Coconut Pie Recipe (with Cream of Coconut)

Coconut Cream Pie Recipe: Fluffy and outrageously addictive this pie is hard to beat. Its luxurious texture and coconut crust make it the winner on any table!

Coconut Pie Recipe (with Cream of Coconut)

A few months back, I posted this fluffy banana cream pie recipe and had so many questions about how to turn it into a coconut cream pie, that I thought I better come up with an answer.

See how this works? You demand, I deliver. *wink*

Of course, this was no trouble for me. I adore all coconut cream recipes and was happy to oblige.

I would say coconut cream pie is in my blood.

For years I’ve witnessed my mother order this lavish dessert every chance she gets. I love watching her face light up when she notices coconut cream pie is on the menu.

In a moment, her years of wisdom melt into childlike delight, and I suddenly picture her as a little girl sitting on a kitchen stool in gingham and pin curls, waiting for my granny to serve up her favorite treat.

That’s the power of a good pie.

Coconut Cream Pie Recipe

Ingredients

For the Coconut Crust:

• All-Purpose Flour
• COLD Unsalted Butter (1 stick)
• Shredded Sweetened Coconut
• Salt
• Coconut Rum – ice cold

For the Coconut Cream Pie Filling:

• Instant Vanilla Pudding (1 box)
• Cream of Coconut (1 can)
• Coconut Milk – or cow’s milk (Whole milk)
• Cream Cheese – softened
• Heavy Whipping Cream
• Vanilla Extract
• Sugar
• Toasted Coconut

Instructions for Coconut Cream Pie

1. For the Crust: Cut the butter into small cubes and place it in the freezer to make sure it’s very cold. Place shredded coconut in the food processor. Pulse to finely chop. Then add the flour and salt and pulse again. Pour a couple of ounces of coconut rum over ice to chill. Then add the cold butter to the flour mixture and pulse until it’s finely chopped and mixed into the flour. It should resemble oatmeal or little pellets. One tablespoon at a time, pulse in the chilled coconut rum (not the ice cubes) until it clumps together. It should be firm, not sticky. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap pie dough and refrigerate.
2. Preheat the oven to 375 degrees F. Once chilled, roll the dough out on a floured work surface, into a 14-inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie plate pan. Don’t stretch the pie crust, but gently move it into the center of the pie pan. Turn the edges underneath and crimp the edges to seal. You can do this with a fork or with your fingers. Place a large piece of foil over the pie shell and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust. Then carefully remove the foil and weights. Then bake again. Cool completely before filling.
3. Spread the coconut out onto a baking sheet. Toast until just golden. Then remove and cool. DO NOT take your eyes off the coconut while it’s in the oven. It can turn black in a second!
4. For the Filling: Place the instant pudding mix in a large glass jar or plastic air-tight container. Add the cream of coconut and milk. Cover tightly and shake until well combined. Refrigerate until ready to use.
5. Using an electric mixer, whip the heavy cream with vanilla and sugar. Transfer to another bowl, cover, and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps. Finally, fold in HALF the whipped cream. Carefully mix until smooth.
6. Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hours. Overnight is even better.

See The Full (Printable) Coconut Pie Recipe with Cream of Coconut Below. Enjoy!

Coconut Cream

Nostalgic and homey, yet somehow possessing the very essence of luxury.

This coconut cream pie is no exception. Airy cream filling delicately kissed with coconut. Rich buttery coconut speckled pie crust, pillows of fresh whipped cream, and showers of toasted coconut.

Simple, yet extravagant. I’m getting dizzy with excitement just thinking about it!

This coconut cream pie recipe eliminates the need for making a custard base by substituting instant pudding and cream cheese. It also eliminates the need for eggs in this recipe. 

In my opinion, the tang of the cream cheese perfectly balances the sweetness of the coconut filling and provides an ultra fluffy cream texture.

I actually prefer it to custard pies and hope you will too!

Other Cream Pies You Should Try

• banana cream pie recipe 
• fluffy chocolate banoffee pie 
• lemon cream pie
• Grapefruit cream pie 
• Fluffy No-Bake Strawberry Cream Pie
• Fluffy Pumpkin Cream Pie
• Cinnamon Cream Pie with Brown Sugar Whipped Cream

Also, be sure to check out this Pecan Cream Pie from Together as Family!

Make sure to check out the printable recipe card for the nutritional information including calories, carbohydrates, protein, cholesterol, sodium, and fiber percentages.

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