If you have a soft spot for tropical flavors and creamy desserts, this Coconut Pie Recipe with Cream of Coconut Recipe is about to become your new favorite. Imagine a perfectly flaky pie crust cradling a luscious, smooth filling bursting with rich coconut flavor and a hint of sweetness that’s not overpowering. It’s surprisingly easy to make, yet elegant enough to impress your friends and family at any gathering. Every bite delivers that dreamy, island-inspired taste that feels like a vacation in pie form, all thanks to the magic of cream of coconut and shredded coconut working in perfect harmony.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the pie’s irresistible texture and flavor. From the flaky pie crust that forms the foundation to the cream of coconut that adds tropical richness, it’s all about balancing simple but impactful elements.
- 1 unbaked 9-inch pie crust: A flaky crust sets the perfect stage, holding the delicate filling while adding subtle buttery notes.
- 1 cup cream of coconut: This ingredient is the heart of the pie, offering a smooth texture and deeply coconutty flavor.
- 1 cup sweetened shredded coconut: Adds chewy texture and intensifies the coconut presence in every bite.
- 3 large eggs: These eggs help achieve that custard-like set so your pie slices cleanly and beautifully.
- ½ cup granulated sugar: Just the right amount to sweeten the filling without overpowering the natural coconut flavor.
- ½ cup whole milk or heavy cream: Enhances creaminess and creates a silky, luscious filling that’s both rich and light.
- 2 tablespoons melted unsalted butter: Adds a mild richness and smoothness, complementing the tropical sweetness.
- 1 teaspoon pure vanilla extract: Brings warmth and depth, perfectly rounding out the flavors.
- ¼ teaspoon fine sea salt: A tiny pinch sharpens the sweetness and balances the coconut’s natural flavor.
- Whipped cream or whipped topping: Topping the pie with whipped cream adds a dreamy softness that makes each slice extra special.
- 2–3 tablespoons toasted coconut flakes: These give a delightful crunch and a golden finish, perfect for garnish.
How to Make Coconut Pie Recipe with Cream of Coconut Recipe
Step 1: Prepare Your Pie Crust
Start by placing your unbaked 9-inch pie crust into a pie dish if not already done. Give the edges a gentle crimp for that classic look. No need to pre-bake the crust here because it will bake perfectly with the filling, becoming golden and flaky as it cooks.
Step 2: Mix the Filling Ingredients
In a large bowl, whisk together the eggs and granulated sugar until creamy and well combined. Next, stir in the cream of coconut, sweetened shredded coconut, whole milk or heavy cream, melted butter, vanilla extract, and a pinch of sea salt. Mixing these ingredients well ensures a smooth, evenly flavored custard filling that’s bursting with coconut goodness.
Step 3: Pour the Filling into the Crust
Carefully pour your luscious coconut filling into the prepared pie crust, making sure not to overfill. The filling should sit just below the rim to prevent spilling over during baking, allowing room for the custard to puff slightly as it cooks.
Step 4: Bake the Pie
Place your pie on the middle rack of a preheated oven at 350°F (175°C). Bake for about 40 minutes or until the custard is set but still slightly jiggly in the center — that’s the sign of a perfectly creamy pie, not overcooked and dry. Keep an eye on the crust edges, loosely covering them with foil if they brown too quickly.
Step 5: Cool and Set
Once baked, remove the pie from the oven and let it cool to room temperature. This resting time allows the filling to firm up beautifully, ensuring each slice comes out clean and stunning. For the best results, chill the pie in the refrigerator for at least 2 hours before serving.
Step 6: Add the Finishing Touches
Just before serving, spread a cloud of whipped cream on top of the coconut pie and sprinkle toasted coconut flakes for a delightful crunch and extra visual appeal. This final flourish elevates the dessert, making it look as good as it tastes.
How to Serve Coconut Pie Recipe with Cream of Coconut Recipe
Garnishes
Whipped cream and toasted coconut flakes are classic choices that perfectly complement the creamy filling, adding lightness and texture. For an extra pop, try a dusting of powdered sugar or a drizzle of caramel or chocolate sauce to elevate this tropical treat.
Side Dishes
This pie pairs wonderfully with fresh fruit like pineapple or mango slices, which echo the tropical notes in the coconut cream. A scoop of vanilla ice cream on the side offers a cool contrast that’s simply divine on a warm day or after a rich meal.
Creative Ways to Present
For a fun twist, serve your Coconut Pie Recipe with Cream of Coconut Recipe in individual mini tart shells or mason jars for a portable dessert. Layer with toasted coconut and whipped cream between slices to create a visually stunning coconut trifle that’s sure to impress everyone at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie covered tightly in the refrigerator for up to 3 days. Keep the whipped cream separate if possible and add just before serving to maintain its light texture and appearance.
