17 Delicious Coconut Cream Pie Recipes Amazing

Kick off your culinary adventure with a twist on a classic dessert that never fails to delight—coconut cream pie! Whether you’re a seasoned baker or just starting out, our roundup of 17 delicious recipes offers something for everyone. From traditional to innovative, each pie promises a creamy, dreamy escape to the tropics. Ready to find your new favorite? Let’s dive into these irresistible creations that are sure to impress at any gathering.

Classic Coconut Cream Pie

Rich, creamy, and utterly indulgent, this pie is a tropical twist on a classic dessert that never fails to impress.

Ingredients

• 1 9-inch pie crust, pre-baked (homemade or store-bought)
• 1 cup granulated sugar (adjust to taste)
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk (for richer flavor, use half-and-half)
• 3 large egg yolks, lightly beaten
• 1 cup sweetened shredded coconut (toasted for extra flavor)
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar

Instructions

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 5-7 minutes.
3. Boil for 1 minute, then remove from heat. Tip: Ensure constant stirring to prevent lumps.
4. Slowly whisk half of the hot mixture into the egg yolks to temper them, then return everything to the saucepan.
5. Cook over medium heat, stirring constantly, until mixture reaches 160°F, about 2 minutes.
6. Remove from heat. Stir in coconut, butter, and vanilla until butter melts completely.
7. Pour filling into the pre-baked pie crust. Press plastic wrap directly onto surface to prevent skin from forming. Chill for at least 4 hours.
8. Before serving, beat heavy cream and powdered sugar until stiff peaks form. Spread over chilled pie. Tip: Chill your bowl and beaters for quicker whipping.
9. Garnish with toasted coconut if desired. Tip: Toast coconut in a dry skillet over medium heat until golden, stirring frequently.

Every bite offers a perfect balance of creamy custard and crunchy coconut. Serve chilled with a drizzle of chocolate sauce for an extra decadent touch.

Vegan Coconut Cream Pie

Dessert lovers, rejoice. This vegan coconut cream pie is creamy, dreamy, and dairy-free. Perfect for any occasion.

Ingredients

• 1 1/2 cups full-fat coconut milk (chilled overnight)
• 1/4 cup cornstarch (for thickening)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 tsp salt (enhances sweetness)
• 1 pre-made vegan pie crust (or homemade)
• 1/2 cup shredded coconut (toasted, for garnish)

Instructions

1. Open the chilled coconut milk and scoop out the solid cream into a saucepan. Save the liquid for another use.
2. Add cornstarch, sugar, vanilla extract, and salt to the saucepan. Whisk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes. Tip: Don’t stop stirring to avoid lumps.
4. Remove from heat and let cool slightly, about 5 minutes. Stir occasionally to prevent a skin from forming.
5. Pour the filling into the pre-made pie crust. Smooth the top with a spatula.
6. Refrigerate for at least 4 hours, or until set. Tip: Cover loosely with plastic wrap to prevent condensation.
7. Before serving, toast the shredded coconut in a dry pan over medium heat until golden, about 2-3 minutes. Tip: Stir constantly to prevent burning.
8. Sprinkle the toasted coconut over the pie. Slice and serve chilled.

Silky smooth with a rich coconut flavor, this pie is a hit. Try serving with a drizzle of chocolate sauce for extra decadence.

Gluten-Free Coconut Cream Pie

Very few desserts strike the perfect balance between rich and refreshing like this gluten-free coconut cream pie. It’s a must-try for anyone craving a creamy, tropical treat without the gluten.

Ingredients

• 1 1/2 cups gluten-free flour blend (look for one with xanthan gum)
• 1/2 cup unsalted butter, chilled and cubed (keep cold for flaky crust)
• 3-4 tbsp ice water (add gradually)
• 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
• 1/2 cup granulated sugar (adjust to taste)
• 3 tbsp cornstarch (for thickening)
• 2 large eggs (room temperature for even mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup shredded coconut (toasted for extra crunch)

