When the weather gets a little gloomy, or you just crave that hug-in-a-bowl kind of comfort, nothing beats a creamy pie, right? I’ve fiddled with flaky crusts and sweet fillings for years, but this Cherry Coconut Cream Pie? Oh my goodness, it’s the one that wins every time. Seriously, it stands miles above the rest!
Coconut cream adds a gentle richness that makes this pie feel extra comforting, you know? That mild tropical sweetness just melts against the sharp, bright burst of the cherry topping we make from scratch. As a developer who spends way too much time in the kitchen, I can promise you this specific combination is magic. It’s simple, it’s stunning, and it’s totally doable in an afternoon!
Why This Cherry Coconut Cream Pie Recipe Works So Well
Listen, if you love desserts that feel really luxurious but don’t require you to pull an all-nighter, you’re going to adore this. This pie hits all the right notes for dessert lovers who want indulgence without the fuss. We’re keeping things smooth and focused!
- This recipe is one of my very favorite Cherry Dessert Recipes because the flavors are bold but clean.
The Perfect Balance of Sweet and Tart Flavors
You know how some fruit pies are just overly sweet? Not this one! The tartness from our homemade cherry topping cuts right through the gentle richness of that coconut cream filling. It’s a gorgeous contrast that keeps you coming back for another bite. It’s sweet, but it’s vibrant!
Creamy Texture Achieved Without Overcomplicating
My goal here was pure silkiness. We use simple custard techniques to get that wonderfully smooth mouthfeel, but trust me, you won’t feel stressed making it. There are no gelatin sheets or weird stabilizers required here, just good old-fashioned stirring and patience!
Essential Equipment for Your Cherry Coconut Cream Pie
Before we dive into the good stuff—the cherries and the cream—let’s make sure your kitchen is set up for success. Every great pie starts with the right tools! Since this isn’t a baked custard pie, we keep the list short. You won’t need much specialized gear, which is a huge bonus when making any fruit pie, including this beautiful Cherry Coconut Cream Pie.
Having these basics ready means you can actually focus on the delicious flavors instead of scrambling for a pot halfway through!
- You definitely need a good, sturdy Saucepan for cooking down those cherries and making the custard thick.
- Keep that Whisk handy! You’ll be whisking egg yolks constantly, so grab your favorite one.
- And, of course, a trusty 9-inch pie plate where your creation will eventually chill to perfection.
Gathering Ingredients for the Cherry Coconut Cream Pie
Okay, now that we have our pots and pans ready, we need to rally the troops: the ingredients! For this Cherry Coconut Cream Pie, organization is everything. If you’re anything like me, separating the components makes cooking so much less frantic. We’ve got the tartness coming from the fruit layer and the sleepy sweetness from the cream layer.
I always advise laying everything out before you even turn on the stove. It just makes the process flow better. And hey, if you’re looking for holiday inspiration, check out my recipe for simple cranberry sauce recipe for comparison!
For the Cherry Topping
This needs to be bright and a little tangy to balance all that cream later! Remember, you can absolutely use frozen cherries—just make sure they are fully thawed and drained a bit before you start cooking, especially if you’re trying out different Sweet Cherry Recipes.
- 2 cups cherries (pitted; use fresh or frozen, thawed)
- 1/2 cup sugar
- 2 tbsp cornstarch
For the Coconut Cream Filling
This is where the real comfort comes in. Always use whole milk here—skip the low-fat stuff if you can! And pay attention to those egg yolks; using three large yolks is what gives us that beautiful, rich structure we are hoping for in this pie.
- 1.5 cups milk
- 3 large egg yolks
- 1/2 cup shredded coconut
- 1 tsp vanilla extract
For Assembly of the Cherry Coconut Cream Pie
The final piece of the puzzle! You must have a perfectly pre-baked crust waiting for these fillings. Don’t even think about putting liquid filling in an unbaked shell—it’ll be a soggy mess! This is the foundation of your perfect final Cherry Coconut Cream Pie.
