Paula’s Coconut Cream Pie


Heavenly Indulgence: Paula’s Coconut Cream Pie, a Symphony of Sweet Serenity”


In the realm of desserts, there exists a creation that transcends the ordinary—a pie that embodies the essence of indulgence and transports the taste buds to a realm of sweet serenity. Join me in the enchanting world of baking as we explore the art of crafting Paula’s Coconut Cream Pie, a heavenly delight that celebrates the symphony of coconut, cream, and crust. This isn’t just a recipe; it’s an emotional journey, a tribute to the joy found in savoring the sublime sweetness that only a well-made coconut cream pie can offer.

Ingredients: For the Crust:

  • 1 1/2 cups graham cracker crumbs (the golden foundation)
  • 1/3 cup sugar (the sweet soul)
  • 1/2 cup unsalted butter, melted (the golden embrace)

For the Filling:

  • 1 cup sweetened shredded coconut (the tropical treasure)
  • 3 cups whole milk (the creamy elixir)
  • 3/4 cup sugar (the sweet symphony)
  • 1/3 cup cornstarch (the velvety thickener)
  • 1/4 teaspoon salt (the harmonious balance)
  • 4 large egg yolks (the custard heart)
  • 2 tablespoons unsalted butter (the silky finish)
  • 1 1/2 teaspoons vanilla extract (the aromatic essence)

For the Topping:

  • 2 cups whipped cream (the airy clouds)
  • 1/2 cup sweetened shredded coconut (the tropical flourish)


  1. Golden Foundation: Begin our emotional journey by preheating the oven to 350°F (175°C)—a golden foundation for the crust that will cradle our Paula’s Coconut Cream Pie. This isn’t just preheating; it’s the anticipation of the warmth that will soon envelop your kitchen.
  2. Crust Creation: In a bowl, combine graham cracker crumbs, sugar, and melted butter—a crust creation that marries sweetness with the buttery embrace. As you mix, feel the transformation of simple ingredients into the golden hug that will hold our coconut symphony.
  3. Pressing Poetry: Press the mixture into the bottom and up the sides of a pie dish—a pressing poetry that shapes our crust into a sturdy and golden vessel. This isn’t just pressing; it’s crafting the poetic foundation for the layers of bliss to come.
  4. Baking Overture: Bake the crust for 10 minutes or until it’s set—a baking overture that sets the stage for the symphony of flavors. As the aroma of the toasting crust fills your kitchen, imagine the anticipation of the delicious layers that will follow.
  5. Tropical Treasure: Toast sweetened shredded coconut in the oven until golden—a tropical treasure that adds a nutty depth to our Coconut Cream Pie. This isn’t just toasting; it’s elevating the coconut to a golden treasure that will adorn our creation.
  6. Creamy Elixir: In a saucepan, heat whole milk until it’s just about to simmer—the creamy elixir that will infuse our custard with richness. This step is more than heating milk; it’s the creation of a velvety base that will carry the essence of our coconut symphony.
  7. Sweet Symphony: In a separate bowl, whisk together sugar, cornstarch, and salt—a sweet symphony that will thicken our custard to perfection. As you whisk, envision the harmonious balance of sweetness and velvety thickness.
  8. Custard Heart: Whisk the egg yolks in a bowl, gradually adding the sugar mixture—a custard heart that beats with the promise of silky indulgence. This isn’t just whisking; it’s the creation of a custard that will be the heart of our Coconut Cream Pie.
  9. Velvety Thickener: Gradually whisk the warm milk into the egg yolk mixture—a velvety thickener that transforms our ingredients into a luscious custard. Feel the smoothness of the custard forming, a testament to the careful blending of elements.
  10. Cooking Crescendo: Return the custard to the saucepan and cook over medium heat, stirring constantly, until it thickens—a cooking crescendo that turns our custard into a velvety masterpiece. This isn’t just cooking; it’s the orchestration of a creamy crescendo that heralds the final act.
  11. Silky Finish: Remove the custard from heat and stir in butter and vanilla extract—a silky finish that imparts a luxurious depth to our Coconut Cream Pie. Imagine the butter melting into the custard, leaving behind a silky trail of indulgence.
  12. Layered Bliss: Sprinkle the toasted coconut over the baked crust and pour the custard on top—a layered bliss that combines the textures of crunchy crust and smooth custard. This isn’t just layering; it’s the culmination of our coconut symphony, a crescendo of flavors.
  13. Chilling Interlude: Chill the pie in the refrigerator for at least 4 hours or until set—a chilling interlude that allows our creation to firm up and intensify in flavor. This moment isn’t just waiting; it’s the interlude before the grand finale.
  14. Airy Clouds: Whip the cream until stiff peaks form—the airy clouds that will grace the top of our Coconut Cream Pie. Feel the transformation of simple cream into a cloud-like topping that adds a light and dreamy finish.
  15. Tropical Flourish: Pipe or spread the whipped cream over the pie and sprinkle with additional toasted coconut—a tropical flourish that crowns our creation with visual delight. This isn’t just decorating; it’s the final touch that elevates our Coconut Cream Pie to a heavenly masterpiece.

Cook Notes:

  • Ensure that the custard is stirred constantly while cooking to prevent lumps.
  • For a deeper coconut flavor, you can use coconut milk instead of whole milk in the custard.


  1. Chocolate Drizzle Nocturne: Drizzle chocolate ganache over the whipped cream for a chocolate drizzle nocturne—a variation that introduces a rich and decadent layer to our Coconut Cream Pie.
  2. Pineapple Paradise Rhapsody: Fold in small pineapple chunks to the custard for a pineapple paradise rhapsody—a tropical variation that brings a burst of freshness.
  3. Almond Joy Allegro: Mix in chopped almonds and chocolate chips to the custard for an Almond Joy allegro—a variation inspired by the classic candy bar, adding crunch and chocolatey goodness.

Keto Version:

  • Almond Flour Allegro: Substitute almond flour for graham cracker crumbs in the crust and use a sugar substitute for a keto-friendly version. This almond flour allegro caters to low-carb preferences while preserving the essence of Paula’s Coconut Cream Pie.

Low-Carb Version:


  • Coconut Flour Waltz: Replace some of the graham cracker crumbs with coconut flour for a low-carb rendition. This coconut flour waltz offers a lighter alternative while maintaining the delightful flavors.

As you savor each velvety bite of Paula’s Coconut Cream Pie, let the flavors transport you to moments of pure bliss—a nostalgic embrace reminiscent of homemade goodness. This recipe isn’t just about baking; it’s about creating a masterpiece that transcends the ordinary—a pie that embodies the joy of savoring life’s sweetest moments. May each bite be a reminder of the emotional richness embedded in the simplest of desserts. Happy baking, happy savoring, and may Paula’s Coconut Cream Pie continue to be a cherished melody in your kitchen—a symphony of sweet serenity that lingers on the palate and in the heart


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