A sweet and simple homemade Coconut Cream Pie Recipe! My recipe offers a few variations on the traditional one you might be familiar with: we’re using a Macadamia nut-infused crust and coconut milk in the cream filling! I think you’re going to love this one!
A Real Show-Stopper of a Pie
Ok, coconut-haters, you might want to sit this one out. I know you’re out there (because I’m married to one of you), you who won’t deign to so much as touch anything with coconut. I’ve heard your protests with my Coconut Cookies and Coconut Macaroons, but I couldn’t help myself. I’m going to have to ask you to come back Friday (maybe check out my coconut-free Chocolate Pie or Key Lime Pie in the meantime??) because this one is for the coconut lovers. A sweet and simple Coconut Cream Pie!
But not just any Coconut Cream Pie. This is re-imagined with a tropical-inspired Macadamia nut-infused graham cracker crust and a sturdy but silky coconut cream filling that’s made with actual coconut milk. Throw in some golden toasted coconut and homemade whipped cream and you’ve got yourself the BEST version out there. Seriously.
This recipe would be perfect for Easter and if I’d shared it sooner it would’ve made the cut on my list of best Easter desserts.
Just a few tips before you begin:
- I love the Macadamia Nut crust, but if you’re not feeling quite so adventurous you can stick to my easy pie crust recipe (blind bake before using) or my simple graham cracker crust instead.
- When toasting your coconut, make sure to distribute the coconut evenly over your baking sheet. Check on it frequently and stir every few minutes so that the coconut cooks evenly. Even a minute too long in the oven can leave you with bitter burnt coconut!
- For a stronger coconut flavor, I’ve included the option for you to add coconut extract. This is not necessary and most traditional coconut cream pies don’t use coconut extract, but I wanted to give you the option!
- You can just dollop your whipped cream on top but I prefer to pipe mine, it just looks prettier that way. I used a large Ateco 846 tip for the swirls on my pie.
An important note about cooking the filling:
This tip was a little longer than the others and can make or break your pie, so I wanted to break it out from the rest of the tips.
It’s very important that you don’t boil your coconut cream filling too long but that you boil it long enough for it to be thickened and sturdy in your pie.
To make sure you don’t over-cook your filling, keep the stovetop heat on medium. If you turn the heat up higher to speed up the process, you run the risk of burning the filling — it’s likely to burn on the bottom of the pan or to over-cook and separate. While the filling is cooking, you’ll notice it begin to thicken to a pudding-like consistency. This is what you want! Watch for it to begin to bubble. Once you see the very first bubbles begin to appear, set a timer for 45 seconds and stir constantly. while it cooks, then immediately remove from heat (while continuing to stir).
How to Store
This pie will keep for up to 4 days after it is prepared. Store in the refrigerator and cover with clear wrap or aluminum foil. Unfortunately, I don’t recommend freezing coconut cream pie as it is prone to becoming watery after thawing.
Other Recipes You Might Like:
Coconut Cream Pie
- ⅓ cup roasted salted macadamia nuts (50g)
- 1 ½ cups graham cracker crumbs 170g
- 2 Tablespoons light or dark brown sugar firmly packed
- ½ cup salted butter melted (113g)
- 1 ½ cups sweetened shredded coconut
- ¾ cup sugar 150g
- 4 Tablespoons cornstarch
- ½ teaspoon salt
- 5 egg yolks
- 1 cup coconut milk shake well before pouring (236ml)
- 1 cup heavy cream 236ml
- 1 cup whole milk 236ml
- 3 Tablespoons butter softened and cut into 3 pieces
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional, if not using substitute for an additional ½ teaspoon vanilla extract
- Whipped cream ² ½ batch will be sufficient, unless you like a lot of whipped cream
- Preheat oven to 350F (175C)
- Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife).
- Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine.
- Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust).
- Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely.
- Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling.
- In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
- Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble.
- Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon.
- Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining ½ cup for topping).
- Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming.
- Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving.
- When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie.
- Sprinkle with reserved toasted coconut. Slice, serve, and enjoy!
How to StoreKeep covered in the refrigerator for up to 4 days after preparing. Freezing is not recommended.
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