Pies & Tarts

Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: 30 min
Cook time: 40 min
Total time: 130 min
Yield: 8 servings
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp fine salt; 1 cup cold unsalted butter, cut into small pieces; 1/2 cup ice-cold water; 1 cup granulated sugar; 1 cup unsweetened shredded coconut; 2 large eggs; 1 tsp pure vanilla extract; 1 cup heavy cream; 1/2 cup toasted coconut flakes

By Wesley Ardenne · June 19, 2026 · Pies & Tarts

Prep30 min

Cook40 min

Total130 min

Serves8

I still remember the first time I tasted a coconut cream pie that was truly exceptional - the combination of the silky coconut custard, the crunch of toasted coconut flakes, and the flaky pastry crust was absolute perfection. As a home cook, I was determined to recreate this masterpiece in my own kitchen, and after numerous trials and experiments, I finally succeeded in developing a recipe that yields a bakery-quality coconut cream pie from scratch.

This recipe is special because it combines the richness of coconut with the lightness of a perfectly baked pastry crust, creating a delightful textural contrast that will leave your taste buds wanting more. Whether you're a coconut lover or just looking for a new dessert to impress your friends and family, this coconut cream pie is sure to become a favorite.

One of the best things about this recipe is that it's perfect for any occasion - whether you're hosting a dinner party, attending a potluck, or simply want to treat yourself to a decadent dessert. The coconut cream pie is also surprisingly easy to make, requiring only a few ingredients and some basic cooking techniques.

In this recipe, we'll walk through the steps to create a bakery-quality coconut cream pie from scratch, including making the pastry crust, cooking the coconut custard, and assembling the final dessert. With these simple steps and a few tips and tricks, you'll be able to create a stunning coconut cream pie that's sure to impress anyone who tries it.

Why You’ll Love This Recipe

This coconut cream pie is incredibly easy to make, requiring only a few ingredients and some basic cooking techniques.
The combination of a flaky pastry crust, a silky coconut custard, and toasted coconut flakes creates a delightful textural contrast that will leave your taste buds wanting more.
This recipe is perfect for any occasion - whether you're hosting a dinner party, attending a potluck, or simply want to treat yourself to a decadent dessert.
The coconut cream pie is surprisingly versatile, and can be served with a variety of toppings or mix-ins, such as whipped cream, chopped nuts, or fresh fruit.
This recipe makes a large pie that's perfect for sharing with friends and family, and can be easily scaled up or down to suit your needs.
The coconut cream pie is a great make-ahead dessert, and can be refrigerated for up to 24 hours or frozen for up to 2 months.

Why This Recipe Works

The key to a great coconut cream pie is the combination of a flaky pastry crust, a silky coconut custard, and the perfect balance of flavors. To achieve this, we'll be using a combination of all-purpose flour, cold unsalted butter, and ice-cold water to create a pastry dough that's both flaky and tender. We'll also be cooking the coconut custard over low heat, stirring constantly, to prevent it from curdling and to ensure that it's smooth and creamy.

Another important aspect of this recipe is the use of toasted coconut flakes to add texture and flavor to the pie. By toasting the coconut flakes in a dry skillet, we'll be able to bring out their natural sweetness and add a delightful crunch to the finished pie.

Finally, the balance of flavors in this recipe is crucial - we'll be using a combination of granulated sugar, unsweetened shredded coconut, and pure vanilla extract to create a custard that's both sweet and creamy, with just the right amount of coconut flavor. By balancing these flavors perfectly, we'll be able to create a coconut cream pie that's both rich and refreshing.

Ingredients You’ll Need

To make this coconut cream pie, you'll need a few basic ingredients, including all-purpose flour, cold unsalted butter, ice-cold water, granulated sugar, unsweetened shredded coconut, pure vanilla extract, and large eggs. You'll also need some toasted coconut flakes to add texture and flavor to the pie.

When shopping for these ingredients, be sure to choose high-quality items that will give your pie the best flavor and texture. Look for all-purpose flour that's fresh and has a good texture, and choose cold unsalted butter that's fresh and has a good flavor. You'll also want to select granulated sugar that's fresh and has a good texture, and unsweetened shredded coconut that's fresh and has a good flavor.

