This Coconut Banana Cream Pie is the ultimate fusion of two dessert classics—banana cream pie and coconut cream pie—brought together in one luxuriously smooth, tropical masterpiece. Layers of ripe bananas, velvety coconut custard, and cloud-like whipped cream rest in a crisp baked crust for a dessert that’s comforting, elegant, and completely irresistible.
Perfect for holidays, dinner parties, or anytime you crave a nostalgic dessert with a tropical twist.
⭐ Why This Coconut Banana Cream Pie Is Special
Two classics in one: banana cream + coconut cream
Ultra-smooth coconut custard made from scratch
Fresh banana layers for natural sweetness and texture
Make-ahead friendly and guaranteed crowd-pleaser
🧾 Ingredients
Crust
1 (9-inch) pie crust, blind-baked and fully cooled (Traditional pastry or graham cracker crust both work beautifully)
Banana Layer
2–3 ripe bananas, sliced
1 tsp fresh lemon juice (prevents browning)
Coconut Cream Filling
1 cup full-fat coconut milk
1 cup whole milk
½ cup coconut cream
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
1½ tsp vanilla extract
1 cup sweetened shredded coconut
Whipped Cream Topping
1½ cups cold heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract
Garnish (Optional)
Toasted coconut flakes
Banana chips or white chocolate curls
👩🍳 How to Make Coconut Banana Cream Pie
1. Prepare the Banana Layer
Toss banana slices gently with lemon juice.
Arrange evenly over the bottom of the cooled pie crust. Set aside.
2. Make the Coconut Custard
In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in coconut milk, whole milk, and coconut cream until smooth.
Cook over medium heat, whisking constantly, until thickened and bubbling (about 6–8 minutes).
3. Temper the Egg Yolks
Whisk egg yolks in a bowl. Slowly whisk in about ½ cup of the hot custard mixture.
Return everything to the saucepan and cook for 2 more minutes, whisking constantly, until thick, glossy, and spoon-coating.
Remove from heat. Stir in butter, vanilla, and shredded coconut.
4. Assemble the Pie
Carefully pour the hot coconut custard over the banana layer, smoothing the top.
Press plastic wrap directly onto the custard surface and refrigerate for at least 4 hours, preferably overnight.
5. Whip & Finish
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread or pipe generously over the chilled pie. Garnish as desired.
🔥 Pro Tips for Perfect Results
Use ripe but firm bananas for best flavor and structure
Lemon juice prevents browning without affecting taste
Chill thoroughly before slicing for clean layers
Toast coconut garnish for extra aroma and crunch
🧊 Storage & Make-Ahead
Refrigerator: Store covered for up to 2–3 days
Make-Ahead: Prepare pie (without whipped cream) up to 24 hours ahead
Freezing: Not recommended—custard and bananas don’t thaw well
🍰 Flavor Variations
Chocolate Coconut Banana Pie: Add a thin chocolate layer in the crust
Caramel Banana Coconut: Drizzle caramel over banana layer
Rum-Kissed Coconut Banana: Add 1 tbsp dark rum to the custard
❓ Frequently Asked Questions
Will the bananas turn brown?
Lightly coating them with lemon juice and sealing under warm custard keeps them fresh and pale.
Can I use banana extract?
Fresh bananas provide the best flavor and texture—extract isn’t recommended.
Can I make this dairy-free?
Yes—use all coconut milk and coconut whipped topping.
🌴 Final Thoughts
This Coconut Banana Cream Pie delivers the best of both worlds—classic comfort and tropical indulgence. With its creamy coconut custard, sweet banana layer, and fluffy whipped topping, it’s a dessert that feels nostalgic, luxurious, and totally unforgettable.
OTHER RECIPES
INGREDIENTS
1 all butter pie crust from a pack of two or a homemade crust
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 eggs lightly beaten
3 tablespoons unsalted butter
2 teaspoons vanilla
3 teaspoons coconut extract divided
3 cups shredded sweetened coconut divided
2 medium bananas sliced
1 1/2 cups cold heavy whipping cream
3 tablespoons powdered sugar
INSTRUCTIONS
Bake crust according to package or recipe directions for one crust pudding pie. Let cool.
