Coconut Cream Pie + Giveaway

This Coconut Cream Pie Recipe is based on reader requests. Outrageously addictive Coconut Cream Pie, just in time for summer parties! Fluffy, creamy, and oh-so coconutty. 

Coconut Cream Pie | ASpicyPerspective.com #pie #recipe #coconut

A few months back, I posted this fluffy banana cream pie recipe and had so many questions about how to turn it into a coconut cream pie, that I thought I better come up with an anwser.

See how this works? You demand, I deliver. *wink*

Of course this was no trouble for me. I adore all coconut cream recipes and was happy to oblige.

Coconut Cream Pie Recipe | ASpicyPerspective.com #pie #recipe #coconut

I would say coconut cream pie is in my blood.

For years I’ve witnessed my mother order this lavish dessert every chance she gets. I love watching her face light up when she notices coconut cream pie is on the menu.

In a moment, her years of wisdom melt into childlike delight, and I suddenly picture her as a little girl sitting on a kitchen stool in gingham and pincurls, waiting for my granny to serve up her favorite treat.

That’s the power of a good pie.

Perfect Coconut Cream Pie | ASpicyPerspective.com #pie #recipe #coconut

Nostalgic and homey, yet somehow possessing the very essence of luxury.

This coconut cream pie is no exception. Airy cream filling delicately kissed with coconut. Rich buttery coconut speckled pie crust, pillows of fresh whipped cream, and showers of toasted coconut.

Simple, yet extravagant.

I’m getting dizzy with excitement just thinking about it!

Easy Coconut Cream Pie | ASpicyPerspective.com #pie #recipe #coconut

This coconut cream pie recipe (and the banana cream pie recipe) eliminate the need for making a custard base, by substituting instant pudding and cream cheese. In my opinion, the tang of the cream cheese perfectly balances the sweetness of the coconut filling, and provides an ultra fluffy cream texture.

I actually prefer it to custard pies and hope you will too!

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Yield: 1 big pie

Prep Time: 30 minutes active time

Cook Time: 25 minutes

Coconut Cream Pie

Ingredients:

For the Coconut Crust:

  • 1 1/4 cup all-purpose flour
  • 1 stick COLD unsalted butter (1/2 cup)
  • 1/3 cup shredded sweetened coconut
  • 1/2 tsp. salt
  • 3-5 Tb. ice cold coconut rum

For the Coconut Cream Pie:

  • 5.1 oz. box instant vanilla pudding
  • 15 oz. can cream of coconut
  • 1/2 cup coconut milk (or cow's milk)
  • 12 oz. cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 tsp. vanilla extract
  • 3 Tb. sugar
  • 1 cup toasted coconut

Directions:

  1. For the Crust: Cut the butter into small cubes and place in the freezer to make sure it's very cold. Place 1/3 cup shredded coconut in the food processor. Pulse to finely chop. Then add the flour and salt and pulse again. Pour a couple ounces of coconut rum over ice to chill. Then add the cold butter to the flour mixture and pulse until it's finely chopped and mixed into the flour. It should resemble oatmeal or little pellets. One tablespoon at a time, pulse in the chilled coconut rum (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine usually takes 4 tablespoons. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap and refrigerate for at least thirty minutes.
  2. Preheat the oven to 375 degrees F. Once chilled, roll the dough out on a floured work surface, into a 14 inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie pan. Don't stretch the pie crust, but gently move it into the center of the pie pan. Turn the edges underneath and crimp the edges to seal. You can do this with a fork or with your fingers. Place a large piece of foil over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 15 minutes. Then carefully remove the foil and weights. Then bake again for 10 minutes. Cool completely before filling.
  3. Spread the coconut out onto a baking sheet. Toast for 3-5 minutes, until just golden. Then remove and cool. DO NOT take your eyes off the coconut while it's in the oven. It can turn black in a second!
  4. For the Filling: Place the instant pudding mix in a large glass jar or plastic air-tight container. Add the cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use.
  5. Using an electric mixer, whip the heavy cream with 1 tsp. vanilla and 3 Tb. sugar. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps. Finally fold in HALF the whipped cream. Carefully mix until smooth.
  6. Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hour. Overnight is even better.

Aren’t these flowery little dishes cute?!?

Today Villeroy & Boch is offering a fun and fabulous Dessert Set Giveaway including:

  • 4 Lina Floral Salad/Dessert Plates
  • 4 Matching Mugs
  • Worth over $110!

Villeroy & Boch Lina Floral

One lucky reader will get to serve their Coconut Cream Pie in style. For US residents only.

To Enter, follow the prompts in this automated entry form.

 

Please Note: By entering to win the Lina Floral Dessert Set Giveaway via email address, you are registering for the Villeroy & Boch mailing list and may receive occasional email updates with new products alerts, special online offers, and recipes.

Disclosure: This post is sponsored by Villeroy & Boch. The giveaway entry form was generated by Villeroy & Boch, not A Spicy Perspective. All opinions are my own.

