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Coconut Pie with Cream of Coconut and Toasted Coconut Topping

A lusciously creamy coconut pie made with rich cream of coconut, a flaky butter crust, and a crisp toasted coconut topping. Bright, tropical flavors and smooth texture make this an irresistible dessert for gatherings or a special treat.

⏱
Prep Time 15 min
🔥
Cook Time 30 min
⏰
Total Time 45 min
👥
Servings 4
⭐
Difficulty Medium
American Vegetarian Desserts Vegetarian American

About This Recipe

A lusciously creamy coconut pie made with rich cream of coconut, a flaky butter crust, and a crisp toasted coconut topping. Bright, tropical flavors and smooth texture make this an irresistible dessert for gatherings or a special treat.

Ingredients

  • 1 (9-inch) store-bought or homemade pie crust, unbaked
  • 1 (15 oz) can cream of coconut (not coconut milk; sweetened cream of coconut)
  • 1 cup whole milk
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 cup sweetened shredded coconut, divided (3/4 cup for filling, 1/4 cup for toasting)
  • Optional: 1/4 teaspoon coconut extract (for extra coconut aroma)

Nutrition Facts

450 Calories 23% daily value
6.00g Protein 12% daily value
58.00g Carbs 19% daily value
22.00g Fat 34% daily value
2.00g Fiber 8% daily value

Instructions

  1. 1
    Step 1: Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie plate, trim and crimp the edges, and line with parchment and pie weights or dried beans.
  2. 2
    Step 2: Blind-bake the crust for 12–15 minutes until the edges are lightly golden. Remove the parchment and weights and bake 3–5 minutes more to dry the base. Let cool slightly while preparing the filling and reduce oven temperature to 350°F (175°C).
  3. 3
    Step 3: In a medium saucepan whisk together the sugar, cornstarch, and salt until evenly combined.
  4. 4
    Step 4: In a separate bowl whisk the eggs, then whisk in the cream of coconut and whole milk until smooth. Pour this mixture into the saucepan with the dry ingredients and whisk to combine.
  5. 5
    Step 5: Cook the custard over medium heat, stirring constantly with a heatproof spatula or whisk. Bring to a gentle boil; once it thickens and becomes glossy (about 4–6 minutes), remove from the heat.
  6. 6
    Step 6: Stir in the butter, vanilla extract, optional coconut extract, and 3/4 cup of the shredded coconut until fully incorporated and smooth.
  7. 7
    Step 7: Pour the hot coconut filling into the baked pie shell, smoothing the top. Let cool for 10–15 minutes at room temperature.
  8. 8
    Step 8: While the pie cools, toast the remaining 1/4 cup shredded coconut in a dry skillet over medium heat, stirring constantly until golden and fragrant (about 2–3 minutes). Watch carefully to prevent burning.
  9. 9
    Step 9: Sprinkle the toasted coconut evenly over the top of the pie. Chill the pie in the refrigerator for at least 2 hours (or until set) before slicing.
  10. 10
    Step 10: Slice and serve chilled or at cool room temperature. Store leftovers covered in the refrigerator.

💡 tips

For a firmer set, chill the pie 3–4 hours or overnight. If you prefer a lighter topping, fold 1/2 cup lightly whipped cream into the filling before chilling and top with toasted coconut just before serving.

🔄 substitutions

Use a graham cracker or cookie crust in place of a butter crust; substitute coconut sugar or brown sugar for part of the granulated sugar for deeper flavor; use light coconut milk plus 1/2 cup sweetened condensed milk if cream of coconut is unavailable (reduce added sugar slightly).

📦 storage

Cover and refrigerate leftover pie for up to 3 days. For best texture, add toasted coconut topping just before serving if making ahead. Do not freeze the assembled pie, as the custard texture may change.

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