Indulge in the rich, creamy goodness of coconut cream pie! This classic dessert gets a decadent twist with 18 mouthwatering variations that combine the flaky crust, velvety filling, and toasted coconut topping. From classic to vegan, boozy to gluten-free, there’s a coconut cream pie recipe for every taste and dietary preference.
In this article, we’ll dive into the world of creamy coconut cream pies and explore the endless possibilities for customization. Whether you’re a fan of tropical flavors or old-fashioned nostalgia, we’ve got you covered with these 18 recipes that are sure to satisfy your sweet tooth.
Classic Coconut Cream Pie with Toasted Coconut Topping
This iconic dessert combines rich coconut cream with a flaky pastry crust and topped with a crunchy toasted coconut topping, perfect for satisfying your tropical cravings.
Ingredients:
For the pie:
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup unsweetened shredded coconut
– 3 large egg yolks
– 1 tablespoon vanilla extract
– 1 9-inch pie crust
For the topping:
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together heavy cream, sweetened condensed milk, and egg yolks.
3. Stir in vanilla extract.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour filling into pie crust.
6. Bake for 40-45 minutes or until filling is set.
7. While the pie cools, toast coconut topping by mixing together unsweetened shredded coconut, sugar, and salt. Add melted butter and stir until combined.
8. Top cooled pie with toasted coconut topping.
Cooking Time: 45 minutes
Chocolate-Drizzled Coconut Cream Pie
A rich and creamy pie filled with coconut custard, topped with a layer of chocolate ganache, and finished with toasted coconut flakes.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the filling:
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/2 cup shredded coconut
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
For the chocolate ganache:
– 1 cup semisweet chocolate chips
– 1 tablespoon heavy cream
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie dish.
3. Bake the crust for 8-10 minutes or until lightly browned.
4. In a large bowl, whisk together heavy cream, sweetened condensed milk, shredded coconut, egg yolks, vanilla extract, and salt.
5. Pour the filling mixture into the baked crust and bake for 40-45 minutes or until set.
6. Prepare the chocolate ganache by melting chocolate chips with heavy cream in a double boiler or microwave-safe bowl.
7. Drizzle the ganache over the cooled pie and sprinkle with toasted coconut flakes.
Cooking Time: 50-60 minutes
Vegan Coconut Cream Pie with Cashew Crust
Elevate your dessert game with this creamy, dreamy pie that combines the richness of coconut cream with a crunchy cashew crust. Perfect for special occasions or just because.
Ingredients:
For the crust:
– 1 cup cashews
– 1/4 cup rolled oats
– 1 tablespoon maple syrup
– 1/2 teaspoon salt
– 1/4 cup water
For the filling:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup unsweetened coconut cream
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Soak cashews in water for at least 4 hours, then blend with oats, maple syrup, and salt until smooth.
3. Press crust mixture into a pie dish and bake for 20 minutes.
4. In a blender, combine coconut milk, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until creamy and smooth.
5. Pour filling into the baked crust and refrigerate for at least 2 hours before serving.
Cooking Time: Approximately 45 minutes (including soaking time)
Tropical Mango Coconut Cream Pie
Escape to a tropical paradise with this creamy pie that combines the sweetness of mangoes with the richness of coconut cream.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 cup diced fresh mango
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together heavy cream, sugar, unsweetened shredded coconut, and salt until stiff peaks form.
3. Fold in diced mango and vanilla extract.
4. Roll out pie crust and place it in a 9-inch pie dish.
5. Pour the mango-coconut mixture into the pie crust.
6. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Toasted Almond Coconut Cream Pie
A creamy pie filled with toasted almonds and coconut flakes, perfect for a sweet treat or special occasion.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz can of full-fat coconut milk
– 1 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup toasted almonds
– 1/4 cup shredded coconut flakes
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crumbs, sugar, and melted butter until well combined. Press mixture into a 9-inch pie dish.
3. In a large bowl, whisk together coconut milk, heavy cream, eggs, and vanilla extract.
4. Pour filling into the prepared crust and smooth top.
5. Sprinkle toasted almonds and shredded coconut flakes over filling.
6. Bake for 40-45 minutes or until filling is set and edges are lightly browned.
Cooking Time: 40-45 minutes
Banana Coconut Cream Pie with Graham Cracker Crust
A sweet and creamy dessert that combines the natural sweetness of bananas with the richness of coconut cream, all wrapped up in a crunchy graham cracker crust.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the filling:
– 3 large ripe bananas, sliced
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup shredded coconut
– 2 teaspoons vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: In a medium bowl, mix crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish.
3. Prepare the filling: In a separate bowl, whisk together heavy cream, sweetened condensed milk, shredded coconut, vanilla extract, and salt.
