Coconut Cream Pie
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Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy.
My husband’s all-time favorite dessert is the signature coconut cream pie from The Capital Grille in Washington, DC. Eager to surprise him, I took a long shot and emailed the restaurant manager for the recipe. To my delight, he sent it! However, like most restaurant recipes, the recipe was scaled for feeding an army, and it didn’t include the crust, so some tweaking was necessary. The effort was worth it: the end result was nothing short of spectacular! Imagine a coconut-scented cookie crust brimming with creamy coconut custard, topped with pillowy whipped cream and a generous sprinkle of toasted coconut—this coconut cream pie is downright dreamy!
“I made this for my mother-in-law’s birthday party. She almost cried! She said it was the most delicious dessert she had ever had.”
What You’ll Need To Make Coconut Cream Pie
This recipe calls for four different forms of coconut:
- Sweetened flaked coconut is the most common form of coconut used in baking. Typically sold in plastic bags in the baking aisle, it is the dried, shredded and sweetened meat of the coconut. This is the coconut used to make coconut macaroons.
- Coconut milk is made from shredded coconut flesh puréed with water. It has the consistency of cow’s milk and is unsweetened. It is often used in soups and sauces.
- Cream of coconut is thicker and richer than coconut milk with a higher fat content, and it is sweetened. It is often sold with the drink/cocktail mixers at the supermarket.
- Coconut flakes (or chips) are the dried, shaved, unsweetened meat of the coconut. Toasted, they make a pretty garnish for desserts; they are also delicious in granola. Most large supermarkets carry them but you can always find them in organic markets.
Step-by-Step instructions
Step 1: Make The Crust
Place the shortbread cookies, coconut, and melted butter in a food processor.
Process until the coconut is finely ground.
Press the crumbs into firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie pan or 10-inch tart pan with a removable bottom. (Tip: start with the sides.)
Bake until golden, about 15 minutes, then set aside to cool. If the crust shrinks or cracks a bit, simply press it back together and up the sides while it’s still hot.
Step 2: Make the Filling
In a medium bowl, combine the eggs, egg yolks, sugar, flour, cornstarch and salt.
Whisk well and set aside.
In a medium saucepan, combine the Malibu rum, cream of coconut, coconut milk and whole milk.
Bring to a boil; then turn off the heat. Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine.
Return the mixture to the sauce pan.
Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken.
Off the heat, whisk in the butter until fully incorporated.
Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 6 hours and up to 12 hours. (Any longer than 12 hours and the crust will start to soften.)
Step 3: Make the Whipped Cream
Up to 3 hours before serving, whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and rum. Continue to whip until it forms soft peaks.
Top the pie with whipped cream.
Step 4: Toast the Coconut Chips
Place the coconut in a small, dry skillet over medium heat and cook until golden.
Let the coconut chips cool, then sprinkle the pie with the toasted coconut. Refrigerate the pie until ready to serve. Use a sharp knife to slice the pie, wiping in between slices for the prettiest cuts.
Note: This recipe was updated in 2019 to use a 9-inch deep-dish pie pan. The original recipe called for a 10-inch tart pan with a removable bottom, which still works without any adjustments.
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Coconut Cream Pie
Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy.
Ingredients
For the Crust
- 7½ ounces shortbread cookies, such as Walker's Pure Butter Shortbread, finely ground (if you don't have a baking scale, it's 11 Walker's rectangular cookies, from 2 boxes)
- 1¼ cups loosely packed sweetened flaked coconut
- 4 tablespoons unsalted butter, melted
For the Custard
- 2 large eggs
- 2 large egg yolks
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour, packed
- 2 tablespoons cornstarch, packed
- Pinch salt
- 1½ tablespoons Malibu Rum (coconut-flavored rum)
- 5 tablespoons Cream of Coconut (stir well before using)
- 1 cup coconut milk (stir well before using)
- 1 cup whole milk
- 3 tablespoons unsalted butter
For Whipped Cream and Topping
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 1 tablespoon Malibu rum or light rum
- ¾ cup unsweetened coconut chips or flakes, toasted in a skillet until golden and cooled (see note below)
Instructions
For the Crust
- Adjust the oven rack to the middle position and preheat the oven to 350°F.
