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Classic Coconut Pie

Category: Desserts That Transform Moments

Flaky crust meets smooth coconut pudding and whipped topping. Simple make-ahead instructions for convenience.
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Created By Mia Laurent
Updated on Thu, 24 Apr 2025 14:57:54 GMT
A creamy coconut pie garnished with whipped cream and coconut flakes on a wooden table beside flowers. Pin
A creamy coconut pie garnished with whipped cream and coconut flakes on a wooden table beside flowers. | chefmiarecipes.com

I've spent ages tweaking my go-to coconut cream pie until it's just right. The filling's incredibly smooth with perfect coconut taste, and the crust stays nice and crisp. Whenever I bake this pie, it takes me back to warm beach days and island vibes. Nothing beats that first mouthful of velvety coconut filling topped with fluffy whipped cream.

What Makes This Method Special

After trying so many different coconut cream pie versions, this one really knocks it out of the park. Using actual coconut milk and doing everything by hand is the key. My folks can always spot when I've made this instead of grabbing one from a bakery. You just can't match that homemade taste, and I love watching people's faces light up when they try their first bite.

Ingredients List

  • Pie crust: One completely blind baked 9-inch shell that gives you a crunchy, layered bottom.
  • Canned coconut milk: Rich and tasty, forming the core of your filling.
  • Half-and-half: Creates just the right creaminess without going overboard.
  • Egg yolks: Add luxury and help thicken everything up.
  • Cornstarch: Makes sure your filling stays firm and doesn't run.
  • Sugar: 2/3 cup to add sweetness.
  • Sweetened shredded coconut: Brings both taste and interesting texture.
  • Butter: 2 tablespoons to make everything silky.
  • Vanilla and coconut extracts: Boost the overall coconut experience.
  • Heavy cream: Used to create the fluffy topping.
  • Coconut flakes: Toasted or plain, for sprinkling on top.

Step-By-Step Instructions

Get Your Crust Ready
Spread out cold pie dough in a 9-inch pan. Pinch the edges and cool for 30 minutes. Cover with parchment, put pie weights in, and bake at 375°F (190°C) for 15 minutes. Take out weights, poke bottom with fork, and cook until it's golden. Let it cool all the way.
Cook Up The Coconut Mixture
Put 1 can coconut milk, 1 cup half-and-half, 2/3 cup sugar, and a tiny bit of salt in a pot and heat until bubbling. Mix 5 egg yolks with 3 tablespoons cornstarch, slowly add some hot liquid while stirring, then pour it all back in the pot. Cook until it gets thick, then mix in 1 cup shredded coconut, 2 tablespoons butter, and your flavor extracts. Pour into your cooled crust and chill for 3 hours.
Create The Topping
Whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla until it forms soft peaks. Spread or pipe on your chilled pie.
Add Final Touches
Sprinkle toasted coconut flakes on top for crunch and looks. Serve cold.
A luscious coconut cream pie with fluffy whipped cream and crunchy toasted coconut in a clear glass dish. Pin
A luscious coconut cream pie with fluffy whipped cream and crunchy toasted coconut in a clear glass dish. | chefmiarecipes.com

My Personal Tips

I can't stress enough how important real canned coconut milk is for this dessert. I found out the hard way that the light stuff just won't give you that dreamy texture. Don't rush when mixing the hot liquid into your eggs. I always pour super slowly while constantly whisking to get that silky smooth result. And don't skip chilling your crust beforehand - it makes such a difference in flakiness.

Storage Advice

You can keep this beauty in the fridge for around 3 days, though at my place it's usually gone way before that. If you want to prep ahead, you can stick it in the freezer without the cream on top. Just wrap it up good and it'll stay tasty for up to 2 months. When you're ready to eat, let it thaw in the fridge overnight and add fresh whipped cream just before you bring it to the table.

Closing Thoughts

A rich dessert with a buttery crust, creamy coconut filling, and velvety whipped topping. Great for parties or family meals.

Common Recipe Questions

→ Can I prepare elements in advance?
Sure! Make the crust 5 days prior, the filling a day early, or freeze the entire pie (minus whipped cream) for up to 3 months. Add whipped cream later.
→ What's the best type of coconut milk?
Choose full-fat canned coconut milk, not the drink-type versions. Shake the can first to mix everything together.
→ How do I avoid lumps in the pudding?
To avoid clumps or bits in the pudding, gently add the hot liquid into the yolks while whisking. Keep stirring actively as the mixture thickens.
→ Why is plastic wrap added to the filling?
Cover the warm pudding's surface with plastic wrap to stop a tough layer from forming. This keeps the filling extra smooth.
→ Can this pie be frozen?
Absolutely! Freeze it without whipped cream for up to 3 months. Thaw it in the fridge and add whipped cream just before enjoying.

Creamy Coconut Pie

This coconut pie has a golden crust, smooth filling, and fluffy whipped cream topped with shredded coconut. Easy to prepare ahead for gatherings.

Prep Time
360 minutes
Cooking Time
35 minutes
Total Duration
395 minutes
Created By: Mia Laurent

Recipe Category: Sweet Comfort

Skill Level: For Advanced Cooks

Recipe Cuisine: American

Recipe Yield: 8 Number of Servings (Makes one 9-inch pie)

Dietary Categories: Vegetarian-Friendly

Ingredients You’ll Need

01 1 refrigerated flaky pie crust, uncooked.
02 4 yolks from large eggs.
03 1/4 cup (30g) of cornstarch.
04 One 14-ounce can of thick coconut milk.
05 1 cup (240ml) half-and-half cream.
06 2/3 cup (130g) white sugar.
07 A pinch of salt (1/4 teaspoon).
08 1 cup (80g) sweet coconut flakes.
09 28g (2 Tablespoons) softened butter.
10 1 teaspoon of pure vanilla.
11 Optional: 1/2 teaspoon coconut flavoring.
12 360ml (1 1/2 cups) chilled heavy cream.
13 3 Tablespoons (20g) powdered sugar.
14 3/4 teaspoon vanilla for whipped topping.

Steps to Make It

Step 01

Bake the pie crust on its own at 375°F until it’s golden brown. Let it cool all the way down.

Step 02

Whisk together cornstarch with the egg yolks. Warm up the coconut milk, half-and-half, sugar, and salt, then carefully mix some into the eggs before combining everything. Cook until thick.

Step 03

Mix in the butter, vanilla, shredded coconut, and coconut extract if you’d like.

Step 04

Pour the mixture into the pie crust, place plastic wrap right on top, and refrigerate for a minimum of 3 hours.

Step 05

Beat the heavy cream with the powdered sugar and vanilla until peaks hold their shape but aren’t stiff.

Step 06

Spread the whipped cream across the pie and sprinkle some coconut flakes on top if you like.

Extra Information

  1. You can make it step by step ahead of time.
  2. Go for canned coconut milk instead of the drinking type.
  3. Store it in the fridge for up to 5 days.

Essential Tools

  • Pie pan (9 inches).
  • Weights for pie crust.
  • Mixer (hand or electric).
  • Medium saucepot.

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Contains dairy.
  • Contains eggs.
  • Contains wheat.

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 450
  • Fat Content: 28 grams
  • Carbohydrate Content: 48 grams
  • Protein Content: 6 grams