Creamy Coconut Cream Pie Recipe Easy Homemade with Flaky Golden Crust

Let me tell you, the scent of toasted coconut mingling with warm vanilla custard wafting from my oven is enough to make anyone’s mouth water. The first time I baked this creamy coconut cream pie with flaky golden crust, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make a version of this pie that was pure magic, but never quite like this. I stumbled upon this recipe on a rainy weekend when I was trying to recreate that nostalgic comfort with a little twist.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Let’s face it, this pie is dangerously easy to make but tastes like you slaved over it all day. Whether you’re looking for a sweet treat for your kids, a showstopper for your next potluck, or just something to brighten up your Pinterest cookie board (uh, pie board?), this recipe fits the bill perfectly. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting during holidays. It feels like a warm hug in dessert form, and you’re going to want to bookmark this one.

Why You’ll Love This Creamy Coconut Cream Pie Recipe

You know what makes this coconut cream pie stand out? It’s the perfect blend of silky, rich coconut custard nestled in a flaky golden crust that just melts in your mouth. Here’s why you’ll want to make it over and over:

• Quick & Easy: Comes together in under 1 hour, perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Any Occasion: Whether it’s a summer BBQ, holiday dinner, or casual Sunday brunch, this pie impresses effortlessly.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and toasty coconut topping.
• Unbelievably Delicious: The marriage of vanilla-spiked coconut custard and flaky crust is next-level comfort food.

This isn’t just another coconut cream pie. The secret lies in making the custard from scratch using coconut milk and cream, which creates a luscious texture without any heaviness. Plus, the crust is butter-rich and flaky, baked to a perfect golden brown that adds just the right crunch. You can taste the love and care in every bite, and honestly, it’s the kind of dessert that makes you close your eyes after the first forkful. It’s comfort food reimagined—lighter, fresher, but with the same soul-soothing satisfaction.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are pantry staples, but if you want to get fancy, a few specific items will really shine.

• For the Flaky Golden Crust:
• All-purpose flour – 1 1/4 cups (150 g)
• Unsalted butter, cold and cubed – 1/2 cup (113 g) (I love using Kerrygold for its rich flavor)
• Granulated sugar – 1 tbsp
• Salt – 1/4 tsp
• Ice water – 3 to 4 tbsp (cold, to bring dough together)
• For the Creamy Coconut Custard:
• Coconut milk, full fat – 1 can (13.5 oz / 400 ml)
• Heavy cream – 1/2 cup (120 ml) (or use coconut cream for dairy-free)
• Granulated sugar – 2/3 cup (135 g)
• Large egg yolks – 4 (room temperature)
• Cornstarch – 1/4 cup (30 g) (for thickening)
• Salt – 1/4 tsp
• Pure vanilla extract – 1 tsp
• Sweetened shredded coconut – 3/4 cup (75 g) (toasted for topping)
• Optional Toppings:
• Whipped cream – fresh or canned
• Extra toasted coconut flakes

For the best results, look for full-fat coconut milk in a can, not the carton, to get that rich creamy base. I recommend Thai Kitchen brand—it’s consistent and tastes fresh. If you want a dairy-free pie, swap the heavy cream for coconut cream or an extra 1/4 cup of coconut milk. Also, toasting the shredded coconut is essential; it adds that irresistible nutty crunch that takes this pie over the edge. Feel free to swap all-purpose flour with a gluten-free blend if needed, but keep in mind the crust texture might vary slightly.

Equipment Needed

• 9-inch (23 cm) pie dish – glass or ceramic works best for even baking
• Mixing bowls – medium and large
• Whisk – essential for smooth custard
• Rolling pin – for rolling out the pie crust (a clean wine bottle works in a pinch)
• Medium saucepan – for cooking the custard
• Fine mesh sieve – to strain custard for silky smoothness (optional but highly recommended)
• Spatula – for folding and scraping
• Measuring cups and spoons – accuracy is key!
• Cooling rack – to cool the pie before serving

If you don’t have a pie dish, a tart pan with a removable bottom can be a fun alternative. Just watch the baking time as it may vary. For a budget-friendly rolling pin alternative, a clean wine bottle or even a smooth glass bottle works surprisingly well. When it comes to the sieve, I know not everyone has one, but it really helps remove any lumps in the custard, making that silky texture you want in a coconut cream pie.

Preparation Method

1. Make the Pie Crust: In a large bowl, whisk together 1 1/4 cups (150 g) of all-purpose flour, 1 tbsp sugar, and 1/4 tsp salt. Add 1/2 cup (113 g) cold unsalted butter cubes. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Slowly add 3 to 4 tbsp of ice water, stirring gently until the dough just holds together. Be careful not to overwork it.
2. Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting keeps the crust flaky and prevents shrinkage.
3. Roll Out the Crust: On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Transfer it to a 9-inch (23 cm) pie dish, gently pressing it into place. Trim excess dough, leaving about 1/2 inch overhang, then fold under and crimp edges as desired.
4. Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 10-12 minutes until golden brown. Let cool completely on a rack.
5. Prepare the Coconut Custard: In a medium saucepan, whisk together 2/3 cup (135 g) sugar, 1/4 cup (30 g) cornstarch, and 1/4 tsp salt. Gradually whisk in 1 can (13.5 oz / 400 ml) full-fat coconut milk and 1/2 cup (120 ml) heavy cream until smooth.
6. Cook the Custard: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts bubbling, about 5-7 minutes. Reduce heat to low.
7. Temper the Egg Yolks: In a separate bowl, whisk 4 large egg yolks. Slowly pour about 1/2 cup of the hot coconut mixture into the yolks while whisking vigorously (this prevents scrambling). Pour the yolk mixture back into the saucepan.
8. Finish Cooking: Cook for another 2-3 minutes, stirring constantly, until thick and creamy. Remove from heat and stir in 1 tsp vanilla extract.
9. Strain the Custard (Optional): For extra smoothness, pour the custard through a fine mesh sieve into a clean bowl.
10. Assemble the Pie: Pour the warm custard into the cooled crust. Smooth the top with a spatula.
11. Toast the Coconut: Spread 3/4 cup (75 g) sweetened shredded coconut on a baking sheet and toast under the broiler for 2-3 minutes, stirring once, until golden and fragrant. Watch closely to avoid burning!
12. Top and Chill: Sprinkle the toasted coconut evenly over the custard. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.

