I made what I swear is the Best Coconut Cream Pie and swapping the stringy junk for shredded coconut gives a silky, crunchy finish that ruins every other pie for me.

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I’m obsessed with this Coconut Pie Recipe because the filling hits like childhood and adult at once. I adore the custardy center studded with fine shredded coconut, not that stringy fake stuff.

The whipped topping made with heavy whipping cream and a splash of vanilla extract is pillowy and ridiculous. I love how every forkful snaps with toasted coconut on top, and it’s never too sweet.

Best Coconut Cream Pie? Pretty sure.

But what really gets me is the texture contrast, flaky crust, silky cream, crunchy coconut, and the way it makes people shut up and just eat right now.

Ingredients

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All purpose flour: the sturdy base, gives the crust structure you can slice cleanly.
Fine salt: balances sweetness, makes the crust actually taste like something real.
Granulated sugar: tiny sweetness, helps browning and a little crispness.
Unsalted butter: rich, flaky pockets in the crust, pure buttery comfort.
Ice water: basically holds the dough together without melting the butter.
Whole milk: creamy backbone for the filling, keeps it smooth and milky.
Heavy cream: makes filling lush and silky, plus richer mouthfeel.
Granulated sugar (filling): sweetens gently, helps thicken when cooked.
Cornstarch: thickens the custard, gives that pudding-like hold for slices.
Fine salt (filling): tames sweetness and brings out coconut notes.
Egg yolks: rich, custardy body, helps the filling set up firm.
Unsalted butter (filling): adds silkiness and glossy finish to the custard.
Vanilla extract: warm background note, makes it taste like home.
Shredded coconut: texture and coconut punch, toast it if you like crunch.
Heavy whipping cream (topping): airy clouds on top, light contrast to dense filling.
Powdered sugar: stabilizes whipped cream, adds quick sweetness without grittiness.
Vanilla for topping: small warmth, ties the whipped cream to the filling.
Optional extras: Plus coconut extract or rum for a flavor boost, garnish with toasted coconut.

Ingredient Quantities

For the crust: 1 1/4 cups (155 g) all purpose flour

For the crust: 1/2 teaspoon fine salt

For the crust: 1 tablespoon granulated sugar

For the crust: 1/2 cup (113 g) unsalted butter, very cold, cut into small cubes

For the crust: 3 to 4 tablespoons ice water

For the filling: 2 cups (480 ml) whole milk

For the filling: 1 cup (240 ml) heavy cream

For the filling: 2/3 cup (135 g) granulated sugar

For the filling: 1/3 cup (40 g) cornstarch

For the filling: 1/4 teaspoon fine salt

For the filling: 4 large egg yolks, lightly beaten

For the filling: 3 tablespoons unsalted butter, room temp

For the filling: 1 1/2 teaspoons vanilla extract

For the filling: 1 to 1 1/2 cups sweetened shredded coconut, preferably the fine shredded kind, toasted or untoasted per preference

For the topping: 1 cup (240 ml) heavy whipping cream

For the topping: 2 tablespoons powdered sugar

For the topping: 1/2 to 1 teaspoon vanilla extract

Optional: 1 teaspoon coconut extract or 1 tablespoon dark rum for extra flavor

Optional garnish: additional toasted shredded coconut for sprinkling

How to Make this

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1. Make the crust: pulse 1 1/4 cups flour, 1/2 tsp fine salt, and 1 tbsp sugar in a bowl or food processor, cut in 1/2 cup very cold cubed butter until mixture looks like coarse crumbs, then sprinkle 3 to 4 tbsp ice water a tablespoon at a time until it just holds when pinched. Don’t overwork it.

2. Roll and chill: form dough into a disk, wrap and chill 30 minutes. Roll to a 12 inch circle on lightly floured surface, fit into a 9 inch pie pan, trim and flute edges, then chill in freezer 15 minutes to keep shape.

3. Blind bake: preheat oven to 375 F (190 C). Line crust with parchment and fill with pie weights or dried beans. Bake 18 to 22 minutes until edges set, remove weights and parchment, brush bottom with a little beaten egg white if you want a barrier, then bake 5 more minutes until golden. Cool slightly.

4. Toast coconut if using toasted: spread 1 to 1 1/2 cups fine sweetened shredded coconut on a baking sheet and toast at 350 F for 5 to 8 minutes, stirring once, until light golden. Watch it closely, it burns fast. Set most aside for filling and sprinkle some for garnish.

5. Make the custard base: in a medium saucepan whisk 2 cups whole milk, 1 cup heavy cream, 2/3 cup sugar, 1/3 cup cornstarch, and 1/4 tsp salt until smooth. Heat over medium, stirring constantly, until it just begins to thicken and tiny bubbles form around the edges.

6. Temper the yolks: whisk 4 lightly beaten egg yolks in a bowl. Slowly whisk about a cup of the hot milk mixture into the yolks to warm them, then pour the yolk mixture back into the saucepan, return to medium-low and cook, stirring, for 1 to 2 minutes until thick and creamy. Don’t let it boil hard or the yolks will curdle.

