Tropical Coconut Dream Pie

Welcome to the ultimate guide for creating the most luscious and authentic Coconut Cream Pie. This isn’t just any pie; it’s a culinary masterpiece featuring a perfectly crispy, buttery pie crust, generously filled with rich, creamy coconut custard. To crown this decadent dessert, we add a towering pile of fluffy whipped cream, delicately dusted with golden, toasted coconut. Prepare yourself for a dessert experience that will transport your taste buds to a tropical paradise with every single bite.

Contents

Crafting the Perfect Homemade Coconut Cream Pie

The journey to perfecting this Homemade Coconut Cream Pie began with a special occasion: my mother-in-law’s birthday party. For years, her heart belonged to Peach Pie, a tradition I happily upheld. However, I felt a creative urge to introduce something new, something equally comforting yet distinct. Knowing my husband’s family’s profound love for coconut, it was an obvious choice for a delightful twist. The result was this incredible Coconut Cream Pie, an instant hit that brought sheer joy, particularly to my father-in-law, who declared himself in dessert heaven. This initial success solidified its place as a cherished family recipe.

Why Coconut Cream Pie Remains a Timeless Classic

There are few desserts as universally adored and comforting as a classic Coconut Cream Pie. Its enduring appeal lies in the harmonious blend of textures and flavors – a crisp crust, a luxuriously smooth and creamy custard, and a cloud-like whipped topping. Whether you opt for a convenient store-bought crust or embark on the rewarding path of making a homemade version, the process of assembling this luscious dessert is surprisingly straightforward. The most challenging part, perhaps, is patiently allowing it to chill in the refrigerator! This pie is not merely a dessert; it’s an indulgent experience, guaranteed to be a crowd-pleaser at any gathering.

The Quest for an Authentic Coconut Cream Pie Experience

Prior to this creation, my coconut pie repertoire included delightful variations like Banana Cream Pie and even a unique Coconut Banana Cream Pie with a coconut crust. However, a pure, unadulterated Coconut Cream Pie remained an unexplored frontier. My research quickly revealed a common trend: many recipes called for a graham cracker crust. While I’m sure those versions are delicious, my goal was to replicate the sublime coconut cream pie served at Jerico’s, a local Omaha restaurant renowned not only for its AMAZING prime rib but also for its exceptional, scratch-made pies.

To truly honor Jerico’s standard, my pie absolutely had to feature a traditional, flaky pie crust. This foundation, combined with a rich, velvety filling and a sky-high crown of homemade whipped cream, was non-negotiable. And so, the quest culminated in this recipe – a pie that delivers on all fronts, promising an authentic and unforgettable coconut cream experience.

If you find yourself enchanted by this easy Coconut Cream Pie, you’ll undoubtedly adore these other coconut-infused treats: Coconut Pudding Poke Cake, a quick and delightful Coconut Mug Cake, the wonderfully rich Coconut Cream Poke Cake with Coconut Whipped Cream Frosting, or the tropical delight of this Pineapple Coconut Tunnel Cake. Each offers a unique way to enjoy the irresistible flavor of coconut.

The Ultimate Coconut Dessert for Any Occasion

Searching for a dessert that’s both festive and universally appealing for everyday enjoyment? Look no further than this exquisite Coconut Cream Pie. Its charm knows no bounds, making it perfectly suited for a myriad of occasions. From lively birthday parties and warm family get-togethers to casual potlucks and vibrant summer barbecues, this pie is guaranteed to be a welcome addition, eliciting smiles and satisfied sighs from everyone who tries it. Its tropical flair and comforting creaminess make it a standout choice that always impresses.

The foundation of this incredible dessert starts with the crust. While my Grandma’s homemade pie crust is undeniably the gold standard, offering unparalleled flakiness and flavor, a high-quality frozen pie crust can be a fantastic time-saver. By simply using a good crust and filling it with our velvety coconut cream, you’ll be astonished at how rapidly this pie disappears. My philosophy is simple: whatever makes your baking process smoother and more enjoyable is always the right choice. Don’t hesitate to simplify where you can, especially when the end result is this spectacular.

