Paula’s Coconut Cream Pie

Indulge in Tropical Bliss: Paula’s Coconut Cream Pie

Embark on a journey to the sunny shores of the tropics with a delectable dessert that captures the essence of island indulgence—Paula’s Coconut Cream Pie. This heavenly creation features a buttery pie crust filled with a luscious coconut custard, topped with billowy whipped cream and toasted coconut flakes. Join us as we delve into the art of creating this irresistible treat, perfect for satisfying your sweet cravings and transporting your taste buds to paradise.


For the Pie:

  • 2 premade pie dough rounds
  • 2 cups whole milk
  • 1 (13 oz) can unsweetened coconut milk
  • 7 egg yolks
  • 1 cup sugar
  • ⅓ cup cornstarch
  • ½ teaspoon salt
  • 2 cups sweetened coconut flakes
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • ¼ cup sweetened coconut flakes, toasted

For the Whipped Topping:

  • 2 cups heavy whipping cream, cold
  • ⅓ cup powdered sugar
  • 1 teaspoon coconut extract


  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Roll out one of the pie dough rounds and line a 9-inch pie dish with it. Trim any excess dough and crimp the edges. Prick the bottom and sides of the crust with a fork, then line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5-7 minutes, or until lightly golden brown. Allow the crust to cool completely.
  2. Make the Coconut Custard: In a large saucepan, combine the whole milk and unsweetened coconut milk. Heat over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and creamy. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in the sweetened coconut flakes, vanilla extract, and coconut extract.
  3. Assemble the Pie: Pour the coconut custard into the cooled pie crust and smooth the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until set.
  4. Prepare the Whipped Topping: In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and coconut extract. Beat with a hand mixer or stand mixer on medium-high speed until stiff peaks form.
  5. Serve and Garnish: Spread the whipped topping over the chilled coconut custard. Sprinkle with toasted coconut flakes for garnish. Slice and serve chilled.

Cook Notes and Variations:

  • Homemade Pie Crust: For a homemade touch, you can make your own pie crust from scratch using your favorite recipe. Simply roll out the dough and line the pie dish as directed, then proceed with the recipe as written.
  • Vegan Option: To make this pie vegan-friendly, you can substitute the whole milk and egg yolks with plant-based alternatives such as coconut milk and cornstarch slurry. Use a vegan pie crust and coconut whipped cream for the topping.
  • Nutty Crunch: Add chopped macadamia nuts or almonds to the coconut custard for added texture and flavor. Simply fold the nuts into the custard before pouring it into the pie crust.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here are adaptations to make Paula’s Coconut Cream Pie recipe keto-friendly:

  • Almond Flour Crust: Replace the premade pie dough with a keto-friendly almond flour crust. Combine almond flour, melted butter, and a pinch of salt, then press the mixture into the bottom of the pie dish. Bake until golden brown, then proceed with the recipe as written.
  • Low-Carb Sweetener: Use a low-carb sweetener such as erythritol or monk fruit sweetener in place of sugar in both the coconut custard and whipped topping. Adjust the amount of sweetener to taste.
  • Coconut Milk Substitute: Use full-fat coconut milk instead of whole milk in the coconut custard to keep it keto-friendly. Be sure to use unsweetened coconut milk to avoid added sugars.

In conclusion, Paula’s Coconut Cream Pie is a tantalizing dessert that combines the tropical flavors of coconut and vanilla in a delightful confection that’s sure to delight your taste buds and transport you to paradise. Whether enjoyed as a sweet ending to a special meal or as a decadent treat for any occasion, this pie is a true celebration of indulgence and culinary craftsmanship.

So, gather your ingredients and embark on a culinary adventure as you create Paula’s Coconut Cream Pie. With its creamy coconut custard, buttery pie crust, and billowy whipped topping, this dessert is a feast for the senses that’s guaranteed to leave a lasting impression on all who indulge.

Escape to the Tropics with Paula’s Coconut Cream Pie Today!

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