Instructions

1. Preheat oven to 375°F. This ensures even baking.
2. In a food processor, pulse gluten-free flour and chilled butter until mixture resembles coarse crumbs. Tip: Over-processing leads to tough crust.
3. Gradually add ice water, 1 tbsp at a time, pulsing until dough just comes together.
4. Press dough into a 9-inch pie dish, ensuring even thickness. Chill for 15 minutes to prevent shrinking.
5. Bake crust for 15-20 minutes until golden. Cool completely before filling.
6. In a saucepan, whisk coconut milk, sugar, and cornstarch over medium heat until thickened, about 5 minutes. Tip: Constant stirring prevents lumps.
7. Beat eggs in a bowl, then slowly whisk in 1/2 cup of the hot coconut mixture to temper.
8. Return tempered eggs to saucepan, cook for 2 more minutes until custard coats the back of a spoon. Stir in vanilla.
9. Pour custard into cooled crust, sprinkle with toasted coconut. Chill for at least 4 hours to set.

Silky custard meets a crisp, buttery crust in every bite. Serve chilled with a drizzle of chocolate sauce for an extra decadent touch.

Chocolate Coconut Cream Pie

Keep your dessert game strong with this Chocolate Coconut Cream Pie. It’s a no-bake wonder that combines rich chocolate and tropical coconut in a creamy, dreamy filling.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 1 1/2 cups heavy cream, chilled (for best whipping results)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/4 cups coconut milk, full-fat (shake can well before opening)
• 1/2 cup semi-sweet chocolate chips (melted, for drizzling)
• 1/4 cup toasted coconut flakes (for garnish)

Instructions

1. Grease a 9-inch pie dish lightly with butter. Set aside.
2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Tip: The mixture should hold together when pressed.
3. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish. Chill for 30 minutes to set.
4. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters for 10 minutes before whipping for better volume.
5. Gently fold in coconut milk until fully incorporated into the whipped cream mixture.
6. Pour the filling into the chilled crust, smoothing the top with a spatula. Freeze for at least 4 hours, or until set.
7. Before serving, drizzle melted chocolate over the pie and sprinkle with toasted coconut flakes. Tip: Use a piping bag for precise chocolate drizzling.

Velvety smooth with a crunchy crust, this pie is a textural delight. Serve slices with extra coconut flakes or a dollop of whipped cream for an indulgent touch.

Toasted Coconut Cream Pie

Rich and creamy, this toasted coconut cream pie is a decadent dessert that’s surprisingly simple to make. Perfect for any occasion, it combines the tropical flavor of coconut with a silky smooth filling.

Ingredients

• 1 1/2 cups sweetened shredded coconut (toast for extra flavor)
• 1 pre-made 9-inch pie crust (or homemade, chilled)
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 3 cups whole milk (for richest flavor)
• 4 large egg yolks (room temperature)
• 2 tbsp unsalted butter (cut into pieces)
• 1 tsp vanilla extract (pure for best taste)
• 1 cup heavy cream (chilled)
• 2 tbsp powdered sugar (for whipping cream)

Instructions

1. Preheat oven to 350°F. Spread shredded coconut on a baking sheet. Toast for 5-7 minutes, stirring once, until golden. Cool.
2. Bake pie crust according to package directions until golden. Let cool completely.
3. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat.
5. In a separate bowl, whisk egg yolks. Gradually whisk in 1 cup of the hot milk mixture. Return all to saucepan.
6. Bring to a gentle boil over medium heat, stirring constantly. Cook for 1 minute. Remove from heat.
7. Stir in butter, vanilla, and 1 cup toasted coconut until butter melts. Pour into cooled pie crust.
8. Press plastic wrap directly onto filling. Refrigerate for at least 4 hours, until set.
9. Before serving, whip heavy cream and powdered sugar to stiff peaks. Spread over pie. Sprinkle with remaining toasted coconut.

Whipped cream adds a light contrast to the dense, creamy filling. Serve chilled for a refreshing dessert that’s sure to impress.