While it’s highly unlikely you’ll have any leftovers, it’s always good to be prepared! This delicious Coconut Cream Pie can be stored in the refrigerator for up to 4 days when placed in an airtight container or tightly covered with plastic wrap or aluminum foil. For longer preservation, feel free to freeze individual slices for up to 3 months. Cutting the pie into single-serving pieces before freezing makes it incredibly convenient to grab a quick, decadent treat whenever a craving strikes, ensuring that no crumb goes to waste.

Essential Ingredients for the Best Coconut Cream Pie

To create this extraordinary Coconut Cream Pie, you’ll need a selection of high-quality ingredients for each component: the crust, the luscious filling, the airy whipped cream, and the irresistible topping. For a comprehensive list of quantities and detailed instructions, please refer to the full printable recipe card at the bottom of this article.

For the Flaky Pie Crust:

One Blind-Baked Pie Crust: The foundation of our pie. You can choose to use your own homemade pie crust, baked to a beautiful golden brown, or opt for a store-bought version for convenience. The key is to ensure it’s blind-baked to prevent a soggy bottom and achieve that perfect crispy texture.

For the Creamy Coconut Filling:

Half & Half: This ingredient is crucial for achieving the signature rich, velvety creaminess of the coconut custard. I find half & half provides the ideal balance, superior to whole milk, heavy cream, or even coconut milk for this particular recipe’s desired texture and flavor profile.
Egg Yolks: Essential binding agents that give the creamy filling its structure and contribute to its smooth, custard-like consistency. They also add richness and a beautiful golden hue.
Granulated Sugar: White granulated sugar is used to perfectly sweeten the custard, balancing the rich flavors of coconut and cream.
Cornstarch: This acts as our primary thickening agent, ensuring the pie filling sets beautifully and maintains a firm yet creamy texture, preventing any watery mishaps.
Pure Vanilla Extract: A touch of high-quality pure vanilla extract enhances the overall flavor profile, adding warmth and depth. While imitation vanilla can work in a pinch, pure vanilla offers a superior aroma and taste.
Unsalted Butter: A small amount of unsalted butter is stirred into the hot custard to impart extra richness, a silken mouthfeel, and a lovely sheen.
Flaked Sweetened Coconut: The star of the show! Sweetened shredded coconut flakes are folded into the filling, infusing every spoonful with unmistakable tropical coconut flavor and delightful texture.

For the Mile-High Whipped Cream Topping:

Heavy Whipping Cream: Absolutely essential for creating a light, airy, and stable whipped topping that holds its shape beautifully. Ensure it’s very cold for best results.
Coconut Extract: For an extra boost of coconut flavor in the topping, elevating the tropical essence of the entire pie.
Powdered Sugar: Also known as confectioner’s sugar, this fine sugar sweetens the whipped cream and helps stabilize it without adding a grainy texture.

For the Finishing Topping:

Toasted Coconut: A sprinkle of toasted coconut flakes not only adds a beautiful golden garnish but also intensifies the coconut flavor and provides a delightful textural contrast.

Step-by-Step Guide: How to Make Coconut Cream Pie

Don’t be intimidated by the number of steps; this easy Coconut Cream Pie recipe comes together surprisingly quickly and effortlessly. Follow these simple instructions for a perfect dessert every time.

Prepare the Custard Base: In a medium-sized saucepan, combine the half & half, egg yolks, granulated sugar, cornstarch, and vanilla extract. Whisk these ingredients together thoroughly over medium heat until the mixture is completely smooth and the cornstarch has fully dissolved. This initial step ensures a lump-free and silky custard.
Thicken the Filling: Continue stirring the mixture constantly as it heats. The key here is continuous agitation to prevent scorching and ensure even thickening. The custard will gradually transform into a rich, pudding-like consistency. Once it reaches this stage, it’s ready for the next step.
Enhance with Butter and Coconut: Remove the saucepan from the heat immediately. Stir in the butter until it’s completely melted and incorporated, adding a luxurious gloss and extra creaminess. Then, gently fold in the flaked sweetened coconut, ensuring it’s evenly distributed throughout the luscious custard.

