Coconut Cream Pie

This is a family favorite of ours (next to apple pie).  I wanted to find a recipe that didn’t taste like coconut extract had been added.  I find the extract gives a very artificial and overwhelming flavor.  I also wanted to use whole milk rather than coconut milk.

I love Martha Stewart’s recipe and I’ve made it time and time again, but I wasn’t crazy about her crust.  I found it too rich, which just added to an already decadent pie.  I don’t like to use shortening when I bake, but this is the one time I rely on it for a light and flaky crust.

For all you coconut pie lovers out there, I hope you will give this a try.


Coconut Cream Pie

Adapted from Martha Stewart and


  • 1 ½ cups sweetened shredded or flaked coconut
  • 2 ½ cups whole milk
  • ½ cup sugar
  • 3 tbsp cornstarch
  • Pinch of salt
  • 3 large egg yolks
  • 1 tsp pure vanilla extract
  • 1 cup heavy cream (35%)
  1. Make pie crust (see below), bake and let cool and set aside
  2. Spread 3/4 cup coconut on a rimmed baking sheet. Bake at 350°F until golden, tossing occasionally, approximately 5 minutes. Watch carefully!  Set toasted coconut aside
  3. In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut
  4. In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan
  5. Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute, remove from heat and add vanilla. Spoon mixture into a bowl, cover with plastic wrap directly on the surface and refrigerate until cool, 45 minutes
  6. In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form
  7. To assemble the pie, sprinkle 1/4 cup of toasted coconut on top of the crust.  Spoon cooled filling over crust. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut.  Refrigerate for at least 6 – 8 hours before serving (or refrigerate overnight)

Best Pie Crust Ever

Makes 1 pie crust


  • 1 1/2 cups unbleached flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, chilled, cut into small pieces
  • 3 tbsp solid vegetable shortening, chilled, cut into small pieces
  • 4 tbsp (or more) ice water
  1. Blend the flour, sugar, and salt in a food processor
  2. Add the butter and shortening; pulse until the mixture resembles coarse meal
  3. Drizzle 4 tablespoons ice water over the mixture
  4. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry
  5. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour
  6. Roll out the dough on a lightly floured work surface
  7. Transfer the dough to a 9-inch diameter glass pie dish (I used a tart pan)
  8. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead, just keep frozen)
  9. Preheat the oven to 375 degrees F. Line the crust with aluminum foil. Fill with pie weights or dried beans
  10. Bake for 20 minutes. Remove the weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature)

Kitchen notes:

  • The pie is best served within 2 days since the fresh whipping cream will start to disintegrate
  • This is an all-purpose pie crust.  For savory dishes, omit the sugar

4 thoughts on “Coconut Cream Pie

  1. Donna Laster says:

    Looks so good I think I will go and bake one right now. I love coconut. I have been looking for a good recipe for coconut pie.


    • cravingthis says:

      Hi Donna ~ I hope you will enjoy this recipe. If the steps are too complicated, you can always use a store-bought pie crust. Feel free to ask me any questions. Thank you for stopping by :)


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