Betty Crocker Coconut Cream Pie Recipe: Tropical Layers of Fluffy Delight

This coconut cream pie delivers tropical layers of flaky crust, rich custard, and fluffy whipped cream. I’ve refined the classic Betty Crocker approach for perfect texture every time.

The secret lies in cooking the custard just until thickened, then layering it with toasted coconut for maximum flavor. Every slice offers a balance of creamy and crunchy that’s impossible to resist.

Ingredients for Betty Crocker Coconut Cream Pie

Flaky crust, creamy custard, and toasted coconut come together for this tropical masterpiece.

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The crust needs cold butter—cut it into cubes and pop it back in the fridge while you prep. King Arthur Flour is my go-to for all-purpose, but any brand works. Toast the coconut in a dry pan over medium-low until golden (about 5 minutes), then let it cool completely before layering. Sweetened shredded coconut from Baker’s or store brand is fine, just avoid the unsweetened kind for this.

No whole milk? 2% works in a pinch but the custard won’t be as rich. Out of egg yolks? You can use whole eggs but the texture changes slightly. Cornstarch can be swapped for instant pudding mix (vanilla flavor) at a 1:1 ratio. For the whipped cream, coconut cream gives a fun tropical twist if you’re feeling extra. Heavy cream won’t whip properly if it’s not ice cold.

The pie keeps 3-4 days in the fridge, but the crust softens over time. Toasted coconut can be made 2 days ahead and stored at room temperature. Custard thickens as it cools—don’t rush it. Leftover whipped cream? Dollop it on fruit or hot chocolate (it won’t last long).

Step-by-Step Instructions for Coconut Cream Pie

This method builds layers of texture and flavor with precision and ease.

Step 1: Prepare the Flaky Pie Crust

In a food processor, pulse the 2 cups all-purpose flour, 0.5 tsp salt, and 0.75 cup cold unsalted butter until the mixture resembles coarse crumbs. I always use cubed, ice-cold butter—this creates pockets of fat that expand during baking, giving you that coveted flaky texture.

With the processor running, drizzle in 6 tbsp ice water 1 tablespoon at a time until the dough just comes together. It’ll look shaggy and slightly dry—that’s perfect. Overworking the dough develops gluten, which makes the crust tough instead of tender.

Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic and chill for 1 hour. This resting period relaxes the gluten and makes the dough easier to roll out without shrinking during baking.

Step 2: Blind-Bake the Crust

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, press it gently into the bottom and sides, and trim the edges, leaving a slight overhang. Crimp the edges decoratively—I use my fingers for a simple, rustic look.

Prick the bottom all over with a fork to prevent air bubbles. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F for 15 minutes, then remove the weights and parchment. Return to the oven for another 10-12 minutes until the crust is light golden brown.

Let the crust cool completely on a wire rack. A warm crust can melt the filling and make it soggy, so patience is key here.

Step 3: Make the Coconut Custard Filling

In a medium saucepan, whisk together 0.75 cup granulated sugar, 0.33 cup cornstarch, and a pinch of the remaining salt. Gradually whisk in 2 cups whole milk until smooth. This slow incorporation prevents lumps in your custard.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Boil for 1 minute, then remove from heat. Temper the 4 whole large egg yolks by whisking a small amount of the hot milk mixture into them, then stir the yolks back into the saucepan.

Return to low heat and cook for 2 minutes, stirring constantly, until the custard is thick enough to coat the back of a spoon. Remove from heat and stir in 2 tsp vanilla extract and 1.5 cups shredded coconut. Spread the filling into the cooled crust and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for 4 hours or until set.

Step 4: Toast the Remaining Coconut and Whip the Cream

Spread the remaining 0.5 cup shredded coconut on a baking sheet and toast at 350°F for 5-7 minutes, stirring occasionally, until golden brown. Watch it closely—coconut burns easily. Let it cool completely.

In a chilled bowl, whip the 1.5 cups heavy whipping cream and 0.25 cup powdered sugar until stiff peaks form. Fold in the toasted coconut. Spread the whipped cream over the chilled custard layer, creating decorative swirls with the back of a spoon.

Chill for at least 30 minutes before serving to allow the flavors to meld. Slice and serve with an extra sprinkle of toasted coconut for garnish.

Regional Styles of This Dish

Southern Comfort

In the South, we often add a splash of bourbon to the custard for warmth. I use 1 tbsp of Maker’s Mark—it pairs beautifully with the coconut. The crust gets a touch of shortening for extra flakiness.

Tropical Florida Twist

Florida bakeries love adding key lime zest to the filling for a citrusy kick. Fold in 1 tbsp zest after the custard thickens. Garnish with fresh lime slices for a vibrant presentation that screams sunshine. 🌴

Midwest Classic

The Midwest stays traditional with a graham cracker crust instead of pastry. Mix 1.5 cups crumbs with ⅓ cup melted butter and 2 tbsp sugar, then press into the pan. Bake at 375°F for 8 minutes before filling.

California Light

West Coast versions often use coconut milk in the custard for a dairy-free option. Substitute 1 can (13.5 oz) for the whole milk. The texture is slightly lighter but still creamy and rich.

New England Style

New England bakers add a layer of vanilla pudding beneath the custard for extra decadence. Use 1 box (3.4 oz) of Jell-O vanilla pudding mix prepared according to package directions, then chill before adding the coconut filling. 💫

Frequently Asked Questions