Freezing
If you want to prepare this pie well in advance, you can freeze it without the whipped cream topping. Wrap the pie tightly with plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before enjoying.
Reheating
This pie is best enjoyed cold or at room temperature, so reheating isn’t generally recommended as it can affect the creamy texture. However, if you prefer a warm slice, gently reheat a portion in the microwave for 10-15 seconds, avoiding overheating.
FAQs
Can I use coconut milk instead of cream of coconut?
Coconut milk is much thinner and less sweet than cream of coconut, so it won’t provide the rich, creamy texture or intense flavor that’s key to this pie. For best results, stick with cream of coconut.
Is sweetened shredded coconut necessary?
Sweetened shredded coconut boosts flavor and adds a pleasant chewiness to the pie’s custard. If you prefer less sweetness, you can use unsweetened shredded coconut, but balance it by checking the sweetness of the cream of coconut used.
Can I make this pie gluten-free?
Absolutely! Use a gluten-free pie crust available at most stores or make your own. The filling itself contains no gluten, so it’s easy to adapt for gluten sensitivities.
Why does the filling jiggle after baking?
A slight jiggle in the center means your custard filling is perfectly baked – it will continue to set as it cools. Overbaking tends to dry out the filling, so it’s better to err on the side of gentle baking.
Can I prepare this Coconut Pie Recipe with Cream of Coconut Recipe ahead of a party?
Definitely! It’s a fantastic make-ahead dessert. Bake the pie a day in advance, chill overnight, and add whipped cream and toasted coconut just before serving for a fresh finish.
Final Thoughts
This Coconut Pie Recipe with Cream of Coconut Recipe is such a joy to make and share — it’s creamy, tropical, and surprisingly simple, yet sophisticated enough for special occasions. Whether you’re whipping it up for a casual weekend treat or a festive gathering, this pie will delight every coconut lover and bring a sunny, happy vibe to your table. Give it a try, and you might just find your new go-to dessert that everyone asks for again and again.
Print
Coconut Pie Recipe with Cream of Coconut Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Pie recipe features a creamy, tropical custard filling made with cream of coconut and shredded coconut baked in a flaky pie crust. The pie achieves a rich, smooth texture with a perfect balance of sweetness and coconut flavor, topped with toasted coconut flakes and whipped cream for a delightful finish. It’s an easy-to-make dessert that delivers a luxurious, crowd-pleasing treat in just over an hour.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 cup cream of coconut
- 1 cup sweetened shredded coconut
- 3 large eggs
- ½ cup granulated sugar
- ½ cup whole milk or heavy cream
- 2 tablespoons melted unsalted butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Topping
- Whipped cream or whipped topping, for serving
- 2–3 tablespoons toasted coconut flakes
Instructions
- Preheat and prepare pie crust: Preheat your oven to 350°F (175°C). Place your unbaked 9-inch pie crust in a pie dish, ensuring it fits well and crimp the edges if desired. You can use a homemade crust or a good-quality refrigerated or frozen pie crust for convenience.
- Mix the filling: In a large mixing bowl, whisk together 3 large eggs and ½ cup granulated sugar until well combined. Add 1 cup cream of coconut, ½ cup whole milk or heavy cream, 2 tablespoons melted unsalted butter, 1 teaspoon pure vanilla extract, and ¼ teaspoon fine sea salt. Stir in 1 cup sweetened shredded coconut. Mix everything thoroughly until the filling is smooth and consistent.
- Pour filling into crust: Carefully pour the coconut custard filling into the prepared pie crust, spreading it out evenly so it sets uniformly during baking.
- Bake the pie: Place the pie on the center rack of the preheated oven and bake for about 40 minutes. The pie is done when the center is mostly set but still slightly jiggly — it will firm up as it cools. Avoid overbaking to keep the custard creamy.
- Cool the pie: Remove the pie from the oven and allow it to cool completely at room temperature. This cooling step lets the custard set properly so the slices hold their shape.
- Serve with toppings: Just before serving, top each slice of coconut pie with a generous dollop of whipped cream or whipped topping. Sprinkle 2–3 tablespoons of toasted coconut flakes over the top for a beautiful golden crunch and extra coconut flavor. Enjoy!
Notes
- For a less sweet pie, use unsweetened shredded coconut but keep the cream of coconut as is to maintain balance.
- A refrigerated or frozen pie crust works well if short on time.
- Make sure to toast the coconut flakes evenly to avoid burning and to enhance flavor and texture.
- Allow the pie to cool completely to achieve the best custard consistency for clean slices.
- Use whole milk or heavy cream depending on desired richness; heavy cream creates a richer custard.
