Coconut Cream Pie – flaky buttery dough filled with a luscious, thick and creamy custard coconut filling with flavors from coconut milk and toasted coconut flakes then topped with whipped cream topping. It literally melts in your mouth!
When it comes to Thanksgiving and holiday celebration, there can never be enough pies on the table. In fact, you’ll rarely see just 2-3 pies during these kind of gatherings.
The most I’ve been to was at my sister’s Thanksgiving party where there were 7 kinds of PIE! Oh, YES! And I’m that kind of girl who just forgets the main course and simply piles up my plate with different slices of pies.
I just love baked treats!!
And our recipe for today is one of those that is special to me. ‘Cause HELLO, I’m a huuuge COCONUT FAN. And this Coconut Cream Pie here is every coconut lover’s dream!
What is a Cream Pie?
A cream pie is an American one-crust pie (meaning the crust covers the bottom and the sides only) filled with a rich decadent custard commonly made with milk, cream, sugar and eggs. It comes in assorted flavors actually – vanilla, lemon, chocolate, peanut butter, banana and, my favorite – coconut. And they’re usually topped with a whipped cream topping.
What’s in a Coconut Cream Pie?
I’ve been meaning to share this to you. And then I decided to hit the publish button now. What a good way indeed to welcome the 1st day of November with such an amazing crowd-pleasing cream pie!
To start off, there are 3 parts to this marvelous creation:
- pie crust (store-bought or homemade) – that needs to be blind baked
- creamy coconut custard filling – made over the stovetop and mixed with toasted coconut
- whipped cream topping – as easy as spreading it all over on top of the custard and sprinkling it with toasted coconut
And you don’t have to worry about the list. I’m simply using pantry staple baking ingredients so you can easily bake this at home this season.
- Deep pie shell
- sweetened flaked coconut
- cornstarch
- granulated sugar
- coconut milk
- whole milk
- salt
- butter
- vanilla extract
- thawed frozen whipped cream topping and some toasted coconut for topping
I must say that the best part of this classic pie recipe is the coconut cream filling. Don’t even try using the light version of coconut milk. Using coconut milk and whole make makes our filling creamy and ultra rich.
How do You Blind Bake a Pie Crust?
This recipe calls for a pre-baked deep shell pie which needs to be blind baked so it won’t rise causing the edges to shrink to the bottom of the pan/dish. The trick to doing that is to add pie weights into the prepared pie dish, line it with parchment paper and pour in some weights.
Pie Weights Substitute
Aside from dried beans, you can use other means to add weight on the crust like dry rice kernels and loose change. You can also nestle down another second plate on top of your crust.
How Do You Toast Coconut?
Since I am an avid coconut lover, toasted coconut is one of my favorite ways to doll up cakes, pies or whenever necessary.
Toasted coconuts add depth and natural flavor to any of your baked goods.
To toast coconut flakes, you can use the stovetop. You just have to keep an eye on it while stirring constantly as it gets toasted.
Another thing is using the oven or microwave. But I prefer using the oven method. You just need to spread them on a parchment-lined baking sheet. And heat them up in the oven at 300°F (149°C) oven for 6-8 minutesuntil the coconut reached its desired toasty texture.
Storing Coconut Cream Pie
Store slices or leftover coconut cream pie in an airtight container in the refrigerator for up to 2-3 days. But I doubt if there’ll be any leftover for this pie recipe.
More Homemade Pie Recipes
- Pineapple Pie
- No Bake Key Lime Mango Coconut Cheesecake Pie
- Banana Cream Pie
- Pecan Pie
- Buttermilk Pie
Do You Love Coconut? Check Out These Recipes Below
- Coconut Macaroons
- Samoan Coconut Bread Rolls (Pani Popo) (with video)
- Coconut Bread
- Cassava Coconut Cake
- Coconut Cake (with video)
How To Make Coconut Cream Pie
Preheat oven to 350 degrees F (175 degrees C). Roll out your store-bought or homemade pie dough and fill your pie dish. Lightly press the dough on the pie pan. Cut any excess dough around the edges. To prevent the dough from rising, place some beans inside the parchment-lined crust-filled dish. Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside. On a parchment paper lined baking sheet (it will be easier to pick up and transfer this way), lay the coconut flakes out on and bake at 300°F (149°C) for 6-8 minutes, or until lightly toasted. Set aside.
In a medium saucepan, combine the cornstarch, sugar, coconut milk, whole milk, and eggs and whisk until thoroughly combined over low heat. Whisk thoroughly to avoid clumping. Bring to a boil and keep stirring for 2-3 minutes more.
Remove saucepan from heat (the mixture should’ve thickened a bit) and stir in vanilla and then toasted coconut (reserving ¼ for topping).
Pour the coconut mixture into the pie shell and chill in the fridge until it has firmed up, minimum 4 hours or overnight. Sprinkle the top with remaining coconut flakes and whip cream!
Coconut Cream Pie
Ingredients
- 1 (9 inch) deep pie shell , baked
- 1 cup sweetened flaked coconut , divided
- ⅓ cup cornstarch
- ½ cup granulated sugar
- Pinch of salt
- 1 (13.5 oz) coconut milk
- 2 cups whole milk
- 5 large egg yolks
- 2 teaspoon pure vanilla extract
- 1 tablespoon butter (optional)
- 1 cup frozen whipped topping , thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Roll out your store-bought or homemade pie dough and fill your pie dish. Lightly press the dough on the pie pan. Cut any excess dough around the edges. To prevent the dough from rising, place some beans inside the parchment-lined crust-filled dish. Bake crust for about 20 to 25 minutes or until the crust is dry and golden browned. Set aside.
- In a parchment paper lined baking sheet (it will be easier to pick up and transfer this way), lay the coconut flakes out on and bake at oven for 6-8 minutes or until lightly toasted. Set aside.
- In a medium saucepan, combine the cornstarch, sugar, salt, coconut milk, whole milk, and eggs and whisk until thoroughly combined over low heat. Whisk thoroughly to avoid clumping. Bring to a boil and keep stirring for 2-3 minutes more. Stir in butter and mix thoroughly. Remove saucepan from heat (the mixture should’ve thickened a bit) and stir in vanilla and toasted coconut (reserving ¼ for topping).
- Pour the coconut mixture into the pie shell and chill in the fridge until it has firmed up, minimum 4 hours or overnight.
- Sprinkle the top with remaining coconut flakes and whip cream!
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
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