4. Assemble the pie: Arrange banana slices in the crust, then pour the cream mixture over the bananas.
5. Bake for 35-40 minutes or until the crust is golden brown and the filling is set.
6. Chill before serving.
Cooking Time: 35-40 minutes
Pineapple Coconut Cream Pie
Escape to a tropical paradise with this creamy pie, featuring the sweet and tangy flavors of pineapple and coconut.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 14 oz can of full-fat coconut milk
– 1 cup heavy cream
– 2 cups pineapple chunks
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup whipped cream
– Fresh pineapple slices and toasted coconut flakes for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press into a pie dish.
3. In a separate bowl, whisk together coconut milk, heavy cream, pineapple chunks, vanilla extract, and salt.
4. Pour filling mixture into crust and bake for 40-45 minutes or until set.
5. Allow pie to cool before topping with whipped cream.
6. Garnish with fresh pineapple slices and toasted coconut flakes, if desired.
Cooking Time: 40-45 minutes
Key Lime Coconut Cream Pie
A refreshing twist on the classic cream pie, this Key Lime Coconut Cream Pie combines the tanginess of key lime with the richness of coconut and a flaky pastry crust. Perfect for warm weather gatherings or anytime you need a sweet treat.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1/2 cup key lime juice
– 1 cup heavy cream
– 1/2 cup shredded coconut
– Whipped cream and toasted coconut flakes for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch pie dish.
3. Bake crust for 8-10 minutes or until lightly browned.
4. In a large bowl, whisk together egg yolks and key lime juice until smooth.
5. Stir in heavy cream and shredded coconut.
6. Pour filling into baked crust and refrigerate for at least 2 hours or overnight.
7. Top with whipped cream and toasted coconut flakes, if desired.
Cooking Time: 10 minutes (crust), 2-4 hours (filling)
Salted Caramel Coconut Cream Pie
Salted Caramel Coconut Cream Pie Recipe
Experience the perfect blend of sweet and salty with this unique pie recipe.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup melted unsalted butter
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup shredded coconut
– Salted caramel sauce for serving (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. Mix crumbs, sugar, and melted butter in a bowl until well combined. Press into a 9-inch pie dish.
3. In a separate bowl, whisk together sweetened condensed milk, heavy cream, vanilla extract, and salt.
4. Pour the mixture over the crust and smooth the top.
5. Sprinkle shredded coconut evenly over the filling.
6. Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
7. Allow the pie to cool completely before serving with a drizzle of salted caramel sauce.
Cooking Time: 40-45 minutes
Mini Coconut Cream Pie Tarts
Impress your friends and family with these bite-sized treats that combine the flavors of coconut, cream, and pastry. Perfect for parties or a quick dessert fix.
Ingredients:
– 1 package frozen puff pastry, thawed
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness. Cut into 12 equal squares.
3. In a small bowl, mix together coconut, sugar, and melted butter. Spoon a small amount onto one half of each square, leaving a 1/2 inch border.
4. Fold the other half over filling to form a triangle or a flag shape. Press edges to seal.
5. Brush tops with heavy cream and sprinkle with confectioners’ sugar. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Coconut Cream Pie with Oreo Crust
A creamy coconut pie meets the richness of Oreo cookies in this decadent dessert.
Ingredients:
For the crust:
– 1 1/2 cups Oreo cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
– 1 can (14 oz) sweetened condensed coconut milk
– 1 cup heavy cream
– 2 large egg yolks
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crushed Oreos, sugar, and melted butter until well combined. Press mixture into the bottom and up the sides of a 9-inch pie dish.
3. Bake crust for 8-10 minutes or until lightly browned. Let cool completely.
4. In a large bowl, whisk together coconut milk, heavy cream, egg yolks, vanilla extract, and salt until smooth.
5. Pour filling into cooled pie crust and bake for 40-45 minutes or until edges are set and center is slightly jiggly.
6. Let pie cool to room temperature before refrigerating for at least 2 hours.
Cooking Time: 50-60 minutes
Rum-Infused Coconut Cream Pie
Elevate your dessert game with this creamy, coconut-packed pie infused with the smoothness of rum. Perfect for warm weather gatherings or a unique treat any time of the year.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons unsalted butter, melted
– 1/2 cup dark rum (optional)
– 1 pre-baked pie crust
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine heavy cream, whole milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens.
3. Remove from heat; stir in vanilla extract and unsweetened shredded coconut. Let cool slightly.
4. Stir in melted butter and rum (if using).
5. Pour filling into pre-baked pie crust and smooth top.
6. Bake for 40-45 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before serving.
Cooking Time: 40-45 minutes
Gluten-Free Coconut Cream Pie
This tropical dessert combines the creamy richness of coconut with the flaky crust of gluten-free pastry, perfect for those with dietary restrictions or simply looking for a unique treat.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup coconut cream
– 2 large egg yolks
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour and sugar.