- 1 baked pie crust (9-inch)
Step-by-Step Instructions for the Cherry Coconut Cream Pie
Alright, this is where the magic really happens! We’re breaking this down into three sensible parts so you don’t feel overwhelmed. Cooking the filling takes about 20 minutes of active time, but the final chill is non-negotiable—we need that full 4 hours for the custard to set up properly. Don’t rush that chilling time; it’s what guarantees a clean slice!
Remember, whenever you’re dealing with custards, constant movement is your best friend. If you want the absolute smoothest result, you can brush up on some general baking wisdom, like what I shared when talking about secrets to perfect scones—it’s all about controlling the heat and motion!
Preparing the Cherry Layer
First up, let’s handle the fruit! Grab your saucepan and toss in your pitted cherries, the sugar, and the cornstarch. Set that over medium heat. You’re going to stir this until it starts bubbling happily and thickens up enough that it coats the back of a spoon nicely, which usually takes about 5 to 7 minutes. Once it’s thick, immediately pull it right off the burner! Don’t let it keep boiling.
You MUST let this cherry mixture cool completely before we layer it. Seriously, stick it in the fridge or just let it sit on the counter while you tackle the cream. Warm fruit melts silky custard, and we absolutely don’t want that!
Making the Coconut Cream Custard Base
Next, we handle the rich coconut cream filling. Warm up your milk gently in a separate saucepan—you don’t want it boiling, just steaming slightly. While that’s heating, take those beautiful egg yolks and whisk them rapidly with just a *tiny* splash of the warm milk. This is called tempering, and it stops the yolks from scrambling! Once tempered, pour that yolk mixture back into the main saucepan with the rest of the milk.
Now, this is the most important part: Cook this custard base over low heat, stirring constantly, constantly, constantly! If you stop, you risk scorching the bottom or getting those awful cooked egg bits. Keep stirring until it thickens enough to coat the back of a spoon. Remove it, whisk in your vanilla and the shredded coconut, and let it cool down a bit.
Assembling and Chilling the Cherry Coconut Cream Pie
Time to build this masterpiece! Take your fully cooled baked pie crust. Spoon the cooled cherry mixture into the bottom of the crust and spread it out evenly—this forms your beautiful, tart base layer for our Cherry Coconut Cream Pie. Gently dollop that slightly warm coconut cream filling right over the top of the cherries. Try to make the top as smooth as you can for pretty slicing later.
Once assembled, cover the top lightly (don’t let the cover touch the cream!) and pop the whole Cherry Coconut Cream Pie into the refrigerator. It needs a good 4 hours in there, minimum, to firm up completely. Trust me, this chilling time is crucial for perfect slices!
Tips for a Perfect Cherry Coconut Cream Pie
You’ve done the hard work, so let’s make sure this Cherry Coconut Cream Pie sets up exactly like it should! The biggest enemy here is a runny custard or a soggy bottom, and we are going to fight both of those things hard. Always make sure your baked crust is completely cool before adding any filling—heat is the enemy of structure!
Also, don’t skimp on the vanilla; a high-quality extract really shines through the coconut. Think of it like choosing between decent salt and amazing salt; check out my notes on Kosher salt vs. sea salt for how much those little details matter!
For the coconut flavor to really pop, try toasting a small amount of the shredded coconut lightly before adding it to the cream. Just a few minutes in a dry pan until they smell nutty! This step is optional, but wow, does it add depth to the final pie.
Ingredient Notes and Substitutions for Your Pie
I always get asked if you can swap out the fruit, and yes, you totally can! If you’re staring at a beautiful haul of fruit, you might think about trying this formula with other things. For instance, if you’re looking at some gorgeous Cranberry Desserts inspiration, the sauce part of this recipe is very adaptable.
If you use something tart like Sour Cherry Recipes, you might need to bump up that sugar just a tiny bit in the topping, maybe by a tablespoon or two, to keep that lovely contrast balanced. If you wanted to try an ‘Apples Recipes’ version, you’d have to pre-cook them longer since apples release less immediate liquid than cherries do.
