Coconut Cream Pie

This Coconut Cream Pie recipe is absolute perfection with its creamy coconut custard layer and light cloud-like whipped cream topping adorned with toasted golden brown coconut. A true pie or coconut lover’s dream!

Want more pie recipes? Try our Old-Fashioned Oatmeal Pie, Best Homemade Cherry Pie (using frozen cherries), or a classic Lemon Meringue Pie.

What goes into Coconut Cream Pie?

How to Make Coconut Cream Pie

To pre-bake the pie crust, you will need pie weights, or there will be a larger amount of shrinkage in the pie dough.

First, place the pie crust carefully into a 9″ pie plate of your choice.

Place a layer of parchment paper inside the pie crust and fill it with pie weights or dried beans.

Bake as per package directions and let cool. You may want to finish baking with the beans out of the crust for the last few minutes.

While the oven is still warm, toast the coconut. Preheat the oven to 325ºF. Place shredded coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Bake on a middle rack of the oven for 3 minutes or until golden, watching carefully not to burn.

In a medium saucepan, combine sugar, flour, and salt. Whisk in the milk and cream over medium heat, and continue stirring until the mixture boils and thickens.

Continue cooking for 2 min. longer, stirring. Remove from heat. Take small amounts of the hot mixture and add it slowly to the egg yolks and then whisk the egg yolks into the hot mixture and continue to cook for 2 min., stirring on medium heat.

Remove from heat and stir in butter.

Stir in the coconut and the extract. Pour into the pre-baked pie shell. Place plastic wrap right on top of the custard and refrigerate until cool. The plastic wrap will prevent skin from forming on top of the custard, which can be quite unappealing.

When ready to serve, whip the cream in a medium bowl until it is starting to thicken, add the icing sugar, and extract if using. Continue to beat until fluffy. Place on top of the chilled pie.

Sprinkle with toasted coconut.

Recipe adapted from Better Homes and Gardens Pie and Cakes cookbook.

Does This Pie Need to be Refrigerated?

Yes, a Coconut Cream Pie needs to be refrigerated as it has dairy in the form of milk and cream. If this pie has been left out for longer than 2 hours, it should be discarded as bacteria could have started to grow.

How long do coconut cream pies last in the refrigerator? As long as this pie is properly covered and refrigerated, it can last for 3 to 4 days if someone hasn’t come along to gobble it down sooner than that.

Because of the whipped cream topping, these kinds of pies are hard to cover without ruining them. Purchasing a pie, cake, and cupcake storage unit is not only great for keeping it in your refrigerator but also to transport to a party. We have a handy link above if you need one. Imagine everyone’s delight if you presented this pie at a potluck.

Can you Freeze Coconut Cream Pie?

Can you freeze coconut cream pie? No, this pie doesn’t freeze well with its whipped cream topping. Thawing it would make a complete mess and would result in subpar results.

This pie was amazing, and it got some rave reviews from the neighborhood boys who got to indulge in this for their dessert.

It has got lots of coconut flavor, and you could up it even more if you wanted by adding coconut extract to the whipping cream. ENJOY!!!

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Pin it HERE!!

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Coconut Cream Pie

Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

A lighter-than-air Coconut Cream Pie!! This will quickly become one of your favorite pies to make as it is easier than it looks and comes out fantastic.

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Ingredients

• 3/4 cup sugar
• 1/3 cup flour
• 1/4 tsp. salt
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 3 egg yolks, slightly beaten
• 2 Tbsp. butter
• 1/2 tsp. coconut extract
• 1 cup sweetened shredded coconut
• 1 pre-baked 9" pie shell, cooled

Whipped Topping

• 2 cups whipping cream
• 1 1/2-2 Tbsp. icing sugar or to taste
• 1/2 tsp. coconut extract (optional)
• 1/4 cup toasted sweetened shredded coconut

Instructions

To pre-bake the pie crust, you will need pie weights, or there will be a larger amount of shrinkage in the pie dough.

First, place the pie crust carefully into a 9″ pie plate of your choice.

Place a layer of parchment paper inside the pie crust and fill it with pie weights or dried beans.

Bake as per package directions and let cool. You may want to bake the pie crust with the beans removed for the last few minutes to let the bottom of the crust cook completely.

While the oven is still warm, toast the coconut. Preheat the oven to 325ºF. Place shredded coconut evenly on a large baking sheet lined with a Silpat baking mat or parchment paper. Bake on a middle rack of the oven for 3 minutes or until golden, observing not to burn.

In a medium saucepan, combine sugar, flour, and salt. Whisk in the milk and cream over medium heat, and continue stirring until the mixture boils and thickens.

Continue cooking for 2 min. longer, stirring. Remove from heat.

Take small amounts of the hot mixture and add it slowly to the egg yolks and then whisk the egg yolks into the hot mixture and continue to cook for 2 min., stirring on medium heat.

Remove from heat and stir in butter. Stir in the coconut and the extract.

Pour into the pre-baked pie shell. Place plastic wrap right on top of the custard and refrigerate until cool.

When ready to serve, whip the cream until starting to thicken, add the icing sugar, and extract if using.

Continue to beat until fluffy. Place on top of chilled pie. Sprinkle with toasted coconut.

Recipe adapted from Better Homes and Gardens Pie and Cakes.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 841Total Fat: 52gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 165mgSodium: 464mgCarbohydrates: 89gFiber: 4gSugar: 51gProtein: 9g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.