Place the sugar, salt, cornstarch, and milk in a medium saucepan.
Cook over medium-high heat, whisking/stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.
Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs.
Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more. It will boil very quickly after you add it back to the pan.
Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Strain the pudding into a medium bowl to make sure no egg bits remain.
Stir in 2 cups coconut.
Cover and chill for at least 30 minutes up to overnight.
To assemble the pie: place a thin layer of pudding on the bottom of the crust.
Place sliced bananas in a single layer and then top with remaining pudding.
Cover pie and chill for at least 2 hours or overnight.
Toast the remaining one cup of coconut in a heavy bottomed skilled over medium-low heat.
Stir continuously until the coconut browns.
Remove from heat immediately. Coconut toasts fast and burns fast, don’t stop watching it while you’re cooking!
Before serving, make the whipped cream.
Beat the heavy whipping cream on high speed, adding 1 teaspoon of coconut extract and powdered sugar slowly during mixing.
Beat until stiff peaks form.
Top pie with whipped cream and toasted coconut. Serve within 2 days.
Cool. Enjoy the Coconut Banana Cream Pie recipes !!!
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 !
This Coconut Cream Pie with a Chocolate-Painted Crust elevates the classic coconut cream pie into an unforgettable, patisserie-worthy dessert. A flaky baked pie crust is brushed with melted chocolate to create a moisture barrier and subtle cocoa layer, then filled with ultra-silky coconut custard and finished with clouds of whipped cream and toasted coconut.
The result? Perfect slices, no soggy crust, and a flavor combination that feels indulgent and refined.
⭐ Why This Coconut Cream Pie Is Exceptional
Chocolate-painted crust prevents sogginess and adds depth
Silky coconut custard made from scratch—no pudding mixes
Elegant presentation ideal for holidays, dinner parties, and celebrations
🧾 Ingredients
Pie Crust
1 (9-inch) pie crust, blind-baked and cooled
4 oz semi-sweet or dark chocolate, finely chopped
Coconut Cream Filling
1 cup full-fat coconut milk
1½ cups whole milk
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
1 tsp pure 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 coconut flakes
Chocolate curls or shaved chocolate
👩🍳 How to Make Coconut Cream Pie with Chocolate-Painted Crust
1. Blind-Bake the Crust
Bake the pie crust according to recipe or package directions until fully golden and crisp. Let cool completely.
A fully baked crust is essential—the chocolate layer enhances texture, but can’t fix an underbaked shell.
2. Paint the Crust with Chocolate
Melt the chopped chocolate gently over a double boiler or in the microwave (30-second bursts, stirring).
Using a pastry brush or spoon, coat the bottom and sides of the cooled crust with a thin layer of melted chocolate.
Let set at room temperature or refrigerate for 10–15 minutes until firm.
Why this matters:
The chocolate seals the crust, prevents moisture absorption, and adds a subtle cocoa note that pairs beautifully with coconut.
3. Make the Coconut Custard
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in coconut milk and whole milk.
Cook over medium heat, whisking constantly, until thickened and bubbling (5–7 minutes).
4. Temper the Egg Yolks
Lightly whisk egg yolks in a bowl. Slowly whisk in about ½ cup of the hot custard mixture.
Return everything to the saucepan and cook for 2 more minutes, whisking constantly, until thick and glossy.
Remove from heat and stir in butter, vanilla, and shredded coconut.
5. Assemble the Pie
Pour the hot coconut filling into the chocolate-painted crust, smoothing the top.
Press plastic wrap directly onto the custard surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
6. Whip & Finish
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread or pipe over the chilled pie. Garnish with toasted coconut and chocolate curls if desired.