No-Bake Coconut Cream Pie

Whipping up a No-Bake Coconut Cream Pie is simpler than you think. This dessert requires minimal effort but delivers maximum flavor.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup unsalted butter, melted (or coconut oil for a vegan option)
• 1/4 cup granulated sugar (adjust to taste)
• 1 (14 oz) can coconut milk, full fat (chilled overnight)
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 cup whole milk (or almond milk for dairy-free)
• 1 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut (toasted, for garnish)

Instructions

1. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
2. Press the mixture firmly into a 9-inch pie dish. Use the back of a spoon to smooth the surface.
3. Chill the crust in the refrigerator for 30 minutes to set.
4. In a large bowl, whisk together coconut milk, pudding mix, whole milk, and vanilla extract until smooth and thickened, about 2 minutes.
5. Pour the filling into the chilled crust, spreading evenly with a spatula.
6. Sprinkle toasted shredded coconut over the top for garnish.
7. Refrigerate the pie for at least 4 hours, or until set.

Enjoy the creamy texture and tropical flavor of this pie. Serve chilled with a dollop of whipped cream for extra indulgence.

Mini Coconut Cream Pies

Now, let’s dive into making these irresistible Mini Coconut Cream Pies. Perfect for any occasion, they’re a delightful treat that combines creamy coconut filling with a crispy crust.

Ingredients

• 1 1/2 cups graham cracker crumbs (store-bought or homemade)
• 1/3 cup unsalted butter, melted (or coconut oil for a vegan option)
• 1/4 cup granulated sugar (adjust to taste)
• 1 can (13.5 oz) coconut milk, full fat (chilled overnight)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup heavy whipping cream (chilled)
• 1/2 cup toasted coconut flakes (for garnish)

Instructions

1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl until combined.
3. Press 2 tbsp of the mixture into each muffin liner. Bake for 5 minutes, then cool completely. Tip: Press firmly to avoid crumbling.
4. Scoop the solid coconut cream from the can into a bowl, leaving the liquid behind. Add powdered sugar and vanilla. Whip until smooth.
5. In another bowl, whip the heavy cream to stiff peaks. Fold into the coconut mixture gently. Tip: Do not overmix to keep it fluffy.
6. Spoon the filling into the crusts. Chill for at least 2 hours. Tip: Cover with plastic wrap to prevent drying.
7. Garnish with toasted coconut flakes before serving.

Yield: 12 mini pies. The pies feature a creamy, rich coconut filling with a hint of vanilla, contrasted by the crunchy crust. Serve chilled for a refreshing dessert.

Coconut Cream Pie with Meringue Topping

Just when you thought coconut cream pie couldn’t get any better, this meringue-topped version takes it to the next level. Perfect for summer gatherings or a cozy night in, it’s a showstopper that’s surprisingly simple to make.

Ingredients

– 1 pre-baked 9-inch pie crust (homemade or store-bought for convenience)
– 1 cup granulated sugar (divided, 3/4 cup for filling, 1/4 cup for meringue)
– 1/4 cup cornstarch (for thickening)
– 1/4 tsp salt (enhances flavor)
– 2 cups whole milk (for richness)
– 3 large egg yolks (save whites for meringue)
– 1 tbsp unsalted butter (adds creaminess)
– 1 tsp vanilla extract (pure for best flavor)
– 1 1/2 cups sweetened shredded coconut (toasted for extra crunch)
– 3 large egg whites (room temperature for better volume)
– 1/4 tsp cream of tartar (stabilizes meringue)

Instructions

1. Preheat oven to 350°F to toast coconut. Spread on a baking sheet; bake for 5-7 minutes until golden, stirring once. Cool.
2. In a medium saucepan, whisk together 3/4 cup sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
3. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 5 minutes. Boil for 1 minute; remove from heat.
4. In a small bowl, beat egg yolks. Gradually whisk in 1/2 cup of hot milk mixture; return all to saucepan. Boil for 1 minute, stirring constantly; remove from heat.
5. Stir in butter, vanilla, and 1 cup toasted coconut. Pour into pie crust; press plastic wrap onto surface. Chill for 2 hours.
6. For meringue, beat egg whites and cream of tartar on medium until soft peaks form. Gradually add 1/4 cup sugar; beat until stiff peaks form.
7. Spread meringue over chilled pie, sealing to edges. Sprinkle with remaining coconut. Bake at 350°F for 12-15 minutes until golden.
Creamy, coconut-filled pie meets fluffy, sweet meringue in every bite. Serve chilled with a drizzle of chocolate sauce for an extra decadent touch.