7. Finish the filling: remove from heat and stir in 3 tbsp room temp butter, 1 1/2 tsp vanilla extract, and if you like extra flavor add 1 tsp coconut extract or 1 tbsp dark rum. Fold in most of the toasted or untoasted shredded coconut, reserving some for topping. Let the filling cool slightly.

8. Assemble and chill: pour the warm filling into the baked pie shell, smooth the top, press plastic wrap directly onto the surface to prevent a skin, and chill at least 4 hours or overnight until fully set.

9. Make the whipped topping: whip 1 cup heavy whipping cream with 2 tbsp powdered sugar and 1/2 to 1 tsp vanilla until soft to medium peaks form. Spread or pipe the whipped cream over the chilled pie.

10. Garnish and serve: sprinkle reserved toasted coconut on top, chill a bit more if needed, slice with a sharp clean knife and serve. Pie keeps covered in the fridge for 3 days.

Equipment Needed

1. Food processor or large mixing bowl and pastry cutter (for pulsing or cutting the butter into the flour)
2. Rolling pin and a lightly floured work surface
3. 9 inch pie pan (metal or glass)
4. Baking sheet and parchment paper (for blind baking and toasting coconut)
5. Pie weights or dried beans (for blind baking)
6. Medium saucepan and heatproof rubber spatula or wooden spoon (for the custard)
7. Whisk and a small bowl (for tempering yolks and beating egg white if you use it)
8. Electric hand mixer or stand mixer (for whipping the cream), plus plastic wrap for covering the filling while it chills

FAQ

Q: Do I need to blind bake the crust and how long?

A: Yes, bake the crust for best results. Chill the dough 30 minutes, roll into a 9 inch pie pan, chill again 15 minutes, then blind bake at 375 F (190 C) for 18 to 22 minutes until edges are golden. If the bottom puffs, prick it with a fork or bake with pie weights for the first 12 minutes.

Q: How do I keep the filling from getting lumpy?

A: Whisk the cornstarch with some of the cold milk first so it dissolves. Temper the egg yolks by slowly whisking in a ladle of hot milk before adding them to the pot. Cook over medium heat, whisking constantly, until it thickens and bubbles for at least 1 minute.

Q: Can I use coconut milk or a lighter milk?

A: You can swap some or all of the whole milk for canned coconut milk for stronger coconut flavor, but it will be richer. Using low fat milk will thin the filling and may need extra cornstarch. The heavy cream in the recipe helps keep it creamy.

Q: How do I toast the coconut and do I have to?

A: Toasting brings out a lot more flavor. Spread shredded coconut on a baking sheet and toast at 350 F (175 C) for 4 to 6 minutes, stirring once, until golden. Watch it closely cause it burns fast. You can skip toasting if you want a milder, softer coconut.

Q: How long does the pie keep and can I freeze it?

A: Keep it refrigerated up to 3 to 4 days. The topping gets softer over time so add whipped cream right before serving for best look. You can freeze the baked crust or the whole pie before whipping the topping: freeze wrapped for up to 1 month. Thaw overnight in fridge and whip fresh cream before serving.

Q: Any shortcuts or pro tips for less fuss?

A: Use a store bought pie crust if you need speed, or make the filling a day ahead to save time. Stir in 1 teaspoon coconut extract or a tablespoon of dark rum for a boost of flavor. If the filling looks a bit thin after cooling, whisk in a small slurry of 1 teaspoon cornstarch and 1 tablespoon cold milk, heat briefly to thicken, then cool.

Coconut Cream Pie Recipe And Video Substitutions and Variations

For the crust: 1/2 cup unsalted butter — Substitute with 1/2 cup cold vegetable shortening for a flakier, more tender crust, or use 1/2 cup cold butter blended with 2 tablespoons lard for extra flavor (works great if you want a richer crust).
For the filling: 1/3 cup cornstarch — Use 1/3 cup arrowroot powder for a clearer, glossy filling, or 1/2 cup all purpose flour as a thicker, slightly less glossy option (cook a bit longer to remove floury taste).
For the filling: 2 cups whole milk — Swap with 2 cups half and half for a creamier, richer custard, or use 1 3/4 cups milk plus 1/4 cup heavy cream if you want to keep the body but not go all the way to half and half.
For the topping: 1 cup heavy whipping cream — Substitute with 1 cup chilled coconut cream for extra coconut punch and dairy free option, or use 3/4 cup heavy cream plus 1/4 cup mascarpone for a more stable, slightly tangy whipped topping.

Pro Tips

1) Keep that butter insanely cold and work fast. Cube it, chill it again if it starts to soften, and when you rub it into the flour stop when the pieces are about the size of small peas. If you overwork it the crust gets tough, but if the butter is still chunky you get those flaky layers you want.

2) Freeze the shaped crust for at least 15 minutes before blind baking, and use a snug layer of parchment plus pie weights. After you remove the weights brush the bottom with a little beaten egg white or just prick it lightly with a fork then bake a few minutes more so the bottom stays crisp and doesnt go soggy when you add the custard.

3) Temper the yolks slowly and strain the custard. Take a cup of the hot milk mix into the yolks a little at a time while whisking, then return everything to the pan and cook gently. If you strain the finished custard through a fine sieve you catch any tiny cooked bits and the filling is silky.

