• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The BakerMama logo

Nav Social Menu

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • Twitter
    • YouTube
  • Home
  • About
    • About
    • Contact
    • faq
    • Subscribe
    • Work With Me
  • Recipes
    • Recipes
    • Basics
    • Gathering Guides
    • Tips & Tricks
  • Cookbooks
    • Spectacular Spreads – NEW!
    • Beautiful Boards Cookbook
  • Boards by The BakerMama
    • Shop Boards
    • Board Inspiration
  • Shop
    • Amazon Favorites
    • Boards
    • Board Accessories
    • Family Favorites
    • Gift Guides
      • Anniversary Gifts
      • Gifts for the Baker
      • Gifts for the Homebody
      • Gifts for a New Mom
      • Gifts to Say Thank You
      • Gifts for the Sports Fan
      • Housewarming Gifts
      • Hostess Gifts
      • Kid’s Birthday Party Gifts
      • Teacher Gifts
      • Wedding Gifts
    • In The Kitchen
    • Around the House
    • Holiday Favorites
    • Shop All

Home » Recipes » Coconut Cream Pie

Published on May 19, 2022 by The BakerMama

Coconut Cream Pie

Jump to Recipe

With a creamy coconut filling baked into a picture perfect crust and topped with whipped cream and toasted coconut, my Coconut Cream Pie is dessert heaven.

Coconut Cream Pie by The BakerMama

Nuts About Coconut

What is brown, hairy, and wears sunglasses? A coconut on vacation! I know, I know. But my kids are big into telling food jokes right now and this one made me laugh. Especially since we’re making a totally dreamy Coconut Cream Pie this week! This Coconut Cream Pie recipe is one of my favorites for the texture alone. Creamy filling packed with coconut flakes. A flaky crust. Whipped cream topped with toasted coconut. From your first bite to your last, it’s the most rich, flavorful, coconut pie experience. DELICIOUS. I can’t wait to share it with you!

Coconut Cream Pie by The BakerMama

Coconut cream pie isn’t one of those throw-it-together desserts. It takes time. You bake the crust and then make the filling and then you chill the thing for hours. Or overnight! And maybe that’s why it’s so satisfying to me. I’m not saying I don’t hate waiting for that gorgeous pie to get in my belly, but it’s a labor of love that tastes so, so good. It’s well worth the wait.

Coconut Cream Pie by The BakerMama

How to Make Coconut Cream Pie

Preheat oven to 375°F. Pre-bake the pie crust. See my Complete Guide to Pie Crust for instructions on how to make the dough and pre-bake the pie crust. Let cool completely before filling.

Add 3/4 cup milk, flour, cornstarch, 1 beaten egg, and 2 beaten egg yolks to a medium mixing bowl and whisk until smooth.

In a medium saucepan, bring remaining 1 cup milk, 1/2 cup sugar and salt to a boil, whisking occasionally. Boil for 2 minutes, then reduce heat to low.

Add 1/4 cup of the hot milk mixture to the flour and egg mixture in the mixing bowl and whisk until blended.

Slowly pour the flour and egg mixture into the saucepan, whisking continuously so the eggs don’t start to scramble. Continue whisking until the mixture is thick like custard.

Remove the custard from the heat and whisk in the butter, vanilla, and coconut extract. Beat until smooth. Transfer the mixture to a bowl and cover the top of the custard with plastic wrap. Place in the refrigerator for 30 minutes to let cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat 2 egg whites until frothy and then add remaining 1/4 cup sugar and beat until stiff.

Coconut Cream Pie by The BakerMama

Gently fold egg white mixture into the cooled custard. Then fold 3/4 cup sweetened coconut flakes into the mixture and then pour it into the baked and cooled pie shell. Cover with plastic wrap and let chill in the refrigerator for 2 hours or overnight.

In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream, powdered sugar, vanilla extract and coconut extract (optional) on medium-high speed until medium-soft peaks form, about 3-4 minutes.

Spread or pipe the whipped cream over the custard in the pie shell. Garnish with toasted coconut flakes.

Coconut Cream Pie by The BakerMama

Serve immediately or loosely cover and refrigerate until ready to serve that same day. Pie can be stored, tightly covered, in the refrigerator for up to 5 days.

