Coconut Cream Pie

There’s something downright magical about Coconut Cream Pie. Maybe it’s the way the fluffy whipped cream hugs the toasted coconut, or the creamy filling that tastes like a beach vacation with every bite. For me, it’s a little more nostalgic—my Aunt Rosie used to make it for every Easter, and she guarded that recipe like it was the nuclear codes. (I had to do some serious recipe sleuthing to bring you this one!)

This coconut cream pie isn’t just a dessert. It’s a gesture, a memory, a “thank you” baked into a golden, flaky crust. The texture? Silky-smooth with a little chew from the toasted coconut. The flavor? Like a warm tropical hug. And the best part? It’s surprisingly easy to pull off, even if you’ve never blind-baked a crust in your life.

So, whether you’re prepping for a potluck or just craving a slice of sunny comfort, this pie is about to become your go-to. Let’s dive in, friends—flip-flops optional.

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Why You’ll Love This Coconut Cream Pie

• Classic and comforting – Just like Grandma’s, but with a little extra flair.
• Dreamy texture – A creamy, rich filling with the perfect coconut chew.
• Make-ahead friendly – Great for parties, brunches, or late-night fridge raids.
• Totally crowd-pleasing – Even the coconut skeptics can’t resist a slice.

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Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3-4 tablespoons ice water

For the Coconut Filling:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut, toasted

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut (for garnish)

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Instructions

1. Make the Crust:
   In a large bowl, whisk the flour and salt. Cut in the cold butter using a pastry cutter (or your fingers if you’re feeling rustic) until pea-sized bits form. Add ice water one tablespoon at a time, mixing gently until dough holds together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
2. Blind Bake the Crust:
   Roll out dough on a floured surface and transfer to a 9-inch pie plate. Trim and crimp the edges. Line with parchment and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, remove weights, and bake 10 more minutes until golden. Cool completely.
3. Make the Filling:
   In a medium saucepan, combine milk, cream, sugar, and salt over medium heat. In a separate bowl, whisk egg yolks and cornstarch until smooth. Once milk mixture is warm (but not boiling), whisk a small amount into the yolks to temper. Then whisk everything back into the saucepan.
4. Thicken and Flavor:
   Cook over medium heat, stirring constantly, until thick and bubbly (about 6–8 minutes). Remove from heat, stir in vanilla and toasted coconut. Pour into cooled crust and smooth the top. Chill for at least 4 hours.
5. Top It Off:
   Whip cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled pie and sprinkle with toasted coconut.

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Sarah’s Tips for Perfect Coconut Cream Pie

• Toast your coconut for flavor and crunch. Just a few minutes in a dry skillet does the trick.
• Temper the eggs slowly—rushing it can lead to scrambled custard (and tears).
• Chill thoroughly so the pie sets beautifully. No one likes runny filling on their good plates.

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Bake It With the Littles

Kids love helping with this one! Let them:

• Press dough into the pie plate (play-doh experience pays off!)
• Toast the coconut while you supervise the stove
• Taste test whipped cream—quality control, of course

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Meal-Prep Magic

• Make the crust and filling a day ahead, then assemble the next day.
• Pie keeps beautifully in the fridge for up to 4 days—just hold off on the whipped topping until serving day.

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Healthier Swaps Without Losing the Magic

• Swap coconut milk for whole milk for a dairy-light version.
• Use a gluten-free crust for a celiac-friendly option.
• Sub in monk fruit sweetener for a lower-sugar twist that still satisfies.

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Leftover Remix

Got extra pie? Try these fun twists:

• Coconut Pie Parfaits – Layer chunks of pie with yogurt and fruit.
• Frozen Pie Bites – Freeze slices and dip in melted chocolate for a summer treat.
• Milkshake Magic – Blend with vanilla ice cream and a splash of milk for a pie-in-a-glass experience.

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Gift It Like a Pro

Slice it, box it, and wrap it with a bow. Or bring the whole pie to a friend who needs a pick-me-up. It travels well and tastes even better the next day. Add a little tag that says “Sending you sunshine in a slice.”

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FAQs

Can I use store-bought crust?
Yes! Go for a deep-dish variety and blind bake it first for best results.

Can I make it dairy-free?
Definitely—use full-fat coconut milk and dairy-free whipped topping. Still tastes dreamy!

How do I toast coconut?
Spread on a baking sheet and toast at 350°F for 5–7 minutes, stirring once. Or use a skillet on the stove.

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Final Thought

This Coconut Cream Pie is more than just dessert—it’s a celebration in a crust. Creamy, coconutty, and comforting in all the right ways, it’s the kind of recipe that feels like home, even if your home is a thousand miles from the tropics. So go ahead—whip it up, share a slice, and let the sweet smiles roll in.

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