Coconut Cream Pie Recipe

This recipe creates a delicious and refreshing coconut cream pie, perfect for any occasion.


  • For the Pie Crust:
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) cold unsalted butter, cubed
    • 3-4 tablespoons ice water
  • For the Coconut Cream Filling:
    • 3/4 cup granulated sugar
    • 1/3 cup cornstarch
    • 1/4 teaspoon salt
    • 3 large egg yolks
    • 1 1/4 cups whole milk
    • 1 (14 ounce) can unsweetened coconut milk
    • 1 1/4 cups shredded sweetened coconut
    • 3 tablespoons unsalted butter, room temperature
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon coconut extract (optional)
  • For the Whipped Cream Topping (Optional):
    • 2 cups heavy whipping cream
    • 1/4 cup powdered sugar
    • 1 teaspoon vanilla extract


  1. Prepare the Pie Crust:
    • In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
    • Slowly add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.
    • Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
    • Preheat oven to 375°F (190°C). Grease a 9-inch pie plate.
    • On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer dough to the pie plate and crimp the edges.
    • Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment paper, then bake for an additional 5-7 minutes, or until golden brown. Let cool completely.
  2. Make the Coconut Cream Filling:
    • In a medium saucepan, whisk together sugar, cornstarch, and salt.
    • In a separate bowl, whisk together egg yolks. Slowly whisk the egg yolks into the dry ingredients in the saucepan.
    • Gradually whisk in the whole milk and coconut milk. Bring the mixture to a simmer over medium heat, whisking constantly, until thickened and bubbly. Cook for 1 minute more, whisking vigorously.
    • Remove from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract (if using). Pour the filling into the cooled pie crust.
  3. Chill and Top (Optional):
    • Cover the pie loosely with plastic wrap directly on the surface of the filling. Refrigerate for at least 3 hours, or until completely chilled and set.
  4. Make Whipped Cream Topping (Optional):
    • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie filling.
  5. Serve and Enjoy!
    • Slice and enjoy your delicious homemade coconut cream pie!

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