Classic Coconut Cream Pie Recipe

Coconut cream pie is a rich and indulgent dessert that has a silky-smooth custard filling, a buttery and flaky pie crust, and a light, fluffy whipped cream topping. The blend of coconut flavor throughout the filling and garnish makes this pie a tropical treat that’s perfect for any occasion—from summer picnics to holiday gatherings. The balance between the creamy custard, crispy crust, and airy whipped cream creates a dessert that is irresistibly satisfying.

In this recipe, we will guide you through every step of making a traditional coconut cream pie from scratch, from preparing the buttery crust to making the smooth custard and topping it with freshly whipped cream. Let’s get started!

Ingredients:

For the Pie Crust:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water (more if needed)

For the Coconut Custard Filling:

2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/2 teaspoon salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut (divided into 1 cup and 1/2 cup portions)
1 tablespoon dark rum (optional, for extra flavor)

For the Whipped Cream Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted shredded coconut (for garnish)

Instructions:

Step 1: Prepare the Pie Crust

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small, pea-sized pieces.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Continue adding water until the dough starts to come together. Be careful not to add too much water—only add enough to make the dough hold together when pressed.
Chill the Dough: Once the dough has come together, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to allow the butter to firm up and the dough to chill.
Roll and Fit the Dough: After chilling, remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Carefully fit the dough into a 9-inch pie dish and trim any excess dough around the edges. Use your fingers to crimp the edges for a decorative finish.
Pre-bake the Crust: Preheat the oven to 375°F (190°C). Place a piece of parchment paper over the pie crust and fill it with pie weights, dried beans, or rice to prevent it from puffing up while baking. Bake for 15 minutes, then remove the parchment paper and weights. Bake for an additional 5-7 minutes or until the crust is golden brown. Remove from the oven and set aside to cool completely.

Step 2: Make the Coconut Custard Filling

Heat the Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
Whisk the Dry Ingredients: In a separate bowl, whisk together the granulated sugar, salt, cornstarch, and egg yolks until smooth. This step is crucial for making sure the custard has no lumps later on.
Temper the Egg Yolks: Slowly pour a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly. This helps temper the eggs and prevents them from curdling when added to the hot milk. Gradually whisk the egg yolk mixture into the saucepan with the remaining milk mixture.
Cook the Custard: Continue to cook the mixture over medium heat, whisking constantly. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes. You’ll notice the custard starting to coat the back of the spoon.
Add the Butter, Vanilla, and Coconut: Once the custard has thickened, remove the saucepan from the heat. Stir in the butter, vanilla extract, and 1 cup of shredded coconut (reserve the remaining 1/2 cup for topping the pie). If you want to add an extra depth of flavor, stir in the dark rum at this point.
Cool the Filling: Pour the custard filling into the pre-baked pie crust. Smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let the pie cool to room temperature for about 30 minutes, then refrigerate it for at least 4 hours, or until the custard is fully set.

Step 3: Make the Whipped Cream Topping

Whip the Cream: In a chilled mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until it begins to thicken.
Add Powdered Sugar and Vanilla: Once the cream starts to thicken, add the powdered sugar and vanilla extract. Continue beating until soft peaks form. Be careful not to over-whip the cream, as it can turn into butter.
Top the Pie: Once the coconut custard has fully set, spread the freshly whipped cream over the top of the pie, covering the custard completely. Use a spatula or the back of a spoon to smooth the cream or create soft peaks.
Garnish with Toasted Coconut: Sprinkle the reserved 1/2 cup of shredded coconut over the whipped cream. For added flavor and a beautiful presentation, lightly toast the shredded coconut before garnishing. To toast, simply spread the coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.

Step 4: Serve and Enjoy!

Chill Before Serving: For the best texture, allow the pie to chill in the refrigerator for an additional hour before serving. This helps the flavors meld together and makes the pie easier to slice.
Slice and Serve: Use a sharp knife dipped in warm water to cut clean slices of the coconut cream pie. Serve chilled and enjoy the rich, creamy texture of the filling, the crunchy crust, and the light, fluffy whipped cream topping.

Tips for the Perfect Coconut Cream Pie

Use Full-Fat Ingredients: For the creamiest, most indulgent coconut cream pie, use full-fat milk, cream, and butter. These ingredients contribute to the rich texture of the custard filling.
Toast the Coconut: Toasting the coconut before adding it as a garnish enhances its flavor and adds a subtle crunch. It also helps the coconut stand out against the smooth custard and whipped cream.
Chill for the Best Texture: Let the pie chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the custard to set properly. This also helps the pie hold its shape when sliced.
Prevent a Watery Filling: Make sure you allow the custard to thicken properly while cooking. If the filling is too runny, it won’t hold its shape once cut. Constant whisking while the mixture simmers is key to avoiding this issue.
Customize the Flavor: If you want to add an extra touch of flavor, you can stir in a teaspoon of coconut extract or a splash of vanilla bean paste to the custard mixture for a deeper coconut flavor.

Storing the Coconut Cream Pie

Refrigeration: Store any leftover coconut cream pie in an airtight container in the refrigerator for up to 3 days. The custard will keep its texture, and the pie will stay delicious.
Freezing: While this pie is best enjoyed fresh, you can freeze the entire pie or individual slices for up to 2 months. To freeze, wrap the pie tightly in plastic wrap and aluminum foil. Thaw it overnight in the refrigerator before serving.

Variations and Customizations

Chocolate Coconut Cream Pie: For a twist on the classic recipe, you can add a layer of chocolate ganache to the bottom of the pie crust before adding the coconut custard. This adds a rich, chocolaty layer that pairs beautifully with the coconut flavor.
Vegan Coconut Cream Pie: To make a dairy-free version of this pie, you can substitute the milk and heavy cream with coconut milk or almond milk. Use a dairy-free butter alternative for the crust and filling, and a vegan whipped topping for the cream.
Gluten-Free Option: For a gluten-free version, you can make the crust with gluten-free graham cracker crumbs or almond flour instead of regular flour. The rest of the recipe can stay the same.

Final Thoughts

Classic coconut cream pie is a dessert that never goes out of style. With its creamy custard filling, buttery crust, and light whipped cream topping, it’s a dessert that’s both comforting and impressive. Whether you’re serving it for a holiday, special occasion, or just as a sweet indulgence, this pie is sure to be a hit. By following these steps, you’ll create a pie that’s both beautiful and delicious—a true showstopper!