Tropical Dream Pie

Welcome to the ultimate indulgence! This Coconut Cream Pie Recipe isn’t just a dessert; it’s a creamy, decadent masterpiece designed to make any occasion feel special. Imagine a perfectly crisp, coconut-infused crust cradling a rich, velvety coconut custard, all crowned with a generous swirl of luscious whipped cream. It’s the kind of easy cream pie recipe that will have everyone at your table reaching for a second slice, making it the perfect showstopper for holiday gatherings or any celebration. Get ready to impress your guests with a dessert that truly delivers on flavor and elegance.

Coconut Desserts hold a special place in the hearts of many, and this particular gem transcends expectations. Inspired by the culinary genius of Tom Douglas, the renowned Seattle restaurateur, you can be assured this recipe is a proven winner. His influence brings a level of sophistication and balanced flavor that elevates this classic pie to new heights. Prepare to fall in love with the pure, tropical bliss of this extraordinary creation.

Decadent Coconut Cream Pie with a flaky coconut crust, creamy custard, and a generous whipped cream topping, perfect for any special occasion.

Contents

Why This Coconut Cream Pie is a Must-Try

If you’re searching for an unforgettable dessert that combines rich flavors with a delightful texture, look no further. This Coconut Cream Pie isn’t just good; it’s exceptional. Here’s why you absolutely need to add this recipe to your baking repertoire:

A Dream Come True for Coconut Lovers: For those who adore the sweet, tropical notes of coconut, this pie is pure bliss. It’s packed with coconut flavor from the crust to the creamy filling, making every bite a delightful escape.
The Epitome of Cream Pies: If cream pies are your weakness, this recipe will quickly become your new favorite. Its rich, smooth custard filling is perfectly balanced, offering a luxurious mouthfeel that’s hard to resist. It’s a classic reinvented with exquisite attention to detail.
Inspired by Culinary Excellence: This isn’t just any recipe; it’s adapted from the esteemed Tom Douglas, a celebrated American chef known for his innovative and delicious creations. His touch guarantees a recipe that is thoughtfully developed and sure to impress even the most discerning palates.
Perfect for Special Occasions: Whether it’s a holiday feast, a family gathering, or a celebratory brunch, this coconut cream pie elevates the dessert course. It’s visually stunning and incredibly delicious, making it the ideal centerpiece for any memorable event.
A Crowd-Pleaser, Even for Skeptics: You might encounter someone who claims they don’t like coconut or cream pies, but this recipe has a proven track record of converting skeptics into fans. Its balanced sweetness and rich texture are simply irresistible.

Coconut has always been a polarizing ingredient – people tend to either passionately love it or strongly dislike it. For me, it was love at first bite, a culinary romance that began with a Whitman sampler chocolate during my childhood. My sisters and I cherished our walks to Campustown, where we’d visit Ben Franklin’s to pick out a box of sweets for our mom’s birthday or Mother’s Day. Looking back, I suspect our motives weren’t entirely altruistic; we probably consumed far more of those delectable confections than she did, with the coconut-filled ones always being my top priority.

Unfortunately, my dear husband falls firmly on the other side of the coconut divide – he’s not a fan in the slightest. So, when we hosted friends for brunch recently, I seized the perfect opportunity to make this luscious Coconut Cream Pie. It was a win-win situation: I could finally indulge my coconut craving, and any delightful leftovers could be sent home with our grateful company. It’s moments like these, sharing a beloved dessert and seeing the joy it brings, that truly make baking worthwhile.

Ingredient Notes for the Perfect Coconut Cream Pie

Achieving the perfect Coconut Cream Pie starts with understanding your ingredients. Each component plays a crucial role in creating the rich flavors and luxurious texture that define this recipe. Here’s a detailed look at what you’ll need and why:

