The Best Coconut Cream Pie Recipe

I perfected a lusciously silky coconut cream pie filling that steals the show at every gathering and has even the skeptics begging for my recipe.

I am obsessed with this coconut cream pie in a way that makes me selfish about sharing. The silky pudding feels like a secret weapon, glossy and dense, with that flat-out addictive shredded coconut folded through it.

A prebaked 9-inch pie crust holds everything together with a butter-snap crunch that you actually want to break into. And the toasted coconut on top?

Crackling texture and a toasty edge that interrupts the sweet so it never gets boring. I love the contrast of creamy, crunchy, and bright flavor accents.

Wanting a second slice is inevitable. Worth it.

Every single time, seriously.

Ingredients

• Prebaked crust: crunchy base that keeps filling neat, kind of comfort-food sturdy.
• Flour: basic structure, makes crust hold together without tasting floury.
• Salt (crust): wakes up the crust, cuts sweetness so it’s not cloying.
• Sugar (crust): tiny caramel notes and browning, not just sweetness.
• Cold butter: flaky pockets, that tender, buttery crumble you crave.
• Ice water: binds dough, keeps butter cold so crust stays flaky.
• Sugar (filling): sweet backbone, makes the custard feel like dessert.
• Cornstarch: thickens custard cleanly, gives that silky, scoopable texture.
• Salt (filling): frees up the coconut, keeps the custard lively.
• Whole milk: creamy body, warms up the custard without heaviness.
• Egg yolks: rich mouthfeel and that custardy, golden color we want.
• Butter (filling): glossy finish and slight richness that coats your spoon.
• Shredded coconut: chewy tropical bites; plus toasted bits add nutty crunch.
• Vanilla extract: warm, familiar note that ties everything together simply.
• Coconut extract: optional punch of coconutiness, use light or it’s overpowering.
• Heavy cream: whipped cloud topping, light-looking but totally indulgent.
• Powdered sugar: soft sweetness for the cream, melts in quickly.
• Vanilla (topping): subtle lift for whipped cream, nothing fussy.

Ingredient Quantities

• 1 9-inch pie crust, prebaked (or store-bought)
• 1 1/4 cups all-purpose flour, if making crust from scratch
• 1/2 teaspoon salt (crust)
• 1 tablespoon granulated sugar (crust)
• 8 tablespoons (1 stick) cold unsalted butter, cubed (crust)
• 2 to 4 tablespoons ice water (crust)
• 1 cup granulated sugar (filling)
• 1/4 cup cornstarch (filling)
• 1/4 teaspoon fine salt (filling)
• 3 cups whole milk (filling)
• 3 large egg yolks, lightly beaten (filling)
• 2 tablespoons unsalted butter, room temp (filling)
• 1 1/2 cups sweetened shredded coconut, plus 1/4 cup for garnish, toasted
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract, optional but tasty
• 1 cup heavy whipping cream (topping)
• 2 tablespoons powdered sugar (topping)
• 1/2 teaspoon vanilla extract (topping)

How to Make this

1. If you already have a prebaked 9 inch pie crust skip to step
2. If not, make the crust: whisk 1 1/4 cups flour, 1/2 teaspoon salt and 1 tablespoon sugar, cut in 8 tablespoons cold cubed butter until mixture looks like coarse crumbs, sprinkle 2 to 4 tablespoons ice water until it comes together, press into a 9 inch pan, chill 30 minutes then blind bake at 375 F for 18 to 22 minutes until golden. Let cool.

2. Toast 1 1/2 cups shredded sweetened coconut on a baking sheet at 350 F for 5 to 8 minutes, stirring once or twice, watch closely so it does not burn. Reserve 1/4 cup for garnish.

3. For the filling whisk together 1 cup granulated sugar, 1/4 cup cornstarch and 1/4 teaspoon fine salt in a medium saucepan.