Coconut Cream Pie by The BakerMama

The Complete Guide Pie Crust

Take the mystery out of making pies once and for all with The Complete Guide to Pie Crust! I’ll take you step-by-step from making the dough to baking picture-perfect pies.

Complete Guide to Pie Crust by The BakerMama

More Pies You’ll Love

A stunning double-crusted Fresh Cherry Pie makes a show-stopping summer dessert!  Nothing celebrates the sweetness of summer like a beautiful and delicious Fresh Strawberry Pie. From the flaky crust to the tender strawberry filling, it’s the mouth-watering flavor that summer memories are made of! Cool, creamy and decadent, this Chocolate Cream Pie has a perfectly flaky crust and a silky, rich chocolate filling. It’s so delicious, you might as well call it a chocolate dream pie.

Chocolate Cream Pie by The BakerMama

If you make this Coconut Cream Pie, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut Cream Pie by The BakerMama

Coconut Cream Pie

  • Author: The BakerMama
  • Prep Time: 20 minuts
  • Chilling Time: 2+ hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 1 (9-inch) pie
Print Recipe
Pin Recipe

Description

With a creamy coconut filling baked into a picture perfect crust and topped with whipped cream and toasted coconut, my Coconut Cream Pie is dessert heaven.


Ingredients

Ingredients:

  • 1 (9-inch) pre-baked and cooled pie crust*

Filling:

  • 1 and 3/4 cups whole milk or full fat coconut milk, divided
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 egg, beaten
  • 2 egg yolks, beaten
  • 3/4 cup sugar, divided
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon coconut extract
  • 2 egg whites
  • 3/4 cup sweetened coconut flakes

Whipped Topping:

  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon coconut extract, optional

Garnishes:

  • Toasted coconut

Instructions

  1. Preheat oven to 375°F. Pre-bake the pie crust. See my Complete Guide to Pie Crust for instructions on how to make the dough and pre-bake the pie crust. Let cool completely before filling.
  2. Add 3/4 cup milk, flour, cornstarch, 1 beaten egg, and 2 beaten egg yolks to a medium mixing bowl and whisk until smooth.
  3. In a medium saucepan, bring remaining 1 cup milk, 1/2 cup sugar and salt to a boil, whisking occasionally. Boil for 2 minutes, then reduce heat to low.
  4. Add 1/4 cup of the hot milk mixture to the flour and egg mixture in the mixing bowl and whisk until blended.
  5. Slowly pour the flour and egg mixture into the saucepan, whisking continuously so the eggs don’t start to scramble. Continue whisking until the mixture is thick like custard.
  6. Remove the custard from the heat and whisk in the butter, vanilla, and coconut extract. Beat until smooth. Transfer the mixture to a bowl and cover the top of the custard with plastic wrap. Place in the refrigerator for 30 minutes to let cool.
  7. In the bowl of an electric mixer fitted with the whisk attachment, beat 2 egg whites until frothy and then add remaining 1/4 cup sugar and beat until stiff. Gently fold egg white mixture into the cooled custard.
  8. Fold 3/4 cup sweetened coconut flakes into the mixture and then pour it into the baked and cooled pie shell. Cover with plastic wrap and let chill in the refrigerator for 2 hours or overnight.
  9. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream, powdered sugar, vanilla extract and coconut extract (optional) on medium-high speed until medium-soft peaks form, about 3-4 minutes.
  10. Spread or pipe the whipped cream over the custard in the pie shell. Garnish with toasted coconut flakes.
  11. Serve immediately or loosely cover and refrigerate until ready to serve that same day. Pie can be stored, tightly covered, in the refrigerator for up to 5 days.

Notes

*See my Complete Guide to Pie Crust for instructions on how to make the dough and pre-bake the pie crust.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

 

You may also like

  • Buttermilk PieButtermilk Pie
  • Mom’s Special Apple PieMom’s Special Apple Pie
  • Great Aunt Ina’s Apple DumplingsGreat Aunt Ina’s Apple Dumplings
  • Dark Chocolate Pumpkin TartDark Chocolate Pumpkin Tart
  • Pumpkin Cream PiePumpkin Cream Pie

Sharing is caring!