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107 Responses to “Coconut Cream Pie + Giveaway”

  1. #
    51
    Emily @ Life on Food — June 22, 2013 @ 4:23 am

    Coconut cream pie has my name all over it.

    Reply

    • matthew — December 5th, 2013 @ 5:14 pm

      I’ll eat it anyway

      Reply

  2. #
    52
    Jackie {Domestic Fits} — June 25, 2013 @ 10:04 am

    First, I think it’s kind of funny that someone looked at a banana pie and said, “so…..how do I completely change this into a totally different pie?”
    Second, it looks amazing, so beautiful. I’m not a fan of banana, but I adore coconut cream pie, this one looks so tall and perfect.

    Reply

  3. #
    53
    Barb — June 25, 2013 @ 12:39 pm

    Just wanted to thank you ,I got an email from villeryand boch telling me i won.Thank You so much!

    Reply

    • Sommer — June 25th, 2013 @ 10:35 pm

      Yay Barb! Congratulations!!

      Reply

      • Barb — June 27th, 2013 @ 3:02 pm

        I got my prize already that was so quick.The plates and cups are so cute!Thank You again

  4. #
    54
    Shaina — June 26, 2013 @ 11:32 am

    What a gorgeous coconut cream!

    Reply

  5. #
    55
    Angie — June 28, 2013 @ 1:00 pm

    I just made this for the long weekend camp out. I must say it is delicious! I added about a half cup of flaked coconut to the filling. Can’t wait to share this with my family!

    Reply

  6. #
    56
    Amy-Lyn — July 17, 2013 @ 8:08 pm

    This looks super yum….but what is cream of coconut? I’ve never seen it here (in Canada). I’ve bought cans of coconut milk, which can be pretty creamy, but never ‘cream of coconut’. Help, I want to make this pie!

    Reply

    • Sommer — July 18th, 2013 @ 12:18 am

      Hey Amy, Cream of Coconut is usually found in the cocktail section. It’s a sweet coconut syrup that is used to make Pina Coladas!

      Reply

  7. #
    57
    Tammi — July 19, 2013 @ 7:17 am

    Oh my. Just discovered your site, and I’ve been craving coconut cream pie – must be a sign!

    Reply

  8. #
    58
    Jodie — July 25, 2013 @ 2:35 pm

    Could I substitute the coconut rum… I would like it to be kid friendly! What would you recommend?

    Reply

    • Sommer — July 26th, 2013 @ 6:08 am

      Try coconut extract, but just a tiny bit. :)

      Reply

  9. #
    59
    Rose — September 30, 2013 @ 12:30 pm

    I made this recipe yesterday, it was a perfect desert. Everyone loved it but I was disappointed because as beautiful as it looked in the pie plate it needed more body. The filling was not runny but it fell out of the crust if that makes sense. There were 3 pieces left over and I had to immediately put them into containers because they were trying to ooze off the crust. Any suggestions on making the filling a little thicker without altering the flavor? My husbands 85 year old grandparents said they have never had such great tasting pie and she was a professional cook for most of her life. She suggested thickening with corn starch but did not understand it was not a cooked filling? I will make this again but probably not for a few months because it of the calories it must be loaded with.

    Reply

    • Sommer — October 1st, 2013 @ 6:30 am

      Hey Rose, It’s hard to tell with out seeing it myself, but I wonder if you need to whip the heavy cream a little more firm.

      Reply

    • Lori — December 15th, 2013 @ 3:05 pm

      Rose, use powdered sugar in the whipped cream instead of granular. It has corn starch in it and it really thickens it up.

      Reply

  10. #
    60
    Carlene — October 25, 2013 @ 10:02 am

    OMG – this was delicious! I prefer it over the custard based pie that I make. Recipe easily translates to banana cream pie, so my question is…. do you have a recipe for chocolate cream pie to round out a perfect trifecta?? Thank you so much for sharing these great recipes!

    Reply

    • Sommer — October 25th, 2013 @ 10:24 am

      Hi Carlene, I have a banana cream pie and a chocolate peanut butter cream pie, but not just chocolate. I guess I need to remedy that!

      Reply

  11. #
    61
    Erika — November 26, 2013 @ 3:16 pm

    Can this pie be made a few days ahead?

    Reply

  12. #
    62
    Kelli — November 27, 2013 @ 2:23 pm

    So I got all the stuff today and by accident got cook and serve pudding. Can I still use this? Please let me know asap!

    Reply

  13. #
    63
    Lori — December 15, 2013 @ 2:56 pm

    It came out great and it tasted good, but there is a sour aftertaste. I used only 8oz (instead of 12oz) of cream cheese as an accident…8oz is one package so I used it without checking the amount. It also had more sugar because I had to add a lot more to the whipped cream because it really needed it. I added powdered sugar instead adding more granular because it made it thicker. I also had to make double the amount of whipped cream because the 2 cups was not enough. I probably used more pie filling because all I had were 2 small boxes (I measured 5.1 but I know it was a little more). AND I used a shortbread crust because time was of the essence. (I made it for company and served right away.) I followed all of the other instructions with the coconut milk, cream of coconut, etc. and I made it according to your instructions.