4. Gradually whisk in 3 cups whole milk until smooth. Heat over medium, stirring constantly, until it thickens and just starts to bubble and look glossy, about 6 to 8 minutes.

5. Temper 3 lightly beaten large egg yolks by whisking a ladleful of the hot milk into the yolks, then whisk the warmed yolks back into the saucepan. Cook 1 to 2 more minutes while stirring, until very thick.

6. Remove from heat, stir in 2 tablespoons room temperature butter, 2 teaspoons pure vanilla extract and 1 teaspoon coconut extract if using. Fold in the toasted coconut (reserve that 1/4 cup).

7. Pour the warm filling into the prebaked crust, smooth the top, press plastic wrap directly onto the surface to prevent a skin. Chill in fridge until set, at least 4 hours or overnight for best results.

8. Make the whipped topping: beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft to medium peaks form. Don’t overbeat or it will get grainy.

9. Spread or pipe the whipped cream over the chilled pie, sprinkle with the reserved toasted coconut, slice and serve. Pie keeps covered in the fridge for up to 3 days.

Equipment Needed

1. 9-inch pie pan (or tart pan) for the crust and filling
2. Baking sheet (for toasting the coconut and blind baking)
3. Mixing bowls (one big for dough/filling, one small for eggs)
4. Whisk (for dry mix and for tempering the yolks)
5. Pastry cutter or two knives (to cut the cold butter into the flour)
6. Saucepan (medium, for cooking the custard)
7. Rubber spatula or wooden spoon (to stir and scrape the custard)
8. Measuring cups and spoons (for dry and wet ingredients)
9. Electric hand mixer or whisk (to beat the heavy cream into whipped topping)

FAQ

The Best Coconut Cream Pie Recipe Substitutions and Variations

• 8 tablespoons cold unsalted butter (crust) — substitute with chilled vegetable shortening 1:1 for a flakier, more stable crust, or use solid coconut oil 1:1 for a slight coconut flavor; if using coconut oil, keep it really cold so the dough stays flaky.
• 3 cups whole milk (filling) — use full fat canned coconut milk (same volume) for extra coconut richness, or 2% milk if you want it lighter; if using coconut milk, taste and maybe cut back on added coconut extract.
• 1 1/2 cups sweetened shredded coconut (plus 1/4 cup garnish) — swap with unsweetened shredded coconut for less sugar (add a tablespoon of sugar if you want similar sweetness), or use large coconut flakes toasted and chopped for more texture.
• 1 cup heavy whipping cream (topping) — replace with the cold solid part of a chilled can of full fat coconut cream (whip it like cream), or use 1 cup mascarpone beaten with 2 to 3 tablespoons milk to loosen it if you want a richer, slightly tangy topping.

Pro Tips

1. Toast the coconut in a single layer and don’t walk away, it goes from perfect to burnt in seconds. Stir every 2 minutes, and take it out a little before it looks done because it keeps toasting on the hot pan.

2. When you temper the yolks, whisk like crazy while you add the hot milk slowly, or you’ll end up with scrambled eggs. If a few tiny lumps appear, pass the custard through a fine mesh strainer, it’ll save the texture.

3. Press plastic wrap right onto the filling surface while it cools, otherwise you’ll get an ugly skin. Also cool it to room temp first, then refrigerate, or condensation can make the crust soggy.

4. If you want a firmer slice, chill overnight. For easier slicing, dip your knife in hot water and wipe it between cuts so the whipped cream and custard don’t drag.

The Best Coconut Cream Pie Recipe

Recipe by Tina Braven

0.0 from 0 votes

I perfected a lusciously silky coconut cream pie filling that steals the show at every gathering and has even the skeptics begging for my recipe.

