Coconut cream pie may seem daunting but with this Easy Coconut Cream Pie recipe there’s no need to worry! You’ll be making the best coconut cream pie you’ve ever made with ease! It will be a crowd favorite for sure!
Coconut cream pie has been a long time favorite of mine. With this eggless version, you don’t have to worry about your custard coming out right. Instead of eggs, I use a small amount of gelatin. Just enough to still end up with the same custardy texture you’re looking for but nothing like a gelatin!
Once you taste this pie you’ll be making it every chance you get. It’s the perfect amount of coconut and sweetness with a slightly sweet homemade whipped cream, all inside of a butter cookie crust and topped with some toasted crunchy coconut flakes. I’m drooling just thinking about it now!
Can you freeze Coconut Cream Pie?
Unfortunately Coconut Cream Pie does not freeze well. The quality does not hold up when frozen. The pie will however hold in the fridge for about 4 days and trust me, you’ll want to eat it all before that!
Ingredients for Easy Coconut Cream Pie
- Butter Cookies
- Shredded Coconut
- Coconut Flakes
- Coconut Flour
- Sugar in the Raw
- Kosher Salt
- Vanilla Bean Paste
- Coconut Milk
- Cream of Coconut
- Half and Half
- Heavy Cream
Tips for the best Coconut Cream Pie
- When blending the butter cookies for the crust, make sure not to leave any bigger chunks. The crust will hold together much better if the crumb is fine and uniform
- Make sure to get the crust a nice golden brown when baking, this also helps keep your crust intact
- Shake the can of coconut milk well before opening it to mix the fat in with the milk
- If you cannot find or do not have vanilla bean paste (next to the vanilla extract and vanilla bean in the baking aisle) you can use 1 vanilla bean. Cut it in half lengthwise with a sharp pairing knife, scrape the seeds from the inside, add the seeds and the pod to the coconut milk mix. Take the vanilla pod out before thickening
- You can make the crust, filling and cream a day ahead of time and put the pie together when you need it to save time
- The coconut can be toasted up to 1 month ahead of time and store in an airtight container on the counter or in the cabinet
- You can find the Cream of Coconut in the Mexican Aisle at the grocery store. Brands such as Goya (https://www.goya.com/en/products/goya-cream-of-coconut, Coco Lopez and La Preferida (https://www.lapreferida.com/products/cream-of-coconut/)
- Always make sure to mix cornstarch with water before adding it as a thickener. Cold water is best
- I personally think the pie tastes even better after it sits together for 1 day!
How to make Easy Coconut Cream Pie
Making the pie crust
Preheat the oven to 350°F. Line a baking tray with parchment paper and spread shredded coconut on one half and coconut flakes on the other half. Bake in the oven for 7 minutes or until a nice golden brown color, stirring one time halfway through. Set the coconut flakes aside for later and add the shredded coconut to the food processor.
This Easy Coconut Cream Pie has an easy cookie crust! Add the Butter Cookies to the food processor along with the coconut flour, sugar in the raw and salt. Pulse for 5 separate 1 second long pulses. Add the melted butter and turn the food processor on low for 10 seconds.
Pour the crust mix into a 9 inch pie pan. Press down firmly, packing and spreading out evenly going up the sides of the pan. Bake the crust for 10-12 minutes, turning halfway through.
Make the coconut cream filling
Mix 1/4 cup of coconut milk with the gelatin and set aside. Add the remaining coconut milk from the can to a medium pan on the stove top along with the half and half, cream of coconut, kosher salt, and vanilla bean paste. Cook over medium heat, whisking occasionally until the mixture starts to simmer.
Meanwhile, mix the cornstarch with 3 Tbsp cold water. Once the coconut mixture begins to boil add the cornstarch, whisking continuously. Turn it down to a simmer and let cook while whisking for 3 more minutes.
Remove from the heat. Whisk in the gelatin mixture until fully incorporated and whisk in the butter until melted. Pour the coconut cream mixture into a heat proof container and chill in the fridge uncovered for about 1 hour or until cool. If you are making the coconut cream filling ahead of time, press plastic wrap flush with the surface of the coconut cream mixture after it cools and wrap tightly over the top of that until you use it.
Make the whipped cream
Meanwhile, while the coconut cream filling is chilling, Make the whipped cream. Pour the cold heavy cream into the bowl of a stand mixer or a medium to large mixing bowl. Beat on medium to high speed with the whisk attachment of the stand mixer or with an electric hand mixer until soft peaks form. Add the sugar and salt and beat until stiff peaks.
Finishing the Easy Coconut Cream Pie
Spoon the refrigerated coconut cream filling into the cooled cookie crust and smooth out evenly. Spoon the whipped cream mixture on top of the pie filling and spread evenly. Decorate the top of the pie with the toasted coconut flakes. If you’ve got a lime you can add some of the zest to the top of the pie for a little extra color and flavor!
If you try this Easy Coconut Cream Pie recipe please leave me a rating and/or review! Also tag me in any of your Instagram photos when you make a recipe so I can see what you’ve made!
Easy Coconut Cream Pie
- stand mixer or electric mixer
- ⅓ cup shredded coconut, toasted plus 1 tbsp
- 3 cups butter cookies
- 1 tbsp coconut flour
- ¾ tbsp sugar in the raw
- ¾ tsp kosher salt
- 6 tbsp butter melted
Coconut Cream Filling
- 13.5 oz coconut milk 1 can divided, set ¼ cup to the side
- 1 cup cream of coconut
- ½ cup half and half
- 1 tbsp vanilla bean paste
- ½ tsp kosher salt
- 1 tsp gelatin
- 3 tbsp cornstarch
- 3 tbsp water cold
- 3 tbsp butter
- 1.5 cups heavy cream
- 2 tbsp sugar
- ¼ tsp kosher salt
- ½ cup coconut flakes toasted
Make the crust and the garnish
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Toast the shredded coconut and the coconut flakes in the oven for 7 minutes, stirring around halfway through. Coconut should be golden brown
- Set the coconut flakes aside for later and add the shredded coconut to the food processor
- Add the cookies, coconut flour, sugar and salt to the food processor. Do 5 pulses, 1 second long each
- Add the melted butter and blend on low for about 10 seconds. Make sure the crumb mix is pretty fine and uniform in size
- Press the crust mix into a 9 inch pie pan firmly and up the sides
- Bake 10-12 minutes until golden brown. Set aside to cool completely
Make the coconut cream filling
- Pour the coconut milk into a medium sauce pot, reserving ¼ cup. Add the cream of coconut, half and half, vanilla bean paste and salt to the pot and bring to a boil over medium heat
- Mix reserved coconut milk with the gelatin
- Stir together the corn starch and cold water until there are no lumps. Pour the cornstarch mixture into the coconut mixture, whisking constantly. Turn it down to a simmer and let cook another 3 minutes, stirring frequently
- Remove from the heat and add the gelatin mixture, whisking until smooth and fully combined
- Add the butter and whisk until melted
- Pour coconut cream mixture into a heat proof bowl and refrigerate uncovered for 1 hour
Make the whipped cream
- Pour the cold heavy cream into the bowl of a stand mixer or a medium sized bowl and beat on medium speed using either the whisk attachment of the stand mixer or an electric hand mixer until soft peaks form
- Add the sugar and salt and beat 30 seconds longer. Refrigerate until needed
Building the pie
- Pour the coconut cream mixture into the cooled pie crust and spread evenly
- Spoon the whipped cream over the top of the coconut mixture and spread evenly
- Top with toasted coconut and any other garnish you'd like. Enjoy!