Are you looking for a dessert that’s as rich and indulgent as it is refreshing? Look no further than the classic coconut cream pie. This beloved treat combines the creamy texture of whipped coconut with the sweetness of caramelized sugar, all wrapped up in a flaky pastry crust.
But why settle for just one way to enjoy this decadent delight when you can try 17 other mouthwatering variations? From vegan and gluten-free options to indulgent chocolate and toasted coconut toppings, we’ve got you covered. Whether you’re a longtime fan of coconut cream pie or just looking for a new dessert to impress your friends, these recipes are sure to satisfy your sweet tooth.
So go ahead, indulge in the richness of coconut cream pie – your taste buds will thank you!
Classic Coconut Cream Pie with Toasted Coconut Topping
This creamy pie combines the richness of coconut custard with a crunchy toasted coconut topping, perfect for satisfying any sweet tooth. With just a few simple ingredients and steps, you can create this tropical treat at home.
Ingredients:
For the filling:
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup unsweetened shredded coconut
– 3 large egg yolks
– 1 teaspoon vanilla extract
For the topping:
– 1/2 cup unsweetened shredded coconut
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together heavy cream, sweetened condensed milk, and unsweetened shredded coconut.
3. In a separate bowl, whisk together egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
4. Pour the filling into a pre-baked pie crust (9-inch). Bake for 40-45 minutes or until the filling is set.
5. For the topping, toast the unsweetened shredded coconut in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant.
6. Sprinkle toasted coconut on top of the cooled pie.
Cooking Time: 40-45 minutes
Vegan Coconut Cream Pie with Cashew Cream Filling
Satisfy your sweet tooth with this creamy and indulgent pie, featuring a silky cashew cream filling and a crispy coconut crust.
Ingredients:
For the crust:
– 1 cup unsweetened shredded coconut
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 2 tablespoons lemon juice
For the filling:
– 1 1/2 cups soaked cashews
– 1/2 cup coconut cream
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. Make the crust by mixing all ingredients in a bowl until well combined. Press into a pie dish.
3. Bake crust for 20 minutes, or until lightly golden.
4. Soak cashews in water for at least 4 hours. Drain and rinse.
5. Blend cashews with remaining filling ingredients until smooth and creamy.
6. Pour filling into baked crust and refrigerate for at least 2 hours before serving.
Cooking Time: 40 minutes (including baking time)
Chocolate Coconut Cream Pie with Dark Chocolate Ganache
Elevate your dessert game with this decadent pie, featuring a velvety coconut cream filling and a rich dark chocolate ganache topping.
Ingredients:
For the crust:
– 1 cup 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
– 1 teaspoon vanilla extract
– 8 ounces high-quality dark chocolate chips (at least 60% cocoa), melted
Instructions:
1. Preheat oven to 350°F (175°C).
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl.
3. Press mixture into a 9-inch pie dish and bake for 8-10 minutes or until lightly browned.
4. In a separate bowl, whisk together heavy cream, sweetened condensed milk, shredded coconut, and vanilla extract.
5. Pour filling into the baked crust and smooth top.
6. Bake for an additional 25-30 minutes or until filling is set.
7. Allow pie to cool completely before topping with melted dark chocolate ganache.
Cooking Time: 35-40 minutes
Gluten-Free Coconut Cream Pie with Almond Flour Crust
A creamy and rich dessert that’s perfect for those with dietary restrictions, this gluten-free coconut cream pie features a nutty almond flour crust and a velvety filling.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1 can (14 oz) full-fat coconut milk
– 1/4 cup heavy cream
– 1 tablespoon vanilla extract
– Confectioners’ sugar, for serving
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together almond flour, sugar, and salt. Add melted butter; stir until combined.
3. Press crust mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake for 15-20 minutes or until lightly browned.
5. In a large bowl, whisk together egg yolks, coconut milk, heavy cream, and vanilla extract.
6. Pour filling into baked crust; refrigerate for at least 2 hours or overnight.
7. Serve chilled, dust with confectioners’ sugar if desired.
Cooking Time: 20 minutes (crust) + 2-4 hours (chilling time)
Coconut Cream Pie with Whipped Cream and Fresh Berries
This classic dessert combines the creamy richness of coconut custard with the sweetness of fresh berries, all topped with a fluffy whipped cream. Perfect for special occasions or just because.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
– Fresh berries (such as strawberries, blueberries, or raspberries) for garnish
– Whipped cream topping (see below)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together heavy cream, sugar, and coconut until well combined.