51 shares

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

NEVER MISS A RECIPE

Sign up to get new recipes via email

Order Now! Spectacular Spreads Cookbook

Spectacular Spreads cookbook by The BakerMama

Beautiful Boards Cookbook

Beautiful Boards cookbook by The BakerMama

Boards by The Bakermama

Hi, I’m Maegan!

Maegan, the BakerMama

Welcome to The BakerMama! I’m so happy you’re here! To learn more about me, click here.

Let’s Socialize

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube
  • RSS

Trending Now

American Flag Caprese Salad by The BakerMama

American Flag Caprese Salad

Pancake Flag Board by The BakerMama

Pancake Flag Board

Hot Dog Flag Board by The BakerMama

Hot Dog Flag Board

Patriotic Party Mix

Patriotic Party Mix

Instagram

thebakermama

Maegan Brown ~ The BakerMama
Don't worry, brie happy! 😜 If you liked my reci Don't worry, brie happy! 😜 If you liked my recipe for grilled brie with strawberries, you'll LOVE this version made with grilled peaches, pesto, and basil. A fresh summer appetizer that everyone enjoys and it's SO easy to make! 🧀🍑 #TheBakerMama

Ingredients:

1 (8 ounce) wheel soft-ripened brie cheese
3 fresh peaches
1 crusty baguette
Olive oil
1/4 cup prepared pesto
2 tablespoons chopped fresh basil
Sea salt

Instructions:
1. Preheat the grill to medium heat and brush the grates with oil.
2. Slice the peaches in half and remove the pits.
3. Slice the baguette into ¼ inch thick slices.
4. Place baguette slices, peaches (cut side up) and brie wheel on a baking sheet and brush the tops of everything with olive oil.
5. Put everything on the grill with the olive oiled sides down. Brush the tops of the baguette slices and brie wheel with olive oil while the bottoms are grilling.
6. Grill until you have beautiful grill marks and then flip the brie and baguette slices.
7. Remove everything from the grill once the peaches are soft with good grill marks, the brie is melted (about 2-3 minutes per side) and the baguette slices are toasted on both sides.
8. Transfer the brie to a serving plate.
9. Dice four of the grilled peach halves. Slice the other two peach halves into thin slices.
10. Place the diced peaches on top of the grilled brie.
11. Drizzle with the pesto and garnish with the chopped fresh basil.
12. Sprinkle it with a little sea salt.
13. Serve with grilled baguette and peach slices. Enjoy!
Fabulous 4th with family & friends! ❤️ Fabulous 4th with family & friends! ❤️
Happy 4th, friends! I hope y’all have a sweet an Happy 4th, friends! I hope y’all have a sweet and safe day of celebrating! 🇺🇸❤️💥🎉

These are the dessert recipes from the Patriotic Picnic Spread in my Spectacular Spreads Cookbook:
🍒 Cherry Pie Bites
🍫 S’mores Brownie Bites
🎉 Patriotic Party Mix
⭐️ Star-Shaped Rice Krispies Treats

Tasty treats that are great for today or any party! 😋🎉 #TheBakerMama #SpectacularSpreadsCookbook

https://thebakermama.com/spectacular-spreads/
HOT DOG! This festive American flag inspired Hot D HOT DOG! This festive American flag inspired Hot Dog Board is so easy to create and the perfect patriotic way to serve hot dogs on the 4th of July! 🌭❤️💙 Everyone oohs and aahs over the presentation and deliciousness when I prep and serve this board for our family get-together. Click the link in my profile @thebakermama for more details and inspiration! 🇺🇸 #BoardsByTheBakerMama #TheBakerMama

https://thebakermama.com/recipes/hot-dog-flag-board/
Load More... Follow on Instagram

Footer

Hi, I’m Maegan!

Maegan, the BakerMama

Welcome to The BakerMama! I’m so happy you’re here! To learn more about me, click here.

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube
  • RSS

NEVER MISS A RECIPE

Sign up to get new recipes via email

Copyright © 2022 The BakerMama, LLC, All Rights Reserved. | Privacy Policy Website by Bright Coconut

51 shares