This easy Coconut Cream Pie recipe is completely made from scratch, right down to the easy pie crust and coconut custard filling! It’s the perfect Easter dessert or anytime dessert!
I know we’ve been here before, but I’m saying it again: I love coconut.
This Coconut Cream Pie is one of my favorite Easter desserts (or any time in the Spring!), because coconut just feels so tropical and fresh after being stuck in a polar vortex for 4 or 5 months.
Easter is one of my favorite times of the year because the weather is warming up (hopefully!) and we’re busting out all of the light and fresh spring eats.
If you’ve been around here for a while, you know I’m kind of all over the place when it comes to pie.
A traditional fruit pie? Meh.
If it’s my only dessert option, sure I’ll take it, but I will go for anything else before I go for the slice of pie.
Cream pies, on the other hand — I’m there.
So this easy Coconut Cream Pie is joining the family just in time for your Easter celebrations!
How to make easy Coconut Cream Pie:
- Start with the crust. This is an easy pie dough that takes no time to whip together, but feel free to swap out a refrigerated pie crust or even a graham cracker crust if you’re in a pinch! Be sure to poke it all over with a fork or blind bake with pie weights so that it doesn’t puff up when baking.
- Make the coconut filling: I like to take the easy way out, and I haven’t had any one complain about the results! First, we whisk everything together in a medium saucepan, then we cook gently over medium or medium-low heat until it begins to bubble and thicken. If you notice any lumps, you can press through a sieve but I’ve never had anything but perfectly smooth filling! (Just be sure that you whisk continuously while it cooks!).
- Let it cool completely, then top and serve. Because I prefer to skip the shredded coconut in the pie (just my texture preferences — you feel free to add some in if you like!), I toast some up to sprinkle over the whipped cream so people know what’s inside.
- Make sure you chill well before slicing! This is a great pie to make the day before serving so it is nice and set when you need to slice.
What makes this Coconut Cream Pie even easier?
Most custard recipes will call for tempering the eggs, or heating some liquid, then whisking some hot liquid into the eggs, then whisking the eggs back into the hot mixture. It is a bit of a process and can be nerve-racking if you are trying to keep up with all the steps.
Because I’m a bit of a rebel, I like to whisk all of my custard ingredients together cold, then gently heat and whisk until thickened.
I haven’t experiences any catastrophes when I’ve done this, and I’ve done this a lot, so this is the way I continue to do it.
We’re all about easy and delicious over here!
How to store Coconut Cream Pie:
Coconut Cream Pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long.
However, this is a great pie to make the day before a special occasion so it has a nice long time to chill. I recommend placing some parchment or wax paper directly on the surface of the custard to chill in the refrigerator, up to 24 hours.
Then remove the parchment, top with whipped cream and toasted coconut and serve.
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Coconut Cream Pie
- 1 1/4 cups all purpose flour (156g)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter cut into cubes
- 3-4 tablespoons cold water
- 2 cups coconut milk * (higher fat, canned milk will give the best flavor and texture)
- 1/2 cup granulated sugar
- 3 large eggs
- 3 tablespoons corn starch
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- In a medium bowl, stir together the flour, sugar and salt.
- Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
- Gradually add in cold water, stirring each time until you can press it together.
- Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
- Preheat oven to 425 degrees F.
- Roll out to fit a 9″ pie plate.
- Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
- Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the filling.
- Combine coconut milk, sugar, eggs, and corn starch in a large saucepan. Whisk thoroughly until combined.
- Cook over medium heat, whisking frequently, until very thick. This can take up to 10 or 15 minutes — be patient! You don’t want to increase the heat too much and risk a lumpy filling.
- Pour into cooled pie crust and press a piece of parchment paper on to the top. Refrigerate until well chilled, or overnight.
- Garnish with whipped cream and toasted coconut as desired and serve.
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