3. Beat in egg yolks and vanilla extract until smooth.
4. Roll out pie crust and place in a 9-inch pie dish. Fill with coconut custard mixture.
5. Bake for 40-45 minutes or until filling is set.
6. Allow to cool completely before topping with whipped cream and fresh berries.
Whipped Cream Topping:
1. Beat 1 cup heavy cream and 2 tablespoons granulated sugar until stiff peaks form.
2. Use immediately or refrigerate for up to 2 hours.
Mini Coconut Cream Pies with Graham Cracker Crust
These bite-sized treats are the perfect combination of creamy coconut filling and crunchy graham cracker crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 can (14 oz) sweetened condensed milk
– 1 cup shredded coconut
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs and sugar. Stir in melted butter until well combined.
3. Press mixture into the bottom of mini muffin tin cups.
4. Bake crusts for 5-7 minutes or until lightly browned.
5. In a separate bowl, whisk together sweetened condensed milk, shredded coconut, vanilla extract, and salt.
6. Pour filling mixture into baked pie crusts.
7. Bake for an additional 12-15 minutes or until filling is set.
8. Allow pies to cool completely before serving.
Cooking Time: 20-25 minutes
Toasted Coconut Cream Pie with Caramel Drizzle
This rich and creamy pie combines the warmth of toasted coconut with a velvety smooth filling, finished with a sweet and sticky caramel drizzle. Perfect for a special occasion or dessert gathering.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/2 teaspoon kosher salt
– 1/4 teaspoon vanilla extract
– 1 cup shredded coconut, toasted
– 1 pie crust (homemade or store-bought)
– Caramel drizzle ingredients: 1/2 cup heavy cream, 1/2 cup granulated sugar, and 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 375°F.
2. In a medium saucepan, whisk together cream, milk, sugar, egg yolks, and salt. Cook over medium heat, stirring constantly, until mixture thickens, about 10 minutes.
3. Stir in vanilla extract and toasted coconut.
4. Roll out pie crust and place in a 9-inch pie dish. Fill with cream mixture and smooth top.
5. Bake for 40-45 minutes or until filling is set.
6. Allow pie to cool completely before topping with caramel drizzle (cook heavy cream, sugar, and butter over medium heat, stirring constantly, until golden brown).
Cooking Time: 40-45 minutes
Coconut Cream Pie with Macadamia Nut Crust
This tropical pie combines the richness of coconut cream with the crunch of macadamia nuts, creating a unique and delicious dessert perfect for special occasions.
Ingredients:
For the crust:
– 1 cup macadamia nuts
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
For the filling:
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup shredded coconut
– 2 large eggs, separated
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a food processor, combine macadamia nuts, sugar, and salt. Process until coarsely chopped.
3. Press the nut mixture into a 9-inch pie dish, forming a crust.
4. Bake the crust for 15 minutes.
5. In a separate bowl, whisk together heavy cream, sweetened condensed milk, shredded coconut, egg yolks, vanilla extract, and salt.
6. Pour the filling over the baked crust and smooth out.
7. Bake the pie for an additional 35-40 minutes or until the filling is set.
Cooking Time: 50-55 minutes
Paleo Coconut Cream Pie with Coconut Milk Filling
A creamy and rich dessert that’s free from grains, dairy, and refined sugars. This paleo-friendly pie is perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
For the Crust:
– 1 1/2 cups almond flour
– 1/4 cup coconut oil, melted
– 1/4 cup honey
– 1/2 teaspoon salt
For the Filling:
– 1 can (14 oz) full-fat coconut milk
– 1/4 cup unsweetened shredded coconut
– 2 large egg yolks
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix crust ingredients in a bowl until well combined.