Keto Coconut Cream Pie

Delight in a slice of this Keto Coconut Cream Pie, a decadent dessert that’s surprisingly low-carb. Perfect for those craving sweetness without the sugar spike.

Ingredients

• 1.5 cups almond flour (for a nutty crust)
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1/4 tsp salt (enhances flavor)
• 1 can full-fat coconut milk (chilled overnight)
• 1/2 cup powdered erythritol (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup unsweetened shredded coconut (toasted for extra crunch)
• 1 tbsp gelatin (helps set the filling)
• 1/2 cup heavy cream (for whipping)

Instructions

1. Preheat oven to 350°F. Mix almond flour, melted butter, and salt in a bowl until combined.
2. Press the mixture into a 9-inch pie dish, forming an even crust. Bake for 10 minutes, or until golden. Let cool.
3. Skim the solid cream from the top of the chilled coconut milk. Save the liquid for another use.
4. In a saucepan, whisk the coconut cream, erythritol, and vanilla over low heat until sweetener dissolves. Sprinkle gelatin over, stir until fully dissolved.
5. Pour the filling into the cooled crust. Refrigerate for 4 hours, or until set.
6. Whip the heavy cream until stiff peaks form. Spread over the set pie. Sprinkle with toasted coconut.
7. Chill for another hour before serving. This ensures the whipped cream layer sets slightly.

Zesty and rich, this pie offers a creamy texture with a satisfying coconut crunch. Serve chilled with a drizzle of sugar-free chocolate sauce for an extra treat.

Paleo Coconut Cream Pie

Outstanding for those following a paleo diet, this coconut cream pie is a dreamy dessert. It’s rich, creamy, and completely dairy-free.

Ingredients

• 1.5 cups almond flour (for a nut-free version, use sunflower seed flour)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1/4 tsp sea salt
• 2 cans full-fat coconut milk, chilled overnight (do not shake)
• 1/4 cup maple syrup (adjust to taste)
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat oven to 350°F.
2. Mix almond flour, melted coconut oil, and sea salt in a bowl until combined.
3. Press the mixture into a 9-inch pie dish, forming a crust. Bake for 10-12 minutes until golden. Tip: Use a flat-bottomed cup to press the crust evenly.
4. Let the crust cool completely.
5. Open the chilled coconut milk cans without shaking. Scoop out the solid cream into a bowl, leaving the liquid behind.
6. Whip the coconut cream with maple syrup and vanilla extract until fluffy. Tip: Chill the bowl and beaters for 10 minutes before whipping for best results.
7. Spread the whipped cream over the cooled crust.
8. Sprinkle shredded coconut on top. Tip: Toast the shredded coconut at 350°F for 5 minutes for extra flavor.
9. Chill the pie for at least 4 hours before serving.

Ultra creamy and subtly sweet, this pie is a hit at any gathering. Serve chilled with a drizzle of melted dark chocolate for an extra decadent touch.

Coconut Cream Pie with Graham Cracker Crust

Unbelievably creamy and subtly sweet, this coconut cream pie with a graham cracker crust is a no-fuss dessert that delivers big on flavor. Perfect for any occasion, it’s a crowd-pleaser that comes together with minimal effort.

Ingredients

– 1 1/2 cups graham cracker crumbs (about 10 full sheets)
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted (cool slightly before using)
– 1 can (13.5 oz) coconut milk (full fat for best texture)
– 1/2 cup granulated sugar
– 3 tbsp cornstarch
– 1/4 tsp salt
– 2 large egg yolks
– 1 tsp vanilla extract
– 1 cup sweetened shredded coconut (plus extra for topping)
– 1 cup heavy cream
– 2 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
2. In a medium saucepan, whisk together coconut milk, 1/2 cup sugar, cornstarch, and salt over medium heat. Bring to a simmer, stirring constantly, until thickened, about 5 minutes.
3. Whisk egg yolks in a small bowl. Gradually whisk in 1/2 cup of the hot coconut mixture to temper the eggs, then return everything to the saucepan. Cook for 2 more minutes, stirring constantly.
4. Remove from heat. Stir in vanilla and 1 cup shredded coconut. Pour into the cooled crust. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Chill for at least 4 hours.
5. Before serving, beat heavy cream and powdered sugar until stiff peaks form. Spread over the pie and sprinkle with additional shredded coconut.
Rich and velvety, the filling contrasts beautifully with the crunchy crust. For an extra touch, lightly toast the coconut topping for a nutty flavor.

