Homemade Coconut Cream Pie
There’s something truly special about a coconut cream pie that brings together a thick, creamy coconut filling and a crispy homemade pie crust. The magic starts with blind baking the crust to keep it flaky and golden. After chilling, the pie filling turns into a lush, velvety dream that’s hard to resist. Finish it off with a cloud of sweet whipped cream and a dusting of toasted coconut, and every forkful becomes a little slice of heaven.
If you’re a fan of coconut cake, this pie will feel like a natural next step. But don’t worry—it’s not just for the coconut gang. Anyone who enjoys thick creamy pies or the perfect pairing of fresh whipped cream with a flaky pie crust will fall in love. Trust me, skipping the store-bought whipped cream and making your own is a game-changer.
From my own kitchen adventures, I’ve learned that nailing the blind bake pie crust is crucial. Letting the filling chill properly ensures the pie holds its shape and looks as good as it tastes. Whether you’re a pro or just starting out, this tutorial-worthy dessert is a rewarding project that’s sure to impress.
3 Parts to Coconut Cream Pie
Creating a coconut cream pie from scratch is a rewarding experience that involves three key components. Each part plays a crucial role in bringing the coconut cream pie dessert together, and mastering them ensures a pie that’s both beautiful and delicious.
- Pie Crust: The foundation of any great pie is a pie crust that’s blind baked to perfection. This step ensures the pie crust shell stays flaky and crisp, even when filled with creamy goodness. Don’t worry if you’re new to this—I’ll guide you through the process.
- Creamy Coconut Filling: The star of the show is the creamy coconut filling, cooked on the stove until it’s thick and luscious. This rich, velvety layer is what makes every bite unforgettable.
- Whipped Cream: No coconut cream pie is complete without a generous topping of homemade whipped cream. Light, airy, and slightly sweet, it’s the perfect contrast to the rich filling. For an extra touch, sprinkle some toasted coconut on top for added texture and flavor.
Why a Fully Baked Crust is Essential
When making a coconut cream pie or a French silk pie, a fully blind baked pie crust is non-negotiable. Unlike a lemon meringue pie, which uses a partially baked pie crust because it bakes further with the filling, no-bake pies like these require a crust that’s fully cooked. After all, no one wants to bite into raw pie dough.
Steps to Perfectly Blind Bake Your Crust
Cool Completely: Let the cool pie shell sit before filling. This can be done up to 3 days in advance.
Prepare the Dough: Start by making your pie dough ahead of time. It should be refrigerated or frozen until ready to use. For best results, let it chill for at least 2 hours before rolling out.
Shape the Crust: Roll out the dough and fit it into a 9-inch pie dish. Crimp or flute the pie crust edges for a polished look. Chill the shaped crust for 30 minutes to prevent shrinking.
Use Pie Weights: Line the dough with parchment paper and fill it with pie weights or even dry beans. This step stops the crust from losing its shape as the melting fat causes it to shrink.
Bake to Perfection: Bake until the edges are lightly brown, about 15 minutes. Remove the weights, prick the bottom with a fork to let air escape, and return it to the oven until the entire crust is golden brown.
Coconut Cream Pie Filling Ingredients
A great coconut cream pie deserves more than just vanilla pudding with a sprinkle of coconut. Let’s make a real coconut filling that’s rich, creamy, and packed with flavor. The secret lies in using thick coconut milk, sweetened shredded coconut, and a splash of coconut extract for that extra punch.
Key Ingredients for the Perfect Filling
- Egg Yolks & Cornstarch: These are the backbone of the filling, providing thickness and structure. The egg yolks and cornstarch are combined first, then tempered into the cooking mixture for a smooth texture.
- Canned Coconut Milk: Opt for canned coconut milk, a cooking ingredient found near Thai food products. Avoid refrigerated carton coconut milk, as it’s too thin and lacks the richness needed.
- Half-and-Half: After testing heavy cream (too thick) and whole milk (too thin), half-and-half proved to be the perfect middle ground.
- Sugar & Salt: A balance of sugar (2/3 cup) and a pinch of salt enhances the natural sweetness and depth of flavor.
- Sweetened Shredded Coconut: This adds a soft, moist, and sweet texture without any dry crunchy chunks.
- Butter: Two tablespoons of butter are stirred in at the end for a creamy filling with a buttery finish.
- Vanilla & Coconut Extract: Both extracts add phenomenal flavor, elevating the filling to the next level.
How to Make Coconut Cream Pie Filling
A coconut filling needs time to set inside a baked pie crust shell, usually around 3 hours in the refrigerator. For the best texture, let it chill for 1 full day—if you can resist the temptation! This coconut cream pie is incredibly tempting, even before adding a swirl of whipped cream on top. Just be sure to keep hungry eyes away until it’s time to serve!
Perfect Make-Ahead Dessert
A coconut filling needs time to set inside a baked pie crust shell, usually around 3 hours in the refrigerator. For the best texture, let it chill for 1 full day—if you can resist the temptation! This pie is incredibly tempting, even before adding a swirl of whipped cream on top. Just be sure to keep hungry eyes away until it’s time to serve coconut cream pie!