- Pulse the cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie pan (the crust should be about ¼-in thick). Bake until golden, about 15 minutes, then set aside to cool. If the crust shrinks or cracks a bit, simply press it back together and up the sides while it's still hot.
For the Filling
- In a medium bowl, whisk together the eggs, egg yolks, sugar, flour, cornstarch and salt. Set aside.
- In a medium saucepan, combine the rum, cream of coconut, coconut milk and whole milk. Bring to a boil; then turn off the heat. Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine. Return the mixture to the sauce pan. Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken. Off the heat, whisk in the butter until fully incorporated.
- Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 6 hours and up to 12 hours. (Any longer than 12 hours and the crust will start to soften.)
For the Topping & To Serve
- Up to 3 hours before serving, whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and rum. Continue to whip until it forms soft peaks. Top the pie with the whipped cream and sprinkle with cooled toasted coconut chips.
- Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
- Note: Unsweetened coconut flakes can usually be found at Whole Foods or organic markets. If you can't find them, feel free to substitute ½ cup sweetened flaked coconut (the stuff in the blue bag available everywhere). Simply toast it in a 350°F oven, stirring often so it browns evenly, until lightly golden.
- Note: For an even prettier presentation, this pie can be made in a 10-inch tart pan with a removable bottom. Note that the crust won't be quite as thick.
Nutrition Information
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- Per serving (10 servings)
- Calories: 563
- Fat: 39 g
- Saturated fat: 26 g
- Carbohydrates: 50 g
- Sugar: 35 g
- Fiber: 2 g
- Protein: 6 g
- Sodium: 180 mg
- Cholesterol: 131 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This coconut cream pie was absolutely delicious! My husband requested a coconut cream pie for his birthday and after seeing your recipe, I decided to make this one. It was delightful. We were traveling and I didn’t have access to my kitchen so I ended up substituting a little. It turned out so well I can’t wait to try your official version someday! My mom, who doesn’t like coconut, even liked it. It was also nice to have the pudding/custard filling cooked on the stove so then we didn’t warm up the house baking. Thanks for such an amazing recipe!
Used a clear Pyrex pie plate measuring 10 inches across from inner rim to inner rim, and one inch deep. Worked fine.
My husband requested a coconut cream pie for his birthday dessert and I have previously made your French apple cake and fresh strawberry cake (both absolutely delicious!) and knew this recipe wouldn’t disappoint…and it didn’t! We all loved it! Your recipes help me be a better baker! Thank you so much!
After hunting for years for the holy grail of coconut cream pie recipes, I’ve never tried another after making this recipe. I’ve made it more times than I can count and literally every coconut lover who has tasted it has said it’s the best they’ve ever had.
The great thing about it also is that you can use other cookies than Walker’s for the crust. Walker’s are delicious but are sometimes hard to find and usually pricey. I’ve often used Biscoff cookies that are very inexpensive in multi-packs from Costco, or gingersnap cookies from Trader Joe’s, and both work just as well.
Nowadays I usually also add a couple of handfuls of Baker’s sweetened coconut to the custard before I pour it in the crust. I actually did a taste test a while back with some friends, with one pie having no coconut in the filling and one with the added coconut. The one with the coconut was clearly the favorite, although obviously the filling is not as silky smooth with the added coconut. Either way it’s the best coconut pie ever!
I was planning on making this with a regular pie crust. Could I add some shredded coconut to the custard mixture or will it ruin the settling aspect of the pie.
Hi Anne Marie, I wouldn’t recommend adding shredded coconut to the custard. I don’t think it would impact the setting but I think it would add a strange texture to the filling.
Hi Jenn,
Quick question/comment
This recipe varies a lot in the crust from the one that Capital Grille has published. But the one they have published seems off to me.
Any thoughts?
Courtenay, When I got the recipe from the Capital Grille, they didn’t share the crust recipe so the crust on the blog is one that I developed. I hope that clarifies!
Thanks for so many great recipes! This pie was so good and easy to make!
