Coconut Cream Pie

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 our banana cream pie recipe, fluffy chocolate banoffee pie, and lemon cream pie) 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!

Coconut Cream Pie

Yield: 1 big pie

Prep Time:30 minutes active time

Cook Time:25 minutes

5
5 / 5 (13 Reviews)
Did you make this recipe?   Leave a review »

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 teaspoon salt
  • 3-5 tablespoons ice cold coconut rum

For the Coconut Cream Pie:

  • 5.1 ounce box instant vanilla pudding
  • 15 ounce can cream of coconut
  • 1/2 cup coconut milk (or cow’s milk)
  • 12 ounces cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons 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.
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

139 comments on “Coconut Cream Pie

  1. Caylaposted October 21, 2018 at 10:30 am Reply

    This is the absolute best coconut cream pie I have ever had. I was looking for a recipe that wasn’t custard based and this is perfect. No lie, I will use this recipe whenever I want coconut pie for the rest of my life. This is it for me. (I sound so dramatic lol. I love my pies!) 

    Rating: 5
  2. Pingback: 10 Best Pie Recipes on the web!

  3. Jenposted February 14, 2018 at 9:20 pm Reply

    Delish!  Everyone loved the pie!   I made a graham cracker crust instead.  Perhaps a little too sweet.  Would definitely make again just may decrease the sugar in the whip cream. Tobslance the sweet crust.   Thank you!!

    Rating: 5
  4. Pingback: 45 Perfectly Delicious Pies- Round Up - Grace and Good Eats

  5. Doll Wposted June 18, 2016 at 10:12 am Reply

    What size pie pan should be used? 8″, 9″ 10″? Deep Dish?

    • Sommerposted June 20, 2016 at 8:18 am Reply

      Hi Doll,

      I used a standard 9 inch deep dish pan. Happy Baking!

  6. SuzieQposted April 22, 2016 at 10:59 am Reply

    One word…FABULOUS! I made this yesturday. And just a few minutes ago, its’ last slice bid a farewell ( sooo good, my son had to have it with breakfast). It is light & airy yet creamy, it is rich enough without an overbearing coconut aftertaste that comes with some pies, and it is now one my family’s favorites. Thank you for such a remarkable coconut pie recipe, Sommer….You are an awesome cook!

    Rating: 5
  7. Pingback: Grapefruit Cream Pie - A Spicy Perspective

  8. Pingback: Fluffy French Silk Pie - A Spicy Perspective

  9. Gaynor Marwoodposted January 16, 2016 at 6:56 pm Reply

    Hi there I’m from the UK’  I was looking for something different to take to a school reunion and have just come across your coconut cream pie recipe. It looks and sounds delicious and can’t wait to give it a try “but” what is Instant Vanilla Pudding, I’ve never heard of it in the UK. Would be grateful if you could help 

  10. Jacquiposted November 28, 2015 at 2:47 pm Reply

    This PIE is one of the best pies I have ever made and eaten! I didn’t have time to make the crust, so I used a brand name deep dish pie crust. Even with that change, the pie is still AWESOME! Next time I will make the suggested crust. My husband went nuts! Thanks for sharing!

    Rating: 5
    • Sommerposted December 2, 2015 at 7:27 am Reply

      Hi Jacqui, So glad you liked it. Thanks for coming back to tell me! :)

  11. Shahadaposted June 14, 2015 at 8:58 am Reply

    Wow this looks and sounds amazing…I can’t wait to try it.

    Just a quick question. The toasted coconut – do I need to use sweetened coconut or can I use unsweetened dessicated coconut? I’m in the UK and sweetened coconut is not easily available. I’m going to try to sweeten some coconut for the pie crust using icing sugar and hot water….. 

    • Sommerposted June 15, 2015 at 2:25 pm Reply

      Hi Shahada, You can definitely use unsweetened coconut. Let me know how it turns out! :)

      • Shahadaposted June 16, 2015 at 4:13 pm

        Thanks so much for getting back to me, Sommer! :) Funny thing is, I couldn’t wait to make it and had already made it by the time I saw your response.

        I sweetened some coconut with hot water and icing sugar. The pie was so yummy!! And soooo big!!  I’ve never made a pie before and had heard people’s horror stories about making pie crust…I was amazed that my crust came out great (under your direction, of course)! Thank you!

        I’d love to make a chocolate cream pie now :) Looking forward to you posting up a recipe ;)

        Rating: 5
  12. Kurtposted April 6, 2015 at 10:35 am Reply

    This pie is outstanding! Followed the recipe exactly. I initially ran across this pie as a dessert in a restaurant I frequent. They changed their dessert supplier so I have been trying to find the recipe for a year. This is the one, so delicious. Now I can satisfy my craving for this decadent dessert more frequently once again. FYI, coconut rum does not make the pie non-kid friendly as the alcohol is cooked off in the baking process.

    Rating: 5
  13. Pingback: Coconut Cream Pie – Coconut Cream Recipes | Dessert Recipes & Ideas