Coconut pie is rich, creamy, delicious, hearty, and utterly delicious. For those who love coconut, this pie is bliss.
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Main Components of Coconut Pie
Here are the three main components of this delicious pie.
- The crust: For this pie, we are going to use the old-fashioned crust. You can get any pastry crust you like. Bake it, and voila!
- The filling: The filling is the hero of this pie. It is creamy, rich, sweet, and jam-packed with the flavors of coconut.
- The topping: Top it up with whipped cream and toasted coconut.
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Here is a list of everything you will need for this delicious pie:
Start this coconut pie by making a pie shell. You can use any pre-made or frozen pie shell. Furthermore, you can make your pie shell as well. Whatever you feel is convenient will work.
For the filling:
- Heavy cream: The creaminess from the pie comes from heavy cream. It makes the filling dense.
- Milk: I have used full-fat dairy milk for this recipe.
- Coconut milk: Because it is a coconut pie, you will need to add coconut milk. It has a creamy texture and coconut flavor. Use unsweetened coconut milk for this recipe.
- Sugar: White granulated sugar works well 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 the flavor. It is an optional ingredient, and you can skip it as well.
- Coconut extract: To enhance the flavor of coconut, add coconut extract.
- Unsalted butter: Add melted unsalted butter to the filling to make it buttery and 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: Add vanilla extracts for flavor. You can also use coconut extract.
- 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.
The Best Coconut Pie Recipe
- instant-read thermometer
- medium saucepan
- 1 Ready to bake pie shell
Pie Filling Ingredients
- 1 cup heavy cream
- 1 cup milk
- 1 14.5 oz can of coconut milk
- ¾ cup sugar
- 1 cup toasted coconut flakes
- ¼ tsp salt
- 1 egg
- 4 egg yolks
- ⅓ cup cornstarch
- 1 tsp vanilla
- 1 tsp coconut extract
- ½ cup butter unsalted, melted
- 2 cups heavy cream
- ½ cup powdered sugar
- ½ tsp vanilla
- 1 cup toasted coconut
- Preheat oven to 350 degrees
- Bake the pie crust as directed on the package.
- Add heavy cream, milk, coconut milk, sugar,salt, and coconut flakes to a medium saucepan.
- Bring to a simmer on medium heat. Turn off the heat. Set aside the saucepan for 15 minutes.
- Add the egg, egg yolks, and cornstarch in a mixing bowl. Use the whisk attachment blend the ingredients together.
- Vigorously whisking slowly pour the warm milk mixture through a strainer into the egg mixture.
- Continue whisking until completely combined. Remove the coconut flakes remaining in the saucepan.
- Pour the mixture into the saucepan. Return the saucepan to the stove top over medium heat.
- Use an instant read thermometer to monitor its temperature until it reaches 165 degrees.
- Continue to cook for 6-10 minutes or until the mixture becomes very thick. Take the pot off the stove top.
- Whisk in the butter, vanilla and coconut extracts, Keep whisking for an additional 2 minutes.
- Set aside for 20 minutes.
- Pour this into the baked pie crust.
- Immediately cover the filling with plastic wrap.
- Press the plastic wrap onto the surface of the custard.
- Move to the refrigerator for 4 hours or overnight.
- Add the heavy cream, powdered sugar, and vanilla to a mixing bowl. Using the whisk attachment, beat the ingredients until it becomes stiff.
- Scoop the whipped cream into a pastry bag with a large tip and top the pie with dollops. Garnish with toasted coconut.
- Keep in the refrigerator until serving.