Coconut Pie Recipe With Cream of Coconut: Tropical Custard in a Buttery Crust

This pie delivers a tropical escape in every slice, with a creamy custard filling that showcases the rich flavor of cream of coconut. The buttery crust provides the perfect contrast to the smooth, velvety texture within.

Baking this creation fills your kitchen with an irresistible aroma, and the result is a dessert that’s as impressive as it is delicious. Each bite offers a harmonious blend of coconut and custard.

Ingredients for Coconut Pie Recipe with Cream of Coconut

Buttery crust meets tropical custard with just a few pantry staples.

The cream of coconut is key here—Coco López is the gold standard (found in the Latin foods aisle at most supermarkets). Don’t confuse it with coconut milk; it’s thicker and sweeter. For the crust, cold butter is non-negotiable for that flaky texture. I always use Land O’Lakes unsalted, but any good brand works. The shredded coconut should be sweetened; Baker’s Angel Flake is my go-to.

No cream of coconut? Coconut milk plus 2 tbsp sugar gets close but won’t be as rich. Out of vanilla? Almond extract at half the amount works in a pinch. For a deeper coconut flavor, toast the shredded coconut before adding it to the filling. The milk can be swapped for half-and-half (or coconut milk for a dairy-free twist), but whole milk gives the best texture.

The pie keeps well at room temperature for 2 days, but it’s best served chilled. Store leftovers in the fridge for up to 5 days. The crust can be made a day ahead—just wrap it tightly in plastic. Freezing isn’t recommended; the custard can separate.

Step-by-Step Instructions for Coconut Pie With Cream of Coconut

This method ensures a flaky crust and a rich, creamy coconut filling every time.

Step 1: Prepare the Pie Crust Dough

In a large bowl, combine the 2 cups All-Purpose Flour with 0.5 tsp Salt. Cut in the 0.75 cup Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 6 tbsp Ice Water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it—the dough should be slightly crumbly but hold when pressed. Form into a disk, wrap in plastic, and chill for 1 hour.

Step 2: Blind-Bake the Crust

On a lightly floured surface, roll out the chilled dough into a 12-inch circle and transfer it to a 9-inch pie dish. Trim and crimp the edges, then prick the bottom all over with a fork. Freeze the crust for 15 minutes to prevent shrinking.

Preheat your oven to 375°F. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 8-10 minutes until the crust is light golden brown.

Step 3: Make the Coconut Custard Filling

In a saucepan, whisk together the 1 can Cream of Coconut, 1.25 cups Whole Milk, 0.75 cup Granulated Sugar, 2 tbsp Cornstarch, and remaining 0.5 tsp Salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil—about 5-7 minutes.

Temper the 4 whole Large Eggs by slowly whisking in about 1 cup of the hot coconut mixture. Pour the tempered eggs back into the saucepan and cook for another 2 minutes, stirring constantly, until the custard is thick enough to coat the back of a spoon.

Remove from heat and stir in the 2 tsp Vanilla Extract and 1 cup of the Sweetened Shredded Coconut. The filling should be smooth and glossy.

Step 4: Assemble and Bake the Pie

Pour the custard filling into the pre-baked crust. Sprinkle the remaining 0.5 cups Sweetened Shredded Coconut evenly over the top, pressing it lightly into the filling so it adheres.

Bake at 375°F for 25-30 minutes until the filling is set and the coconut topping is golden brown. A knife inserted near the center should come out clean. If the coconut browns too quickly, loosely tent the pie with foil.

Step 5: Cool and Serve

Let the pie cool completely on a wire rack for at least 2 hours. This allows the custard to set fully. Chilling in the refrigerator for 1 hour will make slicing easier, but it’s delicious served slightly warm or at room temperature.

Slice into 8 servings and enjoy the layers of buttery crust, creamy coconut custard, and toasted coconut topping. Store leftovers covered in the refrigerator for up to 3 days.

Dietary Considerations for This Dish

Gluten-Free Option

Swap the all-purpose flour for a 1:1 gluten-free baking blend like King Arthur Measure for Measure. Add 1 tsp xanthan gum if your blend doesn’t include it. The crust will be slightly more delicate but still flaky and delicious. 💪

Dairy-Free Adaptation

Replace the whole milk with coconut milk and use dairy-free butter like Miyoko’s for the crust. This keeps the tropical flavors pure while making the pie suitable for vegan diets.

Lower Sugar Version

Reduce the granulated sugar by half and use unsweetened shredded coconut. Add 1 tsp coconut extract to boost flavor without extra sugar. The cream of coconut still adds natural sweetness.

Nut-Free Assurance

This recipe is naturally nut-free, but always check labels on your cream of coconut and shredded coconut. Coco López and Baker’s Angel Flake are typically processed in nut-free facilities.

For extra caution, look for products labeled “nut-free facility” to avoid cross-contamination risks.

Egg-Free Alternative

Replace the eggs with ½ cup cornstarch mixed with ½ cup cold water as a slurry. Cook the custard longer to reach the right thickness. The texture will be slightly different but still rich and creamy. 🌟

Frequently Asked Questions