Pioneer Woman Coconut Cream Pie Recipe

Pioneer Woman Coconut Cream Pie Recipe is the ultimate indulgence for coconut lovers—a fluffy, towering masterpiece that feels like eating a cloud. Unlike the custard pie (which is baked), this is a classic refrigerator pie featuring a rich, stovetop-cooked vanilla-coconut pudding poured into a pre-baked flaky crust, then piled high with whipped cream and toasted coconut. It is cool, creamy, and luxuriously smooth.

Try More Desserts Recipes:

• Pioneer Woman Pecan Pie Recipe
• Pioneer Woman Raspberry Cream Pie
• Pioneer Woman Cinnamon Rolls

🧡 Why You Will Love This Coconut Cream Pie Recipe:

• Super Creamy: The filling uses egg yolks and cornstarch to create a thick, luscious pudding that holds its shape when sliced but melts in your mouth.
• Double Coconut: It uses shredded coconut in the filling and toasted coconut on top for maximum flavor.
• Make-Ahead Friendly: This pie actually gets better as it chills, making it the perfect dessert to prepare the day before a gathering.
• The Crust: Whether you use a classic flaky pastry or a graham cracker crust, the creamy filling pairs perfectly with the crunch.

🥚 Pioneer Woman Coconut Cream Pie Ingredients

The Crust:

• 1 Pie Crust

The Filling:

• 1 cup Whole Milk
• 1 cup Half-and-Half
• 2 large Eggs
• 2 Egg Yolks
• ¾ cup Sugar
• 5 tbsp Cornstarch
• ¼ tsp Salt
• 2 tsp Vanilla Extract
• 2 tbsp Butter
• 1 ½ cups Sweetened Shredded Coconut

The Topping:

• 1 cup Heavy Cream: Cold.
• ¼ cup Powdered Sugar
• 1 tsp Vanilla

🥧 How To Make Pioneer Woman Coconut Cream Pie

1. Prep the Crust: Bake your pie crust fully according to package or recipe instructions. Let it cool completely.
2. Toast the Coconut: Spread roughly ½ cup of the shredded coconut on a baking sheet. Bake at 350°F (175°C) for 5–7 minutes, watching closely until golden brown. Set aside for the topping.
3. Mix Base: In a medium saucepan, whisk together the eggs, egg yolks, sugar, cornstarch, and salt until smooth and pale yellow.
4. Heat Milk: Gradually whisk in the milk and half-and-half until smooth.
5. Cook Custard: Place the saucepan over medium-low heat. Whisk constantly (don’t walk away!) for 10–12 minutes. The mixture will slowly thicken and then suddenly become very thick like pudding.
6. Finish Filling: Once thick, remove from heat immediately. Stir in the vanilla extract, the cold butter pieces, and the remaining 1 cup of untoasted coconut. Stir until the butter is melted and smooth.
7. Chill: Pour the hot pudding into the cooled pie shell. Smooth the surface. Place a piece of plastic wrap directly onto the surface of the pudding (to prevent a skin from forming). Refrigerate for at least 4 hours or overnight until completely cold and set.
8. Whipped Cream: When ready to serve, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
9. Assemble: Spread or pipe the whipped cream over the cold pie. Sprinkle generously with the toasted coconut you set aside earlier.

💡 Recipe Tips

• Don’t Scramble the Eggs: When heating the pudding mixture, keep the heat moderate and whisk constantly. If you see lumps forming, remove from heat and whisk vigorously to smooth them out.
• Tempering: If you prefer, you can heat the milk separately and slowly pour it into the egg mixture to “temper” the eggs, preventing curdling. However, whisking everything cold and heating together (as above) works well if you stir constantly.
• Thickening: The pudding needs to bubble gently for a minute or two to activate the cornstarch fully. If you take it off the heat too soon, the pie will be runny.
• Coconut Swap: If you prefer less texture in the filling, you can steep the milk with coconut flakes and strain them out, using coconut extract instead, but Ree’s version embraces the chewy coconut texture inside.

🍯 What To Serve With Coconut Cream Pie?

Since this Coconut Cream Pie is incredibly rich and sweet, it pairs best with beverages and sides that provide a sharp contrast. A hot cup of strong coffee or espresso is the ideal partner, as the bitterness cuts through the sugary cream and cleanses the palate. For a fresh element, serve slices with tart berries (like raspberries) or a garnish of lime zest to highlight the tropical flavor. A sprinkling of toasted macadamia nuts or shaved dark chocolate also adds a welcome crunch to the soft texture.

