Coconut Pie Recipe With Cream of Coconut: Tropical Custard in a Flaky Shell

This pie delivers a tropical escape with every bite, featuring a flaky crust that shatters at the touch.

The filling transforms cream of coconut into a silky custard, rich with island flavors yet simple to prepare.

Ingredients for Coconut Pie Recipe with Cream of Coconut

Flaky crust meets tropical custard with these pantry staples and a few special items.

The crust hinges on cold butter and minimal handling. Land O’Lakes or Kerrygold unsalted butter gives the best flakiness. For the cream of coconut, Coco López is the standard—found in the Latin or baking aisle at most supermarkets. Look for cans without additives. The shredded coconut should be sweetened for the filling and unsweetened for toasting—Bob’s Red Mill is a reliable brand.

No cream of coconut? Full-fat coconut milk plus 2 tbsp sugar simmered down works in a pinch (reduce by half). Out of cornstarch? All-purpose flour at double the amount can thicken the custard, though the texture won’t be quite as smooth. For a dairy-free version, coconut cream can replace heavy cream, but the flavor will be more intense. Always use room temperature eggs to prevent curdling.

The crust can be made 2 days ahead and refrigerated, or frozen for 1 month. The pie keeps 3-4 days at room temperature (the custard firms up nicely). Toast the unsweetened coconut just before serving—it loses crispness fast. Leftovers? Warm briefly to soften the custard again.

Step-by-Step Instructions for Coconut Pie With Cream of Coconut

This method ensures a flaky crust and rich custard filling with tropical coconut flavor throughout.

Step 1: Prepare the Flaky Pie Crust

In a food processor, pulse the 2 cups All-Purpose Flour with 0.5 tsp Salt. Add the 1 cup Unsalted Butter (cold and cubed) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, slowly drizzle in the 0.25 cup Ice Water until the dough just comes together. Turn the dough out onto a lightly floured surface and shape into a disk. Wrap in plastic and chill for 1 hour—this resting period prevents shrinking and ensures a flaky texture.

Step 2: Blind Bake the Crust

On a floured surface, roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim the edges, and crimp decoratively. Prick the bottom all over with a fork to prevent air bubbles.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15 minutes. Remove the weights and parchment, then bake for an additional 8-10 minutes until the crust is light golden brown.

Step 3: Make the Coconut Custard Filling

In a large bowl, whisk together the 1 cup Granulated Sugar, 2 tbsp Cornstarch, and a pinch of the salt. Add the 4 whole Large Eggs and whisk until smooth.

Slowly whisk in the 1 can Cream of Coconut (well shaken), 0.5 cup Heavy Cream, and 1 tsp Vanilla Extract until fully combined. Stir in 1 cup Sweetened Shredded Coconut, reserving 0.5 cup for topping. The mixture should be thick but pourable.

Step 4: Bake the Custard Filling

Pour the custard mixture into the pre-baked crust. Sprinkle the reserved 0.5 cup Sweetened Shredded Coconut evenly over the top. Bake at 350°F for 45-50 minutes until the center is just set with a slight jiggle.

The pie is done when the edges are golden brown and a knife inserted near the center comes out clean. If the top begins to brown too quickly, tent loosely with foil.

Step 5: Toast Garnish and Serve

While the pie cools, toast the 0.5 cup Unsweetened Shredded Coconut in a dry skillet over medium heat for 2-3 minutes until light golden brown, stirring constantly to prevent burning.

Cool the pie completely on a wire rack for 2 hours before slicing. This allows the custard to set fully. Garnish each slice with toasted unsweetened shredded coconut just before serving for added texture and visual appeal.

Perfect Pairings for This Dish

Side Dishes

Enhance your coconut pie with light, refreshing sides that balance its rich, creamy texture. A crisp mango salsa adds a tropical zing, while a simple mixed greens salad with citrus vinaigrette keeps the meal fresh. For a heartier option, try grilled pineapple slices—their caramelized sweetness complements the pie’s custard perfectly.

Drink Pairings

Pair your pie with beverages that echo its tropical flair. A chilled piña colada 🥥 amplifies the coconut theme, while a sparkling moscato offers a crisp contrast. For a non-alcoholic choice, iced passionfruit tea brings a tangy, refreshing twist that cuts through the dessert’s richness.

Complementary Flavors

Highlight the pie’s flavors with complementary tastes and textures. A drizzle of dark chocolate sauce 🍫 adds depth, while a sprinkle of toasted macadamia nuts introduces a satisfying crunch. For a contrasting twist, serve with raspberry coulis to balance the coconut’s sweetness with a tart finish.