Coconut Pie Recipe with Cream of Coconut Surprisingly Easy
Coconut Pie Recipe with Cream of Coconut delivers a rich, creamy dessert that’s surprisingly easy to bake, perfect for holidays, potlucks, or weeknights.
Ingredients
- Before you start baking take a moment to lay out all your ingredients. It makes the whole process smoother and helps you feel more confident in the kitchen. Here’s what you’ll need for this creamy coconut pie recipe and why each ingredient matters.
For the Pie Crust
- 1 unbaked 9-inch pie crust homemade or store-bought
- A classic flaky pie crust keeps the focus on the rich coconut filling.
- Short on time? A good-quality refrigerated or frozen crust works perfectly.
For the Coconut Filling
- 1 cup cream of coconut
- This is the star of the recipe giving your coconut pie a deep, tropical flavor and luxuriously smooth texture.
- 1 cup sweetened shredded coconut
- Adds a pleasant chew and boosts that coconut taste in every bite.
- 3 large eggs
- Help set the filling into a custard-like texture so your slices hold together neatly.
- ½ cup granulated sugar
- Balances the richness of the cream of coconut without making the pie overly sweet.
- ½ cup whole milk or heavy cream
- Creates a silky creamy coconut custard filling that feels indulgent but still light enough for a second slice.
- 2 tablespoons melted unsalted butter
- Adds richness and a subtle buttery note that pairs beautifully with the coconut.
- 1 teaspoon pure vanilla extract
- Rounds out the flavors and gives the filling a warm bakery-style aroma.
- ¼ teaspoon fine sea salt
- Just a pinch sharpens the sweetness and keeps the coconut flavor from tasting flat.
Optional Toppings
- Whipped cream or whipped topping
- A soft cloud of whipped cream on each slice turns this into a true crowd-pleasing coconut dessert.
- 2 –3 tablespoons toasted coconut flakes
- Sprinkle over the top for a little crunch extra flavor, and a pretty, golden finish.
Helpful Ingredient Tips
- If you’re new to baking with cream of coconut give the can a good shake or stir before measuring; it can separate slightly in storage.
- Prefer a less sweet pie? Use unsweetened shredded coconut and keep the cream of coconut as is for balanced flavor.
- For a shortcut a ready-made pie crust keeps this coconut pie recipe with cream of coconut surprisingly easy while still tasting homemade.
- With these simple pantry-friendly ingredients, you’re only a few steps away from a rich, creamy coconut pie that looks impressive and tastes even better.
Instructions
- Follow these simple steps and you’ll have a creamy coconut pie cooling on your counter in no time.
Prepare the Pie Crust
- Preheat your oven to 175°C / 350°F.
- Fit the 9-inch pie crust into your pie dish, crimping the edges as you like.
- If using a very soft or homemade crust, lightly prick the bottom with a fork to prevent bubbling.
- For a slightly crisper base, you can par-bake the crust for 8–10 minutes, then let it cool while you prepare the filling. This keeps your easy coconut pie from getting soggy.
Mix the Coconut Filling
- In a large mixing bowl, whisk together the eggs and granulated sugar until smooth and slightly pale.
- Add the cream of coconut, milk or heavy cream, melted butter, vanilla extract, and salt.
- Whisk until everything is fully combined and the mixture looks silky and uniform. This is your creamy coconut pie filling.
- Fold in the sweetened shredded coconut with a spatula, making sure it’s evenly distributed so every slice has plenty of coconut.
Fill and Bake the Pie
- Pour the coconut filling into the prepared pie crust, smoothing the top with a spatula.
- Place the pie dish on a baking sheet to catch any drips and make it easier to move in and out of the oven.
- Bake at 175°C / 350°F for 35–45 minutes, or until:
- The edges are set and lightly golden, and
- The center still has a gentle jiggle when you nudge the pan (it will continue to set as it cools).
- If the crust is browning too quickly before the filling is done, loosely cover the edges with foil and continue baking.
Cool and Chill for the Best Texture
- Remove the baked coconut pie from the oven and place it on a wire rack.
- Let it cool completely at room temperature; this helps the custard firm up so your slices cut cleanly.
- Once cooled, transfer the pie to the refrigerator for at least 2–3 hours, or until thoroughly chilled. Chilling deepens the flavor and gives this coconut pie recipe with cream of coconut its smooth, sliceable texture.
Garnish and Serve
- Just before serving, top the pie with whipped cream and a sprinkle of toasted coconut flakes, if you like.
- Slice with a sharp knife, wiping the blade between cuts for neat pieces.
- Serve chilled and enjoy your surprisingly easy, bakery-style coconut pie with family and friends.
Notes
Nutrition Information
Approximate values per serving (1/8 of the pie):- Calories: ~430 kcal
- Total Fat: 26 g
- Saturated Fat: 18 g
- Carbohydrates: 44 g
- Sugars: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
- Sodium: 220 mg