I started making this coconut cream pie because someone close to me once asked for it instead of birthday cake. At first I thought, really? No frosting? No layers? But once I made it from scratch, I got it. This pie feels nostalgic in a way cake never does.

There is something about the mix of creamy filling, flaky crust, and toasted coconut that feels old-school and comforting. Not fancy. Not trendy. Just solid and satisfying.

I have made this more times than I can count now, and every time I tweak something small. A little more salt. A little more vanilla. Sometimes I rush it and regret that later. This is one of those desserts that rewards patience.

The Three Parts That Make This Work

This pie is simple, but each layer matters. If one part is off, you feel it in every bite. When they all come together, though, it’s magic.

The crust has to be fully baked and golden so it stays crisp under the filling. The coconut pudding layer brings the richness. Then the whipped cream and toasted coconut add lightness and texture so it doesn’t feel heavy.

I used to think the topping was just decoration. It’s not. It actually balances the whole pie.

Ingredients I Used for the Recipe

• 1 fully baked all-butter pie crust – this gives structure and that flaky bite that keeps the pie from feeling soft all the way through.
• 2 boxes (about 3.4 ounces each) instant vanilla pudding mix – this is the base that makes the filling quick and reliable.
• 2 cups cold buttermilk – adds tang so the pie isn’t overly sweet and helps the pudding set nicely.
• 1 teaspoon sea salt – wakes up the flavor and cuts through the richness.
• 2 teaspoons vanilla extract – brings warmth and rounds everything out.
• 1 1/2 cups sweetened shredded coconut – this is where the real coconut flavor comes from.
• 1 cup heavy whipping cream – folded into the filling to make it lighter.
• 2 cups heavy whipping cream (for topping) – whipped into soft clouds for the finish.
• 2 to 3 tablespoons powdered sugar – lightly sweetens the whipped cream without making it stiff.
• 1 teaspoon vanilla extract (for topping) – gives the whipped cream a little personality.
• 1/2 cup toasted coconut flakes – adds crunch and that toasty aroma that makes the pie smell incredible.

How to make Starbucks Medicine Ball Recipe?

Step 1 – Blind Bake the Crust

Roll out your pie dough, place it in the pie dish, and line it with parchment or foil. Fill it with pie weights or dried beans so it keeps its shape while baking.

Bake until the edges turn lightly golden. Remove the weights, prick the bottom with a fork, and bake again until the whole crust is beautifully browned. Let it cool completely. I mean completely. Warm crust will ruin the filling.

Step 2 – Mix the Filling Base

In a large bowl, whisk together the instant pudding mix, cold buttermilk, sea salt, and vanilla extract. This thickens fast, so don’t walk away.

The buttermilk is the secret here. The slight tang keeps the filling from tasting flat or sugary.

Step 3 – Add the Coconut

Stir in the shredded coconut until it’s evenly distributed. At this point it already smells amazing and it takes real restraint not to grab a spoon.

The texture should be thick but still spreadable.

Step 4 – Fold in Whipped Cream

Whip 1 cup of heavy cream until soft peaks form, then gently fold it into the pudding mixture. This step makes the filling feel lighter and less dense.

Don’t overmix. I have done that before and ended up with a heavy filling instead of something airy.

Step 5 – Fill the Crust

Spoon the coconut filling into the cooled crust and smooth the top. Cover and refrigerate for at least a few hours so it sets properly.

Overnight is even better if you have the time.

Step 6 – Make the Whipped Cream Topping

Whip the remaining heavy cream with powdered sugar and vanilla until soft peaks form. I like keeping it soft instead of stiff so it feels pillowy.

Pile it generously over the chilled pie. This is not the time to be neat.

Step 7 – Toast and Add Coconut

Toast coconut flakes in a dry pan over medium heat until golden. Stir constantly because they go from perfect to burnt fast.

Let them cool, then sprinkle over the whipped cream for texture and flavor.

Little Things I Learned the Hard Way

The first time I made this, I rushed the crust. It looked done but wasn’t fully baked, and the bottom turned soft once filled. Now I always give it those extra minutes.

I also used to skip the salt because I thought dessert didn’t need it. Big mistake. That small amount is what keeps the filling balanced.

Another lesson was patience. This pie needs chill time. Cutting it early leads to a loose filling, which still tastes good but doesn’t slice cleanly.

And don’t hold back on the toasted coconut. That toasty flavor is what makes people ask what you did differently.

Tips

• Make the crust ahead of time to break the process into easy steps.
• Always use instant pudding mix, not the cook-and-serve kind.
• Cold buttermilk helps the filling thicken faster and taste brighter.
• Let the pie chill long enough to fully set before slicing.
• Toast coconut slowly and watch it closely so it doesn’t burn.
• If you want a deeper flavor, add a splash of bourbon to the filling or whipped cream.
• Use real vanilla extract. It makes a noticeable difference.
• Don’t overwhip the cream. Soft peaks make the topping feel lighter.

Why I Keep Coming Back to This Recipe

This is one of those desserts that feels special without being complicated. It doesn’t require fancy skills or hard-to-find ingredients. Just a little attention and care.

I like that I can make parts of it ahead when life gets busy. Some days I prep the crust in the morning and finish the rest later. It fits into real schedules, not just perfect ones.

Every time I serve it, people pause after the first bite. That quiet moment tells me everything. Creamy, flaky, lightly sweet, a little salty. It all works together.