3. Press mixture into a 9-inch pie dish.
4. Bake crust for 15 minutes, then let cool.
5. In a separate bowl, combine filling ingredients and whisk until smooth.
6. Pour filling into cooled crust and bake for an additional 20-25 minutes or until set.
7. Let pie cool before serving.
Cooking Time: 35-40 minutes
Banana Coconut Cream Pie with Layered Banana Slices
This creamy pie combines the sweetness of ripe bananas with the richness of coconut cream, topped with a layer of perfectly arranged banana slices. Perfect for warm weather gatherings or anytime you crave a tropical getaway.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 4 large ripe bananas, sliced
– 1 pie crust (homemade or store-bought)
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together heavy cream, unsweetened shredded coconut, and granulated sugar until stiff peaks form.
3. Arrange banana slices in the pie crust, leaving a 1-inch border around the edges.
4. Pour coconut cream mixture over bananas, spreading evenly.
5. Bake for 40-45 minutes or until filling is set and crust is golden brown.
6. Allow to cool completely before serving.
Cooking Time: 40-45 minutes
Coconut Cream Pie with Meringue Topping
Rich and creamy coconut custard filling, nestled in a flaky crust and topped with a fluffy meringue topping, makes this pie a true showstopper.
Ingredients:
For the Crust:
– 2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice water
For the Filling:
– 1 can (14 oz) sweetened condensed milk
– 1/2 cup heavy cream
– 1/2 cup shredded coconut
– 1 tsp vanilla extract
– 3 large egg yolks
For the Meringue Topping:
– 3 large egg whites
– 1 cup granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust by combining flour, butter, and ice water in a bowl. Roll out to a thickness of about 1/8 inch.
3. Fill the crust with the coconut custard filling made by whisking together sweetened condensed milk, heavy cream, shredded coconut, and vanilla extract.
4. Bake for 40 minutes or until the filling is set.
5. Whip egg whites and sugar in a bowl until stiff peaks form.
6. Spread meringue topping over the pie filling and bake for an additional 10-12 minutes or until golden brown.
Cooking Time: 50-60 minutes
Keto Coconut Cream Pie with Sugar-Free Custard
A creamy and decadent dessert that combines the rich flavors of coconut and cream, perfect for a low-carb treat.
Ingredients:
For the Crust:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted unsalted butter
For the Custard:
– 3 large egg yolks
– 1/2 cup heavy cream
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing almond flour, sweetener, and melted butter in a bowl. Press mixture into a 9-inch pie dish.
3. Bake crust for 15-20 minutes or until lightly browned.
4. In a separate bowl, whisk together egg yolks, heavy cream, unsweetened shredded coconut, sweetener, and vanilla extract.
5. Pour custard mixture over baked crust and bake for an additional 20-25 minutes or until set.
6. Allow pie to cool before serving.
Cooking Time: 40-45 minutes
Coconut Cream Pie with Pineapple and Lime Zest
Elevate your dessert game with this tropical twist on the classic coconut cream pie, featuring sweet pineapple and a hint of lime zest.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1 tsp vanilla extract
– 1 cup pineapple chunks
– Lime zest, for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients; 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 coconut milk, heavy cream, sugar, and egg yolks.
5. Stir in vanilla extract and pineapple chunks.
6. Pour filling into baked crust; bake for an additional 15-20 minutes or until set.
7. Allow pie to cool before refrigerating for at least 2 hours.
Cooking Time: 23-30 minutes
Silky Coconut Cream Pie with Vanilla Bean Filling
This decadent pie combines the creamy richness of coconut cream with the warm, comforting flavor of vanilla bean. The silky texture and subtle sweetness make it a perfect dessert for any occasion.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/2 teaspoon kosher salt
– 1/2 vanilla bean, split lengthwise
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together coconut, sugar, and salt.