The flavor was great but i had such a hard time getting the crust out with the slice. The crust was sticking like cement on the sides. I followed the directions exactly. What should I do next time so I can enjoy a slice without ruining the pie?
Hi Goga, I’m sorry to hear you had a problem with the crust sticking. If you make this again, I’d spray the pie plate with a little baking spray before you press down the crust.
This is an excellent pie however I found the crust to be far too sweet. From now on I will use regular one crust pie pastry.
Also, why use flour and cornstarch in the filling? Cornstarch alone works great in a coconut cream pie.
If you are a fan of coconut, you MUST try this recipe!!
It is definitely in the category of special occasion desserts just because of the expense involved – although totally worth it!!
My local store doesn’t carry Walkers Shortbread so I subbed Lorna Doone’s (one of my favorites so win, win) and I opted to toast the extra shredded coconut instead of purchasing coconut flakes.
Thank you for a wonderful recipe that everyone requested be added to our family cookbook.
Do you think you could prepare the filling ahead of time and wait until the day of to assemble so the pie crust doesn’t soften? Basically make the filling a day in advance and put in Tupperware and when it’s the day of add that to the crust?
Yes, definitely – that’ll work!
I’m curious about this, too. Is the chilled pie filling like pudding that can simply be scooped into the pie shell the next day, or will scooping kind of change the solidified texture and soften it up? One site said that the filling needs to be warm when placed into the cooled crust, but it doesn’t explain why. Thoughts?
Hi Peter, the reason the other recipe you looked at said that the filling needs to be warm, is that it can stiffen up a little as it sits. If you’d like to make the filling ahead, it’s fine. Just whisk it before you put it into the crust as that will loosen it up a bit. Hope that helps!
Hi Jenn,
Love your site and the collection of recipes – thank you!
I have a question about the cream of coconut. I cannot find the Goya brand that you referenced in any of my local stores. The only cream of coconut I can find is Coco Lopez brand cream of coconut.
I have used Coco Lopez in the past for cocktails, but never when cooking or baking and I am concerned it may be different than the Goya brand. . .don’t want it to “throw off’ the recipe and be too sweet, etc.
Have you ever tried the Coco Lopez brand? Do you think it’s safe to use in place of the Goya brand?
Thanks much! Mike
Hi Mike, Yep Coco Lopez is fine. Enjoy…and so glad you like the recipes!
I made this for a friend since it’s her favorite. She said it was the best she’s ever had! Thank u for sharing your recipes with us!
What temp do you bake the crust at I can’t seem to find it in the recipe ?
The oven should be preheated to 350°F. Hope you enjoy!
So delicious! Next time I may use shredded coconut vs chips. I found the chips to be a little tough. Also, is there a technique to use to prevent the crust from sticking to the pie pan? I used a glass pie pan and struggled to cut and remove slices from the pan.
Hi Noele, Glad you liked it but I’m sorry you had a problem with the crust sticking. While I never need it, you could spray the pan with a little cooking spray before you add the crust next time.
Hello,
I was wondering if I could use Bacardi coconut rum, since that’s all I have? If I can use that instead, could you please tell me the measurements? I know that rum is stronger then Malibu. Thanks so much!!
Hi Dominique, I think you can use an equal amount. Hope you enjoy!
Capital Grill Coconut Cream Pie is my FAVORITE EVER! I was SO EXCITED to see this shared to me over email – I am an AVID OnceUponAChef follower – I have never tried a recipe that hasn’t turned our fabulously! I have never been able to place exactly what makes the filling and cream taste so darn good – I think it is the rum! I CANNOT wait to try this recipe!
Jenn, I’m going to be making this for a local pie auction. How soon ahead can I make it and it still be good? Thanks!
Hi Cindy, The crust will soften a bit, but you can get away with making it 1 day ahead. (You can keep all of the components separate and combine them before serving, but I wouldn’t bother.) Hope that helps!
I made this pie last summer and it came out wonderful! I’d like to make this for a backyard party in a couple weeks and was thinking I’d adapt the recipe to make cookie cups so I can serve to folks individually. If I divided the crust into a muffin tin and bake, would you recommend the same temp/time? Thanks for the recipe!