🔥 Pro Tips for Bakery-Perfect Results
Use dark chocolate (60–70%) for balance against the sweet custard
Brush chocolate while warm, but apply to a fully cooled crust
Chill thoroughly before slicing for clean, sharp edges
Toast coconut garnish for aroma and crunch
🧊 Storage & Make-Ahead
Refrigerator: Store covered up to 3 days
Make-Ahead: Prepare pie (without whipped cream) up to 24 hours ahead
Freezing: Not recommended—custard texture may degrade
🍰 Flavor Variations
Almond Joy-Style: Add toasted almonds to the chocolate layer
White Chocolate Coconut: Use white chocolate for a sweeter profile
Rum Coconut Cream Pie: Add 1 tbsp dark rum to the custard
❓ Frequently Asked Questions
Does the chocolate overpower the coconut?
No—the chocolate layer is thin and subtle, enhancing rather than dominating.
Can I use a graham cracker crust?
Yes, but chocolate-painting works best with a traditional pastry crust.
Why paint the sides of the crust too?
This ensures complete moisture protection and structural integrity.
🥥🍫 Final Thoughts
This Coconut Cream Pie with Chocolate-Painted Crust is the ultimate upgrade to a beloved classic. The contrast between crisp crust, silky coconut custard, and delicate chocolate creates a dessert that feels luxurious yet familiar—perfect for anyone who wants a show-stopping pie that slices clean and tastes incredible.
* 2 tablespoons cold unsalted butter, cut into pieces
* 3/8 cup chilled heavy cream
* 3/4 cup flaked or shredded coconut
Coconut Cream Pie INSTRUCTIONS
Pie Crust:
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute.
Add the butter and mix just until you have a crumbly, sandy mixture.
You should still be able to see the pieces of butter.
In a small bowl, stir the water and vinegar together.
With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms.
You should still see small bits of butter.
Turn out onto a work surface, divide the dough in 1/2, and shape into 2 round, flat disks.
Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight
before rolling out.)
When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature.
Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
If you like, you can roll out the dough between 2 sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on.
However, you won't be able to check the progress of the dough as easily.
Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
Don't worry if the edges split a bit; concentrate on getting a good circle going from the center.
Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling.
The dough should feel smooth and soft; some say it should feel like the inside of your forearm.
If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
Instead, put it back in refrigerator for 15 minutes to firm the butter up.
Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11 inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
Set your pie or tart pan nearby.
We always use heavy aluminum pans, because glass pans seem to bake the crust too fast.
However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you.
To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan.
Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute.
Using scissors or a sharp knife, trim
the dough to within 3/4-inch of the rim.
Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage.
To decorate the rim, just press it all around with the back of a fork.
For a slightly more advanced look, press the thumb and forefinger of one hand together.
Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between.
Repeat all around the rim to make a wavy edge.
Chill 20 minutes before baking.
Heat the oven to 375 degrees.
Line the inside of the chilled crust with aluminum foil (don't turn down over the rim, but leave the extra sticking up so that you have something to hold on to).
Fill the foil all the way up to the top of the shell with pie weights, rice, or dried beans. (Pie weights
are reusable metal or ceramic pellets that hold the crust in place as it bakes. You can buy them at cooking supply stores.)
Bake 25 to 30 minutes, until dry and beginning to turn "blond".
Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown.
In the top half of a double boiler set over barely simmering water, stir the chocolate until melted.
Using a pastry brush, brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator.
In a large saucepan, bring the milk, cream of coconut, and vanilla bean to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and sugar together until pale yellow and fluffy.
With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture.
Strain the mixture back into the saucepan to smooth it and remove the vanilla bean.
Whisking constantly, cook over medium-high heat until thick and just boiling.
When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large
bubbles boiling up to the top.
Pour the mixture into a medium bowl and stir in the butter.
Half-fill a large bowl with ice water.
Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff.
Fold the whipped cream and coconut into the custard.
Pour the mixture into the chocolate-coated pie shell and smooth the top.
Refrigerate uncovered at least 2 hours.
The coconut cream pie recipe is ready to serve.... cold.
Coconut Cream Pie with Chocolate-Painted Crust Video:
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 Whipped Cream – Lightly sweetened with coconut extract, finished with toasted coconut flakes
This pie is velvety, tropical, and decadent.
Ingredients
Coconut Crust
1 cup graham cracker crumbs
1 cup sweetened shredded coconut, lightly toasted
6 tbsp unsalted butter, melted
¼ cup granulated sugar
Pinch of salt
For a firmer crust you can add 2–3 tbsp more crumbs.
