Coconut Cream Pie
Topped with lightly toasted coconut flakes, this Coconut Cream Pie is a classic summer dessert! Grab a fork and dig in!
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Blue cheese. Olives. Cilantro. Coconut. Nope, these aren’t the ingredients for a really bad recipe. They’re all polarizing flavors. I personally hated blue cheese and olives until about 8 or 9 years ago. I couldn’t understand why someone would voluntarily eat cheese covered in mold. I’ve come around on those flavors, and both blue cheese and olives are now among my favorite flavors. Crazy how that works, right?
While I’ve never had an issue with coconut, I recognize that it’s a polarizing flavor. If you polled a room and asked favorite dessert flavors, I’d predict that coconut would be pretty low on the list. I checked the lineup of Baskin-Robbins flavors, and coconut shows up in only 2 of the 53. I tried the same thing for Ben & Jerry’s, but their search function wasn’t the best. My best (somewhat educated) guess is that coconut only shows up in 1 Ben & Jerry’s flavor.
I’ve personally never had an issue with coconut. Growing up, my Dad loved (and I mean loved) coconut desserts, so sweet treats like Coconut Cream Pie would often show up for special events. Don’t get me wrong. Given a choice between a coconut dessert and say this Chocolate Chocolate Cake? I’ll take the chocolate cake any day of the week. But coconut desserts are still delicious in their own right. I wouldn’t be sad if a slice of this Coconut Cream Pie landed on my dessert plate.
Coconut Cream Pie
Coconut Cream PieI took a Coconut Cream Pie into the curling club near the end of the season, and I was a bit shocked at the number of people who said they didn’t love coconut. (For the record, those same people all still ate a slice of this pie.) By the time the pie made it’s way around the table, there was only one tiny sliver left. I was ok with that. After all, the reason for taking the pie to the club in the first place was to share it with my friends make sure I didn’t eat it all by myself.
Have you ever made a Coconut Cream Pie? The recipe is surprisingly easy. The most important thing to keep in mind is that the pie needs to be chilled before it can be served. So make sure to budget an extra couple of hours into the timeline for this pie. Other than that, easy peasy!
Oh, and I listed the toasted coconut flakes as optional in the recipe below. In my opinion, these aren’t optional. The flavor of the toasted coconut plus the slightly crunchy texture is awesome when paired with the creamy pie filling. Enjoy!
Did you make this Coconut Cream Pie at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more chilled pies for summertime entertaining? Check out these other favorites:
No Bake Peanut Butter Pie
Atlantic Beach Pie (a MUST make if you love lemony desserts)
Chocolate Cream Pie
No Bake Butterfinger Pie
No Bake Chocolate Almond Pie
Coconut Cream Pie
Ingredients
- 1 9” pie crust unbaked
- 1 cup canned coconut milk see note
- 1 cup half-and-half
- ½ cup sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 Tbsp unsalted butter
- 1½ cups coconut flakes
- 2½ tsp vanilla extract divided
- 1 cup whipping cream
- 3 Tbsp powdered sugar
- {optional garnish} additional coconut flakes lightly toasted
Instructions
- Preheat oven to 375°F.
- Working on a lightly floured surface, roll dough into 12” circle.
- Lay dough into a lightly greased 9” pie pan. Fold the extra dough over and crimp using two fingers.
- Using a fork, dock the bottom and sides of the unbaked crust.
- Place parchment paper or foil in pan and fill with dried beans or pie weights; bake for 20 minutes.
- Remove paper/foil and beans/weights. Continue baking for 4-6 more minutes, or until crust is golden brown. (Note: If edges begin to brown too quickly, cover just the edges with foil.)
- Remove crust from oven and let cool completely.
- Using a medium saucepan, add coconut milk, half-and-half, sugar, cornstarch and egg yolks; stir until well combined.
- Place over medium heat and bring to a boil, stirring often.
- Boil for 1 minute, stirring constantly.
- Remove from heat and add butter, coconut flakes and 1½ tsp vanilla extract; stir until well combined and butter has completely melted.
- Cover pan with plastic wrap, pressing wrap directly onto surface of the filling. Let stand at room temperature for 30 minutes.
- Transfer filling into prepared pie pan. Cover pan and refrigerate for 1 hour.
- Using an electric mixer, whip the whipping cream, powdered sugar and remaining 1 tsp of vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the coconut filling.
- {Optional garnish} Sprinkle top of pie with lightly toasted coconut flakes before serving.
Notes
I’m married to someone who doesn’t love coconut. He says it’s the texture, though – not the flavor. I’ve loved coconut cream pie, though, ever since I saw it on Gilligan’s Island! Your custard looks nice and thick; I’m sure I’d love it.
Wait. Coconut Cream Pie was on Gilligan’s Island? That’s it. I need to go back and find that episode!
I must admit, I’ve never really been a massive fan of coconut. I don’t mind it, but I think too often the artificial flavoring people sometimes use make things way too sweet. That being said, I could easily see giving this a try, especially given the hot weather we’ve been having lately it might be the right cure for the heat!