Glad you liked it! I think you can keep the time and temperature the same for mini versions. Hope everyone enjoys. 🙂
What do you think of using your recipe of Toffee Almond Sandies in place of the bought shortbread cookies?
Sure, that should work. Enjoy!
I bake often and was very excited about trying this recipe. Unfortunately after cooking it for over 3 minutes (and letting it boil for almost a minute) it never thickened to my liking. So I thought maybe it would thicken while setting in the refrigerator. I put it in a separate container overnight and still came out like soup. I don’t understand what I did wrong. Did anyone else have the same issue? I tasted it and it was delicious but couldn’t use it for the pie ☹️
Hi Sasha, so sorry you had a problem with this! Did you make any adjustments to the ingredients you used for the filling?
The only ingredient I left out was the Rum because I didn’t have any on hand. Does it always thicken within 2 minutes? Should I have cooked it longer until it thickened? I am going to try it again soon. I have made many of your recipes in the past and loved them all!
I don’t think it needed to cook longer. It’s a bit of a head-scratcher because I haven’t gotten this feedback before. Is there any chance you may have inadvertently omitted either the cornstarch or the flour?
I need to make this one day prior to serving. Is there a way to do this without softening the crust?
Hi Jen, The crust will soften a bit, but it will still be delicious made 1 day ahead. (You could keep all of the components separate and combine them on the day of serving, but I wouldn’t bother.)
Thank you Jenn! I’ve been a bit obsessed with your pies. My daughters and I are making this one and your lemon meringue for Easter. Love your recipes!
💗
Next time you could brush a thin layer of melted cocoa butter or chocolate. For this pie I do cocoa butter or white chocolate. It will act as a barrier without compromising flavor.
I’ve made this many times, as it is my hubby’s fav. Actually bought the tart pan, just to make this, but the problem for me, was I didn’t have a large enough cake plate or covered storage to fit that awesome tart. Going to try the pie pan for Easter. Thanks Jen, for sharing all your yummy recipes 😎 Blessings to your beautiful family!
Huge hit at work! Several people have asked for the recipe. It was a breeze to make and absolute joy to consume! I topped it with stars of marscapone whipped cream for extra decadence.
Hello! I just subscribed tonight after eating your delicious Key Lime Pie at my sister’s house for dinner this evening. It was the best I’ve ever had, and I just returned from 6 weeks in Florida where I had it on 4 occasions! So the first recipe I searched for was coconut cream pie. We drink alcohol, but I tend to not like liquor of any kind IN dishes…..fruitcakes, rum balls, creme de menthe, etc. Will I tasted the rum in this recipe, or does the alcohol taste cook out when it bakes? Of course it would obviously not cook out of the whipped topping. I read your suggestion to replace the rum with more coconut milk, but I’d like to try the recipe as written if it doesn’t ‘taste’ like rum. Thanks, and I’m looking forward to trying some of your wonderful recipes!
Welcome to the site, Christal! I don’t think this pie tastes strongly of rum at all; the alcohol really just enhances and deepens the coconut flavor. I’d love to know how it turns out if you try it!
Great recipe and easy to follow. The crust is delicious. The custard thickened very quickly once it boils so be prepared! I might reduce the sugar the next time around. Another hit from your collection!
Just made this. There’s absolutely no alcohol flavor at all. Delicious!
This recipe is the absolutely best and my husband’s favorite dessert. I’ve made it the past 5 years for his birthday. His birthday is coming up, but with our life right now, it would work better if I could make it into smaller pies for just a couple of bites. I was thinking of using muffin tins for the bottom and a bit up the sides. Do you think that would work and if so, how long do you think I should bake the crust for?
Many thanks,
Jennifer
Hi Jennifer, I do think it’d work; I’d start checking the crust after 10 minutes. So glad your husband loves the pie!
This recipe turned out absolutely amazing! Easy to follow instructions too! It was so delicious, it’s definitely a family favourite!