And honestly, I never get tired of making it. Which is saying a lot, because I usually move on from recipes quickly.

This one stuck. It earned its place.

Print Recipe

Homemade Coconut Cream Pie Recipe

Author: katie Smith Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: B baking

Difficulty: medium Prep Time 30 mins Cook Time 20 mins Rest Time 240 mins Total Time 4 hrs 50 mins

Cooking Temp: 190  C Servings: 8 Estimated Cost: $ 12 Calories: 485

Best Season: Spring, Summer, Fall, Winter

Description

This coconut cream pie takes a classic dessert to the next level with a flaky, all-butter homemade crust, a creamy coconut pudding filling balanced with buttermilk and sea salt, and clouds of vanilla whipped cream topped with toasted coconut flakes. The buttermilk and a confident pinch of salt cut through the sweetness for a perfectly balanced slice that's hard to resist.

ingredients

Servings

All-Butter Pie Crust

• 1 ¼ cups all-purpose flour (plus more for dusting)
• ½ tsp sea salt
• ½ cup unsalted butter (cold, cubed)
• 3-4 tbsp ice water (as needed)

Coconut Cream Filling

• 2 boxes (3.4 oz each) vanilla instant pudding mix (confirm 'instant' not 'cook & serve')
• 4 cups buttermilk (cold, divided per pudding instructions)
• ½ tsp fine sea salt (to balance sweetness)
• 1 ½ cups sweetened shredded coconut (divided)
• 2 tsp pure vanilla extract
• 2 tbsp bourbon (optional, for boozy variation)
• ½ cup heavy whipping cream (cold, for folding into filling)

Whipped Cream Topping

• 1 ½ cups heavy whipping cream (very cold)
• 3 tbsp powdered sugar (sifted)
• 1 tsp pure vanilla extract
• ½ cup toasted coconut flakes (for garnish)

Instructions

Blind Bake the Pie Crust

1. Prepare dough

   In a food processor or bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough just comes together. Form into a disk, wrap, and chill 30 minutes.
   Keep ingredients cold for flakiest crust
   Mark as complete

2. Roll and fit crust

   On a floured surface, roll dough to 12-inch circle. Transfer to 9-inch pie plate, trim edges, and crimp. Chill 15 minutes.
   Mark as complete

3. Blind bake

   Preheat oven to 190°C (375°F). Line crust with parchment, fill with pie weights or dried beans. Bake 15 minutes until edges are golden.
   Pie weights prevent puffing
   Mark as complete

4. Finish baking

   Carefully remove weights and parchment. Dock bottom with fork, brush edges with egg wash if desired. Bake 10-15 more minutes until crust is golden all over. Cool completely.
   Mark as complete

Make the Coconut Filling

1. Prepare pudding base

   In a large bowl, whisk together instant pudding mix and cold buttermilk per package directions (usually 2 minutes).
   Use cold buttermilk for best thickening
   Mark as complete

2. Add flavorings

   Stir in sea salt, 1 cup sweetened coconut, vanilla extract, and bourbon (if using). Mix until combined.
   Reserve ½ cup coconut for topping
   Mark as complete

3. Fold in cream

   In a separate bowl, whip ½ cup heavy cream to soft peaks. Gently fold into pudding mixture until no streaks remain.
   Don't overmix to keep filling light
   Mark as complete

4. Fill and chill

   Pour filling into cooled pie crust. Smooth top. Refrigerate at least 4 hours or overnight until set.
   Cover loosely with plastic wrap
   Mark as complete

Add Topping & Serve

1. Whip cream topping

   Just before serving, whip 1 ½ cups cold heavy cream with powdered sugar and vanilla to medium-stiff peaks.
   Chill bowl and beaters for best results
   Mark as complete

2. Assemble pie

   Pile whipped cream over chilled filling. Sprinkle with remaining ½ cup toasted coconut flakes.
   Toast coconut in dry skillet 2-3 min for extra flavor
   Mark as complete

3. Slice and serve

   Use a sharp knife dipped in hot water to cut clean wedges. Serve immediately.
   Wipe knife between cuts for neat slices
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 wedge (1/8 of pie)

---

Amount Per Serving

Calories 485kcal

% Daily Value *

Total Fat 28gg44%

Saturated Fat 18gg90%

Trans Fat 0.5gg

Cholesterol 85mgmg29%

Sodium 320mgmg14%

Potassium 145mgmg5%

Total Carbohydrate 52gg18%

Dietary Fiber 2gg8%

Sugars 38gg

Protein 6gg12%

---

Calcium 8% mg

Iron 4% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead friendly: Bake crust and prepare filling up to 2 days ahead; add whipped cream topping just before serving.
• Bourbon variation: Add 2 tbsp bourbon to filling and 1 tbsp to whipped cream for a decadent boozy twist.
• Toasting coconut: Spread flakes in a dry skillet over medium heat, stirring constantly, 2-3 minutes until golden. Watch closely—it burns fast!
• Pudding mix tip: Use *instant* vanilla pudding mix (3.4-3.7 oz boxes). Jell-O or 365 Whole Foods brands both work well.
• Dairy note: For best texture, keep all dairy ingredients very cold before mixing.

Keywords: coconut cream pie, homemade pie, buttermilk dessert, toasted coconut, whipped cream pie, no-bake filling, blind baked crust