This Coconut Cream Pie is the stuff dreams are made of. Thick and creamy coconut dreams topped off with whipped cream and toasted coconut, that is. And then add in the tasty crust for good measure? Perfection!
I know that some people just aren’t into coconut, I mean.. I don’t understand it, but I know it’s a thing. If you fall into that category (but why?!) let me direct you towards my luscious Lemon Cream Pie instead so that you don’t miss out on all the creamy pie goodness!
Coconut Cream Pie with a Gingersnap Cookie Crust
This recipe was submitted to me from a friend 8 or 9 years ago, so now we have new photos and rewritten the post for it. Coconut cream pie usually has a pastry crust – and you can choose to make that if you desire – but her version uses crushed gingersnap cookies which is SO much better!
Now, let’s get back to this absolutely mouthwatering coconut cream pie of dreams and turn it into a reality!
How to Make Coconut Cream Pie
This is a no-bake pie so it’s a great intro to pie-based desserts if you’re new to the kitchen!
- Combine the ingredients in a bowl to make the crust, press into a 9-inch pie plate, and place in the refrigerator to cool.
- To make the filling; stir the sugar, salt, and cornstarch together in a heavy-bottomed saucepot and whisk in the coconut milk, whole eggs, and egg yolks (watch out for lumps).
- Cook the custard over low heat, whisking constantly for 5 min. Increase to medium heat, continue whisking for another few minutes until you get a thickened, glossy consistency.
- Remove from heat. Strain through a sieve. Stir in vanilla butter and coconut and keep stirring until the butter has melted.
- Pour into the chilled pie shell immediately and place on the counter to cool for 15 min.
- Allow to completely chill for about 4 hours. Top with cream.
- For the cream: whip to a medium peak and whisk in the sugar.
- Top the coconut custard with the whipped cream, add a sprinkling of the toasted coconut on top to garnish.
- Keep the pie refrigerated until ready to serve.
How Do You Store Coconut Cream Pie?
If you keep your Coconut Cream Pie in the fridge it will last for 3-4 days. Cover it loosely with plastic wrap or aluminum foil.
Tips and Tricks For Making Coconut Cream Pie
- Make sure you cook the custard long enough to get it nice and thick so that your coconut pie doesn’t get too watery and “soupy” looking.
- Always completely chill the pie before serving or it’ll fall apart! No one wants a warm coconut cream pie, trust me.
- When you’re ready to serve, use a sharp knife for slicing and remember to wipe it in between slices to get perfect cuts!
More Pie Recipes
There’s nothing like a sweet and comforting pie for dessert! Here are a few of my other faves:
Chocolate Pecan Pie – this chocolate lovers recipe is perfect for any occasion including a mid-week treat!
Retro Coconut Impossible Pie – this one is always a hit at a bake sale and definitely not impossible to make, but it might be impossible to resist!
Strawberry Rhubarb Pie – strawberry and rhubarb has GOT to be one of the best pie combinations around. This one is simply delicious!
Triple Chocolate Pumpkin Pie – you’ll have to be a fan of the chocolate/pumpkin combo for this one, but if you are then you’re going to LOVE this yummy holiday go-to (that’s not just for holidays!).
Happy baking!
Love,
Karlynn
Coconut Cream Pie
Ingredients
CRUST
- 1 1/2 cups gingersnap cookies finely crushed up
- 1/3 cup melted butter
COCONUT FILLING
- 2/3 cup white sugar
- 2 1/2 tablespoons cornstarch
- 1 teaspoon salt
- 2 1/4 cups coconut milk
- 2 large whole eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 cup unsweetened coconut lightly toasted
Whipped Cream Topping
- 1 ½ cups whipping cream chilled
- ¼ cup white sugar
- 1 cup toasted coconut
Instructions
Gingersnap Cookie Crust
- To make the crust combine the ingredients in a bowl using just enough melted butter to make it stick together. Then press into a 9” pie plate or springform pan. Place in the fridge to chill.
Coconut Custard Filling
- For the filling, stir the sugar, cornstarch and salt together in a heavy-bottomed sauce pot. Whisk in the coconut milk, whole eggs and egg yolks, making sure that there are no lumps.
- Heat up the custard on low heat, whisking constantly for 5 minutes. Increase the heat to medium and continue whisking until the custard thickens and becomes glossy, which takes about 5 more minutes.
- Remove from heat and if desired, strain through a sieve to remove any lumps. Stir in the vanilla, butter and coconut and stir until the butter has melted.
- Pour immediately into the chilled pie shell, let it cool on the counter for 15 minutes, then chill completely in the fridge – around 4-5 hours.
Whipped Cream Topping
- For the lovely and must-have cream topping, whip the whipping cream until peaks form, and then whisk in the sugar .
- Top the coconut custard with whipped cream, and sprinkle remaining toasted coconut on top as garnish. Keep the pie in the fridge.
Nutrition
Don’t forget to PIN THIS RECIPE to your Pies board and remember to FOLLOW ME ON PINTEREST!
Marilyn Gregg says
The extra pictures on the Coconut Cream Pie print function are not necessary and make it 3 pages to print –
pam says
So we licked the our plate clean and it all settled on my hips nicely. Back out to walk it off with chocolab. Pie is a favorite thing in this house, sweet and savory pies. Happy to share again. Oh by the way bailey’s in coffee is a creamer, not booze…LOL
Karlynn says
And that is why we get along so well!
Dan Huang says
Hi Karlynn, recipe looks awesome. as someone who is lactose intolerant, what would you suggest to substitute the whipped cream topping? Can I use something else other than whipped cream for the topping?
Karlynn says
Or a meringue topping? Not as whippy and creamy, I know.