Coconut cream pie is one of my all time favorites and one reason I love going to the Capital Grille for dinner. Now I feel I can make the same wonderful dessert at home. I made this pie for a dinner party and everyone loved it, especially the crust with the hint of coconut. I look forward for another opportunity to make this pie. I think the Malibu Rum really makes quite the difference in the custard. Totally enjoyable.
This is my go to recipe for a “Wow” dessert; rave reviews each time I’ve made it! Even avowed coconut “haters” will love this coconut cream pie. I use a tart pan for ease of presentation. And this crust is delicious to use for lemon bars, too. Per usual, this is another one of Jenn’s delicious recipes that hits it out of the park!
Wow! Best Coconut Cream Pie EVER! Be sure to get Cream of Coconut from the cocktail mixer section. The Walker’s Shortbread cookies in the crust is amazing, and we loved the coconut flavor throughout the crust, custard, whipped cream, and toasted coconut topping. A+
Since you first posted this recipe I have made it many times, as it immediately became our “special occasion” and celebration dessert, such as Valentine’s day and my husband’s birthday. It’s perfectly delicious and truly special. Thank you, Jenn, for making me a really good cook after MANY years in the kitchen.
One of the best coconut cream pies and relatively easy to make. Makes my dad happy…he always requests it when he gets a chance
This is the most delicious coconut cream pie you will ever make. This rivals my Mom’s coconut cream pie which was legendary when I was growing up. Thank you for all of your wonderful recipes Jenn. ❤️
Hello
i just ran into this recipe and it looks amazing, wanna give it a try.
what if I don’t use the Malibu Rum since we don’t consume alcohol?
will it affect the flavor much?
Thank you in advance
best regards
silvi
Hi Silvana, I’d just replace the rum with additional coconut milk – it will still be delicious. Hope you enjoy!
Everyone enjoyed the pie. I made it for friends for Friendsgiving. It was a big hit. The used the filling recipe. Loved the deep coconut flavor. My friend took the remaining pie home. DELICIOUS and perfect amount of sweetness.
Can I use a frozen pie crust instead?? Thanks!
Hi Allison, I do think you could use a store bought frozen crust. The filling part of this pie is cooked on the stove, so you’ll need to pre-bake the crust (follow the blind baking instructions on the package for best results). Hope that helps!
I used your filling recipe for a pie contest (I used a store bought crust) and there can only be 3 top winners and I came in 3rd place from like 15-20 other terrific pies. The rum was a wonderful addition and the hint came thru just enough in each bite. I used powdered sugar in the whipped topping. Only thing I will do next time is use some extra cornstarch and 1 egg and 3 yolks instead of 2 & 2 so it sets a bit better and quicker. I was worried that my custard would not cut a clean slice so I froze it about an hour or so before the contest. Flavor was fabulous. Thank you!!!
Very good and enjoyed by all.
The pie was delicious and everyone enjoyed. My husband and I don’t like desserts too sweet so next time I’ll cut down 2 tablespoons on the cream of coconut, otherwise it was a winner. Love the toasted large shaved coconut on top.
I am a coconut lover, and have tried/made many different cakes and pies. This coconut cream pie is the blue ribbon winner! Hands down, this one is the BEST and absolutely delicious! Perfect step-by-step directions and not too difficult to make. Many thanks Jen!
Hi Jenn,
I’m wanting to make this pie today but I can’t find coconut cream. What would be a good substitute? I’m hoping it’ll work out as it’s for my fathers 97th birthday! He loves coconut cream pie!
Thanks so much
Jenn
Unfortunately, I don’t think there’s a perfect substitute for coconut cream. If you’re determined to make the pie, I see online that there some recipes for homemade coconut cream (keep in mind that I’ve never tried any of them). Regardless of what you make, happy 97th birthday to your dad!!!
I was able to find coconut cream and so the pie turned out AMAZING!
Thanks so much for creating this recipe!
