Coconut Cream Pie

Eating a slice of coconut cream pie is like taking a tropical vacation. Just picture it: With its flaky, buttery pie crust, silky coconut custard filling, and whipped cream topping... it's pure bliss! And if you ask us, it's one of the best pie recipes of all time. Grab a pretty pie pan and let's get started!

How do you make homemade pie dough?

Making pie dough is simple thanks to an easy all-butter pie crust recipe. Just cut very cold butter into small pieces, then mix it with salt, very cold water, and a little vinegar. Knead it until it just comes together, form it into a disc, then just chill it for two hours, or up to two days. You can even freeze the pie dough for up to 1 month before using!

What's coconut cream pie made of?

Besides the crust and the whipped cream topping, the star of coconut cream pie is the silky coconut custard that's made from a mixture of cornstarch and sugar with a little milk and coconut milk, then cooked with egg yolks, butter, shredded coconut, and flavorings to yield a perfectly smooth and thick custard.

Can you use coconut cream or cream of coconut instead of coconut milk?

Be sure to stick with unsweetened coconut milk here. Though the names sound similar, coconut cream is much thicker than coconut milk—it's essentially an entire can of the thick stuff that gathers at the top of a can of coconut milk. Cream of coconut is a sweet, syrupy coconut concoction so you'll want to skip that, too.

Can coconut cream pie be made ahead?

Yes, in fact, it has to be! The prepared pie needs to chill in the fridge for about eight hours to set up before it's topped and served, so it's an excellent dessert to make the night before a get-together like Easter lunch or Mother's Day brunch. When you're ready to eat, just beat the whipped cream, top, and serve!

What's the secret to making coconut cream pie?

There are two important tricks for coconut cream pie success. First, it's important to bring the custard to a full boil (while stirring constantly), after the liquid ingredients have been added. This activates the cornstarch and allows the filling to thicken and set up properly. The second important step comes after the custard is finished and poured into the par-baked pie crust: covering the top of the custard with a piece of plastic wrap prevents a film from forming on the custard, preserving its texture and lovely flavor.