“Coconut cream pie made the old-fashioned way! Mounds of fluffy coconut-cream cheese whipped cream, creamy coconut custard filling and a crisp buttery pie crust! It’s incredible!”
Watch me make this coconut cream pie from start to finish!
Every now and then, I’ll wander through my site and make a note of the recipes you guys are typing in the search bar and getting 0 results for.
This tells me that I need to mosey my hinds parts in the kitchen and get to making that recipe for ya! This month you guys have been searching a lot for coconut cream pie. I hear ya honey! It is definitely coconut cream pie season and mama’s got it for ya!
Coconut cream pie is such a southern classic, and getting one on my site was way overdue!
What is coconut cream pie made of?
For those who aren’t familiar, coconut cream pie starts with a buttery baked pie crust like this one. It’s filled with a homemade coconut flavored custard and topped with ridiculous mounds of fresh whipped cream! Toasted coconut flakes are sprinkled on top to finish it off. Yeah, it’s pretty darn incredible! It’s a must have for those holiday dessert tables!
Bonus: It’s also calorie free is you walk a day on the treadmill and swim the Atlantic. Fair trade if you ask me. Ok let me walk you through this thang!
That Whipped Cream Topping!
Yesssss, let’s start with the whipped cream topping that’s a must with cream pies! This topping is not your average whipped cream topping made with only heavy whipping cream and sugar. Oh no, honey! This fluffy topping is infused with tangy cream cheese, coconut cream and coconut extract. It adds that lil extra va-va-voom and who doesn’t like va-va-voom???
What is in this coconut cream pie filling?
Ohhh the filling! Now, usually, I’m not a fan of homemade cooked custards, especially vanilla. I know, I’m weird, but I’m so digging this custard! I cut back on the egg yolks to avoid that slight hint of egginess that some custards can have. Using canned coconut milk, coconut cream, coconut extract, AND moist, finely shredded and diced coconut flakes was the way to go! It’s full of coconut flavor without those strings of coconut that I dislike. And my goodness that filling is so thick and creamy!!!
The Best Pie Crust!
You probably already know what my favorite pie crust is because I have yet to change it over several years! It’s this Buttery Deluxe Pie Crust Recipe. I just can’t get over how it tastes like a buttery biscuit and so I use it for all my pies, sweet and savory. You’ll need to blind-bake this chilled pie crust first though and you’ll on need one of them. (FYI: the crust recipe makes two)
How to toast coconut flakes?
Toasted coconut flakes make an obviously pretty and appropriate garnish for this pie! It’s super easy to toast coconut. First, preheat oven to 325 F. Spread the coconut flakes in a single layer on a baking sheet lined with parchment paper. Bake for 3 minutes, toss the coconut and bake for another 3 minutes or until the coconut is golden. (Keep an eye on it, it can burn quickly!) Remove from the oven and let it cool. It’s now ready to garnish your pie!
If you like old-fashioned pies as much as I do check out this old-fashioned buttermilk pie!
How to make coconut cream pie recipe!
Coconut Cream Pie
- 1 Buttery Deluxe Pie Crust Recipe Blind-Baked
THE COCONUT CUSTARD
- 1/3 cup cornstarch
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 cup half n half
- 1 cup canned coconut milk
- 1/2 cup canned coconut cream
- 2 egg yolks
- 1-2 tablespoons unsalted butter
- 1½ teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3/4 cup shredded coconut flakes (the soft kind: sweetened or unsweetened) I processed mine so that the flakes were tiny.
THE COCONUT CREAM CHEESE WHIPPED CREAM TOPPING
- 1 ½ cups heavy whipping cream very cold
- ⅓- ½ cup powedered sugar
- 3 oz cream cheese room temperature
- 1 tablespoon canned coconut cream (optional)
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/2 cup toasted coconut flakes
- In large pot, whisk together cornstarch, sugar and salt until well-combined.
- Turn the heat to medium, and slowly stir in half and half, coconut milk and coconut cream.
- Heat until steaming while stirring constantly to dissolve the sugar and coconut cream.
- To temper the egg yolks, add eggs yolks to a bowl.
- Slowly pour in 1/4 cup of the hot steaming custard and whisk.
- Slowly pour the egg yolk mixture into the pot, being sure to whisk contantly.
- Continue stirring until custard has thickened. Keep the mixture just under a boil. (it's ok if small bubbles break on the surface, just keep stirring)
- Once the custard is thick likea pudding, remove it from the heat.
- Stir in butter until it melts.
- Stir in vanilla extract, coconut extract, and shredded coconut.
- Pour hot filling into cooled pie crust.
- Cover with plastic wrap, being sure that the plastic wrap touches the surface of the pie to prevent a skin for forming.
- Refridgerate overnight (for best flavor) or atleast for 3-4 hours to allow the filling to firm up.
- When ready to serve, make the topping.
- To make the topping mix together heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
- In bowl, cream together cream cheese, coconut cream, coconut extract and vanilla extract.
- Mix cream cheese mixture into whipped cream,on low speed, just until combined. (refrigerate to firm up if desired)
- Spread topping onto pie.
- Sprinkle with toasted coconuts (see note) and serve.
- Refridgerate leftovers.