Paula’s Coconut Cream Pie


Indulge in Decadence with Paula’s Coconut Cream Pie


Embark on a journey of culinary delight as we uncover the secrets to Paula’s Coconut Cream Pie, a decadent dessert that promises to tantalize your taste buds with every creamy bite. This timeless classic combines a buttery pie crust, luscious coconut custard filling, and billowy whipped topping for a dessert experience that’s nothing short of heavenly. Join us as we delve into the recipe, guiding you through each step to create a masterpiece that will impress even the most discerning dessert aficionados.


For the Pie:

  • 2 premade pie dough rounds
  • 2 cups whole milk
  • 1 (X 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


Preparing the Pie:

  1. Preheat: Preheat your oven according to the instructions on the premade pie dough rounds.
  2. Blind Baking: Line a pie dish with one of the pie dough rounds and blind bake according to package instructions. Set aside to cool.
  3. Making the Filling: In a saucepan, combine the whole milk, unsweetened coconut milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
  4. Incorporating Flavors: Remove from heat and stir in the sweetened coconut flakes, vanilla extract, and coconut extract until well combined.
  5. Filling the Pie: Pour the coconut custard filling into the cooled pie crust and smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or until set.

Making the Whipped Topping:

  1. Chilling Equipment: Place a mixing bowl and whisk attachment in the freezer for 10-15 minutes to chill.
  2. Whipping Cream: In the chilled mixing bowl, whip the cold heavy whipping cream and powdered sugar until stiff peaks form.
  3. Adding Flavor: Gently fold in the coconut extract until evenly incorporated.

Assembling the Pie:

  1. Decorating: Spread the whipped topping over the chilled coconut cream pie filling, covering it completely.
  2. Garnishing: Sprinkle the toasted sweetened coconut flakes over the whipped topping for a decorative touch.

Cook Notes and Variations:

  • Nutty Crunch: Add chopped toasted almonds or macadamia nuts to the coconut custard filling for extra texture and flavor.
  • Chocolate Drizzle: Drizzle melted chocolate over the whipped topping for a decadent finishing touch.
  • Fruit Infusion: Top the pie with fresh sliced strawberries or mango for a tropical twist.

Keto and Low Carb Versions:

  • Keto Option: Use a low-carb almond flour or coconut flour crust instead of premade pie dough. Substitute erythritol or monk fruit sweetener for sugar in the filling and whipped topping. Use coconut milk instead of whole milk and unsweetened coconut flakes instead of sweetened.
  • Low Carb Variation: Opt for a thinner crust made with almond flour or coconut flour. Reduce the amount of sweetener in the filling and whipped topping, and use unsweetened coconut milk and flakes.

Frequently Asked Questions (FAQs):

  1. Can I use homemade pie crust instead of premade dough?
    • Yes, you can use homemade pie crust if preferred. Follow your favorite pie crust recipe and blind bake it before filling.
  2. How do I prevent a soggy bottom crust?
    • Blind baking the pie crust before filling helps prevent a soggy bottom crust. Make sure to prick the bottom of the crust with a fork before baking to allow steam to escape.
  3. Can I make this pie ahead of time?
    • Yes, you can make the pie a day in advance and store it in the refrigerator. Add the whipped topping and garnish just before serving for the best results.

Experience the epitome of indulgence with Paula’s Coconut Cream Pie, a dessert masterpiece that embodies sweetness, creaminess, and coconutty goodness in every bite. From the buttery pie crust to the rich coconut custard filling and fluffy whipped topping, each layer is a symphony of flavors and textures that will leave you craving more. Whether enjoyed as the grand finale to a special dinner or as a treat for any occasion, this pie is sure to impress and delight. So gather your ingredients, channel your inner pastry chef, and prepare to savor the sublime decadence of Paula’s Coconut Cream Pie!

Here’s to sweet moments and unforgettable desserts shared with loved ones!