4) Watch the coconut when toasting it, it goes from perfect to burned in seconds. Reserve some untoasted if you want contrast, and for cleaner slices chill the pie fully then wipe your knife with warm water and dry between cuts for neat pieces.

Coconut Cream Pie Recipe And Video

Recipe by Kate Sinclair

0.0 from 0 votes

I made what I swear is the Best Coconut Cream Pie and swapping the stringy junk for shredded coconut gives a silky, crunchy finish that ruins every other pie for me.

Servings

servings

Calories

662

kcal

Equipment: 1. Food processor or large mixing bowl and pastry cutter (for pulsing or cutting the butter into the flour)
2. Rolling pin and a lightly floured work surface
3. 9 inch pie pan (metal or glass)
4. Baking sheet and parchment paper (for blind baking and toasting coconut)
5. Pie weights or dried beans (for blind baking)
6. Medium saucepan and heatproof rubber spatula or wooden spoon (for the custard)
7. Whisk and a small bowl (for tempering yolks and beating egg white if you use it)
8. Electric hand mixer or stand mixer (for whipping the cream), plus plastic wrap for covering the filling while it chills

Ingredients

For the crust: 1 1/4 cups (155 g) all purpose flour
For the crust: 1/2 teaspoon fine salt
For the crust: 1 tablespoon granulated sugar
For the crust: 1/2 cup (113 g) unsalted butter, very cold, cut into small cubes
For the crust: 3 to 4 tablespoons ice water
For the filling: 2 cups (480 ml) whole milk
For the filling: 1 cup (240 ml) heavy cream
For the filling: 2/3 cup (135 g) granulated sugar
For the filling: 1/3 cup (40 g) cornstarch
For the filling: 1/4 teaspoon fine salt
For the filling: 4 large egg yolks, lightly beaten
For the filling: 3 tablespoons unsalted butter, room temp
For the filling: 1 1/2 teaspoons vanilla extract
For the filling: 1 to 1 1/2 cups sweetened shredded coconut, preferably the fine shredded kind, toasted or untoasted per preference
For the topping: 1 cup (240 ml) heavy whipping cream
For the topping: 2 tablespoons powdered sugar
For the topping: 1/2 to 1 teaspoon vanilla extract
Optional: 1 teaspoon coconut extract or 1 tablespoon dark rum for extra flavor
Optional garnish: additional toasted shredded coconut for sprinkling

Directions

Make the crust: pulse 1 1/4 cups flour, 1/2 tsp fine salt, and 1 tbsp sugar in a bowl or food processor, cut in 1/2 cup very cold cubed butter until mixture looks like coarse crumbs, then sprinkle 3 to 4 tbsp ice water a tablespoon at a time until it just holds when pinched. Don’t overwork it.
Roll and chill: form dough into a disk, wrap and chill 30 minutes. Roll to a 12 inch circle on lightly floured surface, fit into a 9 inch pie pan, trim and flute edges, then chill in freezer 15 minutes to keep shape.
Blind bake: preheat oven to 375 F (190 C). Line crust with parchment and fill with pie weights or dried beans. Bake 18 to 22 minutes until edges set, remove weights and parchment, brush bottom with a little beaten egg white if you want a barrier, then bake 5 more minutes until golden. Cool slightly.
Toast coconut if using toasted: spread 1 to 1 1/2 cups fine sweetened shredded coconut on a baking sheet and toast at 350 F for 5 to 8 minutes, stirring once, until light golden. Watch it closely, it burns fast. Set most aside for filling and sprinkle some for garnish.
Make the custard base: in a medium saucepan whisk 2 cups whole milk, 1 cup heavy cream, 2/3 cup sugar, 1/3 cup cornstarch, and 1/4 tsp salt until smooth. Heat over medium, stirring constantly, until it just begins to thicken and tiny bubbles form around the edges.
Temper the yolks: whisk 4 lightly beaten egg yolks in a bowl. Slowly whisk about a cup of the hot milk mixture into the yolks to warm them, then pour the yolk mixture back into the saucepan, return to medium-low and cook, stirring, for 1 to 2 minutes until thick and creamy. Don’t let it boil hard or the yolks will curdle.
Finish the filling: remove from heat and stir in 3 tbsp room temp butter, 1 1/2 tsp vanilla extract, and if you like extra flavor add 1 tsp coconut extract or 1 tbsp dark rum. Fold in most of the toasted or untoasted shredded coconut, reserving some for topping. Let the filling cool slightly.
Assemble and chill: pour the warm filling into the baked pie shell, smooth the top, press plastic wrap directly onto the surface to prevent a skin, and chill at least 4 hours or overnight until fully set.
Make the whipped topping: whip 1 cup heavy whipping cream with 2 tbsp powdered sugar and 1/2 to 1 tsp vanilla until soft to medium peaks form. Spread or pipe the whipped cream over the chilled pie.
Garnish and serve: sprinkle reserved toasted coconut on top, chill a bit more if needed, slice with a sharp clean knife and serve. Pie keeps covered in the fridge for 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.