COCONUT CREAM PIE RECIPE: Coconut Cream Pie Recipe 3

Coconut Cream Pie Recipe 3

This Coconut Cream Pie is rich, silky, and loaded with real coconut flavor—featuring a buttery flaky crust, a luscious coconut custard made with coconut milk and cream, and a cloud of freshly whipped cream on top. It’s a timeless dessert that feels elegant yet comforting, perfect for holidays, celebrations, or anytime you crave a truly indulgent pie.

⭐ Why This Coconut Cream Pie Stands Out

Intense coconut flavor from coconut milk, cream, and toasted coconut
Ultra-smooth custard—no pudding mix
Make-ahead friendly for stress-free entertaining
Bakery-quality results with simple ingredients

🧾 Ingredients

Pie Crust

1 (9-inch) baked pie crust (homemade or store-bought), cooled
(Blind-baked for best texture)

Coconut Cream Filling

1 cup full-fat coconut milk
1½ cups whole milk (or substitute more coconut milk for extra richness)
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
1½ cups sweetened shredded coconut

Whipped Cream Topping

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

Garnish (Optional but Recommended)

Toasted shredded coconut
White chocolate curls or coconut chips

👩‍🍳 How to Make Coconut Cream Pie

1. Prepare the Coconut Custard

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

Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 5–7 minutes).

2. Temper the Egg Yolks

In a bowl, lightly whisk egg yolks. Slowly pour about ½ cup of the hot milk mixture into the yolks while whisking continuously.

Pour the tempered yolks back into the saucepan and cook for 2 more minutes, whisking constantly, until thick and glossy.

3. Finish the Filling

Remove from heat. Stir in butter, vanilla extract, and shredded coconut until fully combined.

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

4. Make the Whipped Cream

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

Spread or pipe whipped cream over the chilled pie.

5. Garnish & Serve

Sprinkle with toasted coconut and chill until ready to serve. Slice with a clean, sharp knife for perfect cuts.

🔥 Pro Tips for Perfect Coconut Cream Pie

Use full-fat coconut milk for the creamiest texture
Toast the coconut garnish for deeper flavor and crunch
Chill thoroughly—the pie slices best when fully set
Blind-bake the crust to prevent sogginess

🧊 Storage & Make-Ahead

Refrigerator: Store covered for up to 3 days
Make-Ahead: Prepare the pie (without whipped cream) up to 24 hours in advance
Freezing: Not recommended—the custard may separate

🥧 Coconut Cream Pie Variations

Chocolate Coconut Cream Pie: Add a melted chocolate layer to the crust
Dairy-Free Version: Use full coconut milk only and coconut whipped cream
Toasted Coconut Custard: Lightly toast coconut before adding to filling

❓ Frequently Asked Questions

Can I use coconut cream instead of coconut milk?
Yes—use half coconut cream and half whole milk for extra richness.

Why is my filling runny?
The custard likely wasn’t cooked long enough. It should visibly bubble and thicken before chilling.

Can I use a graham cracker crust?
Absolutely! Coconut pairs beautifully with graham cracker crusts.

🥥 Final Thoughts

This Coconut Cream Pie delivers everything you want in a classic dessert—smooth custard, bold coconut flavor, and a light, creamy finish. Whether you’re baking for a special occasion or simply craving a nostalgic treat, this recipe guarantees rave reviews.

OTHER RECIPES

A nice coconut cream pie recipe to try !

Coconut Cream Pie Recipe Ingredients

* Basic Sweet Pie Crust

* 3/4 cup plus 2 tablespoons sugar

* 3 cups milk

* 4 eggs, separated

* 1/4 cup cornstarch

* 1 1/3 cups sweetened flaked coconut

* 1 teaspoon vanilla extract

* 1 tablespoon butter

* Sweetened whipped cream, for garnish, optional

* Toasted coconut, for garnish, optional

Coconut Cream Pie Recipe INSTRUCTIONS

Preheat oven to 400 degrees F.

Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans.

Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool. In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together.

Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk.

Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.

Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell.

Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Preheat oven to 350 degrees F. Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut.

Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.

Basic Sweet Pie Crust:

1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch
pieces and chilled
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water, or as needed

INSTRUCTIONS

Sift the flour, sugar, and salt into a large bowl.

Add the butter and shortening.

Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.

One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.

Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap.

Refrigerate for at least 30 minutes, and up to 2 days.

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

coconut-cream-pie.recipe

Coconut Cream Pie Recipe Video:

COCONUT CREAM PIE RECIPE