Coconut Cream Pie

I never knew I liked Coconut Cream Pie until I tried once at a local restaurant/bakery.  Oh my, it was like heaven in my mouth!

Everything about the pie was perfect.  The crust was tender and flaky, the coconut cream filling was smooth and velvety, and the whipped cream on top was piled high with coconut sprinkled on top. That’s when I knew that no other pie could compare!

Coconut Cream Pie7

Even though the pie that I fell in love with was smooth and velvety I knew I wanted to add more coconut in my pie.  There’s a whole 2 cups of coconut in the filling.  I also substituted coconut milk for regular milk.  I wanted to go all-out!

I made this pie for my birthday last weekend and I had two pieces of it while the rest was shared with friends and family.  Sharing was the best part because I didn’t have to keep this pie in my fridge, staring at me to eat it.  Even though I wouldn’t want to be any younger (okay, maybe a few years younger), I would like to have my younger metabolism back.  It seems that for every year I get older my metabolism gets slower and slower.  I have to watch everything I eat which also means I have to work harder at the gym.  Not fun!

Coconut Cream Pie | A Sweet Baker

Coconut Cream Pie | A Sweet Baker

Even though I may have  to work harder at the gym this week for indulging in two pieces of this pie, I don’t regret it.  It was my birthday and birthdays only happen once a year.

Even if it’s not your birthday, go ahead and make this pie.  Slice off a big piece and enjoy every last bite of it!

Coconut Cream Pie | A Sweet Baker

Coconut Cream Pie | A Sweet Baker

Triple Coconut Cream Pie

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 3 hours

Yield: 1 9-inch pie or 8-10 slices

A rich coconut cream pie that has coconut in the crust, in the filling and sprinkled on top. A triple dose of coconut goes into this pie!


    For the Pastry Crust:
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 2 tsp sugar
  • 1/4 tsp. salt
  • 1/3 cup ice water, or more if needed
  • For the Coconut Cream Filling:
  • 2 cups coconut milk
  • 2 cups sweetened shredded coconut
  • 1 vanilla bean, split in half lengthwise and beans scraped out
  • 2 large eggs
  • 1/2 cup plus 2 Tbsp. sugar
  • 3 Tbsp. all-purpose flour
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • For the Whipped Cream:
  • 1 & 1/2 cups whipping cream
  • 1/3 cup sugar
  • 1 teaspoon pure vanilla extract
  • For the Garnish:
  • 1/4 cup toasted coconut
  • 3 squares of white Baker's chocolate


For the Pastry Crust:
In a food processor, add flour, coconut, butter, sugar and salt. Pulse until you get coarse crumbs, like oatmeal. Slowly add water (1-2 Tbsp. at a time) until dough sticks together when you touch it. It won't stick together in the food processor so keep testing it as you're adding water.
Once dough is ready, dump out onto a piece of plastic wrap and mold into a disc. Wrap and refrigerate for 1 hour.
After 1 hour, roll out dough to fit a 9-inch pie plate. Refrigerate crust for another hour.
Preheat oven to 400 F and place a sheet of aluminum foil over pie crust and fill with rice or pie weights. Bake for 15-20 minutes or until edges are golden brown.
Remove from oven, remove foil with rice or pie weights and return pie to oven for another 10-12 minutes or until crust is fully cooked and golden brown.
Remove crust and let cool completely before adding filling.
For the Coconut Cream Filling:
In a medium saucepan, add coconut milk, shredded coconut, vanilla beans and vanilla pod. On medium-low heat, occasionally stir mixture until it almost comes to a boil.
In a separate bowl, whisk together eggs, sugar and flour. Temper the eggs (to keep them from scrambling) by adding 1/3 of the hot mixture to the egg mixture and whisk. Slowly add the egg mixture to the saucepan. Whisk filling until it bubbles and thickens, about 4-5 minutes.
Remove from heat and stir in butter until melted. Remove vanilla pod and discard.
Pour filling into a steel bowl. Set the steel bowl over another bowl filled with ice and stir occasionally until filling is cool.
Place a piece of plastic wrap directly on the filling mixture (so it won't form a skin) and refrigerate until cold. The mixture will thicken more as it cools.
When filling is completely cold, pour it into the prepared pie crust.
For the Whipped Cream:
In a stand mixer with the whisk attachment, add whipping cream, sugar and vanilla. On high speed whisk until cream forms stiff peaks.
Spoon over coconut cream filling.
For the Garnish:
In an oven-safe dish, sprinkle coconut and broil on high for about 3-4 minutes or until golden brown. Remove from oven and let cool completely. Once coconut is cooled, sprinkle on top of whipped cream.
Place 3 squares of white chocolate in a microwave-safe bowl and microwave in 30-second intervals until chocolate is melted. Pour chocolate onto the back of a cookie sheet and freeze for about 5-7 minutes. Remove chocolate from freezer and, using a small steel lifter, scrap (by pushing away from you) small rows of chocolate from the cookie sheet. If chocolate is cold enough it will curl as you push forward on your lifter. You can make your curls as small or as big as you want. Place curls on top of prepared pie.
Refrigerate the pie until you're ready to serve.


Total time includes time to refrigerate dough and cook time for the crust and filling.

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Recipe adapted from Family Friendly Food which is originally from Tom Douglas’ Seattle Kitchen Cookbook




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  1. I am a huge fan of coconut! I love the use of coconut milk, I bet it really made a difference! Yum!

  2. I love coconut cream pie, especially this one with those white chocolate curls! Great birthday dessert!

  3. marcie@flavorthemoments says:

    You’ve just made one of my favorite pies ever and it looks perfect! I’ve had this on my to-do list for a while, and I love that there’s so much coconut in here — after my own heart. YUM and pinned!

  4. First off HAPPY BELATED BIRTHDAY! Heehee :D Hope it was awesome but I bet it was if you had some of this pie! MY GOODNESS LIZ IT’S GORGEOUS!

  5. I love all things coconut, too! I have made coconut custard pies, but never coconut cream pie. Can’t wait to try it. If you have a Sonic near you, you must try the coconut cream pie shake. So delicious!

  6. I love coconut cream pie, but I haven’t had it in forever. Definitely saving this recipe for the future!

  7. I love that you used coconut milk in the custard! Looks like a coconut lover’s dream! And totally worth the extra gym time ;P

  8. Coconut Cream Pie is my Dad’s very favorite treat and it is truly amazing! I love that your pie has coconut in the crust – amazing!! Pinned :)

  9. I didn’t think I was a huge coconut cream pie fan either…but this looks amazing. It’s the broiling step that gets me. Yum!

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