COCONUT CREAM PIE RECIPE: Coconut Cream Dream Pie

Coconut Cream Dream Pie

This Coconut Cream Dream Pie lives up to its name—an impossibly smooth coconut custard nestled in a crisp crust, topped with billowy vanilla-kissed whipped cream and finished with toasted coconut. Every bite is light, rich, and nostalgic, yet refined enough for special occasions.

What makes it a dream? The custard is infused with coconut milk + coconut cream for maximum flavor, set to a perfectly sliceable texture, and balanced so it’s indulgent without being heavy.

⭐ Why You’ll Love This Coconut Cream Dream Pie

Velvety-smooth custard with deep coconut flavor
Perfectly set slices—no runny filling
Elegant yet comforting dessert for any season
Make-ahead friendly and celebration-ready

🧾 Ingredients

Crust

1 (9-inch) pie crust, blind-baked and cooled
(Traditional pastry or graham cracker crust both work)

Coconut Cream Dream Filling

1 cup full-fat coconut milk
½ cup coconut cream (the thick part from a chilled can)
1 cup whole milk
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
1½ tsp pure vanilla extract
1½ cups sweetened shredded coconut

Dreamy Whipped Topping

1½ cups cold heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract

Garnish (Optional)

Toasted coconut flakes
White chocolate curls

👩‍🍳 How to Make Coconut Cream Dream Pie

1. Make the Coconut Custard

In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in coconut milk, coconut cream, and whole milk until smooth.

Cook over medium heat, whisking constantly, until thickened and bubbling (about 6–8 minutes).

2. Temper the Egg Yolks

Whisk egg yolks in a bowl. Gradually whisk in about ½ cup of the hot custard mixture.

Return everything to the saucepan and cook 2 more minutes, whisking constantly, until thick, glossy, and spoon-coating.

3. Finish the Filling

Remove from heat. Stir in butter, vanilla, and shredded coconut.

Pour the hot filling into the cooled crust. Smooth the top, press plastic wrap directly onto the surface, and refrigerate for at least 4 hours, preferably overnight.

4. Whip the Cream

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Spread or pipe generously over the chilled pie.

5. Garnish & Serve

Sprinkle with toasted coconut or white chocolate curls. Slice with a clean, sharp knife for picture-perfect servings.

🔥 Pro Tips for “Dream” Texture

Use full-fat coconut milk and coconut cream—light versions won’t set as well
Whisk constantly to avoid lumps
Chill fully before topping and slicing
Toast coconut garnish for aroma and crunch

🧊 Storage & Make-Ahead

Refrigerator: Up to 3 days, loosely covered
Make-Ahead: Prepare filling and crust up to 24 hours ahead
Freezing: Not recommended—custard texture may separate

🍰 Coconut Cream Dream Variations

Chocolate Dream Pie: Add a thin chocolate layer in the crust
Pineapple Coconut Dream: Fold ¼ cup crushed pineapple (well-drained) into custard
Dairy-Free Dream: Use all coconut milk and coconut whipped topping

❓ Frequently Asked Questions

What’s the difference between coconut milk and coconut cream?
Coconut cream is thicker and richer, giving this pie its ultra-luxurious texture.

Can I make this without eggs?
Yes—replace egg yolks with an extra 1 tbsp cornstarch, though texture will be slightly less rich.

Why is my pie not setting?
The custard must visibly bubble while cooking to activate the cornstarch.

🌴 Final Thoughts

This Coconut Cream Dream Pie is everything a coconut dessert should be—smooth, rich, aromatic, and utterly comforting. Whether served at a holiday table or as a weekend treat, it’s a guaranteed crowd-pleaser that feels both nostalgic and elevated.

OTHER RECIPES

Ingredients Crust:

* 1 1/2 cups all-purpose flour

* 1/2 tablespoon sugar

* 1/2 teaspoon kosher or Hawaiian salt, crushed

* 1/4 cup cold all-vegetable shortening, chilled and cut into small pieces

* 1/4 cup cold unsalted butter, chilled and cut into small pieces

* 1/4 cup cold water

Filling:

* 2 cups shredded coconut, divided

* 8 egg yolks

* 1 1/4 cups sugar

* 2/3 cup cornstarch

* 2 tablespoons unsalted butter, melted

* 2 1/2 cups milk

* 1 cup coconut cream

* 2 teaspoons pure vanilla extract

* 2 cups heavy whipping cream, divided

* 3 tablespoons confectioners' sugar

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Crust Preparation: All ingredients should be cold.

Combine all the dry ingredients in a large mixing bowl.

Add shortening and butter.

Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.

Drop by drop, add the cold water.

Mix in with the fingertips, not hands, as the palms will warm the dough.

Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.

Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan.

Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge.

Chill in the freezer for 10 minutes.

Line the pastry shell with parchment and baking beans or beads.

Bake the shell for 10 minutes.

Remove the paper and beans/beads and return to the oven for 10 more minutes.

Cool. Makes pastry for 9-inch single-crust pie.

Filling Preparation:

Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool.

Set aside.

Combine egg yolks and sugar.

Beat with electric mixer until pale yellow and fluffy.

Add cornstarch and melted butter. Blend well and set aside.

Heat milk but do not boil.

Stir in coconut cream.

Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken.

Add 1 teaspoon vanilla.

Remove filling from heat and let cool.

In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks.

Set aside.

Strain cooled filling through fine mesh sieve to remove lumps.

Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust.

Whisk or beat remaining heavy cream on high until it begins to thicken.

Gradually add confectioners' sugar and remaining teaspoon of vanilla.

Continue until stiff peaks form.

Fold in toasted coconut and spread over top of pie.

Refrigerate until mixture has cooled and set.

The coconut cream pie recipe is ready to serve....enjoy !

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Coconut Cream Dream Pie Video :

COCONUT CREAM PIE RECIPE