3. In a separate bowl, whip heavy cream until stiff peaks form. Fold into coconut mixture until well combined.
4. Stir in egg yolks and vanilla bean seeds.
5. Roll out pie crust and fill with coconut cream mixture.
6. Bake for 40-45 minutes or until filling is set and crust is golden brown.
7. Allow to cool completely before serving.
Cooking Time: 40-45 minutes
Coconut Cream Pie with Chocolate Cookie Crust
A rich and decadent dessert that combines the creamy sweetness of coconut cream with the deep flavors of chocolate.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
For the filling:
– 1 can (14 oz) full-fat coconut milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by whisking together flour, cocoa powder, sugar, and salt in a medium bowl. Add melted butter and stir until combined. Press mixture into a 9-inch pie dish.
3. Bake crust for 15 minutes or until lightly browned.
4. In a separate bowl, whisk together coconut milk, heavy cream, sugar, egg yolks, and vanilla extract.
5. Pour filling over baked crust and smooth top.
6. Bake for an additional 25-30 minutes or until filling is set.
Cooking Time: 40-45 minutes
Coconut Cream Pie with Rum-Infused Whipped Cream
A rich and creamy pie filled with the sweet flavor of coconut, topped with a tangy rum-infused whipped cream. Perfect for special occasions or just because.
Ingredients:
For the pie crust:
– 2 cups all-purpose flour
– 1/4 cup unsalted butter, melted
– 1/4 cup ice-cold water
For the filling:
– 1 cup sweetened condensed milk
– 1 cup heavy cream
– 1/2 cup shredded coconut
– 1/4 teaspoon salt
– 1 tablespoon unsweetened cocoa powder
– 2 large egg yolks
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 tablespoons dark rum (or to taste)
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. Make the pie crust and fill with coconut filling mixture.
3. Bake for 40-45 minutes or until set.
4. Allow pie to cool completely before topping with whipped cream.
5. Mix whipped cream ingredients and whip until stiff peaks form.
Cooking Time: 1 hour 15 minutes
Coconut Cream Pie with Hazelnut Crust and Chocolate Shavings
Elevate your dessert game with this creamy, nutty, and chocolatey masterpiece. This show-stopping pie is perfect for special occasions or as a treat to impress.
Ingredients:
For the crust:
– 1 1/2 cups hazelnuts
– 1/4 cup sugar
– 1/4 cup melted butter
For the filling:
– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy cream
– 1/2 cup shredded coconut
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F.
2. Make the crust: Blend hazelnuts, sugar, and melted butter until coarse crumbs form. Press into a pie dish.
3. Bake for 15 minutes or until lightly browned.
4. Prepare the filling: Whisk together sweetened condensed milk, heavy cream, shredded coconut, vanilla extract, and salt.
5. Pour filling into baked crust and bake for an additional 25-30 minutes or until edges are set.
6. Chill before serving. Top with shaved chocolate.
Cooking Time: 40-45 minutes
Coconut Cream Pie with Passionfruit Glaze
Coconut Cream Pie with Passionfruit Glaze Recipe
Elevate your dessert game with this tropical twist on a classic cream pie. A velvety coconut cream filling, nestled in a buttery crust and topped with a tangy passionfruit glaze, will transport you to a paradise of flavors.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1 can (14 oz) full-fat coconut milk
– 1 tsp vanilla extract
– Salt to taste
– Passionfruit glaze (see below)
Passionfruit Glaze:
– 1 cup passionfruit puree
– 2 tbsp granulated sugar
– 1 tbsp freshly squeezed lime juice
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients and press into a 9-inch pie dish.
3. Bake for 12-15 minutes, or until lightly browned.
4. In a separate bowl, whisk together egg yolks, coconut milk, vanilla extract, and salt.
5. Pour filling mixture into the baked pie crust.
6. Chill in the refrigerator for at least 2 hours or overnight.
7. Glaze with passionfruit glaze just before serving.
Cooking Time: 12-15 minutes (crust) + chilling time (filling)
Summary
Indulge in the creamy goodness of coconut cream pie with these 18 decadent recipes! From classic and vegan options to gluten-free, paleo, and keto variations, there’s something for every taste. Choose from a range of crusts, including graham cracker, almond flour, and macadamia nut, and top with whipped cream, meringue, or even rum-infused whipped cream. Add some toasted coconut flakes, caramel drizzle, or passionfruit glaze to take it to the next level. With so many options, you’re sure to find your new favorite dessert!