Silky Coconut Cream Pie

Very few desserts strike the perfect balance between rich and refreshing like this one. Its creamy texture and tropical flavor make it a summer favorite.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 1 can (13.5 oz) full-fat coconut milk (chill overnight for best results)
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup shredded coconut, toasted (for garnish)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch pie dish with butter.
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Tip: Press the mixture firmly into the dish to prevent crumbling.
3. Bake crust for 10 minutes, then cool completely on a wire rack.
4. In a saucepan, whisk together coconut milk, heavy cream, 1/2 cup sugar, cornstarch, and salt over medium heat. Tip: Constant whisking prevents lumps.
5. Bring to a simmer, stirring constantly, until thickened (about 5 minutes). Remove from heat.
6. Stir in vanilla extract. Pour filling into cooled crust. Chill for at least 4 hours, or until set. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.
7. Garnish with toasted coconut before serving.

Just the right amount of sweetness with a silky smooth filling contrasts beautifully with the crunchy crust. Serve chilled with a drizzle of chocolate sauce for an extra indulgent twist.

Coconut Cream Pie with Whipped Cream Topping

Everyone loves a classic dessert that brings comfort with every bite. This Coconut Cream Pie with Whipped Cream Topping is no exception, offering a creamy filling and fluffy topping that’s hard to resist.

Ingredients

• 1 9-inch pie crust, pre-baked (homemade or store-bought)
• 1 cup granulated sugar (adjust to taste)
• 1/4 cup cornstarch
• 1/4 tsp salt
• 3 cups whole milk (for richer flavor, use half-and-half)
• 3 large egg yolks, lightly beaten
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract (for whipped cream)

Instructions

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 10 minutes.
3. Boil for 1 minute, then remove from heat. Tip: Ensure constant stirring to prevent lumps.
4. Gradually whisk half of the hot mixture into beaten egg yolks to temper them.
5. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, until it thickens again, about 2 minutes.
6. Remove from heat. Stir in butter, vanilla extract, and shredded coconut until well combined.
7. Pour filling into pre-baked pie crust. Press plastic wrap directly onto surface to prevent skin from forming. Chill for at least 4 hours.
8. Before serving, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill bowl and beaters for better volume.
9. Spread whipped cream over chilled pie. Sprinkle with additional coconut if desired. Tip: Toast coconut for extra flavor and crunch.

Now, the pie boasts a silky coconut filling contrasted by the light whipped cream topping. Serve chilled with a drizzle of caramel or a sprinkle of toasted coconut for an extra touch.

Spiced Coconut Cream Pie

Delight in a slice of Spiced Coconut Cream Pie, where creamy meets spicy in a perfect balance. This dessert is a twist on the classic, infused with warm spices for an unforgettable flavor.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar cookie)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (cool slightly before using)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup sweetened shredded coconut (toasted, for garnish)

Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined.
2. Press mixture firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
3. In a saucepan, whisk together coconut milk, whole milk, 3/4 cup sugar, cornstarch, and salt over medium heat until smooth.
4. Bring to a simmer, stirring constantly, until mixture thickens, about 5-7 minutes. Tip: Ensure the mixture coats the back of a spoon.
5. Remove from heat. Stir in vanilla, cinnamon, nutmeg, and cloves until fully incorporated.
6. Pour filling into cooled crust. Smooth top with a spatula.
7. Chill pie in refrigerator for at least 4 hours, or until set. Tip: Cover loosely with plastic wrap to prevent skin from forming.
8. Before serving, garnish with toasted shredded coconut. Tip: Toast coconut in a dry skillet over medium heat until golden, stirring frequently.

Key to this pie’s appeal is its velvety texture, contrasted by the crunchy crust and toasted coconut. Serve chilled with a drizzle of caramel or a scoop of vanilla ice cream for an extra treat.