Coconut Pastry Cream Filling
1 ½ cups whole milk
1 ½ cups full-fat coconut milk
¾ cup granulated sugar
⅓ cup cornstarch
¼ tsp salt
5 large egg yolks
3 tbsp unsalted butter
1 tsp vanilla extract
½–1 tsp coconut extract (optional but recommended)
1 ¼ cups sweetened shredded coconut, toasted
Optional: 2 tbsp white rum or coconut rum (stirred in at the end)
Coconut Whipped Cream Topping
1 ½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
½ tsp coconut extract
½ cup toasted coconut flakes (for garnish)
Instructions
1. Toast the Coconut
Spread shredded coconut on a baking sheet.
Bake at 325°F (165°C) for 5–7 minutes, stirring once, until golden.
Cool completely.
Toasting deepens flavor and prevents sogginess.
2. Make the Coconut Crust
Heat oven to 350°F (175°C).
Combine graham crumbs, toasted coconut, sugar, and salt in a bowl.
Stir in melted butter until evenly moistened.
Press firmly into the bottom and sides of a 9-inch pie plate.
Bake 10 minutes, until lightly golden.
Cool completely before filling.
3. Make the Coconut Pastry Cream Filling
In a saucepan whisk together sugar, cornstarch, and salt.
Slowly add whole milk and coconut milk, whisking smooth.
Heat over medium, stirring constantly, until mixture begins to bubble and thicken.
In a separate bowl whisk egg yolks.
Temper yolks by whisking in ½ cup of the hot mixture, then pour back into the saucepan.
Cook 2–3 minutes more, stirring nonstop, until thick, creamy, and glossy.
Remove from heat and stir in butter, vanilla, coconut extract, and 1 cup of toasted coconut.
Let cool 10 minutes, stirring occasionally to prevent a skin.
4. Assemble the Pie
Pour warm coconut pastry cream into the cooled crust.
Smooth the top evenly.
Cover the surface directly with plastic wrap.
Chill at least 4 hours (overnight gives the cleanest slices).
5. Coconut Whipped Cream Topping
Beat cream, powdered sugar, vanilla, and coconut extract until medium peaks form.
Spread or pipe over the chilled pie.
Sprinkle the remaining toasted coconut flakes on top.
Tips for Best Results
Use full-fat coconut milk only—light coconut milk will not set as firmly.
Whip cream just to medium peaks so it stays soft and cloud-like.
Chill the pie overnight for the best flavor and texture.
Add a splash of rum for a bakery-style tropical twist.
Variations
Quadruple Coconut Pie: Add coconut liqueur to the filling + coconut cookie crust instead of graham.
Coconut–Pineapple “Piña Colada” Pie: Add a thin layer of crushed pineapple (well drained) between filling and whipped cream.
Chocolate–Coconut Silk Pie: Spread a thin dark-chocolate ganache layer on the crust before adding the filling.
OTHER RECIPES
INGREDIENTS:
NONFAT MILK,
SUGAR, WATER,
ENRICHED FLOUR,
PARTIALLY HYDROGENATED PALM KERNEL OIL,
HIGH FRUCTOSE CORN SYRUP,
SHORTENING (PALM OIL AND SOYBEAN OIL),
MODIFIED FOOD STARCH,
SHREDDED COCONUT,
HYDROGENATED COCONUT OIL,
TOASTED COCONUT,
SODIUM CASEINATE,
BAKING SODA,
NATURAL AND ARTIFICIAL FLAVORS,
SALT,
DEXTROSE,
POLYSORBATE 60,
PROPYLENE GLYCOL,
SORBITAN MONOSTEARATE,
BETA CAROTENE (COLOR),
XANTHAN GUM,
SOY LECITHIN,
GUAR GUM.
Directions
It's the ultimate indulgence. Triple Coconut Crème Pie offers the perfect balance of classic coconut flavor and rich, creamy texture. It's prepared with luscious coconut crème blended with shredded coconut on a freshly baked cookie crust, then topped with whipped crème and sprinkled with golden toasted coconut. Enjoy it!