Fill the Pie Crust: Carefully pour the warm coconut custard mixture into your pre-baked and cooled pie crust. Spread it evenly with a spatula to create a smooth, inviting surface.
Chill and Set: Cover the pie tightly with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the pie for at least a few hours, or ideally, overnight. This crucial chilling period allows the custard to properly set and firm up, ensuring perfect slices.
Whip the Cream: Once the pie is thoroughly chilled, it’s time to prepare the dreamy whipped cream topping. In the bowl of your stand mixer fitted with the whisk attachment, combine the very cold heavy whipping cream, coconut extract (for an extra flavor kick!), and powdered sugar. Beat on medium-high speed until stiff peaks form – meaning the whipped cream holds its shape when the whisk is lifted.

Assemble and Garnish: Generously pile the freshly whipped cream onto the chilled pie. You can spread it smoothly for a classic look or create dramatic swirls for a more rustic aesthetic. Finally, dust the top with a sprinkle of golden toasted coconut for added texture and intensified flavor.
Storage: Store any leftover pie in the refrigerator for up to 4 days. If you anticipate not finishing it within this time, individual slices can be frozen for up to 3 months, making it a perfect make-ahead treat.

Love it? Pin it!

If you’re already dreaming of this delightful Coconut Cream Pie recipe, don’t let it get lost! Be sure to pin it to your favorite Pinterest recipe board so you can easily find it whenever you’re ready to bake.

For a perfect topping, learn how to prepare it with this comprehensive guide: How to Toast Coconut.

Frequently Asked Questions About This Coconut Pie Recipe

What is coconut cream pie made of?
A classic Coconut Cream Pie typically consists of a pastry crust (either traditional or graham cracker), a rich, creamy, pudding-like custard filling infused with coconut, and is traditionally topped with a generous layer of whipped cream and often toasted coconut flakes for garnish and added flavor.
How do you keep a coconut cream pie from getting watery?
The key to a firm, non-watery coconut cream pie lies in properly thickening the custard. Using cornstarch (or an alternative like arrowroot starch) in the filling helps bind the liquids and creates a stable, creamy consistency. Ensure you cook the custard sufficiently until it reaches a thick, pudding-like state, and allow ample refrigeration time for it to fully set.
How long does homemade coconut cream pie last in the fridge?
When stored correctly in an airtight container or tightly covered with plastic wrap, homemade Coconut Cream Pie will maintain its freshness and deliciousness for up to 4 days in the refrigerator. Beyond that, it’s best to freeze individual slices for longer storage.

Creative Substitutions for Your Coconut Cream Pie

Feel empowered to personalize this recipe! When it comes to substitutions, don’t shy away from getting creative and adapting ingredients to suit your specific tastes, dietary needs, or what you have on hand. Make this delicious dessert truly your own!

Chocolate Lovers Rejoice: For an added touch of indulgence, top your finished pie with delicate shaved chocolate curls or a decadent chocolate drizzle.
Dairy-Free Option: To make this pie dairy-free, substitute the half & half with full-fat coconut cream (chilled overnight for best separation of cream) and use a dairy-free butter alternative. Ensure your pie crust is also dairy-free.
Crust Alternatives: If a traditional pie crust isn’t your preference, a pre-made graham cracker crust offers a delightful, crumbly base. You could also explore a shortbread crust or even a chocolate cookie crust for a different flavor profile.
Thickener Options: If cornstarch isn’t available or preferred, arrowroot starch or tapioca flour can serve as excellent alternative thickening agents for the custard filling. Follow package directions for equivalent amounts.

Expert Tips & Tricks for a Perfect Coconut Cream Pie

Achieving a flawless Coconut Cream Pie is easier with a few insider tips. These simple tricks will help ensure your pie is absolutely perfect, from the crispy crust to the mile-high whipped topping.

