Pioneer Woman Coconut Cream Pie Recipe

This delicious Pioneer Woman Coconut Cream Pie is a creamy, sweet treat that’s perfect for any occasion. With a flaky crust, rich coconut filling, and fluffy whipped topping, it’s a dessert that’s both simple to make and irresistibly indulgent. You can easily use pantry staples like shredded coconut and milk to create this classic pie at home!

Ingredients Needed

For the Crust:

• 1 ball all-butter piecrust

For the Filling:

• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 (13.5 oz) can unsweetened coconut milk
• 1 cup whole milk
• 5 large egg yolks
• 1 1/2 cups sweetened shredded coconut
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the Topping:

• 1 1/2 cups heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Toasted coconut chips (for garnish)

How To Make Coconut Cream Pie Recipe

1. Prepare the Crust: Preheat the oven to 400°F. Roll out the pie dough into a 13-inch circle on a lightly floured surface and transfer to a 9-inch deep dish pie plate. Tuck the edges under and crimp as desired. Chill in the refrigerator for 1 hour or freeze for 30 minutes.
2. Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 16-18 minutes, until edges are lightly golden. Remove the weights and parchment, prick the bottom with a fork 6-8 times, and bake for another 12-14 minutes, until fully golden. Cool completely.
3. Make the Filling: In a medium saucepan, whisk sugar, cornstarch, flour, and salt. In a separate bowl, whisk together coconut milk, whole milk, and egg yolks. Gradually whisk the milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils (4-5 minutes). Continue boiling for 1 minute while whisking, then remove from heat. Stir in shredded coconut, butter, and vanilla until fully incorporated.
4. Assemble the Pie: Pour the filling into the cooled crust and smooth the top. Cover the surface with plastic wrap to prevent a skin from forming. Let the pie cool at room temperature for 1 hour, then refrigerate for at least 8 hours until firm.
5. Make the Whipped Topping: In a stand mixer or with a hand mixer, beat heavy cream, sugar, and vanilla on high speed until stiff peaks form (1-2 minutes).
6. Decorate the Pie: Spread or dollop the whipped cream over the chilled pie. Garnish with toasted coconut chips if desired.

Recipe Tips

• Chill the Pie Crust: Always refrigerate the pie crust before baking. This helps prevent shrinking and keeps the edges looking neat.
• Use Full-Fat Coconut Milk: For the best creamy texture, make sure to use unsweetened, full-fat coconut milk in the filling.
• Cook the Filling Carefully: Whisk constantly while cooking the filling to avoid lumps or burning. It thickens quickly, so don’t leave it unattended.
• Cool the Filling Properly: Let the filling cool completely before adding the whipped cream topping to prevent it from melting.
• Toast the Coconut for Garnish: Toasted coconut chips add a crunchy and flavorful topping, making the pie even more delicious.

How To Store Leftovers

Cover leftovers coconut cream pie well with plastic wrap or foil and keep it in the fridge for up to 4 days.

Nutrition Facts

• Calories: 527
• Total Fat: 30g
• Saturated Fat: 19g
• Cholesterol: 10mg
• Sodium: 463mg
• Potassium: 0mg
• Total Carbohydrate: 60g
• Dietary Fiber: 3g
• Protein: 7g

More Pioneer Woman Recipes:

• Pioneer Woman Lemon Meringue Pie Recipe
• Pioneer Woman Blueberry Nectarine Crisp
• Pioneer Woman Cranberry Jello Salad
• Pioneer Woman Butterscotch Pie
• Pioneer Woman Pineapple Casserole Recipe