Kitchen Staples:
- Sugar: Granulated sugar is used in the custard for sweetness and structure.
- All-Purpose Flour: Essential for thickening the custard. Ensure it’s fresh for optimal performance.
- Room Temperature Butter: Unsalted butter, softened to room temperature, will incorporate smoothly into the custard, adding richness and a silky finish.
- Sifted Powdered Sugar: Crucial for the whipped cream topping, sifting prevents lumps and ensures a smooth, airy texture.
Milk: Opt for whole milk or 2% milk for the custard filling. Since this is a decadent dessert, the higher fat content contributes significantly to the richness, creaminess, and overall flavor profile of the custard. Low-fat alternatives will compromise the desired luxurious texture.
Coconut Milk: This is a key ingredient for a deep coconut flavor. Always stir the coconut milk thoroughly in the can before measuring and adding it to your mixture. Coconut milk tends to separate, with the cream rising to the top, so stirring ensures a homogeneous and consistent flavor throughout your custard.
Sweetened Shredded Coconut: I highly recommend using a quality brand like Angelflake for the best results. The sweetness enhances the pie’s flavor, and the shredded texture adds a delightful chewiness within the custard and the crust. This is where a significant part of your coconut flavor will come from.
Vanilla Bean: For unparalleled flavor, a vanilla bean is a game-changer. Split it in half lengthwise and scrape out the tiny, aromatic seeds. Both the pod and the seeds infuse the custard with a complex, warm vanilla essence that complements the coconut beautifully. If you can’t find a vanilla bean, a high-quality vanilla extract can be substituted, but the bean provides a superior depth of flavor.
Large Eggs: Use large eggs and ensure they are at room temperature. Room temperature eggs emulsify more easily with other ingredients, creating a smoother and more stable custard. Cold eggs can cause the mixture to seize or become lumpy.
Dough for a 9-inch Pastry Crust: You have the flexibility to use either your favorite homemade pie crust recipe or a good quality store-bought one. The key is a sturdy and flavorful crust that can stand up to the rich filling. We’ll be enhancing it with coconut for an extra layer of flavor.
Heavy Cream (36% Milkfat): This is non-negotiable for a stable, fluffy whipped cream topping. The high milkfat content ensures the cream whips up beautifully and holds its peaks, providing a perfect airy contrast to the dense custard.
Vanilla Extract: A good quality vanilla extract, like Nielsen-Massey, further enhances the flavor of the whipped cream, adding another layer of aromatic sweetness.
Unsweetened Shredded Coconut: (Optional garnish) This is perfect for adding a final touch of visual appeal and a slight textural contrast to the top of your pie. You can toast it for an even richer flavor and golden-brown hue.

Close-up of a slice of Coconut Cream Pie, showing the layers of coconut crust, creamy custard, and fluffy whipped cream topping, garnished with toasted coconut.

A Dessert That Wins Hearts: Our Dinner Club Menu Experience

This remarkable Coconut Cream Pie recently took center stage on our dinner club menu, although this particular gathering was a delightful brunch. We truly gorged ourselves on a sumptuous spread that included homemade sausage, perfectly grilled bacon, delicate chicken crepes, and a savory spinach and Gruyere strata. But as always, the highlight for many arrived with the desserts.

Alongside a vibrant strawberry cheesecake trifle, this Coconut Cream Pie made its grand entrance. What happened next was truly a testament to its irresistible charm. One of our guests, a self-proclaimed non-fan of both cream pies and coconut, not only enjoyed a generous slice but actually requested a take-home serving! He candidly admitted that this dessert had completely won him over, defying all his previous preferences.

His wife later reported, much to my delight, that he had devoured a substantial slab of the pie for his dinner that very night! If that isn’t a resounding endorsement for a dessert, I honestly don’t know what is. Such reactions are incredibly gratifying for any baker. As for me, I found myself sampling sliver after sliver, each tiny bite a burst of creamy, coconutty perfection. I probably should have just cut myself a full slice to begin with! Seriously, if you consider yourself a coconut fan, this is the pie you simply *must* make. It’s more than a dessert; it’s an experience that creates lasting impressions and happy memories.

The full Coconut Cream Pie, exquisitely garnished with toasted shredded coconut, ready to be served at a festive table.

Expert Tips for a Perfect Pie

To ensure your Coconut Cream Pie turns out flawlessly, here are some invaluable tips gathered from years of baking experience:

Chill Everything Thoroughly: The key to a firm, sliceable cream pie is proper chilling. Ensure both the blind-baked crust and the pastry cream are completely cooled before assembling. This prevents a soggy crust and ensures the custard sets beautifully.
Temper Your Eggs: When adding the hot milk mixture to the eggs, do so very slowly, whisking constantly. This tempering process gently raises the temperature of the eggs, preventing them from scrambling and ensuring a smooth, lump-free custard.
Cook Custard to the Right Consistency: Don’t rush the custard cooking. It needs to be noticeably thick, coating the back of a spoon, and bubbling gently for several minutes. This ensures enough starch activation for it to set firmly when chilled.
Plastic Wrap on Surface: Once your pastry cream is made, place a piece of plastic wrap directly onto its surface before chilling. This prevents a skin from forming, keeping your custard perfectly smooth.
Whip Cream Just Before Serving: For the freshest, fluffiest topping, whip your heavy cream just before you plan to serve the pie. This ensures maximum volume and prevents it from deflating.
Garnish for Impact: Don’t underestimate the power of a good garnish. Toasted coconut adds both visual appeal and an enhanced nutty flavor that complements the pie perfectly.

Frequently Asked Questions About Coconut Cream Pie

Why Didn’t the Custard Set?

There are a few common reasons why your custard might not set. Firstly, it’s crucial that the custard is cooked until it is visibly and substantially thickened. It should coat the back of a spoon and bubble for at least 4-5 minutes while whisking to ensure the flour fully activates as a thickener. If it’s too runny when removed from the heat, it likely won’t firm up even after chilling. Secondly, make sure your blind-baked pie crust is completely cool before you pour in the cream filling. A warm crust can affect the chilling process and potentially contribute to a softer set. Proper chilling time in the refrigerator (at least 4-6 hours, preferably overnight) is also essential for the custard to firm up properly.

How Long Can You Store a Cream Pie?