🎚 How To Store Leftovers Coconut Cream Pie?

Avoid Freezing: It is not recommended to freeze this type of pudding pie. The cornstarch-thickened filling tends to separate and become watery upon thawing, and the whipped cream texture will be ruined.

• Refrigerator (Mandatory): Since this Coconut Cream Pie contains milk, eggs, and cream, it must be kept chilled. It will stay fresh for 3 to 4 days. After that, the crust may become too soggy and the whipped cream will start to deflate.
• The “Toothpick Tent”: To cover the pie without smashing the beautiful whipped cream topping, insert a few toothpicks halfway into the pie to act as pillars. Drape the plastic wrap over the toothpicks so it doesn’t touch the cream.

⚠ Do Not Reheat: Coconut Cream Pie is a refrigerator pie meant to be served cold. Heating it will melt the whipped cream topping instantly and turn the custard filling into a runny soup.

⛔ Room Temperature (Optional): If you find the fridge-cold pie too firm, let a slice sit on the counter for 10–15 minutes before eating. This allows the crust to soften slightly and the flavors to open up, but never heat it actively.

FAQs

More Desserts Recipes:

• Pioneer Woman Cinnamon Toast Recipe
• Pioneer Woman Pumpkin Chocolate Chip Bread
• Pioneer Woman Orange Monkey Bread

📊 Coconut Cream Pie Nutrition Facts

• Calories: ~450 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 280mg
• Total Carbohydrate: 42g
• Protein: 6g

Pioneer Woman Coconut Cream Pie Recipe

Recipe by Imen DridiCourse: Dessert, Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

450

kcal

Pioneer Woman Coconut Cream Pie features a rich, homemade vanilla-coconut pudding chilled inside a flaky crust, topped with billowing whipped cream and toasted coconut.

Ingredients

• The Crust:

• 1 Pie Crust

• The Filling:

• 1 cup Whole Milk

• 1 cup Half-and-Half

• 2 large Eggs

• 2 Egg Yolks

• ¾ cup Sugar

• 5 tbsp Cornstarch

• ¼ tsp Salt

• 2 tsp Vanilla Extract

• 2 tbsp Butter

• 1 ½ cups Sweetened Shredded Coconut

• The Topping:

• 1 cup Heavy Cream: Cold.

• ¼ cup Powdered Sugar

• 1 tsp Vanilla

Directions

• Prep the Crust: Bake your pie crust fully according to package or recipe instructions. Let it cool completely.
• Toast the Coconut: Spread roughly ½ cup of the shredded coconut on a baking sheet. Bake at 350°F (175°C) for 5–7 minutes, watching closely until golden brown. Set aside for the topping.
• Mix Base: In a medium saucepan, whisk together the eggs, egg yolks, sugar, cornstarch, and salt until smooth and pale yellow.
• Heat Milk: Gradually whisk in the milk and half-and-half until smooth.
• Cook Custard: Place the saucepan over medium-low heat. Whisk constantly (don’t walk away!) for 10–12 minutes. The mixture will slowly thicken and then suddenly become very thick like pudding.
• Finish Filling: Once thick, remove from heat immediately. Stir in the vanilla extract, the cold butter pieces, and the remaining 1 cup of untoasted coconut. Stir until the butter is melted and smooth.
• Chill: Pour the hot pudding into the cooled pie shell. Smooth the surface. Place a piece of plastic wrap directly onto the surface of the pudding (to prevent a skin from forming). Refrigerate for at least 4 hours or overnight until completely cold and set.
• Whipped Cream: When ready to serve, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form.
• Assemble: Spread or pipe the whipped cream over the cold pie. Sprinkle generously with the toasted coconut you set aside earlier.

Notes

• Don’t Scramble the Eggs: When heating the pudding mixture, keep the heat moderate and whisk constantly. If you see lumps forming, remove from heat and whisk vigorously to smooth them out.
  Tempering: If you prefer, you can heat the milk separately and slowly pour it into the egg mixture to “temper” the eggs, preventing curdling. However, whisking everything cold and heating together (as above) works well if you stir constantly.
  Thickening: The pudding needs to bubble gently for a minute or two to activate the cornstarch fully. If you take it off the heat too soon, the pie will be runny.
  Coconut Swap: If you prefer less texture in the filling, you can steep the milk with coconut flakes and strain them out, using coconut extract instead, but Ree’s version embraces the chewy coconut texture inside.