded coconut in a dry skillet brings out an amazing nutty aroma and adds crunch that pairs beautifully with the creamy custard. For a little extra flair, sprinkle on some shaved white chocolate or a sprinkle of cinnamon to elevate the presentation and flavor even more.
Side Dishes
This pie pairs wonderfully with fresh tropical fruit like pineapple or mango slices, which bring a bright, juicy contrast. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream alongside serves as an elegant and refreshing complement as well.
Creative Ways to Present
Try serving individual portions in mini tart shells or clear glass parfaits layered with crushed toasted coconut cookies for a deconstructed twist. You can also drizzle a bit of passion fruit or raspberry coulis on the plate for a colorful tang that surprises the palate.
Make Ahead and Storage
Storing Leftovers
Cover your Coconut Cream Pie Recipe tightly with plastic wrap and store it in the refrigerator. It stays fresh up to 3 days while preserving the creamy texture and delicate whipped topping. Avoid leaving it out too long to maintain food safety and flavor integrity.
Freezing
While freezing is possible, it’s best to freeze the custard filling separately before assembling to prevent changes in texture. If freezing the whole pie, wrap it tightly in plastic and foil and thaw overnight in the fridge. Note that the whipped cream topping is best added fresh after thawing.
Reheating
This pie is meant to be enjoyed chilled and does not require reheating. If you want to warm a slice slightly, do so sparingly in the microwave for just 10-15 seconds, but be mindful this could soften the crust and melt the topping.
FAQs
Can I make the pie crust from scratch?
Absolutely! While this recipe uses a pre-baked crust for convenience, making your own buttery, flaky crust can add an extra homemade touch. Just be sure to blind bake it fully before filling to avoid a soggy bottom.
Is coconut extract necessary?
The coconut extract is optional but recommended if you want to boost the pie’s coconut flavor. If you prefer a subtler taste, vanilla extract alone works beautifully to complement the shredded coconut.
Can I use light milk or a dairy alternative?
Whole milk is best for achieving the rich, creamy custard texture. Using lower-fat milk or plant-based alternatives may result in a thinner filling that doesn’t set as well, but you can experiment depending on your dietary needs.
Why do I need to temper the egg yolks?
Tempering prevents the yolks from curdling or turning into scrambled eggs when you add the hot liquid. Slowly mixing a small amount of hot mixture into the yolks gradually raises their temperature, ensuring a silky smooth custard.
How long should I chill the pie before serving?
For the best texture and flavor, chill the pie at least 4 hours or overnight. This resting time allows the filling to fully set and the flavors to meld, making each slice as delicious as possible.
Final Thoughts
This Coconut Cream Pie Recipe is one of those classics that never goes out of style. It’s cozy enough to serve any day of the week but special enough to impress guests at your next gathering. I truly hope you give this recipe a try because every spoonful tastes like sunshine and comfort all rolled into one. Your kitchen will smell amazing, and your family and friends will thank you with every bite!
Print
Coconut Cream Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This classic Coconut Cream Pie is a rich and creamy dessert featuring a smooth coconut custard filling made with shredded coconut, vanilla, and a hint of coconut extract, all nestled in a flaky, pre-baked pie crust. Topped with freshly whipped cream and toasted coconut flakes, it’s a delightful treat perfect for any occasion.
Ingredients
Pie Crust
- 1 9-inch pre-baked pie crust
Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 1/2 cups sweetened shredded coconut
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Toasted coconut for garnish
Instructions
- Prepare the Custard Base: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt to combine evenly. Slowly whisk in the whole milk until the mixture is smooth and free of lumps.
- Cook the Custard: Place the saucepan over medium heat and cook, stirring constantly to prevent lumps or scorching, until the custard thickens and begins to bubble, approximately 6–8 minutes.
- Temper the Egg Yolks: In a separate bowl, lightly whisk the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them and avoid curdling.
- Combine and Thicken Further: Return the tempered egg yolk mixture to the saucepan with the remaining custard. Continue to cook over medium heat for an additional 2 minutes, stirring constantly until thick and smooth.
- Add Flavorings and Coconut: Remove the saucepan from heat. Stir in shredded coconut, unsalted butter, vanilla extract, and coconut extract if used, mixing well to infuse flavor and melt the butter.
- Assemble the Pie: Pour the coconut custard filling into the cooled, pre-baked pie crust. Smooth the surface with a spatula. Cover the pie with plastic wrap pressed directly onto the filling to prevent a skin from forming, then refrigerate for at least 4 hours until fully set.
- Prepare the Whipped Cream Topping: Just before serving, whip the heavy cream together with powdered sugar until soft peaks form, ensuring a light and fluffy texture.
- Finish and Garnish: Spread the whipped cream evenly over the chilled pie. Sprinkle toasted coconut flakes on top for a crunchy, golden garnish. Serve chilled.
Notes
- For enhanced flavor, toast the shredded coconut for garnish in a dry skillet over low heat until golden brown, watching carefully to avoid burning.
- Alternatively, use a graham cracker crust instead of a traditional pie crust for a sweeter, slightly crunchy base.
- Ensure to refrigerate the pie covered with plastic wrap directly touching the filling to prevent a skin from forming.
- Use fresh coconut extract sparingly to avoid overpowering the filling’s natural coconut flavor.