Homemade Whipped Cream
No coconut cream pie is complete without a generous topping of whipped cream. Whether you like it light or piled into a mountain, this creamy addition perfectly balances the thick coconut filling and crispy pie crust. Making it from scratch is simple—all you need is heavy cream, sugar, and vanilla extract. For extra flavor, add a splash of coconut extract.
Using a mixer, beat the ingredients until medium peaks form. The whipped cream should be smooth, holding its shape without being liquid-y or curdled. Keep an eye on the consistency and stop beating when the peaks stand slightly firm. Once ready, you can pipe it using an Ateco 849 piping tip for beautiful swirls, or simply spread it over the pie.
For an extra touch, sprinkle the top with coconut flakes, whether toasted or sweetened shredded coconut. If you want to try something different, swap the whipped cream for a meringue topping, which is a great way to use up egg whites. I love the recipe from my s’mores brownie cupcakes—it turns golden with a kitchen torch and has a delicious marshmallow-like taste. Chill the pie before serving, or dig in immediately for a fresh, creamy treat!
Coconut Cream Pie Success Tips
Mastering a coconut cream pie starts with the right recipe and high-quality ingredients. Always use canned coconut milk and half-and-half for a rich and creamy texture. Properly tempering egg yolks is essential to prevent curdling and ensure a smooth consistency. Before blind baking, make sure to chill your pie crust in the pie dish, as cold pie dough creates a flakier base.
After cooking, allow the pie filling to fully chill before serving—this step is crucial! A warm coconut pudding filling will cause the pie to fall apart, making slicing difficult. For best results, refrigerate it for several hours before serving. These small but important details will make your coconut cream pie turn out perfect every time!
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coconut cream pie recipe
Ingredients
- 1 9- inch pie crust enough for one bottom crust
- 3 large egg yolks
- ¼ cup 30g cornstarch
- 1 can 13-14 oz full-fat unsweetened coconut milk
- 1 cup 240ml half-and-half
- ⅔ cup 130g granulated sugar
- ¼ teaspoon salt
- 1 cup 80g sweetened shredded coconut
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional
For the Whipped Cream Topping:
- 1 cup 240ml heavy cream
- 2 tablespoons granulated sugar or confectioners’ sugar
- 1 teaspoon vanilla extract
For Garnish:
- ½ cup 40g unsweetened coconut flakes or sweetened shredded coconut, toasted
Instructions
- Start by making the pie dough a day ahead. Let it chill in the refrigerator for at least 2 hours before rolling out. This ensures the dough is firm and easy to work with.
- Preheat the oven to 375°F (190°C). Fully blind bake the crust, ensuring it’s golden and crisp. Don’t forget to crimp or flute the pie crust edges for a polished look. Let the cool pie crust sit before filling.
- In a medium saucepan, combine coconut milk, half-and-half, granulated sugar, and salt. Heat over medium heat until it reaches a boil. Reduce to medium-low heat and let it simmer.
- Whisk egg yolks and cornstarch together. Slowly add some of the hot coconut mixture to the yolks to temper them, preventing scrambling. Pour the tempered mixture back into the saucepan and cook until the pudding thickens.
- Off the heat, stir in coconut, butter, vanilla extract, and coconut extract for a rich, creamy filling. Pour the warm filling into the cooled pie crust.
- Cover the filling with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 3 hours or until chilled and thickened.
- Using a hand mixer or stand mixer with a whisk attachment, whip heavy cream, sugar, and vanilla extract until medium peaks form. This is the perfect consistency for topping the pie.
- Pipe or spread the whipped cream over the pie. Add a sprinkle of toasted coconut for garnish. Chill the pie briefly before serving, or enjoy it immediately. Store any leftovers in the refrigerator for up to 5 days.
Notes
- Prepare the Pie Dough: The pie dough can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months. This is a great way to save time on baking day.
- Freeze the Pie Shell: After blind baking, the pie shell can be frozen once it’s completely cooled. Wrap it tightly in plastic wrap to prevent freezer burn.
- Freeze the Filled Pie: The pie can also be frozen after step 5, once the coconut filling is set in the pie shell. Ensure the filling is fully cooled before wrapping it in an extra layer of plastic wrap. Freeze for up to 3 months.
- Thawing Instructions: When ready to serve, thaw the pie in the refrigerator or on the counter. Top with freshly made whipped cream just before serving.
- Special Tools: A 9-inch pie dish, pie weights, glass mixing bowls, a whisk, and an electric mixer (handheld or stand) are must-haves. For a polished finish, use a piping bag with an Ateco 849 piping tip.
- Coconut Topping: For garnish, use unsweetened coconut flakes or sweetened shredded coconut. Toast them at 300°F (149°C) for 6-8 minutes until golden brown for added flavor and texture.
FAQs
Can I make the pie crust ahead of time?
Yes, the pie dough can be prepared and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Can I use refrigerated carton coconut milk?
No, canned full-fat unsweetened coconut milk is recommended for its thickness and richness.
How long does the pie need to chill before serving?
Chill the pie for at least 3 hours or overnight to allow the filling to set properly.
How do I store leftovers?
Cover the pie tightly and store it in the refrigerator for up to 5 days.
What’s the best way to toast coconut flakes?
Spread coconut flakes on a baking sheet and toast at 300°F (149°C) for 6-8 minutes until golden brown.
