Coconut Pie Recipe With Cream Of Coconut: Decadent Tropical Twist

This pie delivers a tropical escape in every bite, with rich coconut flavor amplified by the addition of cream of coconut in the filling.

Simple ingredients and straightforward steps create a decadent dessert that’s surprisingly easy to make, perfect for any occasion.

Ingredients for Coconut Pie Recipe with Cream of Coconut

Tropical flavors shine with cream of coconut and shredded coconut for a luscious filling.

The cream of coconut is non-negotiable here—Coco López is the gold standard for this recipe. Most supermarkets carry it in the baking aisle near the drink mixers. For the shredded coconut, sweetened flakes from Baker’s or Let’s Do Organic work perfectly. The butter should be high-quality; Plugrá or Kerrygold give the best crust texture. Always check that your cream of coconut isn’t separated (shake the can well before opening).

No cream of coconut? Full-fat coconut milk plus 2 tbsp sugar per cup gets you close, but the texture won’t be identical. Swap almond extract for coconut extract at half the amount if you want the flavor even more pronounced. The shredded coconut can be fresh if you find it (look in the freezer section), but dried works fine—just toast it lightly to revive the aroma.

This pie keeps beautifully. Store covered at room temperature for up to 2 days or refrigerate for 5 days. The filling sets more firmly when chilled. For make-ahead, bake the crust blind and store separately—fill and bake the day of serving for best texture.

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

Master the technique for a flaky crust and silky coconut custard that sets beautifully.

Step 1: Craft the Perfect Pie Crust

In a large bowl, combine the 1.5 cups all-purpose flour and 0.5 tsp salt. I always use fine sea salt for consistent distribution. Cut in the 0.5 cup unsalted butter (cold and cubed) with a pastry blender until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually sprinkle in the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. The dough should hold when pressed but not be sticky. Overworking develops gluten, which results in a tough crust rather than a flaky one.

Form the dough into a disk, wrap in plastic, and refrigerate for 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, layered crust when baked.

Step 2: Prepare the Coconut Custard Filling

In a medium saucepan, whisk together the 1 cup granulated sugar, 2 tbsp cornstarch, and 1 can cream of coconut until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil—this usually takes 5-7 minutes.

Once boiling, cook for an additional 1 minute to fully activate the cornstarch. Remove from heat and let cool slightly for 5 minutes. This prevents the eggs from curdling when added later. The filling should coat the back of a spoon with a glossy sheen.

Stir in the 0.5 cup heavy cream, 1 tsp vanilla extract, and 0.25 tsp almond extract. The almond extract enhances the coconut flavor without overpowering it. Set this base aside while you prepare the remaining ingredients.

Step 3: Incorporate Eggs and Shredded Coconut

In a separate bowl, lightly beat the 3 whole large eggs until the yolks and whites are fully combined. Temper the eggs by slowly whisking in about 1 cup of the warm coconut mixture. This gradual introduction prevents the eggs from scrambling.

Pour the tempered egg mixture back into the remaining coconut base, whisking constantly. Stir in the 2 cups shredded coconut until evenly distributed. The shredded coconut will soften slightly as it absorbs the warm liquid, creating a luscious texture.

The filling should now be smooth, slightly thick, and fragrant with coconut and vanilla. If it appears too thin, let it sit for 5 minutes—it will thicken further as it cools. Do not return it to the heat, as this risks curdling the eggs.

Step 4: Assemble and Bake the Pie

On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer it to a 9-inch pie dish, pressing gently into the bottom and up the sides. Trim and crimp the edges for a polished finish. For added flair, I like to use a fork to create a decorative pattern along the rim.

Pour the coconut filling into the prepared crust. The filling should come to just below the crust’s edge to prevent spillage during baking. Place the pie on a baking sheet to catch any potential drips.

Bake at 350°F for 45-55 minutes, or until the filling is set with only a slight jiggle in the center. The crust should be golden brown, and the filling should not wobble excessively when gently shaken. If the crust begins to brown too quickly, cover the edges with aluminum foil.

Cool the pie on a wire rack for at least 2 hours before slicing. This allows the custard to fully set and develop its signature creamy texture. Serve at room temperature for the best consistency, with a dollop of whipped cream if desired.

Storing and Reheating coconut pie recipe with cream of coconut

Room Temperature Storage

Let the pie cool completely before storing—this prevents condensation from making the crust soggy. Cover loosely with a cake dome or aluminum foil and keep at room temperature for up to 2 days. The tropical flavors actually deepen as it sits. 🌴

Refrigerator Storage

For longer storage, refrigerate the pie in an airtight container for up to 5 days. The custard filling will firm up beautifully when chilled. I recommend wrapping individual slices in plastic wrap for easy grab-and-go desserts.

Freezing for Later

This pie freezes well for up to 2 months. Wrap the entire pie in plastic wrap followed by heavy-duty foil to prevent freezer burn. Slice before freezing if you want to reheat individual portions later.

Reheating in Oven

Preheat your oven to 300°F and warm slices on a baking sheet for 10-15 minutes. This method restores the crust’s crispness while gently warming the filling. Cover with foil if the crust browns too quickly.

Microwave Option

For a quick treat, microwave individual slices on 50% power for 20-30 seconds. The filling will be warm and creamy, though the crust may soften. I like to add a scoop of vanilla ice cream on top. ❄️

Thawing from Frozen

Transfer the pie from freezer to refrigerator and let it thaw overnight for best texture. For faster thawing, place on the counter for 2-3 hours before serving. Avoid microwaving frozen slices directly, as this can make the custard separate.

Frequently Asked Questions