COCONUT CREAM PIE RECIPE: November 2025

MOM'S COCONUT CREAM PIE

Ah, Mom’s Coconut Cream Pie — the nostalgic, old-fashioned version that tastes like home. 🥥🥧❤️
This pie is creamy, sweet, and comforting, with a homemade custard filling, flaky crust, and billowy whipped topping. It’s the kind of dessert that brings back memories of Sunday dinners, holidays, and cozy kitchen afternoons.

Here’s the long, classic, made-from-scratch recipe — just like Mom would make it.

🥥 Mom’s Coconut Cream Pie

🍰 Ingredients

🥧 For the Pie Crust:

1 (9-inch) pie shell, baked and cooled
(Use homemade or a high-quality frozen one — Mom usually used whatever she had on hand!)

🥥 For the Coconut Filling:

¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
2 cups whole milk
1 cup coconut milk (or use 3 cups milk total if you prefer milder coconut flavor)
4 large egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

🍦 For the Topping:

1 cup heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
½ cup toasted coconut flakes, for garnish

👩‍🍳 Instructions

Step 1: Prepare the Pie Crust

If using an unbaked pie shell, prick the bottom with a fork and bake at 375°F (190°C) for 10–12 minutes, or until golden.
Cool completely before adding the filling.

Step 2: Make the Coconut Cream Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.
Slowly whisk in the milk and coconut milk until smooth.
Cook over medium heat, stirring constantly, until the mixture starts to steam and thicken slightly.
In a separate bowl, whisk the egg yolks.
Gradually pour about ½ cup of the hot milk mixture into the yolks, whisking constantly (this tempers the eggs).
Pour the tempered yolk mixture back into the saucepan.
Continue to cook over medium heat, whisking constantly, until thick and bubbling — about 5–7 minutes.
Remove from heat and stir in butter, vanilla extract, and shredded coconut.

Step 3: Assemble and Chill

Pour the hot filling into the baked pie shell.
Smooth the top and cover the surface directly with plastic wrap to prevent a skin from forming.
Chill in the refrigerator for at least 4 hours, or until firm and cold.

Step 4: Whipped Cream Topping

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Toast the ½ cup coconut flakes in a dry skillet over medium-low heat until golden, stirring often (about 5 minutes).
Sprinkle the toasted coconut over the whipped cream.

🥧 Serving Tips

Chill the pie thoroughly before slicing so it sets beautifully.
Use a sharp knife dipped in warm water for clean, neat slices.
Serve with extra toasted coconut or a drizzle of caramel sauce for a special touch.

💡 Mom’s Secrets & Tips

Homemade crust = magic. The buttery, flaky crust makes all the difference.
Don’t rush the custard. Stir it gently and patiently — thick, silky filling is worth it.
Always toast the coconut. It adds a nutty flavor and irresistible crunch.
Overnight chilling makes the pie even better — the flavors meld and the texture firms up perfectly.

🧾 Quick Recipe Card

Mom’s Coconut Cream Pie
🥥 Creamy coconut custard
🧈 Buttery baked crust
🍦 Fluffy whipped cream & toasted coconut topping
Chill 4 hrs → slice cold → enjoy a taste of home

COCONUT CREAM PIE RECIPE 5

Here’s a longer, classic, and beautifully detailed Coconut Cream Pie recipe — the kind you’d expect from an old-fashioned bakery. 🥥🥧

It’s creamy, rich, and loaded with tropical coconut flavor, with a buttery crust and billowy whipped cream topping. Perfect for holidays, family dinners, or any time you want to impress.

🥥 Homemade Coconut Cream Pie

✨ Overview

Coconut Cream Pie is a timeless dessert that combines a flaky pie crust, silky coconut custard, and fresh whipped cream. Each bite gives you a balance of creamy, toasty, and buttery textures — a true comfort classic with a tropical twist.

🧺 Ingredients

🥧 For the Pie Crust:

1 ¼ cups all-purpose flour

½ teaspoon salt

½ cup (1 stick) unsalted butter, cold and cut into cubes

3–4 tablespoons ice water

(You can also use a store-bought 9-inch pie crust if preferred.)

🥥 For the Coconut Filling:

1 can (13.5 oz) coconut milk

1 cup whole milk (or half-and-half for extra richness)

¾ cup granulated sugar

¼ cup cornstarch

¼ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 ½ teaspoons vanilla extract

1 ½ cups sweetened shredded coconut, divided (1 cup for filling, ½ cup for topping)

🍦 For the Whipped Cream Topping:

1 cup heavy whipping cream

3 tablespoons powdered sugar

½ teaspoon vanilla extract

👩‍🍳 Instructions

Step 1: Prepare the Pie Crust

In a large bowl, mix flour and salt. Cut in the cold butter with a pastry blender or fork until crumbly — pea-sized bits of butter are perfect.