    So, with less cream cheese and a lot more sugar in a doubled amount of whipped cream, more pie filling and a sweet shortbread crust, why does it have a sour aftertaste.? The pie does taste very good but maybe if it were a lemon or lime coconut pie, it should taste like that. But coconut cream is supposed to be sweet all the way through. Did I miss something that explained that it would have this flavor? Thanks.

    Reply

    • Lori — December 15th, 2013 @ 3:12 pm

      I just thought of this. A good way to describe it is coconut cheesecake. That is exactly what it tastes like! FYI.

      Reply

  14. #
    64
    Manya Phillips — December 26, 2013 @ 10:12 pm

    I made this coconut cream pie for Christmas dinner this year. What a hit!!!!!! Best pie EVER! Thanks so much:) Can’t wait to try something else off your blog.

    Reply

  15. #
    65
    areeg magdi — December 29, 2013 @ 4:41 am

    ummm is there a substitute for coconut rum? thank you

    Reply

    • Sommer — December 29th, 2013 @ 7:54 pm

      Try coconut extract, but only use a little bit. :)

      Reply

  16. #
    66
    Terri — January 11, 2014 @ 10:46 am

    I used a dozen miniature marshmallows, microwaved until melted, added to the whipped cream to stabilize the cream. Worked out great, lovely pie.

    Reply

  17. #
    67
    Paula — March 19, 2014 @ 10:35 am

    It must run in the family! It’s my favorite!!

    Reply

  18. #
    68
    Cheryl Moulthrop — March 19, 2014 @ 11:15 am

    Looks delicious. Will have to make for Easter!

    Reply

  19. #
    69
    Cheryl Moulthrop — March 19, 2014 @ 11:16 am

    Will have to try for Easter. Looks delicious!

    Reply

  20. #
    70
    Beth — April 11, 2014 @ 2:46 pm

    I made this and it was a huge hit with my family. Thank you for the recipe! It’s now become my husband’s #1 requested dessert. For the crust, I used Girl Scout Shortbread cookies because Cookie Moms always have some left over.

    I put half a stick of melted and cooled butter, 1/3 C coconut flakes and an entire box of Shortbreads into my food processor until it was a fine crumb and would hold together. It made more than I needed for my Pyrex deep dish pie plate. I had about a half cup of crust mix left over. I let my kids use it as a topping because they don’t like coconut flakes. I baked the crust at 350F for about 10 minutes and let it cool before filling it. It was a good compliment to the delicious filling.

    Reply

  21. #
    71
    Sommer — April 28, 2014 @ 6:09 am

    Oh dear! Not sure, but let me see what I can do…

    Reply

  22. #
    72
    Nicole Lindstrom | Simply Happenstance — May 7, 2014 @ 9:47 am

    Oh my this pie looks absolutely heavenly! Wishing my husband was a baker because this mama wants this pie for Mother’s Day!

    Reply

  23. #
    73
    Lindsay — June 15, 2014 @ 9:52 pm

    I’m a novice pie maker and this pie was pretty easy to make. It set up nicely and my family liked it. It was definitley yummy but It is extremely rich! Too rich for my tastes, and even my husband’s, who loves pie. Certinaly nothing wrong with rich desserts, but I would just say that this is definitely not a light and fluffy pie–it’s very dense.

    Reply

  24. #
    74
    leanne — June 23, 2014 @ 5:53 pm

    This was so good and easy to make! Thanks!

    Reply

  25. #
    75
    Monkey King online hack — July 2, 2014 @ 7:55 pm

    I just found a new awesome cheats tool for my favourite game monkey king online

    Reply

  26. #
    76
    attachment theory — August 23, 2014 @ 1:37 am

    Nice blog right here! Additionally your web site so much up fast!
    What host are you using? Can I get your associate hyperlink in your
    host? I want my web site loaded up as fast as yours lol

    Reply

  27. #
    77
    Salwa Sabri — September 17, 2014 @ 12:54 pm

    I love food In all the world and In particular sweet I mead before Boston lemon cheesecake all my friends loved

    Reply

  28. #
    78
    Rob Newland — September 26, 2014 @ 3:11 pm

    Wow! My wife and I made this pie yesterday. It is the prettiest most delicious pie we’ve ever made. I passed on the recipe and some bragidocius pictures to friends and family.

    Reply

  29. #
    78.1
    Sommer — August 11, 2013 @ 6:48 pm

    Hey Patti, This recipe isn’t a custard (egg) based cream pie, which makes it almost fool-proof! Just make sure to follow the directions to a T and you’ll have your first cream pie success story. :)

    Reply

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