Best Coconut Cream Pie Recipe -

Best Coconut Cream Pie Recipe

Coconut Cream Pie is a classic dessert that brings a tropical twist to the table. Renowned for its creamy, coconut-flavored filling and flaky crust, this pie is a favorite among thos

e who love the sweet, nutty flavor of coconut. Perfect for any occasion, from family gatherings to special celebrations, the Best Coconut Cream Pie is a delightful treat that’s sure to impress.


Ingredients: For the Crust:

  1. 1 1/4 cups all-purpose flour
  2. 1/2 teaspoon salt
  3. 1/2 cup unsalted butter, chilled and diced
  4. 4-5 tablespoons ice water

For the Filling:

  1. 1 can (14 ounces) coconut milk
  2. 1 1/2 cups whole milk
  3. 2/3 cup granulated sugar
  4. 1/4 cup cornstarch
  5. 1/4 teaspoon salt
  6. 4 egg yolks
  7. 1 cup shredded sweetened coconut
  8. 1 teaspoon vanilla extract

For the Topping:

  1. 1 cup heavy whipping cream
  2. 2 tablespoons powdered sugar
  3. 1/2 teaspoon vanilla extract
  4. Toasted coconut flakes for garnish



Step 1: Prepare the Crust

  • In a large bowl, mix flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
  • Gradually add ice water, stirring until the mixture forms a ball. Wrap in plastic and refrigerate for at least 1 hour.
  • Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Crimp the edges as desired.
  • Pre-bake the crust at 375°F (190°C) for about 20 minutes, using pie weights or dried beans to prevent bubbling.

Step 2: Make the Filling

  • In a saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, and salt.
  • Heat over medium, stirring constantly until the mixture thickens and boils.
  • In a separate bowl, lightly beat the egg yolks. Gradually whisk in some of the hot milk mixture to temper the yolks.
  • Pour the yolk mixture back into the saucepan. Bring to a gentle boil and cook for 2 minutes, stirring constantly.
  • Remove from heat and stir in the shredded coconut and vanilla extract.
  • Pour the filling into the pre-baked crust and chill until set, about 4 hours.

Step 3: Whip the Topping

  • In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Step 4: Assemble and Serve

  • Spread the whipped cream over the chilled pie.
  • Garnish with toasted coconut flakes.
  • Refrigerate until ready to serve.


Cooking Note:

  • Ensure the filling is cooled to room temperature before adding it to the crust to prevent it from getting soggy.

Serving Suggestions:

  • Best Coconut Cream Pie is excellent on its own or served with a hot cup of coffee or tea.


  • For a richer coconut flavor, you can use coconut extract instead of vanilla extract in the filling.
  • Toasting the coconut flakes for the garnish enhances their flavor and adds a delightful crunch.

Prep Time: 1 hour 30 minutes (including chilling time) Cooking Time: 30 minutes Total Time: 2 hours

Nutritional Information:

  • Calories: Approximately 450 per slice
  • Protein: 5g
  • Sodium: 200mg

Conclusion: The Best Coconut Cream Pie offers a perfect balance of creamy, coconut-filled goodness and a flaky, buttery crust. This pie is not only a treat to the taste buds but also a visually appealing dessert that’s sure to be a hit at any gathering. Whether you’re a seasoned baker or trying this recipe for the first time, the end result is a satisfyingly sweet and tropical dessert that everyone will love.


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