Our Favorite Coconut Cream Pie Recipe

You will use coconut three ways to make this incredibly delicious coconut cream pie. Get ready to toast sweet cream on the butter, packed coconut filling and butter, flaky crust.

The joy after making this coconut pie recipe is real! It’s a process, but each step is worth it, and although there are many of them, these steps are absolutely feasible! promise. You can divide this pie into three parts: crust, coconut filling and whipped milk sweet cream filling.

If you like cream pie and coconut, this coconut cream is an absolute must try! From now on, I’m so happy to skip every birthday cake. It’s amazing and really hard to resist when sitting in the fridge, which is another bonus by the way. It can last up to 4 days in your refrigerator! For more cream pies, I love this banana cream pie so much that I’m already thinking about a banana coconut combo, and this fresh strawberry pie has been a reader’s favorite for years!

Key Ingredients

• Pie crust: You can use homemade or store-bought pie crusts. I use my favorite flaky butter pie crust to make this coconut cream pie. It is made of butter and becomes a light flake, perfect for cream filling. My recipe can hold 2 pies, but you can use half of it and freeze the remaining dough for a day.
• Coconut milk and regular milk: Use full-fat canned coconut milk as this pie (light coconut milk doesn’t work properly either). We mix coconut milk with regular milk to fill.
• coconut: In the filling we use chopped sweet coconut and then topping, and we like the bigger coconut flakes (mine from Bob’s Red Mill). If you want to use only one variety, stick to chopped sweet coconut, as the larger slices are just for visual appeal. I tried this unsweetened chopped coconut stuffing and it certainly works, but they are slightly soft and slightly sweet in the filling.
• Vanilla Beans and Vanilla Extract: We use vanilla beans for the filling and love the slightly rich vanilla flavor it adds. That said, you can skip its vanilla bean paste or vanilla extract. How many tips to use under the recipe.
• Eggs and flour: These are what thickens our coconut custard filling.
• Heavy cream: Sweet cream topping starts with cream. You want it to be cold and high in fat, so look for “heavy cream” or “heavy whip cream”.
• sugar: You will add plain sugar to the filling and sweet cream filling. It is the sugar that helps stabilize the whipped cream and keeps it going until day 4 in the refrigerator.
• White Chocolate: I had a mini coconut butter pie inspired by a Dahlia bakery in Seattle, adding white chocolate shavings to the top. They are very famous (for good reason). They added white chocolate and it always sticks to me, so I suggest you do the same for your pie today!

Find the complete recipe in the measurements below.

How to Make Homemade Coconut Cream Pie

It’s hard to resist this coconut cream pie! Just thinking it would make me saliva. Don’t close the length of the recipe below. Each step is easy to do (commit). Here are some tips to help you:

Tip 1: Prevent the shell from shrinking. If you start with a homemade crust, you need to push it out, form a pie dish, and then crimp the edges. A common problem with homemade butter crusts is that they can shrink when baking. To prevent this, we recommend two things: First, cool the crust in the pie dish for at least 30 minutes. Second, spend more time building the edges of the earth’s crust. You can fold the excess dough under itself and crimp, or roll out the second shell and add a dough to the edges. The extra thickness around the border will prevent the pie from shrinking.

Tip 2: Be careful when recovering eggs. To fill the coconut filling, you will heat the coconut milk, milk and vanilla and mix it with eggs, flour and sugar. If you were to pour hot coconut milk into the eggs, they would rush to the fore. To prevent this, slowly stir a small amount of hot mixture into the eggs and repeat. This process gently raises the temperature without disturbing them. It’s easy, but when you get to this step, take a moment to prepare the recipe steps so that everything goes well.

Tip 3: Cool the pie overnight. Refrigerated pies are my least favorite part of the recipe and once you take a bite, I think you will understand why. Just like using cheesecake or peanut butter pie, filling takes time to fully set. Therefore, you have to refrigerate the pie overnight to properly secure. It was a tough wait, but it was worth it in the end.

Tip 4: Cool the pie until served. For optimal texture, the cream pie needs to be kept cool. Otherwise, the filling and whipped cream will soften. The good news is that this pie is beautiful in the refrigerator. I ate there for up to 4 days, but still love every bite.