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,

Now Available: Spectacular Spreads!

In Spectacular Spreads, we’re taking it beyond the board. Way beyond. This book is all about laying out a spread that you and your loved ones will enjoy and create memories with. Each spread features exciting and simple recipes with creative twists. These unbelievably impressive spreads aren’t just beautiful, they’re delicious, too.

Coconut Cream Pie by The BakerMama

Coconut Cream Pie

Cook Time: 30 minutes
Total Time: 2 hours 50 minutes
Yield: 1 (9-inch) pie
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:

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 

  • 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. Gently fold egg white mixture into the cooled custard.
  • 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.
  • 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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