The Best Coconut Pie Recipe

Are you ready for a coconut pie recipe that’s beyond rich, creamy, delicious, and utterly amazing? Perfect for any and EVERY occasion, this tempting coconut pie will win praises at baby showers, Thanksgiving dinner, and summer BBQ’s with friends and family.

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Coconut Cream Pie Layers of Goodness

With just three simple yet scrumptious layers – from the buttery crust to the fluffy peaked top, you may want to double your batch because they’ll be begging for seconds.

• The crust: For this pie, we are going to use an easy, old-fashioned, ready-made crust that will save you time and stress around the holidays. You can get any pastry crust you like. Bake it, and voila!
• The filling: The tasty coconut filling is the hero of this pie. It’s creamy, rich, sweet, and jam-packed with the flavors of coconut.
• The topping: Top it off with a mountain of whipped cream and toasted coconut. 

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Coconut Pie Ingredient Breakdown

Here is a list of everything you will need for this delicious pie:

Pie shell: pre-made pie shell or stay tuned for our buttery pie crust recipe – coming soon.

For the filling:

• Heavy cream: You’ll yield delicious, dense filling.
• Milk: I’m full-fat dairy milk for this recipe.
• Coconut milk: Coconut milk gives this pie its creamy texture and rich coconut flavor. I’m using unsweetened coconut milk for this recipe.
• Sugar: White granulated sugar works best for this recipe.
• Toasted coconut flakes: Use dry toasted coconut flakes to add more coconut flavor to the filing.
• Salt: A pinch of salt enhances the flavors and balances out the sweetness.
• Egg and egg yolks: Egg and specifically egg yolk, acts as a natural thickening agent for this filling. Make sure the egg and yolks are at room temperature.
• Cornstarch: Corn starch also acts as a thickening agent. You can use arrowroot starch or tapioca starch as well.
• Vanilla: Vanilla extracts bring out the flavor. It is an optional ingredient, but one you’ll be glad you used.
• Coconut extract: To enhance the flavor, add coconut extract.
• Unsalted butter: Add melted unsalted butter to the filling to make it silky smooth.

For the Topping:

• Heavy cream: We will need full-fat heavy cream for the topping.
• Powdered sugar: You can use premade icing sugar or grind granulated sugar at home.
• Vanilla: You can choose to use vanilla or coconut extract here.
• Toasted coconut: Finish the pie with dry toasted coconut flakes.

Tips for Making Coconut Pie

When making coconut pie, keep a few things in mind:

• If you are using premade pie crust, cook it as per package directions.
• Poke a few holes in the pie crust before baking. You can also place stones in them.
• Keep a close eye on the temperature of the filling. It shouldn’t exceed 165 degrees. Otherwise, the coconut filling might split.
• Wait for the crust and the filling to cool down before pouring the filling onto the crust.

How to Store Coconut Pie?

You can store the leftover coconut pie in the refrigerator for up to 5 days. Don’t keep it at room temperature for a longer time, or it will start losing its texture. It is best served chilled.