2. Add cold butter and use a pastry blender or fingers to work into the mixture until it resembles coarse crumbs.
3. Press mixture into a 9-inch pie dish.
4. Bake for 20-25 minutes or until lightly golden.
5. In a separate bowl, whip coconut cream and egg yolks until stiff peaks form. Add vanilla extract.
6. Pour filling into baked crust and refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes + 2 hours chilling
Coconut Cream Pie with Whipped Cream Frosting
This rich and creamy pie combines the flavors of coconut and vanilla, topped with a light and airy whipped cream frosting. Perfect for special occasions or just a sweet treat.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 3 large egg yolks
– Whipped cream frosting ingredients: 1 cup heavy cream, 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch pie dish.
3. Bake for 8-10 minutes or until lightly browned.
4. In a large bowl, whisk together cream, milk, salt, and vanilla extract. Add egg yolks and whisk until smooth.
5. Pour filling into baked pie crust and bake for an additional 15-18 minutes or until set.
6. Allow pie to cool completely before topping with whipped cream frosting.
Cooking Time: Approximately 30-40 minutes
Chocolate Chip Coconut Cream Pie
Elevate your dessert game with this rich and creamy pie that combines the best of both worlds: chocolate chip and coconut cream. This show-stopping treat is perfect for special occasions or just because.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup shredded coconut
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press into a pie dish.
3. In a separate bowl, whisk together heavy cream, sweetened condensed milk, vanilla extract, and salt. Pour into the crust.
4. Sprinkle shredded coconut on top of the filling.
5. Bake for 40-45 minutes or until the edges are set.
6. Remove from oven and sprinkle with chocolate chips. Let cool before serving.
Cooking Time: 40-45 minutes
Espresso Coconut Cream Pie
A rich and decadent dessert that combines the bold flavors of espresso and coconut with a silky smooth cream filling, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 cup unsweetened shredded coconut
– 1/2 cup strong brewed espresso
– 1/4 cup unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whip heavy cream until stiff peaks form.
3. Add granulated sugar and kosher salt; whip until combined.
4. Fold in unsweetened shredded coconut and espresso.
5. Pour melted butter into the whipped cream mixture and fold until smooth.
6. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
7. Fill pie crust with the cream mixture and smooth top.
8. Bake for 40-45 minutes, or until filling is set and crust is golden brown.
Cooking Time: 40-45 minutes
Coconut Cream Pie with Macadamia Nut Crust
Elevate your dessert game with this unique Coconut Cream Pie featuring a crunchy Macadamia Nut Crust and silky coconut filling.
Ingredients:
For the crust:
– 1 1/2 cups macadamia nuts
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 tablespoon unsalted butter, melted
For the filling:
– 1 (14 oz) can full-fat coconut milk
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a food processor, blend macadamia nuts, sugar, and salt until coarsely chopped.
3. Add melted butter and process until the mixture forms a crumbly crust.
4. Press crust into a 9-inch pie dish.
5. Bake for 15-20 minutes or until lightly browned.
6. In a medium saucepan, combine coconut milk, heavy cream, sugar, and egg yolks.
7. Cook over medium heat, stirring constantly, until the mixture thickens.
8. Stir in vanilla extract and pour filling into the baked crust.
9. Chill for at least 2 hours or overnight before serving.
Cooking Time: 20-25 minutes
Layered Coconut Cream Pie with Fresh Berries
This show-stopping pie combines the richness of coconut cream with the sweetness of fresh berries, all layered for a visually stunning dessert. Perfect for special occasions or summer gatherings.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1 cup heavy cream
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup sweetened whipped cream
– 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
– 1 tablespoon honey
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crumbs, sugar, and coconut. Press into a 9-inch pie dish. Bake for 8-10 minutes or until lightly browned.
3. In a large bowl, whip heavy cream until stiff peaks form. Add confectioners’ sugar, salt, and vanilla extract. Fold in whipped cream.
4. Layer the pie with coconut cream, sweetened whipped cream, and fresh berries. Drizzle with honey.
5. Refrigerate for at least 2 hours before serving.
Cooking Time: 10-12 minutes (for crust)
Summary
Get ready to indulge in the creamiest, most decadent coconut cream pie recipes! From classic to innovative, this collection features 18 mouthwatering variations that are sure to satisfy your sweet tooth. Try the toasted coconut topping on the Classic Coconut Cream Pie, or add a chocolate drizzle to give it an extra boost of flavor. For a twist, go vegan with a cashew crust or opt for a tropical mango and pineapple combo. Whatever your taste buds desire, there’s a coconut cream pie recipe here that’s sure to hit the spot!