Coconut Cream Pie Recipe
Coconut Cream Pie Recipe: Fluffy and outrageously addictive this pie is hard to beat. Its luxurious texture and coconut crust make it the winner on any table!
Coconut Cream Pie
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 answer.
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.
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 pin curls, waiting for my granny to serve up her favorite treat.
That’s the power of a good pie.
Coconut Cream Pie Recipe
Ingredients
For the Coconut Crust:
- All-Purpose Flour
- COLD Unsalted Butter (1 stick)
- Shredded Sweetened Coconut
- Salt
- Coconut Rum – ice cold
For the Coconut Cream Pie Filling:
- Instant Vanilla Pudding (1 box)
- Cream of Coconut (1 can)
- Coconut Milk – or cow’s milk (Whole milk)
- Cream Cheese – softened
- Heavy Whipping Cream
- Vanilla Extract
- Sugar
- Toasted Coconut
Instructions
- For the Crust: Cut the butter into small cubes and place it in the freezer to make sure it’s very cold. Place shredded coconut in the food processor. Pulse to finely chop. Then add the flour and salt and pulse again. Pour a couple of 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. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap pie dough and refrigerate.
- 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 plate 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 shell and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust. Then carefully remove the foil and weights. Then bake again. Cool completely before filling.
- Spread the coconut out onto a baking sheet. Toast 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!
- 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 until well combined. Refrigerate until ready to use.
- Using an electric mixer, whip the heavy cream with vanilla and 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.
- 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 hours. Overnight is even better.
See The Full (Printable) Recipe Card Below For How To Make Creamy Coconut Cream Pie. Enjoy!
Coconut Cream
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!
This coconut cream pie recipe eliminates the need for making a custard base by substituting instant pudding and cream cheese. It also eliminates the need for eggs in this recipe.
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!
Other Cream Pies You Should Try
- banana cream pie recipe
- fluffy chocolate banoffee pie
- lemon cream pie
- Grapefruit cream pie
- Fluffy No-Bake Strawberry Cream Pie
- Fluffy Pumpkin Cream Pie
- Cinnamon Cream Pie with Brown Sugar Whipped Cream
Also, be sure to check out this Pecan Cream Pie from Together as Family!
Make sure to check out the printable recipe card for the nutritional information including calories, carbohydrates, protein, cholesterol, sodium, and fiber percentages.
Coconut Cream Pie Recipe
Ingredients
For the Coconut Crust:
- 1 1/4 cup all-purpose flour
- 1/2 cup COLD unsalted butter (1 stick)
- 1/3 cup shredded sweetened coconut
- 1/2 teaspoon salt
- 3-5 tablespoons coconut rum, ice cold
For the Coconut Cream Pie:
- 5.1 ounces instant vanilla pudding (1 box)
- 15 ounce cream of coconut (1 can)
- 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
Instructions
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 of 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.
- 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.
- 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!
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
- Using an electric mixer, whip the heavy cream with 1 teaspoon vanilla and 3 tablespoons 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.
- 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 hours. Overnight is even better.
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!
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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
Hi Gaynor! Hmmm, if it’s not something you have in your markets, you might have to make it. Here’s a tutorial I found on homemade instant vanilla pudding. Hope this helps! http://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/
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!
Hi Jacqui, So glad you liked it. Thanks for coming back to tell me! :)
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…..
Hi Shahada, You can definitely use unsweetened coconut. Let me know how it turns out! :)
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 ;)
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.
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I just happened upon your site by searching for a coconut cream pie on Pinterest! THIS IS THE BEST PIE I’VE EVER EATEN!!! I dislike comments like, “Oh, this looks delicious!” It does, but let’s hear from folks who have made the pie. The only change I made was I used Coconut flavored Pudding and Pie Mix in lieu of vanilla. This was exceptional! I’m now a subscriber and am searching for that banana cream pie recipe on your site. Thanks for sharing!
Thanks so much for coming back to comment Betty! XOXO
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I want a bite of this right now!
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As a first time baker, and by that I mean this was only the second pie i tried to make, ever, this was such a good recipe. Super easy to follow and it turned out spectacular. I am DEFINITELY making this again. I ended up bringing it to an unexpected Potluck and everyone loved it. amazing amazing amazing.
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