Pin

Servings

8

servings

Calories

544

kcal

Equipment: 1. 9-inch pie pan (or tart pan) for the crust and filling
2. Baking sheet (for toasting the coconut and blind baking)
3. Mixing bowls (one big for dough/filling, one small for eggs)
4. Whisk (for dry mix and for tempering the yolks)
5. Pastry cutter or two knives (to cut the cold butter into the flour)
6. Saucepan (medium, for cooking the custard)
7. Rubber spatula or wooden spoon (to stir and scrape the custard)
8. Measuring cups and spoons (for dry and wet ingredients)
9. Electric hand mixer or whisk (to beat the heavy cream into whipped topping)

Ingredients

• 1 9-inch pie crust, prebaked (or store-bought)

• 1 1/4 cups all-purpose flour, if making crust from scratch

• 1/2 teaspoon salt (crust)

• 1 tablespoon granulated sugar (crust)

• 8 tablespoons (1 stick) cold unsalted butter, cubed (crust)

• 2 to 4 tablespoons ice water (crust)

• 1 cup granulated sugar (filling)

• 1/4 cup cornstarch (filling)

• 1/4 teaspoon fine salt (filling)

• 3 cups whole milk (filling)

• 3 large egg yolks, lightly beaten (filling)

• 2 tablespoons unsalted butter, room temp (filling)

• 1 1/2 cups sweetened shredded coconut, plus 1/4 cup for garnish, toasted

• 2 teaspoons pure vanilla extract

• 1 teaspoon coconut extract, optional but tasty

• 1 cup heavy whipping cream (topping)

• 2 tablespoons powdered sugar (topping)

• 1/2 teaspoon vanilla extract (topping)

Directions

• If you already have a prebaked 9 inch pie crust skip to step
• If not, make the crust: whisk 1 1/4 cups flour, 1/2 teaspoon salt and 1 tablespoon sugar, cut in 8 tablespoons cold cubed butter until mixture looks like coarse crumbs, sprinkle 2 to 4 tablespoons ice water until it comes together, press into a 9 inch pan, chill 30 minutes then blind bake at 375 F for 18 to 22 minutes until golden. Let cool.
• Toast 1 1/2 cups shredded sweetened coconut on a baking sheet at 350 F for 5 to 8 minutes, stirring once or twice, watch closely so it does not burn. Reserve 1/4 cup for garnish.
• For the filling whisk together 1 cup granulated sugar, 1/4 cup cornstarch and 1/4 teaspoon fine salt in a medium saucepan.
• Gradually whisk in 3 cups whole milk until smooth. Heat over medium, stirring constantly, until it thickens and just starts to bubble and look glossy, about 6 to 8 minutes.
• Temper 3 lightly beaten large egg yolks by whisking a ladleful of the hot milk into the yolks, then whisk the warmed yolks back into the saucepan. Cook 1 to 2 more minutes while stirring, until very thick.
• Remove from heat, stir in 2 tablespoons room temperature butter, 2 teaspoons pure vanilla extract and 1 teaspoon coconut extract if using. Fold in the toasted coconut (reserve that 1/4 cup).
• Pour the warm filling into the prebaked crust, smooth the top, press plastic wrap directly onto the surface to prevent a skin. Chill in fridge until set, at least 4 hours or overnight for best results.
• Make the whipped topping: beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until soft to medium peaks form. Don’t overbeat or it will get grainy.
• Spread or pipe the whipped cream over the chilled pie, sprinkle with the reserved toasted coconut, slice and serve. Pie keeps covered in the fridge for up to 3 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 150g
• Total number of serves: 8
• Calories: 544kcal
• Fat: 36.6g
• Saturated Fat: 22.2g
• Trans Fat: 0.19g
• Polyunsaturated: 0.75g
• Monounsaturated: 5g
• Cholesterol: 127.8mg
• Sodium: 156mg
• Potassium: 206mg
• Carbohydrates: 59.5g
• Fiber: 2g
• Sugar: 40.8g
• Protein: 6.1g
• Vitamin A: 411IU
• Vitamin C: 0.5mg
• Calcium: 130mg
• Iron: 0.4mg