Chilled Whipped Cream Magic: For maximum volume and the fluffiest whipped cream, pop your mixer bowl and whisk attachment into the freezer for about 15-30 minutes before you begin whipping. This helps the cream whip up faster and hold its peaks better.
Crust Convenience: Don’t feel pressured to make a homemade pie crust if time is short. A good quality pre-made pie crust from the grocery store works beautifully. Experiment with different types like a classic butter crust, a graham cracker crust, or even a chocolate-flavored crust for a unique twist.
Patience is Key: Resist the urge to cut into your pie too soon! The refrigeration time is non-negotiable, as the custard needs ample time to set completely. Rushing this step will result in a runny filling.
Whipped Topping Shortcuts: While homemade whipped cream is undeniably superior in taste and texture, if you’re in a real time crunch, a good quality store-bought whipped topping like Cool Whip can be a decent substitute. Just be aware it won’t have the same fresh, rich flavor.
Room Temperature Crust: If you’re using a homemade buttery pie crust, allow it to come to room temperature after blind baking and before filling. This helps prevent thermal shock and potential cracking when you add the warm custard.

More Irresistible Pie Recipes to Love

If your love for pie runs deep, you’ll want to explore these other fantastic recipes from my collection. Each offers a unique flavor and baking experience:

Chocolate Meringue Pie (pictured above)
Deconstructed Patriotic Pies
Cherry Hand Pies
No Bake Peanut Butter Pie
French Silk Pie
Classic Blueberry Pie
Heavenly Angel Food Pie

Happy Birthday to my sweet Mother-In-Law, Marie! This pie was made with love, inspired by you.

Whether it’s a grand celebration or just a craving for something sweet and comforting, you simply cannot go wrong with this undeniably delicious Coconut Cream Pie. It’s truly a coconut lover’s dream, a creamy, dreamy dessert that is destined to become one of everyone’s absolute favorite pies. Its authentic flavor and luxurious texture make it a dessert that will be requested again and again.

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Step by step how to make homemade Coconut Cream Pie

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Print Recipe

Coconut Cream Pie

This Coconut Cream Pie has an authentic pie crust, and is filled with a creamy coconut custard, and topped with a mile high pile of whipped cream and dusted with toasted coconut!

Prep Time: 20 mins

Cook Time: 20 mins

Additional Time: 8 hrs

Total Time: 8 hrs 40 mins

Course: Pies

Cuisine: American

Servings: 8 servings

Calories: 624 kcal

Author: Michaela Kenkel

Equipment

Rubber Spatulas
Offset Spatula Set
Kitchenaid Stand Mixer
KitchenAid Hand Mixer
Ceramic Pie Dish, 10-Inch
Wilton 12-Cavity Whoopie Pie Baking Pan
2 Pack Pie Crust Shield Adjustable
Baking Pie Crust Weights Chain
Ceramic Pie Weights Reusable
Chicago Metallic Pie Weight

Ingredients

FOR THE CRUST:

One blind-baked pie crust (store-bought or homemade)

FOR THE FILLING:

3 cups Half & Half
2 egg yolks
1/2 cup sugar
1/3 cup corn starch
1 teaspoon pure vanilla extract
2 Tablespoons butter
1 1/2 cups flaked sweetened coconut

FOR THE WHIPPED CREAM:

2 cups heavy whipping cream
1 1/2 teaspoons coconut extract
1/4 cup powdered sugar

FOR THE TOPPING:

1/3 cup Toasted Coconut

Instructions

In a sauce pan, combine half & half, egg yolks, sugar, corn starch, and vanilla with a whisk until smooth and cornstarch is dissolved.
Place on medium heat and continually stir while mixture thickens. Mixture will be a thick pudding consistency when it is done.
Remove from heat and stir in butter. Stir in coconut.
Pour into cooled pre-baked pie crust.
Lay a piece of plastic wrap directly over the top of the filling and place it in the refrigerator for several hours, or overnight, to set.
To make whipped cream, in your stand mixer with the whisk attachment, pour cold heavy whipping cream, coconut extract, and powdered sugar.
Whisk until stiff peaks form.
Generously pile the whipped cream onto the chilled pie, and smooth out or swirl as desired.
Top with toasted coconut.
Keep refrigerated until ready to serve.

Notes

Tip: I like to chill my mixer bowl and whisk attachment in the freezer for about 30 minutes before I make whipped cream to achieve maximum volume.

Read more on how to Blind Bake a Pie Crust.

Find My Grandma’s Pie Crust Recipe.

Nutrition

This recipe was originally posted on August 29, 2014. It has been updated to improve user experience and reshared on July 25, 2024.