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Easy Coconut Cream Pie Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Chill the filling: Pour the coconut cream filling into a heatproof bowl and refrigerate uncovered for 1 hour until set but still spreadable.
  9. 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.
  10. 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.
  11. 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

Find it online: https://dinewithdylan.com/easy-coconut-cream-pie-recipe/