Truly Coconutty Cream Pie Recipe -
Truly Coconutty Cream Pie Recipe
  • READY IN 3 hr

Truly Coconutty Cream Pie

Recipe by  

"I love coconut cream pie, but oftentimes, I feel like the coconut flavor is lost in the vanilla pastry cream filling. This coconut cream pie recipe enhances the coconut flavor and texture by utilizing it throughout the recipe."

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Ingredients Edit and Save

Original recipe makes 1 8-inch pie Change Servings
  • PREP

    45 mins
  • COOK

    15 mins

    3 hrs


  1. To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
  2. Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
  5. Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
  6. Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
  7. Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
  8. Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.
Kitchen-Friendly View


  • Cook's Notes:
  • Freezing the mixing bowl before whipping the cream makes it whip up faster and keeps it more stable. This pie can be made ahead of time and kept refrigerated before serving.
  • Editor's Notes:
  • Get tips for blind baking a pie crust in our Advice article.
  • You may save the vanilla bean pod and use it to flavor sugar. Rinse it well in cool running water after cooking the custard. Pat dry with paper towels, then store in a lidded jar with white sugar. Replenish the sugar as you use it.

Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2011

I made this for my husband's birthday (his favorite flavor of pie). We both loved it, although it was very rich. At least the richness made it last for more than a day. lol This was my first experience with scraping a vanilla bean and it took me a good while to split it initially. The editor's note about saving the dried vanilla bean in sugar is great. Just that touch of vanilla in coffee with cream is heavenly.

Most Helpful Critical Review
Apr 20, 2014

This recipe was WAY too involved and complicated to warrant the outcome. The flavor was good, but not good enough to make me want to ever make this again.


23 Ratings

Mar 08, 2011

Now that's Coconut Pie! Thanks a million.

Dec 08, 2011

I had never used vanilla beans before, but it was soooo worth it! This recipe is awesome! I've made it at least three times in the past month, because everybody just keeps wanting more. :) I have to admit though, I did use pre-made crusts to save time, but I let the rum soak into it.

Mar 22, 2012

Overall this was a great pie. I made mine in a tart pan instead of a pie pan and only put the crust on the bottom. The crust is delicious! I used half coconut milk and half coconut cream for the mixture and still added some Lorann's Gourmet Coconut flavoring oil to it. I didn't have flaked coconut, which I will make sure I add next time I make this. I think it is needed mostly for texture than anything else. I ate a maraschino cherry with each piece. Delightfully coconutty!

Jun 04, 2011

I made this pie this week to go with my husband's gumbo dinner. It is a very expensive pie to make. But everyone that ate it gave it rave reviews. It is definitely one to make for special occasions.

Apr 25, 2011

My family LOVED this recipe, especially my husband. This will definitely be going in the family collection.

Jan 02, 2012

I cheated and used a pre-made crust. I also did not use any flaked coconut. Instead, I bought a coconut, opend it up and scrapped out the insides and toasted it. I added this to the filling. This recipe is wonderful!! Thanks for sharing.


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  • Calories
  • 723 kcal
  • 36%
  • Carbohydrates
  • 58 g
  • 19%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 53.1 g
  • 82%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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