Coconut Cream Pie with Flaky Crust

Coconut Cream Pie is a timeless classic that combines a buttery, flaky crust with a smooth, velvety coconut custard filling, all topped with a luscious layer of whipped cream and toasted coconut flakes. Each bite is a perfect blend of rich creaminess and light tropical flavor.

This pie is especially delightful for warm-weather gatherings, holidays, or any time you crave a touch of tropical indulgence. Its creamy texture and coconut aroma make it both elegant and homey — a dessert that impresses yet feels like comfort food.

❤️ Why I Love This Recipe

I adore this recipe because it delivers everything I love in a dessert — texture, flavor, and nostalgia. The contrast between the flaky crust and the silky coconut filling is pure heaven. The aroma of toasted coconut wafting through the kitchen instantly makes me happy.

What makes it even better is that this pie isn’t overly sweet — the creamy filling is perfectly balanced by the buttery crust and airy whipped cream. It feels indulgent yet refreshing, and it’s always a showstopper when served at the table.

Why It’s a Must-Try Dish

• It’s a crowd-pleasing classic that never goes out of style.
• The homemade coconut custard is rich, silky, and packed with tropical flavor.
• The flaky crust provides the perfect buttery crunch.
• It’s great for make-ahead desserts — the filling sets beautifully overnight.
• Perfect for holidays, picnics, or afternoon tea.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 25 minutes
• Cooling & Chilling Time: 3–4 hours
• Total Time: Approximately 4½ hours
• Servings: 8–10 slices
• Calories: ~420 kcal per serving

Cuisine & Course

• Cuisine: American
• Course: Dessert / Pie

Ingredients

For the Flaky Pie Crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3–4 tablespoons ice water

(You can also use a pre-baked 9-inch pie crust for convenience.)

For the Coconut Filling:

• 2½ cups whole milk
• 1 cup canned coconut milk (unsweetened)
• ¾ cup granulated sugar
• ½ cup sweetened shredded coconut
• 4 large egg yolks
• ⅓ cup cornstarch
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional)
• 1 tablespoon unsalted butter

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For Garnish:

• ¼ cup toasted shredded coconut

Simple Cooking Directions

1. Prepare and bake the flaky pie crust.
2. Cook the coconut custard until thick and creamy.
3. Pour the filling into the crust and chill until set.
4. Top with whipped cream and toasted coconut.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Pie Crust

1. In a mixing bowl, whisk together flour and salt.
2. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Roll out on a floured surface and fit into a 9-inch pie dish.
6. Trim and crimp edges.
7. Prick the bottom with a fork and line with parchment paper; fill with pie weights.
8. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 10 minutes until golden brown.
9. Let it cool completely.

Step 2: Make the Coconut Filling

1. In a medium saucepan, heat whole milk, coconut milk, and sugar over medium heat until warm (do not boil).
2. In a separate bowl, whisk egg yolks, cornstarch, and salt until smooth.
3. Slowly pour a little of the warm milk mixture into the egg yolk mixture while whisking constantly (to temper).
4. Pour everything back into the saucepan and cook over medium heat, whisking constantly until thick and bubbly (about 5–6 minutes).
5. Remove from heat and stir in vanilla, coconut extract, butter, and shredded coconut.
6. Let it cool for about 10 minutes, stirring occasionally.

Step 3: Assemble the Pie

1. Pour the warm filling into the baked pie crust and spread evenly.
2. Cover the surface with plastic wrap (to prevent a skin from forming).
3. Refrigerate for at least 3–4 hours or until set.

Step 4: Make the Whipped Cream

1. Beat heavy cream, powdered sugar, and vanilla with a hand mixer on medium-high speed until soft peaks form.
2. Spread over the chilled pie filling.

Step 5: Garnish and Serve

• Sprinkle toasted shredded coconut over the top.
• Slice with a sharp knife and serve chilled.

How to Serve

• Serve cold with a cup of coffee or iced tea.
• Add a drizzle of caramel or melted chocolate for an extra indulgent touch.
• Garnish each slice with a small mint leaf or a few coconut flakes for presentation.

Additional Recipe Tips

• Chill the pie overnight for best texture and flavor.
• Toast coconut flakes in a dry skillet over medium heat for 2–3 minutes until golden.
• Use full-fat coconut milk for a rich, creamy filling.
• For extra stability, add 1 teaspoon gelatin (dissolved) to the filling before chilling.
• Always use a completely cooled crust to prevent sogginess.

Recipe Variations

1. Chocolate Coconut Cream Pie – Add 2 tablespoons of cocoa powder to the filling.
2. Banana Coconut Cream Pie – Layer banana slices between the crust and filling.
3. Coconut Lime Pie – Add 1 tablespoon lime zest to the filling for a citrus twist.
4. Mini Coconut Cream Pies – Use mini tart shells for bite-sized treats.
5. Gluten-Free Version – Use almond flour crust or gluten-free pastry dough.

Freezing and Storage

Storage:

• Store covered in the refrigerator for up to 3 days.
• Keep whipped cream and garnish separate if storing longer than a day.

Freezing:

• Freeze without whipped cream topping for up to 1 month.
• Thaw overnight in the refrigerator and top with fresh whipped cream before serving.

Special Equipment Needed

• 9-inch pie dish
• Rolling pin
• Saucepan
• Whisk
• Mixing bowls
• Electric mixer (for whipped cream)
• Pastry weights or dried beans (for blind baking)

FAQ

Q1: Can I use store-bought pie crust?
A: Yes! A pre-baked crust works perfectly and saves time.

Q2: Can I make this pie dairy-free?
A: Absolutely — use coconut cream instead of milk and plant-based butter.

Q3: My filling turned out runny — what went wrong?
A: It may need more cooking time. The mixture should be thick like pudding before pouring into the crust.

Q4: Can I make it ahead of time?
A: Yes, it tastes even better when made the day before serving.

Q5: Can I reduce the sweetness?
A: Yes — use unsweetened coconut and reduce the sugar by 2 tablespoons if you prefer a lighter taste.

Conclusion

Coconut Cream Pie with Flaky Crust is the ultimate comfort dessert — rich, creamy, and irresistibly tropical. The luscious coconut custard filling, the buttery crisp crust, and the fluffy whipped topping come together in perfect harmony.

It’s a dessert that feels like sunshine in every bite — elegant enough for celebrations, yet simple enough for a cozy weekend treat. Whether you serve it at Easter, summer parties, or after Sunday dinner, this pie will always earn rave reviews.