Sprinkle in ice water, 1 tablespoon at a time, mixing until dough comes together.

Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan.

Trim and crimp the edges, then blind bake:

Line crust with parchment and fill with pie weights or beans.

Bake at 375°F (190°C) for 15 minutes, remove weights, then bake 10 minutes more until golden.

Cool completely before filling.

Step 2: Make the Coconut Cream Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.

Gradually whisk in coconut milk and whole milk until smooth.

In a small bowl, beat egg yolks.

Heat the milk mixture over medium heat, stirring constantly until warm (not boiling).

Slowly pour about ½ cup of the warm mixture into the yolks, whisking constantly to temper them.

Return the tempered yolk mixture to the saucepan.

Continue cooking over medium heat, stirring constantly, until the mixture thickens and starts to bubble — about 5–7 minutes.

Remove from heat and stir in butter, vanilla extract, and 1 cup shredded coconut.

Pour the hot filling into the cooled crust and smooth the top.

Step 3: Chill the Pie

Cover the pie with plastic wrap, pressing it directly against the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or until completely set.

Step 4: Make the Whipped Cream Topping

In a cold bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.

Spread or pipe the whipped cream evenly over the chilled pie.

Toast the remaining ½ cup of coconut flakes in a dry skillet over low heat until golden brown.

Sprinkle the toasted coconut evenly on top of the whipped cream.

🍰 Serving Tips

Serve cold for the creamiest texture.

Slice with a sharp knife dipped in warm water for clean cuts.

Garnish with extra coconut flakes or even white chocolate curls for elegance.

💡 Pro Tips

For extra flavor, add a splash of coconut extract to the filling.

If you love caramel, drizzle salted caramel sauce on top of the whipped cream before serving.

For a no-bake version, use a graham cracker crust and chill the filling instead of baking the crust.

The pie keeps in the refrigerator for up to 3 days, covered loosely with plastic wrap.

🧾 Quick Recipe Summary

Classic Coconut Cream Pie

🥧 Flaky crust

🥥 Creamy coconut custard made with coconut milk

🍦 Topped with whipped cream and toasted coconut

Chill for 4 hours → slice cold → serve and enjoy tropical bliss!

COCONUT CARAMEL CREAM PIE

Here’s a rich, tropical, and irresistibly smooth dessert: Coconut Caramel Cream Pie! 🥥🥧✨
This pie combines the deep sweetness of caramel with the creamy texture of coconut custard — all in a flaky crust. It’s a show-stopper for any gathering or Sunday treat.

🥥 Coconut Caramel Cream Pie

🍮 Ingredients

For the crust:

1 (9-inch) prebaked pie crust (homemade or store-bought)
(Graham cracker or pastry crust both work great)

For the caramel layer:

½ cup caramel sauce (homemade or store-bought)
½ teaspoon sea salt (optional, for salted caramel lovers)

For the coconut cream filling:

1 can (13.5 oz) coconut milk
1 cup whole milk
½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

For the topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup toasted coconut flakes (for garnish)
Drizzle of caramel sauce (optional)

👩‍🍳 Instructions

Step 1: Prepare the crust

Bake your crust (if needed) and let it cool completely.
Spread a thin layer of caramel sauce evenly on the bottom.
Sprinkle lightly with sea salt (optional) and chill while making the filling.

Step 2: Make the coconut cream filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in coconut milk and whole milk until smooth.
In a separate bowl, lightly beat the egg yolks.
Slowly pour about ½ cup of the warm milk mixture into the yolks, whisking constantly (to temper).
Return the tempered yolk mixture to the saucepan and cook over medium heat, stirring constantly until thick and bubbling (about 5–7 minutes).
Remove from heat; stir in butter, vanilla, and shredded coconut.

Step 3: Assemble the pie

Pour the coconut filling over the caramel-coated crust.
Smooth the top, cover with plastic wrap (press it directly onto the surface), and refrigerate for at least 4 hours, or until set.

Step 4: Make the whipped cream topping

Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread or pipe over the chilled pie.
Garnish with toasted coconut flakes and a drizzle of caramel sauce.

🍰 Serving Tip

Chill before slicing for clean cuts.
Serve with an extra drizzle of caramel or a sprinkle of sea salt for contrast.

💡 Variations

Add chopped macadamia nuts or pecans between the caramel and filling for crunch.
Use dulce de leche instead of caramel for a richer, milkier sweetness.
For a lighter version, use coconut whipped cream on top.

🧾 Quick Recipe Card

Coconut Caramel Cream Pie
🥥 Flaky crust + caramel layer
🍮 Creamy coconut custard filling
🍦 Whipped cream, toasted coconut, caramel drizzle
Chill 4 hrs → slice → serve cold and enjoy!