2 1/4 cups all-purpose flourAll-purpose flour is the base of the pastry crust, providing structure and texture to the pie. Look for fresh flour with a good texture, and be sure to sift it before using to remove any lumps.
1 tsp fine saltA small amount of fine salt is added to the pastry crust to enhance the flavor and help control the yeast. Look for fine salt that's fresh and has a good texture, and be sure to use it sparingly to avoid over-salting the pie.
1 cup cold unsalted butter, cut into small piecesCold unsalted butter is used to create a flaky and tender pastry crust. Look for fresh butter that's cold and has a good flavor, and be sure to cut it into small pieces before using to help it mix evenly with the flour.
1/2 cup ice-cold waterIce-cold water is used to help bind the pastry crust together and create a tender and flaky texture. Look for ice-cold water that's fresh and has a good texture, and be sure to use it sparingly to avoid over-hydrating the crust.
1 cup granulated sugarGranulated sugar is used to sweeten the coconut custard and add flavor to the pie. Look for fresh sugar that's granulated and has a good texture, and be sure to use it sparingly to avoid over-sweetening the pie.
1 cup unsweetened shredded coconutUnsweetened shredded coconut is used to add flavor and texture to the coconut custard. Look for fresh coconut that's unsweetened and has a good flavor, and be sure to toast it before using to bring out its natural sweetness.
2 large eggsLarge eggs are used to enrich the coconut custard and add moisture to the pie. Look for fresh eggs that are large and have a good flavor, and be sure to use them at room temperature to help them mix evenly with the other ingredients.
1 tsp pure vanilla extractPure vanilla extract is used to add flavor and aroma to the coconut custard. Look for fresh vanilla extract that's pure and has a good flavor, and be sure to use it sparingly to avoid over-flavoring the pie.
1 cup heavy creamHeavy cream is used to enrich the coconut custard and add moisture to the pie. Look for fresh heavy cream that's cold and has a good flavor, and be sure to use it sparingly to avoid over-creaming the pie.
1/2 cup toasted coconut flakesToasted coconut flakes are used to add texture and flavor to the pie. Look for fresh coconut flakes that are toasted and have a good flavor, and be sure to use them sparingly to avoid over-toasting the pie.

Equipment You’ll Need

Large mixing bowlPastry blender or food processorRolling pin9-inch pie dishDry skilletInstant-read thermometerWhiskRubber spatula

How to Make Coconut Cream Pie

1
In a large mixing bowl, combine the all-purpose flour and fine salt. Whisk to combine, then add the cold unsalted butter and use a pastry blender or food processor to work it into the flour until the mixture resembles coarse crumbs.
2
Gradually add the ice-cold water to the flour mixture, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3
Preheat the oven to 375 F. On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges to fit.
4
In a dry skillet, toast the unsweetened shredded coconut over medium heat, stirring frequently, until it's lightly browned and fragrant. Remove from heat and set aside.
5
In a large bowl, whisk together the granulated sugar, large eggs, and pure vanilla extract. Add the toasted coconut and whisk until well combined.
6
In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the coconut mixture until well combined.
7
Pour the coconut mixture into the pastry-lined pie dish and smooth the top. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
8
Remove the pie from the oven and let it cool to room temperature. Cover and refrigerate for at least 2 hours before serving.
9
Just before serving, sprinkle the toasted coconut flakes over the top of the pie. Serve chilled, garnished with additional toasted coconut flakes if desired.
10
To ensure that the pie is set and the crust is golden brown, check the internal temperature of the filling with an instant-read thermometer. The temperature should be at least 160 F.
11
To prevent the crust from becoming too brown, cover the edges with foil or a pie shield for the last 20-25 minutes of baking.

Expert Tips

To ensure that the pastry crust is flaky and tender, be sure to keep the butter and water cold, and handle the dough as little as possible.
To prevent the coconut custard from curdling, be sure to cook it over low heat, stirring constantly, and remove it from the heat as soon as it's set.
To add extra flavor to the pie, try using different extracts, such as almond or coconut, in place of the vanilla extract.
To make the pie more visually appealing, try using a pastry bag to pipe a border of whipped cream around the edges of the pie.
To make the pie ahead of time, try baking the pastry crust and cooking the coconut custard a day in advance, then assembling and refrigerating the pie until serving.
To freeze the pie, try wrapping it tightly in plastic wrap or aluminum foil and freezing for up to 2 months. Thaw frozen pie in the refrigerator overnight before serving.

Common Mistakes to Avoid

Overworking the pastry dough, which can lead to a tough and dense crust.
Not cooking the coconut custard over low heat, which can cause it to curdle or become too thick.
Not chilling the pie long enough, which can cause the filling to be too runny or the crust to become soggy.
Not using high-quality ingredients, which can affect the flavor and texture of the pie.
Not following the recipe carefully, which can lead to mistakes and a poor-quality pie.
Not using the right type of coconut, which can affect the flavor and texture of the pie.

Variations and Substitutions

Try using different types of milk, such as almond or soy milk, to make the pie dairy-free.
Try adding different flavorings, such as lemon or orange zest, to the coconut custard for a unique twist.
Try using different types of sugar, such as brown sugar or honey, to add a richer flavor to the pie.
Try adding nuts or seeds, such as chopped pecans or sesame seeds, to the pie for added texture and flavor.
Try using different types of extract, such as almond or coconut, to add a unique flavor to the pie.
Try making individual mini pies for a fun and easy dessert.

What to Serve With Coconut Cream Pie

This coconut cream pie is perfect for serving at any occasion, from dinner parties to potlucks. Try serving it with a variety of toppings, such as whipped cream, chopped nuts, or fresh fruit, to add extra flavor and texture.

The pie is also delicious on its own, and can be served as a simple but impressive dessert. Consider pairing it with a cup of coffee or tea for a delicious and relaxing treat.

Whipped creamChopped nutsFresh fruitCaramel sauceChocolate shavingsCoffee or tea

Make-Ahead, Storage, Freezing and Reheating

This coconut cream pie can be stored in the refrigerator for up to 24 hours, or frozen for up to 2 months. To freeze, wrap the pie tightly in plastic wrap or aluminum foil and place in a freezer-safe bag.

To thaw frozen pie, remove it from the freezer and place it in the refrigerator overnight. Allow the pie to come to room temperature before serving.

The pie can also be made ahead of time and refrigerated or frozen until serving. Simply bake the pastry crust and cook the coconut custard a day in advance, then assemble and refrigerate or freeze the pie until serving.

Frequently Asked Questions

What type of coconut should I use for this recipe?

For this recipe, you'll want to use unsweetened shredded coconut. This type of coconut is dried and shredded, and has a mild flavor that won't overpower the other ingredients in the pie. You can find unsweetened shredded coconut in most grocery stores, usually in the baking aisle.

Can I use sweetened coconut instead of unsweetened?

While you can use sweetened coconut as a substitute, keep in mind that it will add extra sugar to the pie. If you choose to use sweetened coconut, you may want to reduce the amount of granulated sugar in the recipe to avoid making the pie too sweet.

How do I toast coconut flakes?

To toast coconut flakes, simply place them in a dry skillet over medium heat and cook, stirring frequently, until they're lightly browned and fragrant. This should take about 5-7 minutes, depending on the heat and the type of coconut you're using. Be careful not to burn the coconut, as it can quickly go from toasted to burnt.

Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. Simply bake the pastry crust and cook the coconut custard a day in advance, then assemble and refrigerate or freeze the pie until serving. This will save you time and effort when you're ready to serve the pie, and will also help to ensure that the flavors have melded together perfectly.

How do I store the pie?

To store the pie, simply place it in an airtight container and refrigerate for up to 24 hours, or freeze for up to 2 months. If you choose to freeze the pie, be sure to wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag to prevent freezer burn.

Can I freeze the pie?

Yes, you can freeze the pie. Simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Frozen pie will keep for up to 2 months. To thaw, simply remove the pie from the freezer and place it in the refrigerator overnight, or thaw at room temperature for a few hours.

What's the best way to serve the pie?

The best way to serve the pie is chilled, with a variety of toppings such as whipped cream, chopped nuts, or fresh fruit. You can also serve the pie on its own, or with a cup of coffee or tea for a delicious and relaxing treat.

Can I make individual mini pies?

Yes, you can make individual mini pies using this recipe. Simply divide the pastry dough and coconut custard among small pie dishes or ramekins, and bake until the filling is set and the crust is golden brown. This is a great way to make a fun and easy dessert for a party or special occasion.

The Full Recipe

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