Due to its dairy and egg-based custard filling, Coconut Cream Pie is perishable and requires refrigeration. If kept properly covered in the refrigerator, your pie will be safe and delicious to eat for up to 4 days. It’s important to note that any cream pie left out at room temperature for longer than 2 hours poses a risk of food-borne illness, as bacteria can rapidly multiply in the custard. Always store promptly in an airtight container or tightly wrapped with plastic wrap in the coldest part of your fridge.

How Do You Toast Coconut?

Toasting coconut is a simple step that adds a wonderful depth of flavor and a beautiful golden color to your garnish. You have two excellent options:

Skillet Method: Spread the shredded coconut in a dry skillet (no oil needed) over medium-low heat. Stir frequently and constantly for about 5-7 minutes. Watch it very closely, as coconut can go from perfectly golden to burnt in a matter of seconds. Do not walk away!

Oven Method: Preheat your oven to 325°F (160°C). Spread the coconut evenly in a single layer on a parchment-lined sheet pan. Bake, stirring every 3-4 minutes, until it’s lightly golden brown. This method often results in more even toasting but also requires vigilance.

Coconut Cream Pie

Prep Time
30 minutes

Cook Time
15 minutes

Total Time
45 minutes

Yield
8 servings

A decadent, coconut-packed cream pie, perfectly adapted from a recipe by Tom Douglas.

Ingredients

For the Coconut Custard Filling:

1 cup milk (whole or 2%)
1 cup coconut milk (stir first)
2 cups sweetened shredded coconut
1 vanilla bean, split in half lengthwise (or 1 tsp vanilla extract)
2 large eggs, at room temperature
½ cup plus 2 tablespoons granulated sugar
3 tablespoons all-purpose flour
¼ cup (½ stick) unsalted butter, at room temperature

For the Coconut Crust:

Dough for a 9-inch pastry crust, homemade or store-bought
½-¼ cup of sweetened shredded coconut

For the Whipped Cream Topping:

1 cup heavy cream (36% milkfat)
¼ cup sifted powdered sugar
1 teaspoon vanilla extract
Unsweetened shredded coconut, optional garnish

Instructions

Prepare the Coconut Crust: Roll out your pie dough to fit a 9-inch pie plate. Evenly sprinkle ½-¼ cup of sweetened shredded coconut over the dough, then gently roll over it with a rolling pin to help the coconut adhere to the crust. This infuses the crust with extra coconut flavor.
Blind-Bake the Crust: Line the prepared crust with parchment paper or non-stick foil and fill it with pie weights, dried beans, or rice. Bake according to your crust recipe’s directions, which typically involves baking for a longer period with the weights, then removing them to allow the crust to brown and crisp up. Allow the crust to cool completely on a wire rack.
Start the Pastry Cream: In a medium saucepan, combine the milk and coconut milk. Add 2 cups of sweetened shredded coconut along with the halved vanilla bean pod and the scraped vanilla seeds.
Heat the Milk Mixture: Cook the milk mixture over medium-high heat, stirring occasionally, until it just nears the boiling point (you’ll see small bubbles forming around the edges). Do not let it boil vigorously.
Whisk Dry Ingredients & Eggs: In a separate heatproof bowl, whisk together the eggs, granulated sugar, and flour until they are thoroughly combined and smooth.
Temper the Eggs: Slowly and gradually whisk about ⅓ cup of the hot milk mixture into the egg mixture. It’s crucial to drizzle it in VERY slowly while whisking constantly and vigorously to temper the eggs and prevent them from scrambling.
Combine and Thicken Custard: Pour the warmed egg mixture back into the saucepan with the remaining hot milk mixture. Whisk continuously over medium-high heat. The pastry cream will begin to thicken and bubble.
Achieve Desired Thickness: Continue whisking and cooking for another 4 to 5 minutes, ensuring the mixture becomes very thick and pudding-like. It should heavily coat the back of a spoon.
Finish the Custard: Remove the saucepan from the heat. Stir in the room temperature butter until it completely melts and is incorporated, making the custard silky smooth. Remove and discard the vanilla pod.
Chill the Pastry Cream: Transfer the hot pastry cream to a clean bowl. To cool it down quickly and prevent further cooking, place this bowl over a larger bowl of ice water. Stir occasionally until the pastry cream is cool to the touch.
Refrigerate Custard: Place a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until thoroughly chilled (at least 4 hours, preferably overnight).
Assemble the Pie: Once the pastry cream is completely cold and firm, spoon it into your cooled pastry shell. Smooth the surface with an offset spatula.
Prepare Whipped Cream: In a cold bowl, beat the heavy cream with powdered sugar and vanilla extract until the cream holds firm peaks when the beater is lifted from the bowl. Be careful not to over-beat.
Top and Garnish: Generously spread or pipe the whipped cream topping over the coconut custard filling. For an optional flourish, sprinkle unsweetened (or lightly toasted) shredded coconut over the whipped cream.
Serve and Enjoy: Slice and serve your magnificent Coconut Cream Pie immediately, or return it to the refrigerator until ready to serve.

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest