Silky, creamy, and topped with a cloud of whipped cream, Coconut Cream Pie is a timeless dessert that never goes out of style. With a rich coconut custard filling nestled in a flaky pastry crust and finished with toasted coconut flakes, it’s as beautiful as it is delicious.
This pie has long been a staple at church suppers, holiday tables, and old-fashioned diners. It’s a comforting dessert that feels both special and nostalgic, with flavors that remind you of home. The best part? It’s surprisingly easy to make from scratch with just a few pantry staples and a handful of shredded coconut.
Serve it chilled, topped with freshly whipped cream, and a sprinkle of toasted coconut for that perfect finishing touch. Whether it’s for Easter, Thanksgiving, or just a cozy Sunday dinner, this pie always earns a spot on the dessert table.
About the Crust
This creamy pie deserves a crust that holds up beautifully under a silky filling. While a store-bought crust works, a homemade one takes it to the next level.
For best results, I recommend my Buttery Flaky Pie Crust Recipe. It’s sturdy, golden, and has that melt-in-your-mouth texture every cream pie needs.
Variations
- Coconut Cream Tart: Make in a tart pan for a thinner, elegant dessert.
- Coconut-Banana Cream Pie: Add sliced bananas under the custard for a tropical twist.
- Light Coconut Cream Pie: Use half coconut milk, half whole milk for balanced flavor.
Substitutions
- Whole Milk: Use coconut milk for a stronger coconut profile.
- Sugar: Swap with brown sugar for a richer flavor.
- Whipped Cream: Use Cool Whip if in a pinch, though fresh cream is best.
Why You’ll Love This Recipe
It’s smooth, creamy, and full of coconut flavor — a pie that feels indulgent but homey.
Coconut Cream Pie Traditions
A diner classic and church supper favorite, this pie has been comforting families for decades.
Best Ways to Serve
Serve cold with plenty of whipped cream. Toasted coconut on top makes it look bakery-perfect.
FAQs
Q: Can I use coconut milk instead of whole milk?
A: Yes, it adds even more coconut flavor. Use full-fat for best results.
Q: Can I make this ahead of time?
A: Yes, it’s best made the day before. Chill overnight for a perfectly set filling.
Q: Do I have to toast the coconut?
A: It’s optional, but it adds flavor and texture that makes the pie stand out.
Q: Can I freeze coconut cream pie?
A: Not recommended — custard pies don’t freeze well as they separate after thawing.
Coconut Cream Pie
Ingredients
Method
- Use a fully baked 9-inch crust. Let cool.
- In a saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in milk. Cook over medium heat until thickened and bubbly.
- Slowly whisk some hot mixture into egg yolks, then return yolks to saucepan. Cook 2 more minutes, whisking constantly.
- Remove from heat; stir in butter, vanilla, and shredded coconut.
- Pour custard into cooled crust. Smooth top and refrigerate at least 2 hours until set.
- Top with whipped cream and toasted coconut before serving.
Notes
Recipe Notes
- Toast coconut in a dry skillet or oven for extra flavor.
- Keeps best chilled, up to 3 days in the fridge.
- A glass pie dish works best so you can see custard layers.
