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

Scale

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

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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.