Classic Coconut Cream Pie | Olive & Mango

Updated. Originally posted 3rd April 2019

This dreamy Coconut cream pie is a rich and creamy dessert that combines the flavors of coconut, cream, and sweetness in a delicate coconut pie crust. To make a coconut cream pie, you’ll need to start with a homemade or store-bought pie crust, which should be blind baked until crispy and golden brown! The filling is made with coconut milk, whole milk, sugar, eggs, and shredded coconut, cooked on the stovetop until thickened. The mixture is then chilled in the pie crust until set. To finish, a layer of fluffy whipped cream is added on top, which can be flavored with vanilla and coconut extracts! With its creamy custard filling and crunchy topping, coconut cream pie is a delicious dessert perfect for special occasions.

It’s hard to resists this pie. The textures and flavours are a real treat for the mouth and tastebuds. The crust is tender and crisp and that custard is creamy and, what is a coconut cream pie without whip cream – I love a mile high whip on my pie but decided to be a bit more creative this time with piped the whip on – totally optional. The whip adds that perfect light and fluffy layer which compliments the custard and crust so much. Over that I added toasted coconut chips/flakes for extra texture and decadence.

Coconut Cream Pie Recipe Recipe Ingredients

For The Homemade Pie Crust

Feel free to use any 9 inch pie crust recipe you like – I have included my own in the recipe below if you would like or instead of a coconut based one you could do a simple and delicious all butter pie crust or if you prefer to use a store bought one that is totally fine too. If you are making this one you will need:

• FLOUR: All purpose flour
• UNSALTED BUTTER: Chilled and cubed
• SHREDDED COCONUT: Sweetened (Lightly toasted optional)
• SUGAR: Granulated sugar
• SALT: Just a pinch for flavor

TIP: Be sure all ingredients (butter and water essentially) are ice cold for optimal results and ensure pie crust is chilled or frozen before filling and baking. Blind baking crust instructions in recipe card below.

For the Pie Filling (from scratch – no box pudding)

• SHREDDED COCONUT: I use sweetened finely shredded coconut for this recipe. (Lightly toasting it is optional)
• WHOLE MILK: If you prefer to use a richer filling use heavy cream or half and half or even evaporated milk you can. Or you can do blend of milk and cream.
• COCONUT MILK: Use full fat canned coconut milk for best flavor and texture – do not use a coconut milk with sweetener or other extra additives.
• EGGS: 2 large eggs that are room temperature
• SUGAR: I used granulated sugar for this pie
• CORNSTARCH: To thicken and add stability to the filling. Feel free to use all purpose flour in its place
• BUTTER: Unsalted butter for adding richness to the custard
• VANILLA EXTRACT: Pure vanilla extract is always recommended
• COCONUT EXTRACT: Optional but intensifies the coconut flavor.

For The Whipped Cream Topping

• HEAVY WHIPPING CREAM: I like a thick topping so I use 2 cups (for less whipped topping reduce cream and remaining topping ingredients by half)
• POWDERED SUGAR: I like using powdered sugar because it gives the whipped cream a little extra stability but you could use granulated sugar if that is what you prefer.
• VANILLA EXTRACT: For flavor – I also like to add a tiny splash of coconut extract but that is optional.

How To Make Coconut Cream Pie

1. Make Pie Crust: Whisk the dry ingredients or use a food processor, toss with grated butter or cut in butter or pulse, then drizzle with water and pulse or stir until shaggy dough forms – knead a few times then form into a disc and cover tightly with plastic wrap and chill for a least 30-60 mins or overnight. Roll out dough, fit into pie plate crimp and cover with plastic warp and chill then blind bake and cool completely. (details in recipe card below)
2. Make Filling: Whisk together milks, coconut and extracts in a medium pot over med-high heat until mixture just about comes to a boil, remove from heat and remove ⅓ cup of mixture. Whisk eggs, sugar and cornstarch then whisk in the hot milk mixture to temper eggs. Pour back this mixture into milk mixture, return to heat and whisk until thickened, whisk in butter, allow to come to room temperate
3. Assemble Pie: Pour filling into chilled pie crust, cover and chill for 2-3 hours before slicing and serving
4. Garnish: With whipped cream, and shredded toasted coconut or coconut chips.
5. Enjoy: Slice and enjoy

Coconut Cream Pie Make Ahead, Storage and Freezing

• MAKE AHEAD: You can make the PIE DOUGH up to 3 days ahead at least stored in the fridge covered with plastic wrap or you can freeze it for up to 1 month and let it thaw in the fridge overnight before rolling it out. You can blind bake the PIE CRUST a day a head and store it in the fridge after it is fully cooled in the pie plate covered in plastic wrap.
• STORAGE: Any leftovers can be kept in an airtight container in the refrigerator for up to 4 days. Or if you are making it ahead it will keep really well for up to 3 days – do not garnish with whipped cream until just before serving
• FREEZING: You can freeze this coconut cream pie wrapped tight with plastic wrap and aluminum foil in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then top with the whipped topping and coconut flakes before serving.