Perfect Coconut Cream Pie Recipe with Toasted Coconut

Picture this: the silky, creamy texture of coconut filling nestled inside a buttery, flaky crust, crowned with fluffy whipped cream and a sprinkle of golden-brown toasted coconut. The aroma of toasted coconut wafting through your kitchen is reason enough to try this recipe, but the first bite? Oh, that’s pure tropical bliss. This Perfect Coconut Cream Pie is like sunshine on a plate—a dessert that’s as comforting as it is impressive. Whether you’re planning a special dinner or just want to brighten up your day with a little indulgence, this pie is the answer.

The first time I made this pie, I was trying to recreate the nostalgic taste of my grandma’s Sunday desserts. She always had a knack for making the simplest ingredients feel like magic. When I pulled this beauty out of the fridge and served it, my family couldn’t stop raving. (Let’s just say there weren’t any leftovers.) It’s become a staple for birthdays, holidays, and “just because” moments. With each slice, it feels like a hug from the tropics.

Trust me when I say, this isn’t just any coconut cream pie. The balance of sweetness and coconut flavor, the crunch of the toasted topping, and the luscious creaminess make it stand out. You’re going to want to bookmark this one—it’s the kind of recipe that turns into tradition.

Why You’ll Love This Recipe

• Quick & Easy: With a little prep and patience, this pie comes together effortlessly, making it perfect for special occasions or weekend treats.
• Simple Ingredients: No fancy ingredients here—you likely have most of these in your pantry already.
• Perfect for Any Occasion: Whether it’s a holiday gathering or a casual dinner, this pie always steals the show.
• Crowd-Pleaser: Adults and kids alike love the creamy filling and crunchy toasted topping.
• Unbelievably Delicious: The combination of creamy coconut filling, buttery crust, and light whipped cream is irresistible.

What makes this recipe special? It’s the toasted coconut topping that adds texture and a nutty depth to every bite. Plus, the filling has the perfect balance—not overly sweet, but rich and flavorful. And let’s face it, who doesn’t love a dessert that looks stunning with minimal effort?

Whether you’re a seasoned baker or just starting out, this recipe is approachable and forgiving. It’s the kind of dessert that makes people ask for seconds—and the recipe.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a decadent dessert that will wow your taste buds and impress your guests.

• For the Crust:
• 1 1/4 cups (160g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water
• 1/2 teaspoon salt
• For the Filling:
• 3 cups (720ml) whole milk
• 3/4 cup (150g) granulated sugar
• 1/3 cup (40g) cornstarch
• 5 large egg yolks
• 1/4 teaspoon salt
• 1 1/2 cups (120g) sweetened shredded coconut
• 1 teaspoon pure vanilla extract
• For the Topping:
• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup (40g) sweetened shredded coconut, toasted

If you’re gluten-free, you can swap the crust with a store-bought gluten-free option or make a nut-based crust using almond flour.

Equipment Needed

• Pie pan (9-inch)
• Rolling pin
• Medium saucepan
• Whisk
• Mixing bowls
• Electric mixer or hand whisk
• Baking sheet (for toasting coconut)

Don’t have a pie pan? A cake pan works in a pinch! And if you don’t own an electric mixer, you can whip the cream by hand—it’s a great arm workout.

Preparation Method

1. Make the crust: In a mixing bowl, combine flour and salt. Add cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
3. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie pan. Trim and crimp the edges, then prick the bottom with a fork.
4. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for another 10 minutes. Cool completely.
5. Prepare the filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking to combine. Heat over medium until the mixture thickens, about 10 minutes.
6. Temper the egg yolks by whisking a small amount of the hot mixture into them, then return to the saucepan. Cook for 2 more minutes, stirring constantly.
7. Remove from heat and stir in shredded coconut and vanilla extract. Pour the filling into the cooled crust and refrigerate for at least 4 hours.
8. Make the topping: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the chilled pie.
9. Toast the coconut on a baking sheet at 350°F (175°C) for 5 minutes, or until golden. Sprinkle over the whipped cream.

Cooking Tips & Techniques

• Blind Baking: Don’t skip this step—it ensures your crust stays crisp and doesn’t get soggy under the filling.
• Thickening the Filling: If your filling isn’t thickening, make sure your heat is at medium and you’re stirring constantly. A little patience goes a long way!
• Whipping Cream: Chill your bowl and beaters for faster results when whipping cream.
• Toasting Coconut: Keep a close eye on the coconut—it goes from golden to burnt quickly!
• Make Ahead: The pie can be made a day ahead; just add the whipped cream and coconut topping before serving.

Variations & Adaptations

• Dairy-Free: Use almond milk or coconut milk for the filling, and whip up coconut cream for the topping.
• Gluten-Free: Swap the crust for a gluten-free store-bought option or use crushed gluten-free cookies and butter.
• Chocolate Twist: Add a layer of melted chocolate to the crust before pouring in the filling for a chocolate coconut pie.
• Nutty Flair: Sprinkle chopped toasted almonds or pecans along with the toasted coconut for added crunch.

Serving & Storage Suggestions

This pie is best served chilled, but take it out of the fridge about 10 minutes before slicing for optimal creaminess. Pair it with a cup of coffee or tea for a delightful treat.

Store leftovers tightly covered in the refrigerator for up to 3 days. If you’re planning ahead, the crust and filling can be made separately and assembled the day of serving. Avoid freezing as the filling texture may change.

Nutritional Information & Benefits

Each slice of this pie is estimated to have approximately 350 calories, with 18g of fat, 40g of carbohydrates, and 5g of protein.

Coconut is rich in healthy fats and provides a natural sweetness, while the cream offers calcium and a satisfying richness. This recipe is a treat, so enjoy it in moderation!

Conclusion

This Perfect Coconut Cream Pie Recipe with Toasted Coconut is the dessert you didn’t know you needed. It’s creamy, crunchy, sweet, and everything you’d hope for in a dessert that’s as stunning as it is delicious. Whether you follow the recipe as is or put your own spin on it, this pie is guaranteed to become a favorite.

From my kitchen to yours, I hope you love this coconut cream pie as much as my family does. Share your experience in the comments below—what did you think, and how did you make it your own? And if you enjoyed this recipe, don’t forget to share it with your friends or pin it to your dessert board for safekeeping!

FAQs

Can I use store-bought pie crust?

Absolutely! While homemade crust adds a special touch, a store-bought crust works great for saving time.

How do I prevent my filling from becoming too runny?

Be sure to cook the filling until it thickens properly. Stir constantly and don’t rush—this step is key for the perfect texture.

Can I make this pie ahead of time?

Yes! You can make the crust and filling ahead of time. Add the whipped cream and toasted coconut topping just before serving for the best results.

How do I toast coconut?

Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning!

Can I use unsweetened coconut instead?

Yes, but you might want to increase the sugar in the filling slightly to maintain the sweetness balance.

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