Name: Coconut Cream Pie Recipe: Silky, Toasted
Prep time: 45 min
Cook time: 30 min
Total time: 375 min
Ingredients: Pie crust (store-bought or homemade); 2 cups milk + 1 cup coconut milk; ¾ cup sugar; ⅓ cup cornstarch; 4 egg yolks; Butter + vanilla + coconut extract; 1 cup toasted coconut; Whipped cream topping

Introduction

Table of Contents

Coconut Cream Pie is pure dessert heaven: a flaky buttery crust filled with velvety coconut custard, topped with clouds of whipped cream and golden toasted coconut. Rich, creamy, and not too sweet—this is the pie that makes every occasion feel special. Presented on a white ceramic cake stand with perfect slices showing creamy layers, optionally garnished with extra toasted coconut and mint leaves, this Coconut Cream Pie offers stunning height and pure tropical comfort that disappears faster than you can say “seconds please.”

Ingredients

Pie Crust (9-inch): • 1¼ cups all-purpose flour
• ½ tsp kosher salt
• ½ tsp sugar
• ½ cup (1 stick) cold unsalted butter, cubed
• 3–5 tbsp ice water

Coconut Custard Filling: • 2 cups whole milk
• 1 cup unsweetened coconut milk (canned, full-fat)
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• ¼ tsp kosher salt
• 4 large egg yolks
• 2 tbsp unsalted butter
• 2 tsp vanilla extract
• 1 tsp coconut extract (optional but recommended)
• 1 cup sweetened shredded coconut

Whipped Cream Topping: • 1½ cups heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Toasted Coconut Garnish: • ½ cup sweetened shredded coconut

Step-by-Step Process

Make the pie crust
In a food processor or bowl, pulse flour, salt, and sugar. Add cold butter; pulse until pea-sized crumbs. Add ice water 1 tbsp at a time until the dough just comes together. Form disk, wrap, chill 1 hour (or up to 2 days).
Blind bake the crust
Preheat oven to 375°F. Roll the dough into a 12-inch circle. Fit into a 9-inch pie plate. Trim and crimp edges. Line with parchment and pie weights. Bake 15 minutes. Remove weights and parchment; bake 10–15 more minutes until golden. Cool completely.
Toast the coconut
Spread 1½ cups of coconut on a baking sheet. Bake at 350°F 5–8 minutes, stirring frequently, until golden. Cool.
Make the custard
In a saucepan, whisk milk, coconut milk, sugar, cornstarch, and salt. Cook over medium, whisking constantly, until thickened and bubbling (8–10 minutes).
Temper eggs
Whisk egg yolks in a bowl. Slowly pour 1 cup hot milk mixture into the yolks while whisking constantly (tempering). Return mixture to the saucepan. Cook 2 minutes more, whisking. Remove from heat.
Finish filling
Stir in butter, vanilla, coconut extract, and 1 cup toasted coconut. Strain through a fine sieve (removes lumps). Pour into the cooled crust. Press plastic wrap on the surface. Chill 4+ hours (overnight best).
Make whipped cream
Beat cold cream, powdered sugar, and vanilla to stiff peaks.
Assemble & serve
Spread whipped cream over the chilled pie. Sprinkle the remaining toasted coconut. Slice and serve cold.

Tips for Perfect Coconut Cream Pie

• Cold ingredients for crust = flaky layers
• Temper eggs slowly—prevents curdling
• Strain custard = ultra-smooth texture
• Chill fully—sets up for clean slices
• Freshly toasted coconut = best flavor
• Make day ahead—flavor improves

Variations and Customization

• Chocolate Coconut: add ½ cup cocoa to custard
• Mini Pies: Use a muffin tin for individual
• Coconut Whipped Cream: add coconut extract
• No-Bake: use graham crust + no-bake filling
• Vegan: coconut milk + cornstarch + vegan butter
• Extra Coconut: add coconut extract + more toasted coconut

Storage and Serving Tips

• Keeps 3–4 days in fridge (cover tightly)
• Whipped cream best day 1–2
• Don’t freeze—custard texture suffers
• Quick refresh: add fresh whipped cream
• Serve chilled—texture perfect cold
• Perfect with coffee or tea

Nutritional Information

Based on 10 servings:
• Calories: 520 kcal
• Total Fat: 36g (Saturated 24g)
• Carbohydrates: 44g (Sugars 28g)

FAQ

1. Can I use store-bought crust?
Yes—shortens prep time.

2. Is my custard lumpy?
Whisk constantly + strain through sieve.

3. No coconut milk?
Use all whole milk + extra coconut extract.

4. Make-ahead?
Yes—up to 2 days ahead (add whipped cream day-of).

5. Less sweet?
Reduce sugar in custard by ¼ cup.

Conclusion

This Coconut Cream Pie is pure dessert bliss—silky custard, buttery crust, and toasted coconut that tastes like a tropical vacation. One slice with that creamy center and crunchy topping, and suddenly holidays feel indulgent, afternoons feel special, and everyone’s asking for the recipe while sneaking extra bites. Make it once, and it becomes your signature “I baked this” that earns empty plates and endless compliments every time.