Best 8 Memas Coconut Cream Pie Recipes

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Indulge in the tropical paradise of flavors with our delectable Coconut Cream Pie recipes! This classic dessert combines the richness of coconut with the creamy sweetness of a homemade filling, all encased in a flaky, buttery crust. Embark on a culinary journey as we present a collection of recipes that cater to various dietary preferences and skill levels. Whether you're a vegan seeking a plant-based alternative or a gluten-free enthusiast craving a delightful treat, our recipes have got you covered. Dive into the creamy bliss of our traditional Coconut Cream Pie, or explore unique variations like the refreshing Key Lime Coconut Cream Pie or the decadent Chocolate Coconut Cream Pie. Each recipe is meticulously crafted with step-by-step instructions and helpful tips to guide you through the baking process. Let the symphony of coconut and cream dance on your palate as you savor a slice of this tropical delight.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE COCONUT CREAM PIE



Homemade Coconut Cream Pie image

This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.

Provided by Sally

Categories     Dessert

Time 6h35m

Number Of Ingredients 15

1 unbaked flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large egg yolks
1/4 cup (30g) cornstarch
1 (14 ounce) can full fat coconut milk*
1 cup (240ml) half-and-half
2/3 cup (130g) granulated sugar
1/4 teaspoon salt
1 cup (80g) sweetened shredded coconut
2 Tablespoons (30g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
optional: 1/2 teaspoon coconut extract
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
3 Tablespoons (20g) confectioners' sugar or granulated sugar*
3/4 teaspoon pure vanilla extract
optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

Steps:

  • I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  • Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  • Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don't scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  • The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
  • Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  • Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
  • Cover leftovers and store in the refrigerator for up to 5 days.

MAMA'S BUTTERMILK COCONUT PIE



Mama's Buttermilk Coconut Pie image

My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. -Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
1 cup sugar
3 large eggs
1/2 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
Dash salt
1-1/2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

Nutrition Facts : Calories 550 calories, Fat 35g fat (23g saturated fat), Cholesterol 142mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

THE BEST COCONUT CREAM PIE



The Best Coconut Cream Pie image

This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield one 9-inch pie

Number Of Ingredients 20

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
3 large egg yolks
1/4 cup cornstarch
1 cup whole milk
1 cup half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Pinch kosher salt
1/2 teaspoon pure vanilla extract
1/3 cup unsweetened flaked coconut, toasted

Steps:

  • For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
  • Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
  • For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
  • For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
  • Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

MACADAMIA NUT CREAM PIE



Macadamia Nut Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sweetened shredded coconut
1/2 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons cold vegetable shortening
1 3/4 cups whole milk
1/2 cup salted macadamia nuts, finely chopped
2 large eggs, separated
3/4 cup granulated sugar
1/2 cup cornstarch
1 tablespoon vanilla extract
3 ounces white chocolate, finely chopped
3/4 cup cold heavy cream
1 tablespoon confectioners' sugar
1/4 cup salted macadamia nuts
2 tablespoons sweetened shredded coconut, toasted

Steps:

  • Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
  • Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.
  • Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
  • Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut.

EASY COCONUT CREAM PIE



Easy Coconut Cream Pie image

This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.

Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.

OLD FASHIONED COCONUT CREAM PIE



Old Fashioned Coconut Cream Pie image

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!

Provided by Carol H.

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h50m

Yield 8

Number Of Ingredients 9

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g

BEST COCONUT CREAM PIE



Best Coconut Cream Pie image

This is the absolute best coconut cream pie recipe. The filling is my mother-in-law's and the crust is mine. My husband and son say they like it better than any other pie I've ever made. -Nancy Jo Leffler, DePauw, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 pies (6-8 servings each).

Number Of Ingredients 22

2-1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup shortening
1 egg, separated
1/2 cup plus 1 tablespoon cold water, divided
FILLING:
2 cups sugar
2/3 cup all-purpose flour
Dash salt
6 cups 2% milk
8 egg yolks, lightly beaten
2 cups sweetened shredded coconut
2 teaspoons vanilla extract
1 teaspoon coconut extract
MERINGUE:
6 tablespoons sugar
3 tablespoons cornstarch
1-1/2 cups water
8 egg whites
Additional sweetened shredded coconut, toasted

Steps:

  • In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour., Divide dough in half. Roll out each portion to fit a 9-in. pie plate. Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cutouts around edge., Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 12-15 minutes or until lightly browned. Cool on wire racks., For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and extracts. Pour filling into pastry shells., For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until clear. , In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form., Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving., Sprinkle with toasted coconut before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 441 calories, Fat 18g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 165mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.

MEMA'S COCONUT CREAM PIE



Mema's Coconut Cream Pie image

This was one of my mother's recipes and she was well known for her cooking and baking skills. She was an amazing baker and this is a timeless favorite that she used to cook. Enjoy!

Provided by Karen Tovey

Categories     Pies

Time 1h

Number Of Ingredients 10

3/4 c sugar, divided
1/4 c cornstarch
1/2 tsp salt
2-1/2 c milk
3 eggs, separated and at room temperature
1 c flaked coconut, divided
1 Tbsp butter, softened
1-1/2 tsp vanilla extract, divided
1/4 tsp cream of tartar
1 9 inch pie shell, baked

Steps:

  • 1. Preheat oven to 425°F.
  • 2. Combine 1/2 cup of the sugar, cornstarch and salt in a saucepan. Add the milk and cook over medium heat, stirring constantly, until mixture thickens slightly. Remove from heat and set aside
  • 3. Beat the egg yolks with an electric mixer at high speed until thick and lemon colored. Stir about one-fourth of the custard mixture into the yolks. Blend well. Then stir the blended mixture back into the hot custard. Cook over medium heat for 2 to 3 minutes, stirring constantly. When mixture thickens to custard consistency, remove from heat. Stir in the butter, 3/4 cup coconut and 1 teaspoon of the vanilla until butter has melted. Pour mixture into the baked pie shell.
  • 4. Beat the egg whites at high speed with an electric mixer just until foamy. Add the cream of tartar and vanilla, and gradually add the remaining 1/4 cup sugar. Continue beating until stiff peaks form and sugar has dissolved, about 2 minutes.
  • 5. Spread meringue over the pie filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup coconut. Bake at 425°F for 5 minutes or until meringue is lightly browned.

Tips:

  • Use fresh coconut cream for the best flavor and texture. You can find coconut cream in cans or tetra paks in most grocery stores.
  • If you don't have coconut cream, you can make your own by blending one cup of unsweetened shredded coconut with one cup of water until smooth. Then, strain the mixture through a cheesecloth-lined colander.
  • For a richer pie, use heavy cream instead of milk in the filling.
  • To make a gluten-free pie, use a gluten-free pie crust mix or make your own gluten-free pie crust.
  • If you don't have a pie plate, you can bake the pie in a 9x13 inch baking dish.
  • Serve the pie chilled or at room temperature. It will keep in the refrigerator for up to three days.

Conclusion:

Memas coconut cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy coconut filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give memas coconut cream pie a try. You won't be disappointed!

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