Introduction

This easy coconut cream pie is a delightful dessert that combines a buttery cookie crust with a rich, creamy coconut filling. Topped with whipped cream and toasted coconut, it’s a perfect treat for coconut lovers craving something both refreshing and indulgent.

Easy Coconut Cream Pie Recipe - Recipe Image

Ingredients

⅓ cup shredded coconut, toasted (plus 1 tbsp for garnish)
3 cups butter cookies
1 tbsp coconut flour
¾ tbsp sugar in the raw
¾ tsp kosher salt
6 tbsp butter, melted
13.5 oz coconut milk (1 can, divided, set ¼ cup aside)
1 cup cream of coconut
½ cup half and half
1 tbsp vanilla bean paste
½ tsp kosher salt
1 tsp gelatin
3 tbsp cornstarch
3 tbsp cold water
3 tbsp butter
1.5 cups heavy cream
2 tbsp sugar
¼ tsp kosher salt
½ cup toasted coconut flakes (for topping)

Instructions

Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the shredded coconut and coconut flakes on the sheet and toast in the oven for 7 minutes, stirring halfway. The coconut should be golden brown. Set the toasted coconut flakes aside for garnish and place the shredded coconut in a food processor.
Step 2: Add the butter cookies, coconut flour, sugar, and salt to the food processor. Pulse 5 times for 1 second each.
Step 3: Pour in the melted butter and blend on low for about 10 seconds until the crumb mixture is fine and uniform.
Step 4: Press the crumb mixture firmly into a 9-inch pie pan, pressing it up the sides evenly. Bake for 10-12 minutes until golden brown. Let cool completely.
Step 5: In a medium saucepan, combine the coconut milk (reserving ¼ cup), cream of coconut, half and half, vanilla bean paste, and ½ tsp kosher salt. Bring to a boil over medium heat.
Step 6: Mix the reserved ¼ cup coconut milk with gelatin until dissolved.
Step 7: In a separate bowl, whisk cornstarch with cold water until smooth. Slowly whisk this into the coconut mixture in the saucepan. Reduce heat to a simmer and cook for another 3 minutes, stirring frequently.
Step 8: Remove from heat, whisk in the gelatin mixture until smooth and fully combined.
Step 9: Add 3 tablespoons butter and whisk until melted and incorporated.
Step 10: Pour the coconut cream filling into a heatproof bowl. Refrigerate uncovered for 1 hour to set.
Step 11: To make the whipped cream, beat cold heavy cream in a stand mixer or with a hand mixer on medium speed until soft peaks form.
Step 12: Add sugar and salt, then continue beating for another 30 seconds. Refrigerate until ready to use.
Step 13: Pour the chilled coconut cream filling into the cooled pie crust and spread evenly.
Step 14: Spoon the whipped cream on top and spread smoothly.
Step 15: Garnish with the toasted coconut flakes and any additional toppings you like.

Tips & Variations

Use cream of coconut for sweetness and a deeper coconut flavor; substitute canned coconut milk only for a less sweet filling.
Ensure the crust crumbs are finely processed for a more uniform texture.
Allow the coconut cream filling to chill uncovered to avoid condensation on the surface.
For extra texture, sprinkle chopped toasted nuts on top along with the coconut flakes.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream’s firmness. When ready to serve, let it sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing, as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this pie?

Yes, a graham cracker or pre-made cookie crust can work well if you prefer. Just ensure it is baked and cooled before filling.

What can I substitute for gelatin?

Agar-agar powder can be used as a vegetarian substitute but may require different preparation. Follow package instructions for equivalent amounts and setting methods.

Easy Coconut Cream Pie Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

This Easy Coconut Cream Pie features a perfectly toasted coconut crust filled with a rich, creamy coconut custard and topped with fluffy whipped cream and golden toasted coconut flakes. Combining buttery cookie crust, luscious coconut milk filling, and light whipped topping, it’s an indulgent tropical dessert perfect for any occasion.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust and Garnish

⅓ cup shredded coconut, toasted (plus 1 tbsp for garnish)
3 cups butter cookies
1 tbsp coconut flour
¾ tbsp sugar in the raw
¾ tsp kosher salt
6 tbsp butter (melted)
½ cup coconut flakes, toasted (for garnish)

Coconut Cream Filling

13.5 oz coconut milk (1 can, divided, reserve ¼ cup)
1 cup cream of coconut
½ cup half and half
1 tbsp vanilla bean paste
½ tsp kosher salt
1 tsp gelatin
3 tbsp cornstarch
3 tbsp cold water
3 tbsp butter

Whipped Cream Topping

1.5 cups heavy cream (cold)
2 tbsp sugar
¼ tsp kosher salt

Instructions

Make the crust and the garnish: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Toast the shredded coconut and coconut flakes on the baking sheet for about 7 minutes, stirring halfway, until golden brown. Set aside the coconut flakes for garnish and add the toasted shredded coconut to the food processor.
Prepare the crust mixture: To the food processor, add the butter cookies, coconut flour, sugar in the raw, and kosher salt. Pulse 5 times for about 1 second each to roughly combine. Then, with the processor running, add the melted butter and blend on low for about 10 seconds until the mixture is fine and uniform in texture.
Form and bake the crust: Firmly press the crust mixture evenly onto the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 10-12 minutes until golden brown. Remove and allow to cool completely before filling.
Prepare the coconut cream filling: Pour the coconut milk into a medium saucepan, reserving ¼ cup separately. Add cream of coconut, half and half, vanilla bean paste, and kosher salt to the pot. Bring the mixture to a boil over medium heat, stirring occasionally.
Bloom the gelatin: Mix the reserved ¼ cup of coconut milk with the gelatin powder in a small bowl until fully dissolved and set aside.
Mix cornstarch slurry: In another small bowl, stir together the cornstarch and cold water until smooth with no lumps. Slowly whisk this into the boiling coconut milk mixture. Reduce heat to a simmer and cook for an additional 3 minutes, stirring frequently, until thickened.
Incorporate gelatin and butter: Remove the mixture from heat. Whisk in the gelatin mixture until fully melted and combined. Then whisk in the butter until completely incorporated and smooth.
Chill the filling: Pour the coconut cream filling into a heatproof bowl and refrigerate uncovered for 1 hour until set but still spreadable.
Make the whipped cream: Chill the mixing bowl and whisk attachment if possible. Pour the cold heavy cream into the bowl. Beat on medium speed until soft peaks form. Add sugar and kosher salt, and continue beating for about 30 seconds until the cream holds firm peaks. Keep refrigerated until ready to use.
Assemble the pie: Once the crust is cooled and the filling is chilled, pour the coconut cream filling into the crust and spread evenly. Spoon the whipped cream over the filling and spread gently and evenly.
Garnish and serve: Sprinkle the toasted coconut flakes over the whipped cream topping. Optionally, add additional garnish as desired. Refrigerate the pie until serving for best texture and flavor.

Notes

For best results, use cold heavy cream straight from the fridge when whipping.
Make sure to toast the coconut flakes and shredded coconut evenly to bring out their nutty flavor without burning.
The pie crust is made from butter cookies and coconut flour for a tropical twist and sturdy texture.
If you do not have vanilla bean paste, high-quality vanilla extract can be substituted.
Allow the coconut cream filling to fully chill to ensure it sets properly.
This pie is best served chilled and should be stored refrigerated.

Keywords: coconut cream pie, coconut pie recipe, easy pie, toasted coconut, cream pie, tropical dessert