Few desserts can rival the indulgent allure of a perfectly crafted Coconut Cream Pie. This tropical delight combines a buttery, flaky crust with a lusciously smooth coconut custard, topped with billowy whipped cream and toasted coconut flakes.
Each bite offers a harmonious blend of creamy richness and subtle sweetness, making it a showstopper for any occasion. With just 35 minutes of prep and 30 minutes of baking, this pie comes together effortlessly, leaving you ample time to savor the anticipation as it chills to perfection.
What makes this pie truly special is its irresistible texture and layered flavors. The velvety filling, infused with pure coconut essence, contrasts beautifully with the crisp crust and airy topping. Whether you’re hosting a dinner party or treating yourself, this pie promises a decadent escape in every slice. Plus, its make-ahead nature means you can focus on enjoying the moment—and the compliments that are sure to follow.
Ingredients for Coconut Cream Pie
- CRUST:
- ⅓ cup (50 g) roasted salted macadamia nuts (finely chopped)
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons light or dark brown sugar (firmly packed)
- ½ cup (113 g) salted butter (melted)
- FILLING:
- 1 ½ cups sweetened shredded coconut
- ¾ cup (150 g) sugar
- 4 Tablespoons cornstarch
- ½ teaspoon salt
- 5 egg yolks
- 1 cup (236 ml) coconut milk (shake well before pouring)
- 1 cup (236 ml) heavy cream
- 1 cup (236 ml) whole milk
- 3 Tablespoons butter (softened and cut into 3 pieces)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional, substitute with ½ teaspoon vanilla extract if not using)
- TOPPING:
- Whipped cream (½ batch, or more if desired)
Step-by-Step Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Finely chop macadamia nuts in a food processor or with a knife.
- In a large bowl, mix nuts, graham cracker crumbs, and brown sugar.
- Add melted butter and stir until crumbs are moistened.
- Press mixture firmly into a 9 ½” pie plate, packing it evenly on the bottom and sides (use a measuring cup for even pressure).
- Bake for 10-15 minutes, then cool completely.
- Toast the Coconut:
- Reduce oven temperature to 325°F (165°C).
- Spread coconut evenly on a cookie sheet and toast for 5 minutes. Stir well, then toast for another 5 minutes. Repeat until lightly golden. Set aside to cool.
- Make the Filling:
- In a medium saucepan, whisk sugar, cornstarch, and salt.
- Add egg yolks, coconut milk, heavy cream, and whole milk. Whisk well.
- Cook over medium heat, whisking frequently, until mixture thickens and bubbles.
- Once bubbling, whisk continuously for 45 seconds until pudding-like and coating the back of a spoon.
- Remove from heat and add butter one piece at a time, whisking until combined.
- Stir in vanilla extract, coconut extract (if using), and 1 cup of toasted coconut (reserve ½ cup for topping).
- Pour filling into the cooled crust and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Cool to room temperature, then refrigerate for 2-3 hours or overnight.
- Assemble the Pie:
- When ready to serve, pipe or dollop whipped cream evenly over the pie.
- Sprinkle with reserved toasted coconut.
- Slice, serve, and enjoy!
Perfect Pairings: Serving Suggestions
This Coconut Cream Pie is a showstopper on its own, but you can elevate it further with a few thoughtful additions. Serve it with a drizzle of caramel sauce or a sprinkle of chocolate shavings for a decadent twist. For a refreshing contrast, pair it with a side of fresh tropical fruit, like mango or pineapple. If you’re hosting a brunch, a cup of hot coffee or chai tea complements the creamy, coconutty flavors beautifully.
Storage Tips: Keeping It Fresh
To store your Coconut Cream Pie, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3 days. Avoid freezing the pie, as the custard filling may separate and lose its creamy texture. If you’ve already added whipped cream, it’s best to enjoy it within 24 hours for optimal freshness and texture.
Time-Saving Hacks for Busy Bakers
Short on time? Use a store-bought graham cracker crust to skip the crust-making step. For the filling, toast the coconut in advance and store it in an airtight container. You can also prepare the custard filling a day ahead and assemble the pie just before serving. These small adjustments can save you 20-30 minutes without compromising on flavor!
Recipe Variations: Mix It Up
Feel free to customize this pie to suit your taste. Swap the graham cracker crust for a chocolate cookie crust for a richer base. If you’re not a fan of coconut extract, simply double the vanilla extract for a classic vanilla custard flavor. For a nut-free version, omit the macadamia nuts and use an extra ¼ cup of graham cracker crumbs instead.
Equipment Tips: Tools for Success
To make this recipe easier, ensure you have a heavy-bottomed saucepan for the custard filling to prevent scorching. A food processor is handy for finely chopping the macadamia nuts, but a sharp knife works too. For a polished finish, use a piping bag with a star tip to add the whipped cream topping. These tools will help you achieve a professional-looking pie with minimal effort!
Coconut Cream Pie
Ingredients
CRUST
- ⅓ cup roasted salted macadamia nuts
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons light or dark brown sugar firmly packed
- ½ cup salted butter melted
FILLING
- 1 ½ cups sweetened shredded coconut
- ¾ cup sugar
- 4 Tablespoons cornstarch
- ½ teaspoon salt
- 5 egg yolks
- 1 cup coconut milk shake well before pouring
- 1 cup heavy cream
- 1 cup whole milk
- 3 Tablespoons butter softened and cut into 3 pieces
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional, if not using substitute for an additional ½ teaspoon vanilla extract
- ½ batch Whipped cream will be sufficient, unless you like a lot of whipped cream
Instructions
- Preheat oven to 350F (175C)
- Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife).
- Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine.
- Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust).
- Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely.
- Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling.
- In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
- Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble.
- Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon.
- Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining ½ cup for topping).
- Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming.
- Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving.
- When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie.
- Sprinkle with reserved toasted coconut. Slice, serve, and enjoy!