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Coconut Cream Pie

Featured in Irresistible Desserts.

This coconut cream pie stands out with its rich, velvety coconut filling paired with a flaky, golden pastry crust. The filling combines scalded milk, sugar, and fine coconut, cooked to a custard-like perfection, and enhanced with vanilla and almond extracts. A topping of whipped cream, lightly sweetened and flavored with vanilla, adds a cloud-like finish. Garnished with toasted coconut, this pie is best chilled for several hours or overnight, letting the flavors meld into a delightful dessert centerpiece. Perfect for celebrations or casual gatherings, this pie impresses with its balance of creamy texture and bold coconut flavor.

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Casey
Updated on Wed, 07 May 2025 01:37:44 GMT
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This luscious coconut cream pie has been my ultimate crowd-pleaser for years, perfected over countless family gatherings and holiday celebrations. The silky coconut filling paired with buttery homemade crust creates a dessert that consistently earns rave reviews from even the most discerning pie connoisseurs.

I first made this pie for my grandmother's birthday after trying dozens of recipes that never quite measured up. Her eyes lit up with the first bite, and she declared it better than her mother's recipe that had been our family standard for generations.

Ingredients

  • Butter: cold and cubed for the flakiest pastry possible
  • Flour: creates the structure for both crust and filling without being heavy
  • Whole milk: delivers richness that transforms the filling texture
  • Unsweetened fine coconut: provides authentic flavor throughout the filling
  • Egg yolks: give the custard its silky smooth texture and rich color
  • Vanilla and almond extracts: work together to enhance the coconut flavor
  • Whipping cream: creates a cloud like topping that complements the dense filling

Step-by-Step Instructions

Prepare the Pastry:
Work with extremely cold butter and minimal handling to create a truly flaky crust. The food processor method saves time without sacrificing quality. The key is visible butter pieces throughout the dough these create steam pockets during baking that result in those perfect flaky layers.
Rest the Dough:
Allow your pastry to rest in the refrigerator for at least 20 minutes before rolling. This relaxes the gluten and firms up the butter making it easier to roll and ensuring a tender final result. This step cannot be rushed if you want that professional bakery quality crust.
Blind Bake the Shell:
Bake your crust completely before adding the filling to prevent the dreaded soggy bottom. The holes poked in the bottom prevent the crust from puffing up during baking. Watch carefully during the final minutes the difference between golden perfection and burnt disappointment happens quickly.
Create the Filling:
Scald the milk first before combining with the dry ingredients. This seemingly small step actually activates the thickening properties of the flour more effectively. The gradual addition of hot milk while constantly stirring prevents lumps from forming in your custard.
Temper the Eggs:
This critical step prevents scrambled eggs in your filling. The slow addition of hot mixture to egg yolks while whisking constantly brings them up to temperature without cooking them prematurely. Once properly tempered they can be safely returned to the main mixture.
Chill Thoroughly:
Allow the pie to chill completely before adding the whipped cream topping. Overnight is ideal as it allows the flavors to fully develop and the filling to set properly for clean slicing. Patience here makes all the difference in the final presentation.
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The almond extract is my secret weapon in this recipe. I discovered its magic by accident when I ran low on vanilla during a holiday baking marathon. Just that tiny quarter teaspoon transforms the flavor profile completely elevating it from good to unforgettable.

Mastering the Perfect Filling Consistency

The trickiest part of any cream pie is achieving that perfect texture firm enough to hold its shape when sliced but still gloriously creamy on the tongue. The key is constant gentle stirring and knowing exactly when to remove it from the heat. Look for the first signs of bubbling and a noticeable thickening rather than waiting until it becomes too thick. Remember the filling will continue firming up as it cools.

Make Ahead and Storage Tips

This pie actually improves with an overnight rest in the refrigerator. The flavors meld together and the filling sets to the perfect consistency. If making further in advance prepare the filling and crust but wait to add the whipped cream until within 24 hours of serving. The completed pie will keep beautifully for up to 4 days refrigerated though the whipped cream may begin to weep slightly after the second day.

Coconut Variations and Customizations

While unsweetened fine coconut creates the classic texture you can customize this pie in several ways. For more pronounced coconut flavor toast half the coconut before adding to the filling. For texture contrast sprinkle toasted coconut chips over the whipped cream just before serving. Coconut milk can replace one cup of the whole milk for an even more tropical flavor profile though you may need to increase the flour slightly to maintain the proper thickness.