I totally know what you mean, Matt. Fresh coconut is good, but it’s one of those things where the artificial flavor just doesn’t do the original flavor justice. But like you said, a good cream pie is an excellent dessert on a hot summer day. I find this one nice and refreshing! Thanks so much, my friend!
Hi David! I love coconut cream pie, coconut cake, macaroons; if it’s made with coconut I go straight for it! And coconut shrimp!
I agree that the toasted coconut garnish is a must. I just added coconut milk and whipping cream to my grocery list. Can’t wait to make and eat this!!
Ooo…we could totally make an entire coconut-themed meal, Dorothy! Coconut Shrimp with all sorts of coconut desserts. It sounds so summer! I hope you enjoy this one, my friend. It’s delicious! (And make sure to get full-fat canned coconut milk rather than refrigerated coconut milk.) Happy baking!
First I thought you were going down a sad road not liking blue cheese and olives and then you said you enjoy now, so phewww on that, lol. I love both btw. Speaking of love, I am a fan of coconut and coconut cream pie is one of my faves! I love coconut anything…coconut food stuff, coconut scented stuff, you get the pic. While I didn’t get a piece of cherry pie from you, shall I expect a piece of this beauty 😉 ??
Yes! I absolutely love blue cheese and olives now. Truthfully, they are some of my favorites. 🙂 But there was a time just a few years ago that I wouldn’t have touched either. Glad I learned the folly of my ways there!
Wait, you didn’t get that slice of cherry pie? I stuffed it in an envelope and sent it your way. It must have gotten held up at customs…
I wish I could “grab a fork and dig in…” I’m in the love camp when it comes to coconut and your Coconut Cream Pie looks absolutely perfect, David!
I’ll have to work on figuring out a monitor that delivers food right to your desk. Haha! Wouldn’t that be a million-dollar idea?? Thanks, Marissa!
hi david
yes i think the toasted coconut would be essential! you need that texture contrast. years ago we were staying with a friend in philadelphia; we wanted to make a curry but for the life of us we couldn’t find coconut milk that was unsweetened (which was the only way you could buy it here in australia). different strokes… 🙂
Interesting! I often forget how ingredients change from country to country. However, with that said, I love going into foreign grocery stores. I always find some of the coolest things…and some of the strangest, too. As you said, different strokes. 🙂 Thanks so much, Sherry!
That looks just PERFECT! My son is not too big on coconut so I always hesitate to make any thing with coconut in it but this pie is seriously tempting me.
I get it, Kankana. Coconut isn’t for everyone. But, hey, that just means more pie for you, right? 🙂 (Or to share with your friends!) Thanks so much!
I’ve always loved coconut and so has my mom. My dad – not at all and my siblings were never too big of fans. That always meant more coconut desserts for me! Coconut cream pie is probably my mom’s favorite dessert and I need to make her this one soon! Looks delish!
That’s the opposite for us growing up, Kathy. My Dad loved coconut flavored anything! I recall kinda liking it myself, but not loving it. Now it’s definitely one of my favorites…and I always associate coconut desserts with mid-summer. Don’t ask me why! You should totally make your Mom this coconut cream pie soon. It’s a good one! 🙂
Oh! I never thought of coconut being a flavour that some may not like, but now that you say it – I can understand it. I guess some people don’t really know what to do with it 🙂
This is the perfect recipe for those who feel like that or those who love coconut like me 😀
I would love a slice of pie right now!
I totally know what you mean, Alexandra. I was a little surprised when I took a coconut cream pie to the curling club, and a number of folks said they didn’t like coconut. I get it, though. Coconut can be a polarizing taste. Either way, this coconut cream pie is a good one! 🙂
What? People don’t like coconut? You’re joking aren’t you? I don’t think I know anyone who doesn’t love coconut. Anyway, please give me a piece of this Coconut Cream Pie. It looks delicious!
No! Not kidding at all, Neil. A number of folks said they didn’t like coconut. But then again, those same folks still ate a slice of pie. Go figure! I love a good slice of coconut cream pie, and this is a tasty recipe for sure. Thanks so much, my friend!
David, it’s interesting to learn that coconut is a polarizing flavor. Coconut Cream Pie is one of our family’s favorites. It’s often requested in lieu of birthday cake for at least two of my kids. I guess I love it so much, I figured everyone did! Now blue cheese I can understand. And olives took me years to be able to eat them chopped very small in something else like pasta salad or pizza. In any case, your Coconut Cream Pie looks wonderful and would be a huge hit at our house!
Coconut cream pie instead of birthday cake? Now that’s a serious coconut love! I was surprised that folks were skeptical about coconut flavor, too. But I’ve gotta say this recipe is a good one! It didn’t last long around here. I love a good slice of coconut cream pie on a warm summer evening! Thanks, Kelly!
Happy to report that everyone in my house is into coconut. We would all love this cake! (Though GF for my son. ;-)) We’re just home from a long vacation visiting friends in Spain where we ate tons of amazing Spanish food. While I adored it, it’s fun to come home to check out yummy American recipes like this one. 🙂 ~Valentina
Awesome! I’m so glad y’all had fun in Spain, Valentina. I can’t wait to hear more about your trip…and hopefully learn about some yummy new Spanish-inspired recipes, too! 🙂