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This coconut cream pie recipe brings back memories of sitting at my grandma’s kitchen table, watching her roll out dough and waiting eagerly for that first slice of creamy, coconut-filled delight. It delivers a flaky crust, a lusciously smooth coconut custard, and a cloud of homemade whipped cream, all topped with playful, toasty coconut. If coconut desserts are your weakness or you want to share a taste of nostalgia, this classic pie deserves a spot on your table.
I first made this recipe with my grandma on a rainy afternoon, and now every bite takes me straight back to those cozy days filled with laughter and flour-dusted hands.
Ingredients
- All-purpose flour: gives structure and crunch to the crust choose unbleached for best results
- Salt: enhances the crust’s flavor opt for fine grain for even blending
- Shortening: delivers that tender, melt-in-your-mouth texture go for high-quality, non-hydrogenated brands
- Cold water: brings the dough together chill it well for extra flakiness
- Large eggs: create richness in the custard choose fresh and free-range for best flavor
- Granulated sugar: sweetens both custard and cream use pure cane sugar if possible
- Cornstarch: thickens the custard look for a clump-free, fresh container
- Whole milk: makes the filling smooth and creamy buy the freshest milk you can
- Unsalted butter: gives extra smoothness and flavor spring for European style if you can
- Vanilla extract: adds warmth and perfume real vanilla is worth the splurge
- Sweetened coconut flakes: provide signature coconut flavor and chew seek out moist, fresh bags
- Heavy whipping cream: for a luscious homemade topping always check the “best by” date
- Toasted coconut: for topping choose unsweetened if you want to tame the sugar level
Instructions
- Make the Pie Crust:
- Combine flour and salt in a bowl with a fork until evenly mixed. Use a pastry cutter or two knives to cut in shortening until pea-sized crumbs form. Sprinkle six tablespoons cold water over the flour mix. Work gently with a fork until dough just comes together. Add more water as needed a tablespoon at a time. Form dough into a disk, wrap, and chill for at least thirty minutes. Roll out dough on a lightly floured surface to fit your pie pan. Press gently into the pan and trim the edges. Line with parchment paper and fill with pie weights or dried beans. Bake at 375 degrees until the edges are golden and the crust looks dry, about fifteen to twenty minutes. Remove weights and cool completely.
- Prepare the Coconut Custard:
- In a stand mixer with the whisk attachment, beat eggs, sugar, and cornstarch together on medium speed for five minutes until well combined and slightly pale. Meanwhile, heat milk and butter in a large saucepan over medium heat until just boiling. With the mixer running, carefully pour the hot milk mixture into the egg mixture in three parts, mixing well after each addition to prevent scrambling. Return the mixture back to the saucepan. Cook over medium-low heat, stirring often, until the custard thickens to a pudding-like consistency this should take about ten minutes. Remove from heat and stir in vanilla extract.
- Chill the Custard:
- Transfer the hot custard to a clean bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least two hours or until fully chilled.
- Fill and Assemble the Pie:
- Once the crust and custard have both cooled thoroughly, stir coconut flakes into the custard. Spoon the mixture into the baked pie crust, smoothing the top with a spatula.
- Whip the Cream:
- Chill a metal mixing bowl and beaters in the freezer for ten minutes. Pour in heavy cream and sugar. Beat on high speed until stiff peaks form this means the cream holds its shape and does not droop when you lift the beaters.
- Top with Whipped Cream and Toasted Coconut:
- Spread a thick, billowy layer of whipped cream over the custard-filled pie. For extra flair, sprinkle with toasted coconut. Toast coconut by spreading flakes on a baking sheet and baking at 350 degrees, stirring every couple of minutes, until just golden.
- Store the Pie:
- Store the assembled pie in the fridge until you are ready to serve.
My favorite part of this recipe is the first bite after a chill in the fridge the deep coconut richness and hint of vanilla remind me of family dinners where Aunt Jean would always snag the first slice. You will love how the whipped cream balances the sweet custard and toasted coconut.
Storage Tips
Store leftovers covered in the refrigerator for up to four days. To prevent the crust from becoming soggy, keep plastic wrap pressed against the whipped cream topping or slice and cover individual pieces. This pie can also be frozen whole. Wrap with plastic then foil and thaw overnight in the fridge for best results.
Ingredient Substitutions
For a dairy-free version, full-fat coconut milk works well in place of whole milk and coconut oil can substitute for butter and shortening. If you run out of cornstarch, arrowroot powder also thickens custard beautifully. For a less sweet pie, use unsweetened coconut flakes and cut the sugar by a quarter.
Serving Suggestions
A slice is heavenly on its own but feels extra special with a scoop of fresh pineapple or mango. Dust with a bit of cocoa powder for a pretty touch. This pie is delicious year-round but especially welcome at Easter Fourth of July and Thanksgiving feasts.
Cultural and Historical Notes
Coconut cream pie is a classic Southern dessert with roots reaching back to early American cookbooks when coconut was a luxury treat. Families would serve this pie at Sunday suppers and holiday tables. Sharing it today connects us to those earlier generations who prized good company and homemade sweets.
Seasonal Adaptations
Add fresh berries on top in the summer for tartness
A hint of rum in the custard brings warmth for winter celebrations
Try a chocolate cookie crust for a creative twist
Success Stories
My friend Katie made this pie for her father’s retirement party and the whole family raved about how it tasted just like the one his mother baked each Christmas. A neighbor once surprised me with a banana coconut twist after trying this recipe and claimed it “finally made coconut her favorite flavor” It is a wonderful base for creative home bakers.
Freezer Meal Conversion
You can freeze the entire pie after topping with whipped cream and coconut. Wrap it tightly to avoid freezer burn. Thaw in the fridge. The crust stays perfectly flaky and the custard remains smooth if you chill before slicing.
This coconut cream pie brings joy to every table and invites new family memories with every creamy slice.
Common Questions About Recipes
- → What makes the coconut filling thick and creamy?
The filling achieves its texture from eggs, cornstarch as a thickener, and slow stovetop cooking until set.
- → How do you prevent a soggy pie crust?
Blind bake the crust with pie weights to ensure crispness before adding the coconut custard mixture.
- → Can store-bought whipped topping be used?
Homemade whipped cream creates the best flavor and texture, but prepared topping is an alternative in a pinch.
- → How is toasted coconut prepared for garnish?
Bake sweetened coconut flakes at 350°F, stirring every few minutes, until some are golden brown (about 10 minutes).
- → Is it possible to freeze this pie?
Yes. Freeze the finished dessert, well-wrapped, for up to 3 weeks. Thaw thoroughly before enjoying.