This dreamy coconut cream pie starts with a macadamia nut shortbread crust, and is filled with luscious coconut pudding. It is topped with whipped cream plus toasted coconut and more mac nuts.
Coconut makes me think of Hawaii. I fell in love with macadamia nuts one summer trip to the island of Maui when I was sixteen. They were coated in toffee and chocolate, and were quite possibly the best candy I’d had in my life. Macadamia nuts pair beautifully with coconut, and that is where this pie comes in. This coconut cream pie has a macadamia nut shortbread crust, and is filled with the easiest homemade coconut pudding. It is topped with whipped cream and toasted coconut, plus a few more of those amazing macadamia nuts. It’s a pure taste of the islands, and I can’t wait for you to try it.
What you’ll need to make this coconut cream pie:
All purpose flour
Macadamia nuts, chopped
Salt
Salted butter, cold and cut into cubes
Granulated sugar
Cold water
2 ½ cups milk
Eggs
Cornstarch
Pure vanilla extract
Coconut extract or coconut extract paste
Heavy cream
Powdered sugar
Toasted coconut flakes for topping, optional
Finely chopped macadamia nuts for topping, optional
The Crust
This all-butter shortbread crust is a staple in my pies and some of my tarts as well (these Mini Lemon Tarts are a personal favorite). It consists of six simple pantry staples, and the fat is all butter. It is lightly sweetened, but if you are in need of a savory crust, simply omit the sugar. You will have a buttery crust that is perfect for pot pies and other savory dishes.
The Filling + Toppings
Coconut pudding is nestled in this crust, and dare I say it’s beyond easy and totally satisfying. Whole milk, egg yolks, cornstarch, and pure coconut extract help to create the smoothest pudding base. This filling would be wonderful in trifles, as a mousse, and on it’s own for a pudding cup delight.
This pie is topped with sweetened whipped cream, toasted coconut flakes, and toasted macadamia nuts. It’s the perfect mix of texture and smooth, and I absolutely love that golden look on top as well.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy,
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Dairy Free Heavy Cream is a great option for the whipped cream.
Use any unsweetened plant based milk in place of the dairy milk for the pudding base.
This coconut cream pie is packed with flavor, is a cinch to make, and is ready for you to jump right in! I would love a happy review if you made it and loved it, so don’t hold back and let me see those images too. 👏🏻
Until next time,
XO,
Heather
Coconut Cream Pie
Ingredients
- FOR THE CRUST:
- 2 Cups All Purpose Flour
- ⅓ Cup Macadamia Nuts, finely chopped
- ½ Teaspoon Salt
- ⅔ Cups Salted Butter, cold and cut into cubes
- 3 Tablespoons Granulated Sugar
- 5-6 Tablespoons Cold Water
- FOR THE FILLING:
- 2 ½ Cups Whole or 2% Milk
- 1 Cup Granulated Sugar
- 1 Large Egg + 4 Large Egg Yolks
- ¼ Cup Cornstarch
- ¼ Cup Salted Butter
- 1 Teaspoon Pure Vanilla Extract
- ½ Tablespoon Coconut Extract or Coconut Extract Paste
- FOR THE WHIPPED CREAM:
- 1 ½ Cups Heavy Cream
- 2 Tablespoons Powdered Sugar
- TOPPINGS:
- ¼ Cup Unsweetened Coconut Flakes, toasted (optional)
- ¼ Cup Macadamia Nuts, finely chopped and toasted (optional)
Instructions
- Preheat the oven to 350°. You will be using a 9” pie pan for the recipe. To make the crust: Place flour into a mixing bowl with the sugar, and the paddle attachment. Give the flour and sugar a quick mix. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the flour / sugar mixture. Add the salt, mix. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky. It’s dough into pie pan, and blind bake by lining with parchment and filling crust with pie weighs / dry beans or rice. Bake at 350° for 20-25 minutes or until crust is slightly golden and cooked through. Allowed to cool completely before filling.
- To make the filling: In a medium saucepan, heat the milk on medium to high heat until hot and just beginning to steam, about 2-4 minutes. In a medium sized mixing bowl, combine the granulated sugar, egg plus egg yolks and corn starch. Whisk until fully combined, about 30 seconds. Slowly pour ⅓ of the hot milk into the egg mixture, ensuring that you are careful and do not splatter on yourself. Whisk to combine. Add another third of the milk, and whisk again to combine. Finally, add the remainder of the milk and whisk well. Gently pour the mixture back into the saucepan and whisk on medium heat for 3-4 minutes or until mixture thickens. Be cautious as pudding can splatter and it is hot. If it starts to bubble up too much, simply remove it from the heat and continue to whisk. Add the butter, vanilla, and coconut extract or paste. Whisk to fully combine, ensuring all chips are melted and pudding is smooth. Place plastic wrap over the bowl and allow the wrap to touch the top of the pudding to ensure that a film doesn’t form. Refrigerate until cold, 2-3 hours or overnight. If you are assembling the pie the next day simply cover the pie crust overnight.
- To make the whipped cream and assemble the pie: With a hand mixer or an standing mixer, beat the heavy cream and powdered sugar until stiff peaks form, about 60 to 90 seconds. Whisk the cold pudding until it is smooth, about 20 seconds. Pour the pudding into the pie crust and spoon it around until it is evenly filling the crust. Top with the whipped cream and serve immediately.Store any leftover pie in the refrigerator for up to four days. Enjoy!
- If adding the toasted coconut and macadamia nuts to the top, simply place the flakes + nuts in a small saucepan on medium to high heat. Toast them by whisking for 2-3 minutes, or until fragrant and beginning to brown. Remove immediately as coconut can burn quickly. Allow to cool completely and add to the top of the pie just prior to serving. If you are planning to reserve some pie for the next day, refrain from putting the toasted toppings on until just before serving.
Terri McFarland
Why is this coconut pie saying to ad cocoa and chocolate chips? Sounds like two recipes got mixed up. Please correct the recipe or help me understand why you would put chocolate in a coconut pie!!
Heather Templeton
Ha, yes that was an error, a cut and paste that wasn’t edited. I’m a one woman show over here so sometimes those edits slip through the cracks! Thanks for letting me know, it’s fixed.