This coconut cream pie has a crisp crust, creamy pudding and a light and fluffy whipped cream topping that makes this pie a coconut lover’s dream!
My obsession with coconut has continued, so I decided to experiment making coconut cream pie. I love coconut, so every layer features coconut in some way.
I wasn’t sure if I wanted a traditional crust or a cheese cake like crust, so I decided to go with the latter. However, I was not sure how coconut would taste with the graham crackers so I changed it up. I had a huge package of vanilla wafers in my pantry so I decided to use them instead for the crust. I thought the flavors of the vanilla wafers and coconut would work well, so I gave it a try. My husband and kids raved about this crust so much that they want me to make this crust into cookies. I think my experiment paid off!
Many coconut cream pies mix the pudding and coconut together but I decided on a creamy pudding with a nice coconut flavor. I used my mom’s pudding recipe and added in some coconut extract to get that nice coconut flavor. I did the same for the whipped cream topping. For the crust and on the top of the pie, I added coconut. I kept the middle layers just rich, creamy and smooth.
Keep it simple
I like simple recipes that use ingredients that I have in the pantry or that are easy to find at the grocery store. When recipes use interesting, hard to find ingredients, I tend to move on and look for something else. This coconut cream pie is as simple as it gets. It uses easy to find, simple ingredients and it is unbelievably delicious! This is one of my all-time favorite pies!
Need any more convincing? Let’s get started!
Coconut Cream Pie-Crust Ingredients
In a mini-food processor or in a plastic bag crush the vanilla wafers until fine. Take the coconut and pulse for 30 seconds, this breaks up the coconut and makes it easier to use in the crust. However, this step is optional.
In a stove top pan, melt the butter. Add vanilla wafer crumbs, coconut, sugar, melted butter and mix well.
Press into a pie plate.
Bake for 12-15 minutes at 350 degrees, or until edges are golden brown.
Filling/Pudding Ingredients
Milk, pure vanilla extract, coconut extract, corn starch, sugar, egg yolks, butter.
In a large pan, over low heat, warm the milk.
Mix the sugar and corn starch together.
Pour about 1/3 cup of the warm milk into the corn starch and sugar. Mix until smooth. If needed add 1 tablespoon of milk at a time until there is no lumps.
Add the beaten egg yolks into the mixture and mix well.
Pour mixture into the warm milk.
Turn the heat up to medium and stir constantly, (you can turn the heat up to medium-high but be careful or it will burn). Once it starts to come to a boil it will thicken. Once thickened, remove from heat.
Add butter, vanilla extract, coconut extract and mix until smooth.
Pour into cooked pie shell.
Cool for about 5 minutes. Cover tightly with plastic wrap and place in the refrigerator for at least 3 hours.
Once chilled, add whipped cream topping. (I used a pastry bag and piped on the topping, no need to do this, just spread it over the top).
Sprinkle on toasted coconut. (Super fast toasting method: Place coconut on a baking sheet in a single layer, set oven to broil. Keep the oven door ajar and within a few minutes the coconut will start to brown. WATCH IT because it can burn fast! Take a spatula and flip the coconut, toast a few more minutes until coconut is slightly browned).
Can’t get enough of coconut? Try my Banana Coconut Martini for a fresh and delicious drink!
Coconut Cream Pie
Equipment
- Pie Plate
- Optional: food processor
- Stove top pan
- Mixing bowls
Ingredients
Coconut Cream Pie-Crust
- 1 cup vanilla wafers crushed
- 1 cup sweetened coconut shredded
- 2 tbsp sugar
- 1/2 cup salted butter melted
Coconut Cream Pie-Filling
- 3 cups milk warm
- 3/4 cup sugar
- 1/2 cup corn starch
- 4 egg yolks slightly beaten
- 1 1/2 tsp coconut extract
- 1 tsp pure vanilla extract
- 2 tbsp butter
Coconut Cream Pie-Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp coconut extract
- 1/2 tsp pure vanilla extract
- 1/2 cup coconut toasted and sprinkled on the top
Instructions
Coconut Cream Pie-Crust
- Preheat oven to 350 degrees.
- Melt one stick of butter.
- In a small food processor, crush vanilla wafers to yield 1 cup crushed.
- Add 1 cup of coconut to the processor and pulse for about 20-30 seconds.
- In a mixing bowl, combine crushed vanilla wafers, coconut, sugar and melted butter.
- Press into a pie plate.
- Bake for 12-15 minutes or until edges of the crust start to brown.
- Set aside.
Coconut Cream Pie-Filling
- In a large stove top pan, heat milk over low heat.
- Mix sugar and cornstarch.
- Pour 1/3 cup of warm milk into the corn starch and sugar and mix until smooth.
- Slightly beat the egg yolks, and pour them into the corn starch and sugar. Mix well.
- Add this mixture to your milk. Turn the heat up to medium and stir constantly. You can turn your heat up a little higher but make sure you stir.
- Once the mixture starts to come to a boil, it will start to thicken. Once thickened, remove from the heat.
- Add butter, coconut and vanilla and stir until smooth.
- Pour mixture into crust.
- Let cool for about 5 mintues.
- Take plastic wrap and press against cream filling. Refrigerate for 3 hours.
Coconut Cream Pie-Whipped Cream Topping
- In a mixing bowl, beat heavy whipping cream until it starts to thicken.
- Add powdered sugar, vanilla and coconut extract and continue to beat until peaks start to form.
- Spread evenly over cream filling. Sprinkle toasted coconut on the top.
- Refridgerate for 30 minutes or until ready to serve.
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