Coconut Cream Pie

Aug 31

4 min read

This coconut cream pie has a crisp, buttery sourdough discard crust filled with silky coconut custard and topped with soft whipped cream and toasted coconut. It’s creamy and coconut-forward without being overly sweet, with just enough tang from the sourdough crust to balance the rich filling.

The coconut filling is made on the stovetop with coconut milk and coconut cream, so there’s no need to bake the pie once it’s filled. After a few hours in the refrigerator, it sets into a smooth, creamy filling that slices beautifully. It’s also an ideal make-ahead dessert since the pie is even better after chilling overnight.

If you love easy sourdough desserts, try my Fudgy Sourdough Discard Brownies or Sourdough Shortbread Berry Crumb Bars next.

Fudgy sourdough discard brownies with shiny crackly tops cut into squares

Why You’ll Love This Coconut Cream Pie

Silky coconut filling: Creamy and rich while still holding a clean slice.
Buttery sourdough crust: Sourdough discard gives the crisp crust extra flavor without making it noticeably sour.
Not overly sweet: Coconut, vanilla, and buttery pastry are the focus.
Easy to make ahead: The filling needs time to chill, making this a perfect dessert to prepare the day before.
Simple finish: Soft whipped cream and toasted coconut are all it needs.

Tips for the Best Coconut Cream Pie

Cool the crust completely before adding the filling so it stays crisp.
Whisk the custard constantly as it cooks to keep it smooth and prevent scorching.
Once the filling bubbles, cook for 1 full minute to help it set properly.
Don’t overwhip the cream. Stop at medium-stiff peaks for a soft, creamy topping.
Add the toasted coconut shortly before serving for the best texture.

Coconut Cream Pie with Sourdough Discard Crust

Prep: 30 mins | Bake: 35 mins | Chill: 6 hrs | Total: 7 hrs mins | Yield: 1 (9-inch) pie, 8–10 slices

Ingredients

Sourdough Discard Crust

1¼ cups (150 g) all-purpose flour
¼ cup (30 g) powdered sugar
¼ teaspoon kosher salt
6 tablespoons (85 g) cold unsalted butter, cubed
½ cup (120 g) sourdough discard
½ teaspoon vanilla extract

Coconut Cream Filling

1 cup (240 g) full-fat canned coconut milk
1 cup (240 g) unsweetened coconut cream
½ cup minus 1 tablespoon (90 g) granulated sugar
¼ cup (32 g) cornstarch
¼ teaspoon kosher salt
4 large egg yolks
1 tablespoon (14 g) unsalted butter
1 teaspoon vanilla extract
½ teaspoon coconut extract
⅓ cup (25–30 g) sweetened shredded coconut

Whipped Cream & Topping

1 cup (240 g) cold heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Pinch of salt
¼–⅓ cup shredded coconut, lightly toasted

Instructions

Make the crust. Whisk together the flour, powdered sugar, and salt. Add the cold butter and cut it into the flour until the mixture resembles coarse crumbs. Add the sourdough discard and vanilla and mix just until a soft dough forms. Chill for 15–20 minutes.
Shape and chill. Press the dough evenly into the bottom and up the sides of a 9-inch removable-bottom tart pan. Prick the bottom lightly with a fork. Chill for 20–30 minutes while the oven preheats to 350°F.
Bake the crust. Bake for 25–30 minutes, until set and lightly golden around the edges. If the center puffs, gently press it back down. Cool completely.
Toast the coconut. Spread the coconut for the topping on a baking sheet. Toast at 325°F for 5–7 minutes, stirring once, until lightly golden. Set aside.
Make the coconut filling. Whisk together the sugar, cornstarch, salt, and egg yolks in a medium saucepan. Gradually whisk in the coconut milk and coconut cream. Cook over medium heat, whisking constantly, until very thick and bubbling. Once bubbling, continue cooking for 1 full minute. Remove from the heat and stir in the butter, vanilla, coconut extract, and shredded coconut.
Fill and chill. Let the custard cool for 20–30 minutes, stirring occasionally. Spoon into the completely cooled crust and smooth the top. Refrigerate for at least 5–6 hours, preferably overnight.
Make the whipped cream. Beat the heavy cream, powdered sugar, vanilla, and salt until medium-stiff peaks form.
Finish. Spread the whipped cream over the chilled pie and sprinkle with toasted coconut. Keep refrigerated until ready to serve.

Recipe Notes

Use full-fat coconut milk and unsweetened coconut cream for the creamiest filling. Avoid cream of coconut, which is sweetened.
Sourdough discard can be cold straight from the refrigerator—no feeding needed.
For a more subtle coconut flavor, reduce the coconut extract to ¼ teaspoon.
For the cleanest slices, chill the coconut cream pie for at least 5–6 hours or overnight.

Make Ahead & Storage

Make ahead: Coconut cream pie is an excellent make-ahead dessert. Prepare and fill the pie up to one day in advance and refrigerate overnight. Add the whipped cream before serving or several hours ahead.
Refrigerator: Store covered in the refrigerator for up to 3 days.
Freezing: I don’t recommend freezing the assembled pie because the coconut custard can release moisture as it thaws. The baked sourdough crust can be frozen separately for up to 2 months.