Coconut Cream Pie with Almond Crust

This Coconut Cream Pie with Almond Crust is a dreamy dessert that combines creamy coconut filling with a crunchy almond base. Perfect for any occasion, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups almond flour (for a gluten-free crust)
• 1/4 cup melted butter (or coconut oil for a dairy-free option)
• 2 tbsp sugar (adjust to taste)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1/4 cup cornstarch (for thickening)
• 1/2 cup shredded coconut (toasted, for garnish)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat oven to 350°F. Mix almond flour, melted butter, and sugar in a bowl until combined.
2. Press the mixture into a 9-inch pie dish, evenly covering the bottom and sides. Bake for 10-12 minutes until golden. Let cool.
3. In a saucepan, whisk coconut milk, heavy cream, cornstarch, and sugar over medium heat. Cook until thickened, about 5 minutes, stirring constantly.
4. Remove from heat. Stir in vanilla extract. Pour filling into the cooled crust. Chill in the refrigerator for at least 4 hours.
5. Before serving, toast shredded coconut in a dry pan over medium heat until golden, about 2 minutes. Sprinkle over the pie.

One bite reveals a silky coconut filling paired with a nutty, crisp crust. Serve chilled with a drizzle of chocolate sauce for an extra indulgent touch.

Layered Coconut Cream Pie

Get ready to indulge in a dessert that’s as visually stunning as it is delicious. This pie combines creamy coconut with a crisp crust for a perfect balance.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted (cool slightly before using)
• 1 1/2 cups heavy cream (chill bowl and beaters for best results)
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups coconut milk (use full-fat for richer flavor)
• 1/4 cup cornstarch
• 1/2 cup shredded coconut, toasted (for garnish, optional)

Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined.
2. Press mixture firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely on a wire rack.
3. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until needed.
4. Whisk coconut milk and cornstarch in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 5 minutes.
5. Remove from heat and let cool slightly. Fold in half of the whipped cream mixture until well combined.
6. Pour coconut filling into the cooled crust. Spread remaining whipped cream over the top.
7. Sprinkle toasted coconut on top if using. Chill pie for at least 4 hours before serving.

This pie offers a creamy texture with a hint of tropical flavor. Serve chilled with a drizzle of chocolate sauce for an extra decadent touch.

Coconut Cream Pie with Fresh Berries

Fancy a dessert that combines creamy coconut with the tartness of fresh berries? This Coconut Cream Pie with Fresh Berries is a no-fuss, crowd-pleaser. Perfect for summer gatherings or a sweet end to any meal.

Ingredients

• 1 9-inch pre-baked pie crust (store-bought or homemade)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 cups whole milk
• 1 cup heavy cream
• 3 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup shredded coconut (toasted, for extra flavor)
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
• Whipped cream for topping (optional)

Instructions

1. Preheat oven to 350°F. Toast shredded coconut on a baking sheet for 5-7 minutes until golden. Watch closely to avoid burning.
2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and heavy cream until smooth.
3. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute then remove from heat.
4. Beat egg yolks in a small bowl. Gradually whisk in 1 cup of the hot milk mixture to temper the eggs.
5. Return egg mixture to saucepan. Cook over medium heat for 2 minutes, stirring constantly, until very thick.
6. Remove from heat. Stir in butter, vanilla, and toasted coconut until butter is melted.
7. Pour filling into pre-baked pie crust. Press plastic wrap directly onto surface to prevent a skin from forming. Chill for at least 4 hours.
8. Before serving, top with fresh berries and whipped cream if desired.

Serve this pie chilled for the best texture. The creamy coconut filling pairs perfectly with the fresh, juicy berries. For an extra touch, drizzle with melted chocolate or sprinkle with additional toasted coconut.

Conclusion

Ready to indulge in the creamy, dreamy world of coconut cream pies? Our roundup of 17 delicious recipes offers something for every taste and skill level. Whether you’re a baking novice or a pie pro, there’s a recipe here waiting to become your new favorite. Don’t forget to share which pie you loved most in the comments and pin your top picks on Pinterest for later!