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Coconut cream pie deserves better than a box of instant pudding, and this one delivers. We’re talking a buttery coconut cookie crust, a custard that’s actually made from scratch, and toasted coconut to take it over the top. Add a billowy crown of whipped cream and some white chocolate curls if you’re feeling extra.
Here’s Why This Coconut Cream Pie Recipe Works
Coconut all the way: From the cookie crust to the coconut custard to the toasted flakes on top, this pie doesn’t hold back.
Thickened just right: Cornstarch gives it shine, flour gives it body, and together they keep the filling smooth but firm enough to slice. It is similar to how we made our vanilla pastry cream.
Toasted coconut steals the show: That golden crunch on top isn’t just garnish, it adds flavor and texture that ties the whole pie together.
No pudding packets here: A real pastry cream base makes all the difference. It is rich, silky, and worth every stir at the stove.
If you’re craving more coconut goodness, my French coconut pie is a baked classic with a rich, custardy filling that sets right in the oven.
Recipe Tips
Toast coconut with care: Coconut goes from golden to burnt in seconds. Stir often and pull it as soon as it’s lightly toasted.
Temper gently: Whisk the hot milk into the eggs a little at a time to create a smooth custard instead of scrambled eggs.
Prevent skin: Press plastic wrap directly onto the surface of the pastry cream while it cools to avoid a rubbery layer.
Chill completely: Let the pie rest in the fridge for at least 4–6 hours to set the filling for neat, clean slices.
Whip it cold: Use a chilled bowl and beaters for whipped cream that whips faster and holds its shape longer.
Blind bake fully: Make sure your crust is fully baked and golden before filling. Custard pies don’t go back in the oven long enough to crisp it later.
If you want to make a traditional crust, we have a flaky pie dough recipe and a gluten free pie crust recipe.
For another creamy, from-scratch recipe, try my lemon custard pie.
Toasted Coconut Cream Pie
This coconut cream pie is everything a cream pie should be; flaky, creamy, and unapologetically coconut-forward. Every slice packs crunch, cream, and coconut goodness. Comforting, familiar, and just plain delicious. Serve it chilled, pile on the toasted coconut, and watch it steal the spotlight at the table.
For a fun twist on coconut desserts, my coconut cheesecake bars are smooth, creamy, and baked on a sweet crust you can slice into squares.
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Toasted Coconut Cream Pie
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Ingredients
Coconut Cookie Crust
- 7 ounces crisp coconut cookies, such as Tates Bake Shop cookies** 14 cookies
- ¼ teaspoon salt
- 4 tablespoons butter, melted
Coconut Pastry Cream
- 2 cups sweetened shredded coconut
- 1 (14 ounce) can canned coconut milk, well shaken
- 1½ cups whole milk
- ½ teaspoon salt
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 egg yolk
- 4 tablespoons butter
- 1½ teaspoons vanilla extract
- ½ teaspoon coconut extract
- ¼ teaspoon almond extract
Topping
- 2 cups heavy cream, chilled
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon coconut extract, optional
- ⅓ cup sweetened shredded coconut
- 2 to 3 ounces white chocolate, for curls
Instructions
Coconut Cookie Crust
- Preheat the oven to 350°F. In a food processor, pulse the coconut cookies and salt until finely ground. Add the melted butter and pulse again until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate.
- Bake for 15 minutes, or until the crust is light golden brown. If it shrinks down the sides, gently press it back up with the back of a spoon while still warm. Set aside to cool.
Coconut Pastry Cream
- Before making the pastry cream, toast the sweetened shredded coconut. Spread it evenly on a baking sheet and bake at 350°F, stirring often, until golden brown, about 2 to 4 minutes. It will sit pale for a bit, then brown quickly, so don’t walk away.
- In a medium mixing bowl, combine the sugar, cornstarch, flour, whole eggs, and egg yolk. Whisk until smooth and set aside, but keep it close to the stove.
- In a medium saucepan, stir together the coconut milk, whole milk, salt, and 1½ cups of the toasted coconut (save the rest for topping). Bring to a boil over medium-high heat, then lower to a gentle simmer.
- Slowly temper the eggs by whisking in about ½ cup of the hot milk mixture.
- Keep whisking as you gradually pour the warmed eggs back into the saucepan. Return to a simmer, stirring constantly, until the pastry cream thickens. If using a thermometer, it should reach 200°F. No thermometer? Just cook until a few bubbles burst on the surface, then stir for one more minute.
- Remove from the heat and stir in the butter, vanilla extract, coconut extract, and almond extract. Pour into the pie crust and press some plastic wrap directly on the surface. Chill in the fridge for 4 to 6 hours.
Whipped Topping
- In a chilled mixing bowl, combine the heavy whipping cream, sugar, vanilla extract, and coconut extract. Whip until stiff peaks form.
Assemble the Pie
- Spread the chilled coconut pastry cream into the baked pie shell. Spread or pipe the whipped cream over the pie.
- Sprinkle the top with toasted coconut flakes and use a vegetable peeler to make white chocolate curls for garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
We absolutely adore coconut and this cream pie looks right up my alley, Dahn.
angiesrecipes
thanks Angie!