Paula’s Coconut Cream Pie Recipe: A Southern-Inspired Tropical Dessert

By Lilo Last updated Jul 8, 2025

Paula’s Coconut Cream Pie: A Tropical Delight with Southern Charm

If you love coconut desserts, Paula’s Coconut Cream Pie is a must-try. This pie brings together a rich, coconut-infused custard, a golden buttery crust, and a fluffy whipped topping sprinkled with toasted coconut. It’s a tropical escape in every bite, perfect for warm-weather entertaining or any time you want a cool, creamy treat.

Ingredients You’ll Need

For the Pie Filling:

2 premade pie dough rounds
2 cups whole milk
1 can (13.5 oz) unsweetened coconut milk
7 egg yolks
1 cup granulated 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 garnish)

For the Whipped Topping:

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

Step-by-Step Instructions

1. Prepare the Crust

Preheat the oven to 350°F (175°C).
Roll out the pie dough and press it into a 9×13-inch baking dish.
Crimp the edges and prick the bottom with a fork to prevent bubbles.
Bake for 10–12 minutes until golden brown, then let cool completely.

2. Make the Coconut Custard Filling

In a heavy saucepan, combine the whole milk, coconut milk, egg yolks, sugar, cornstarch, and salt.
Cook over medium heat, whisking constantly, until the mixture thickens like pudding. Avoid letting it boil.
Remove from heat and stir in the coconut flakes, vanilla, and coconut extract.
Pour the custard into the cooled crust and spread it evenly.
Let sit at room temperature for 10–12 minutes, then refrigerate for at least 3 hours or until set.

3. Whip the Topping

In a large bowl, beat the cold whipping cream with powdered sugar and coconut extract until stiff peaks form.

4. Assemble the Pie

Spread the whipped topping evenly over the chilled custard layer.
Sprinkle the toasted coconut flakes on top for a final tropical touch.

Helpful Tips

Avoid a soggy crust: Make sure the crust is fully cooled before adding the custard.
Toasting coconut: Toast coconut flakes in a dry skillet over medium heat, stirring constantly until golden. This adds depth and crunch.
Let it chill: The pie needs time to firm up properly—don’t skip the refrigeration step.

Serving Ideas

Paula’s Coconut Cream Pie is best served cold, making it ideal for hot days or post-dinner enjoyment. Pair it with iced tea, coffee, or even fresh tropical fruit on the side. Whether you’re hosting a backyard cookout or celebrating a special occasion, this pie will steal the spotlight.

Storage

Store leftovers in the refrigerator, covered, for up to 3 days. For best texture and flavor, enjoy within this time frame.

Final Note
Embrace the tropical vibes of Paula’s Coconut Cream Pie. With its creamy coconut custard, airy topping, and toasted finish, this dessert captures Southern comfort with a tropical twist. It’s easy to prepare, irresistible to taste, and sure to become a staple in your dessert rotation.