If there’s one dessert that perfectly captures the taste of the tropics in a single bite, it’s the Coconut Cream Pie. This dreamy, luscious pie features a flaky, buttery crust filled with a silky coconut custard, all topped with pillows of whipped cream and a sprinkle of toasted coconut flakes. It’s indulgent, comforting, and irresistibly smooth — every spoonful feels like a mini vacation.
Whether you’re making it for a family dinner, special occasion, or simply because you crave a creamy coconut dessert, this detailed guide will walk you through each step with precision. From making the perfect pie crust to achieving a custard that’s creamy and rich without being too heavy, this recipe ensures success even for beginners.
Preparation Overview
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Chilling Time: 2–3 hours
Total Time: 3 hours
Servings: 8 slices
Calories per slice: ~450 kcal
Ingredients
For the Pie Crust (Homemade Flaky Base)
1 ¼ cups (160g) all-purpose flour
½ teaspoon salt
½ teaspoon granulated sugar
½ cup (115g) unsalted butter, chilled and cubed
3–4 tablespoons ice water
For the Coconut Custard Filling
1 cup (240ml) whole milk
1 cup (240ml) canned coconut milk (full fat preferred)
¾ cup (150g) granulated sugar
⅓ cup (40g) cornstarch
4 large egg yolks
¼ teaspoon salt
1 teaspoon pure vanilla extract
1 ½ cups (120g) sweetened shredded coconut
2 tablespoons (30g) unsalted butter
For the Whipped Cream Topping
1 cup (240ml) heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract
For Garnish
¼ cup toasted coconut flakes