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Serving Suggestions

This pie makes a stunning centerpiece for any dessert table especially when garnished with curls of white chocolate and toasted coconut. For a tropical twist serve alongside fresh mango or pineapple. For an elevated restaurant style presentation slice the pie when cold but allow it to stand at room temperature for 15 minutes before serving to allow the flavors to fully bloom on the palate.

Frequently Asked Questions

→ Can I use sweetened coconut instead of unsweetened?

Yes, but it will make the pie sweeter. You may want to reduce the sugar in the filling slightly to balance flavors.

→ How can I make the pastry crust flakier?

Use very cold butter and minimize handling the dough. Resting the dough in the fridge before rolling is essential for the best results.

→ Can I prepare the pie in advance?

Absolutely! This pie tastes even better when made a day ahead, as it allows the flavors to meld and the filling to set properly.

→ What’s the best way to toast the coconut?

Spread the coconut evenly on a baking sheet and place it in a 350°F oven. Toast for 5-7 minutes, stirring occasionally to ensure even browning.

→ Can I substitute almond extract if I don’t have it?

Yes, you can omit almond extract or substitute it with additional vanilla extract for a slightly different flavor profile.

→ How long should I chill the pie before serving?

Chill the pie for at least 4 hours or ideally overnight to ensure the filling sets completely.

Coconut Cream Pie

Luscious coconut cream pie with rich, silky filling and velvety whipped vanilla topping.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Pastry

01 1 cup very cold butter, cut into small cubes
02 2 ½ cups flour
03 ½ tsp salt
04 1/4 cup to 1/3 cup ice water, only enough to form a dough

→ Coconut Cream Filling

05 3 cups whole milk
06 1/3 cup flour
07 2/3 cup sugar
08 pinch of salt
09 1 cup unsweetened fine coconut
10 3 slightly beaten extra-large egg yolks
11 4 tbsp butter
12 2 tsp vanilla extract
13 1/4 tsp pure almond extract

→ Vanilla Whipped Cream

14 1 cup whipping cream
15 1 tsp vanilla extract
16 3 tbsp icing sugar (powdered sugar)

Instructions

Step 01

Using a food processor or pastry blender, cut cold butter into flour and salt until the mixture resembles coarse meal. Small pieces of butter should still be visible. Pour cold water over the mixture and work it in by tossing with a fork until the dough begins to form. Use hands sparingly and work the dough as little as possible. Divide into 2 balls, flatten into rounds, wrap in plastic wrap, and refrigerate for at least 20 minutes. Roll dough into a 12-inch round and place into a 10-inch pie plate. Trim and flute edges as desired. Poke holes in the bottom and chill for 20 minutes. Bake at 204°C (400°F) for 12–15 minutes until golden brown. Cool completely before filling.

Step 02

Scald milk in the microwave or on the stove until nearly boiling. In a saucepan, combine flour, sugar, salt, and coconut. Over medium-low heat, gradually whisk in 1 cup of the scalded milk. As it thickens, add another cup, stirring constantly until thick again. Add the final cup while stirring constantly. When the mixture slightly thickens, remove from heat. Pour 1/2 cup of the mixture into the beaten egg yolks, whisking constantly, then return mixture to the saucepan. Stir constantly and cook over medium-low heat until it reaches a pudding consistency, about 2–3 minutes. Remove from heat, then stir in butter, vanilla, and almond extracts. Cool for 20 minutes before pouring into baked pie shell.

Step 03

Blend whipping cream, icing sugar, and vanilla extract until soft peaks form. Spread over the fully chilled coconut cream filling. Garnish with toasted coconut and serve.

Notes

  1. Ensure the pie chills for several hours or overnight for optimal texture.
  2. Dough can be made a day ahead, but let it sit out for 10-20 minutes before rolling.

Tools You'll Need

  • Food processor or pastry blender
  • Saucepan
  • Whisk
  • Pie plate

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains eggs
  • Contains wheat (gluten)
  • Contains coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 614
  • Total Fat: 37 g
  • Total Carbohydrate: 63 g
  • Protein: 8 g