Easy Coconut Cream Pie is a show-stopper that’s begging to be taken to your next BBQ or potluck. Creamy & sweet with a little zing from the lime – this is pie perfection!
Nothing says summer like BBQs, potlucks, and pies. And we’ve got the queen of all pies today. Coconut cream pie is the kind of thing that appeals to everyone. Not overly sugary and with a texture that captures all the things… Flaky pastry, creamy filling, silky whipped cream, and toasted coconut bits for days! It’s good enough to rival my husband’s favorite Banana Cream Pie for best pie at our summer cookouts.
COCONUT CREAM PIE
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This pie might not look quite like the traditional pie you’re used to. I’ve made to some adaptations to this homemade coconut cream pie. Instead of a fluted pie plate, I used a straight-sided tart pan. I just find that they bake better and look a little more elegant. But the flavor and texture are all about that crispy pastry. I’ve made hundreds of tarts and pies in my day and this method always gets me the best results.
I’ve also used coconut extract in the filling rather than shredded coconut for this easy coconut cream pie. That is just because I don’t like the texture of coconut in the creaminess of the filling. I prefer to top the pie with the shredded coconut and add the extract into the actual filling. I find it gives such a clean coconut flavor and keeps the texture smooth and creamy.
How to Make Coconut Cream Pie
- Start by preheating your oven to 350 degrees F.
- Then place your prepared pie crust in a pie plate. You can crimp the edges or leave them plain. Place a piece of parchment paper over the crust and fill the pie with dried beans or pie weights.
- After that, you’ll blind bake the pie crust for 15 minutes until the edges are just starting to brown. Then remove the pie crust from your oven and carefully remove the parchment and pie weights.
- Next, you’ll use a fork to prick holes in the bottom of the pie crust before returning it to the oven to bake for another 15 minutes.
- Once the pie crust is baked, let it cool completely before starting your pie filling.
- To make the coconut cream filling, you’re going to whisk together the eggs, cream, and coconut extract in a medium mixing bowl. Then you can set this mixture aside for now.
- Next, you’ll need to mix the sugar and cornstarch together in a medium saucepan over medium heat.
- Slowly pour the egg mixture into the saucepan and whisk constantly until the mixture beings to boil and thicken. If you pour in the egg mixture too fast the filling will scramble and you’ll have to start over. Take your time. When the filling has thickened, remove the saucepan from the hot burner.
- Now it’s time to fill the pie. You’ll pour the coconut filling into your baked and cooled pie crust. After that, place a piece fo plastic wrap over the filling so it touches. This will prevent a skin from forming on top. Then let the filling set up in the fridge for at least 4 hours but preferably overnight.
- To make the topping, whip heavy cream, powdered sugar, and vanilla in a mixing bowl until soft peaks form.
- Now you can take your pie out of the fridge and remove the plastic wrap. Top the pie with your homemade whipping cream.
- You can stop here or take your pie to the next level. I like to zest a lime over the whipped cream and sprinkle on some toasted coconut!
How to Make Toasted Coconut
- Start by placing a skillet over medium-low heat.
- Add sweetened coconut flakes to the pan and cook until the coconut begins to turn golden brown. Stir often to prevent overcooking.
- Transfer the coconut to a bowl to cool before using it.
And that’s it! The easiest, best coconut cream pie recipe for every BBQ all summer forever!
Does coconut cream pie need to be refrigerated?
Yes. You should keep your pie in the fridge until ready to serve. Cover the pie with plastic wrap and store any leftovers in the fridge for up to 3 days.
How do you keep a coconut cream pie from getting watery?
The combination of cornstarch and eggs thickens the pie filling. As long as you have a nice thick pudding-like consistency for your filling before you stop cooking it, you should be good to go.
Tips For Success
- When making this filling it’s really important to whisk the egg mixture while it’s on the stove. Being over direct heat, it is possible to scramble the eggs and end up with a lumpy filling. Add the egg mixture slowly to temper them to the heat.
- Make sure that your pie crust has fully cooled before you pour the coconut filling into the pastry.
- Be sure to remove the pan from the heat before you whisk in the butter. If not, the butter could melt too quickly and not absorb into the filling properly.
Try some of my other completely crave-able coconut desserts!
- Coconut Cream Truffles
- Buttery Coconut Bars
- Banana Coconut Bundt Cake
- Toasted Coconut Poke Cake
- Coconut Rum Cupcakes
- More dessert recipes…
Tools used to make this Coconut Cream Pie recipe
Pie Plate: A good pie plate is a kitchen essential for any home baker. I really like this plate! It’s a little deeper than your standard pie plate and has a lip that makes decorative edges easy.
Medium Saucepan: I don’t know what I’d do without this saucepan. It gets used in my kitchen every day. The glass lid even has strainer sides so I even have a colander for pasta!
Whisk: This is my favorite set of whisks. There’s a size for every job and the thicker handles give me a good grip.
Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
- 1 pie crust (homemade or store-bought)
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups heavy cream
- 4 egg yolks
- 3 tablespoons unsalted butter room temperature
- 1 tablespoon coconut extract
- 1 teaspoon vanilla extract divided
- 2 cups whipping cream
- 1/3 cup confectioners sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup toasted coconut (see notes)
- 1 tablespoon lime zest
- Preheat oven to 350 degrees F.
- Fit pie crust into a 9-inch pie plate. Line the pie crust with parchment and fill with dried beans or pie weights.
- Bake pie crust for 15 minutes and carefully remove the parchment paper and weights. Prick holes in the bottom of the crust using a fork, and return to the oven to bake for 15 minutes more.
- Remove crust from oven and cool completely before filling.
- Combine 1/2 cup sugar and cornstarch in a heavy saucepan over medium heat.
- Whisk together the heavy cream and egg yolks. Gradually whisk egg mixture into sugar mixture. (You want to go slow so the eggs don't scramble!) Bring to a boil while whisking constantly. Boil for 1 minute or until thickened, and then remove from heat.
- Stir in butter, coconut extract, and vanilla. Pour pie filling into baked and cooled pie crust.
- Cover with plastic wrap, placing plastic wrap directly on filling in pan. Chill pie in the fridge for 4 hours or until set (preferably overnight).
- Beat whipping cream at high speed with an electric mixer until foamy. Gradually add 1/3 cup sugar and vanilla. Beat until soft peaks form.
- Spread whipped cream over pie filling all the way to the edges. Garnish with toasted coconut and lime zest, if desired.
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