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coconut cream pie topped with toasted coconut flakes and purple flowers

Easy Coconut Cream Pie

Krista Stechman
This Coconut Cream Pie is so easy and will turn out amazing! Delicious coconut cream filling in a sweet and salty butter cookie crust topped with homemade whipped cream and toasted coconut flakes. This is sure to be one of your new favorite pies!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Course dessert
Cuisine american
Servings 8 people
Calories 514 kcal

Equipment

  • stand mixer or electric mixer

Ingredients
  

Crust

  • ⅓ cup shredded coconut, toasted plus 1 tbsp
  • 3 cups butter cookies
  • 1 tablespoon coconut flour
  • ¾ tablespoon sugar in the raw
  • ¾ tsp kosher salt
  • 6 tablespoon 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 tablespoon vanilla bean paste
  • ½ teaspoon kosher salt
  • 1 teaspoon gelatin
  • 3 tablespoon cornstarch
  • 3 tablespoon water cold
  • 3 tablespoon butter

Whipped Cream

  • 1.5 cups heavy cream
  • 2 tablespoon sugar
  • ¼ teaspoon kosher salt

Garnish

  • ½ cup coconut flakes toasted

Instructions
 

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!

Nutrition

Calories: 514kcalCarbohydrates: 40gProtein: 4gFat: 39gSaturated Fat: 29gCholesterol: 69mgSodium: 507mgPotassium: 211mgFiber: 2gSugar: 31gVitamin A: 737IUVitamin C: 1mgCalcium: 75mgIron: 2mg
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