So glad – thanks for the follow-up!!
whole foods and trader joes both carry cream of coconut! I recommend using the unsweetened so you an control the sugar. Coco lopez cream of coconut is coyingly sweet
The coconut pie recipe is excellent! I’ve made it four times. You originally called it coconut dream pie and said to use a tart pan. I’ve only used a tart pan for this recipe. With those types of crusts, they are difficult to remove from a pie dish. But now the recipe calls for a regular pie dish? You end up with broken up crusts. I recently made your chocolate pie recipe and that’s what happened. That pie should be made in a tart pan too. Why the change?
Hi William, I changed the recipe because I got feedback from readers that many of them did not have tart pans but this can definitely be made in a tart pan (and I agree that it’s much easier to serve that way). Hope that clarifies!
Can rum extract be used in place of the Malibu Rum?
Hi Mary, I’d actually just replace the rum with 1.5 more tablespoons of coconut milk. Enjoy!
How do you recommend storing the pie? Do you keep it in the fridge? Or will it get soggy?
Yes, I would store it in the fridge. After about 12 hours the crust will start to soften so if you can serve it the same day you prepare it, that’s ideal.
Can you double the recipe to make in 9×13 pan to slice into bars
Sure, I think that should work. Please LMK how it turns out if you try it!
Absolutely delish! I saw this post and immediately thought of making this marvelous pie for my birthday. I love Capital Grille’s food and desserts! I only had graham cracker crumbs for the crust, weighed them out and followed the rest of the directions. This pie truly exceeded my expectations as it was scrumptious. Not too sweet, nice balanced coconut flavour. Making it was even easier than expected. Way to go, thank you for reducing the recipe and bringing it into our homes!
Loved it!
I made this pie & it was absolutely hands down 5⭐️⭐️⭐️⭐️⭐️! I followed the directions except I baked the crust until golden about 26 minutes. Everyone loved it! Coconut Cream is my favorite and this is a the best ever!!!! Thanks for sharing!
Hi, I made this and in terms of taste, this was AMAZINGLY DELICIOUS!! Unfortunately, I ran into some problems with the pastry cream as it came out soupy. I have made pastry cream often and don’t have problems and even made sure to set my timer to make sure I let the mixture boil for at least 30 seconds as you had noted. I served it right after the 3 hour mark because people couldn’t wait longer. Do you think I needed to cook it longer so the consistency from the pan is already quite thick or perhaps I needed to have it in the fridge at least 6 hours in order for it to set more? I don’t drink alcohol and was hesitant to include the alcohol but wanted to follow the recipe and I honestly could not taste it and just tasted a delicious mix of flavors. The crust is also outstanding. Coincidentally, we went to a fancy restaurant for Father’s Day (outdoor dining allowed) and one of their dessert choices was coconut cream tart so had to order to compare and your recipe (even though it came out soupy for me) beat the restaurant’s in taste hands down. I absolutely want to try this again.
Hi Nancy, I suspect you cooked the filling long enough but that it probably needed more than 3 hours in the fridge. Because another reader had a similar problem, I’ve changed the recipe to indicate that it should be refrigerated for at least 6 hours. Sorry about that and I hope you more success next time!
Sorry yours came out soupy, I followed Jenn’s instructions although I did have to cook the custard a bit longer for it to thicken and 3 hours in the fridge was sufficient for the perfect pie. Good luck on your next try, it certainly is an amazing tasting pie!
I couldn’t find gluten-free shortbread cookies so I used Emmy’s Organics coconut cookies with vanilla bean. I used two bags and mixed in the butter, then pressed the mixture in the pie plate. It was a huge hit! No need to even use the food processor because the cookies are so soft and they already have the right amount of coconut mixed in. This is now my families favorite pie – even for the family members that don’t have a gluten allergy.
I make this frequently. One of my favs and if I have a friend who claims they like coconut, this is what they get!
My daughter made this for her dad for father’s day. It was absolutely, hands down, the best Coconut Cream Pie EVER! The taste of coconut was throughout the entire pie. Thank you for this recipe!
Made this for Father’s Day, I have never tasted a coconut cream pie but lately I’ve been enjoying coconut based deserts and oh my, this tasted delicious! My husband said it’s the best coconut cream pie he’s ever had, also said the best pie in general he’s ever had! My whole family loved this! This is a keeper!