Pro tip: When rolling the dough, keep your hands cool and work quickly to prevent the butter from melting. Always chill the crust well before baking—that’s the secret to flaky perfection. The custard thickens quickly, so don’t walk away during cooking. If you notice lumps, the sieve step is your best friend.

Cooking Tips & Techniques

Making a creamy coconut cream pie from scratch might seem intimidating, but a few tricks can make it foolproof. First, keep your butter cold when making the crust. The small chunks of cold butter melt during baking, creating those flaky layers everyone loves. I learned this the hard way after ending up with a tough crust once—never again!

When cooking the custard, constant whisking is key to avoid lumps and burning. If the custard thickens too quickly or forms clumps, remove from heat and whisk vigorously off the stove for a minute. Also, tempering the egg yolks prevents them from scrambling—slowly add hot liquid to the yolks while whisking nonstop.

Timing is everything. Blind baking the crust first prevents sogginess from the custard. Toasting the coconut just before assembling brings out a toasty flavor that pairs beautifully with the sweet cream. I sometimes multitask by toasting coconut while the custard cooks—saves time!

And don’t skip chilling the pie for several hours. Patience here rewards you with a custard that slices cleanly and holds its shape. One of my early attempts was too warm and runny—embarrassing but educational!

Variations & Adaptations

• Dairy-Free Version: Substitute heavy cream with coconut cream or almond milk. Use dairy-free butter or coconut oil in the crust.
• Chocolate Coconut Cream Pie: Add 1/3 cup (35 g) cocoa powder to the custard mixture and top with chocolate shavings for a rich twist.
• Mini Pies: Make individual pies using a muffin tin with smaller dough rounds for party-sized portions.
• Nutty Coconut Pie: Sprinkle chopped toasted macadamia nuts or pecans over the toasted coconut topping for added crunch.
• Low-Sugar Option: Use a natural sweetener like maple syrup or coconut sugar and reduce the quantity slightly.

Personally, I once swapped in fresh pineapple chunks in the custard for a tropical flair—surprisingly delicious! Feel free to experiment with spices like cinnamon or nutmeg, but keep them light so they don’t overpower that delicate coconut flavor.

Serving & Storage Suggestions

This creamy coconut cream pie is best served chilled, straight from the fridge. Let it sit at room temperature for about 10 minutes before slicing to soften slightly—makes cutting cleaner and the custard silkier on your tongue. Garnish with a dollop of freshly whipped cream and an extra sprinkle of toasted coconut for presentation that wows.

This pie pairs wonderfully with a cup of hot coffee or a tropical iced tea. For a festive touch, serve alongside fresh berries or a tangy citrus salad to balance the richness.

Store leftover pie covered tightly in the refrigerator for up to 4 days. The crust softens a bit over time but still tastes fantastic. If you want to freeze it, wrap the pie tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw overnight in the fridge and refresh the toasted coconut topping before serving.

Flavors actually deepen after a day, so if you can resist, letting it rest overnight in the fridge makes the pie even better. Just don’t tell anyone I said that—you know how fast this one disappears around here!

Nutritional Information & Benefits

Each slice of this creamy coconut cream pie packs about 350-400 calories, depending on slice size. It contains roughly 20 grams of fat (mostly from butter and coconut milk), 35 grams of carbs, and 5 grams of protein. The coconut milk provides healthy medium-chain triglycerides (MCTs), which are easier to digest and can support energy.

This recipe can be adapted to be gluten-free or dairy-free, making it suitable for a range of dietary preferences. Keep in mind the pie does contain eggs and coconut, which are common allergens. The natural ingredients mean fewer additives compared to store-bought pies—something I always appreciate when indulging.

Conclusion

This creamy coconut cream pie with flaky golden crust is truly worth every minute you spend making it. It’s a recipe that’s approachable, comforting, and downright delicious, offering a perfect balance of textures and flavors that everyone will love. Customize it your way—maybe a little chocolate, or extra toasted coconut—and make it your own.

I love this pie because it brings back warm memories of family and good times, while still feeling fresh and modern. It’s the kind of dessert that makes you smile inside and out. So go ahead, try this recipe, and let me know how it goes—I’m excited to hear your twists and tales!

Don’t forget to leave a comment below, share this recipe with your friends, and pin it for your next baking adventure. Happy baking!

FAQs About Creamy Coconut Cream Pie

Can I use frozen shredded coconut for the topping?

Yes, you can use frozen shredded coconut. Just thaw and pat it dry before toasting to avoid sogginess.

How do I prevent the pie crust from getting soggy?

Blind bake the crust first and let it cool completely before adding custard. This creates a barrier and keeps it flaky.

Can I make the pie ahead of time?

Absolutely! The pie tastes even better after chilling overnight. Just cover tightly and refrigerate.

Is there a vegan version of this pie?

Yes, swap butter with coconut oil, heavy cream with coconut cream, and use a flax egg or another egg substitute.

What’s the best way to reheat leftover pie?

Warm slices gently in the microwave for 10-15 seconds or let it come to room temperature; avoid overheating to keep custard texture.

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