But honestly, for this specific velvety cream filling, it sings loudest with the cherry. It just complements that coconut cream so perfectly!
Storage and Reheating Instructions for Cherry Coconut Cream Pie
Okay, you’ve managed the perfect Cherry Coconut Cream Pie, now let’s keep it looking gorgeous! Because of that luscious, creamy filling, this pie definitely needs to stay chilly. You want to store it covered snugly in the refrigerator. I usually use plastic wrap, but make sure it’s tented so it doesn’t stick to the surface of the cream!
This pie is honestly best enjoyed fridge-cold, maybe 1 to 2 hours after taking it out of the cold so the crust isn’t rock hard. Because the filling is cooked custard, we are absolutely not reheating slices! Just keep the whole thing cold until you are ready to slice and serve.
Frequently Asked Questions About Cream Pies
I get so many questions every time I post about a creamy, dreamy dessert like this! It’s totally normal to have little worries when you’re dealing with custards. We want perfect slices that hold their shape, right? Check out some of the things people ask me most often when they’re gearing up to make a fruit-topped cream pie, or when they’re browsing for other no-bake treats!
Can I use canned cherry pie filling instead of making the topping?
Oh, I know the temptation is real when you’re short on time! Yes, you absolutely can use canned cherry pie filling right out of the can if you’re in a pinch. However, you need to taste it first! Canned fillings are usually much sweeter and often thinner than what we made with cornstarch here. If it looks runny, I suggest cooking it down a little bit on the stove with just a tiny sprinkle of extra cornstarch until it coats a spoon. Otherwise, you risk a soupy mess.
How do I prevent the coconut cream filling from forming a skin while cooling?
This is the worst, isn’t it? You turn your back for five minutes and BAM—a gross film develops over your beautiful custard! The trick here is simple: Once you take the coconut cream off the heat, grab a piece of plastic wrap and press it *directly* onto the surface of the filling. When I mean directly, I mean zero air gap. This keeps moisture trapped near the surface but stops that dry skin from forming while it cools down!
Is this recipe suitable for a make-ahead dessert?
Absolutely, yes! In fact, I argue it’s better the next day. The only active cooking time is about 40 minutes total (20 for the cherry topping, 20 for the cream), but then you need that 4-hour chill. So, you can easily make this entire Cherry Coconut Cream Pie assembly on Saturday morning, let it chill all day, and serve it perfectly set for dinner that night!
Sharing Your Baking Success
Whew! You did it! Now, tell me everything! Did your family devour this pie? I’d absolutely love to know how your Cherry Coconut Cream Pie turned out. Please jump over to my contact page and send me a photo if you can!
Don’t forget to rate the recipe below—it helps other bakers know this creamy, fruity recipe is worth making. Happy baking!
By Grace Williams, contributor at Recipes by Betty.
Cherry Coconut Cream Pie
Equipment
- Saucepan
- Whisk
- 9-inch pie plate
Ingredients
For the Cherry Topping
- 2 cups cherries (pitted; fresh or frozen, thawed)
- 1/2 cup sugar
- 2 tbsp cornstarch
For the Coconut Cream Filling
- 1.5 cups milk
- 3 large egg yolks
- 1/2 cup shredded coconut
- 1 tsp vanilla extract
Assembly
- 1 baked pie crust
Instructions
- Cook the cherries, sugar, and cornstarch in a saucepan over medium heat until the mixture thickens. Remove from heat and let it cool.
- Heat the milk in a separate saucepan until it is warm.
- Whisk the egg yolks with a small amount of the warm milk. Return this mixture to the saucepan with the rest of the milk.
- Cook the custard gently, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove the custard from the heat. Stir in the shredded coconut and vanilla extract. Let the cream cool slightly.
- Spread the cooled cherry mixture evenly into the baked pie crust. Top the cherry layer with the coconut cream filling.
- Chill the pie for 4 hours before you slice and serve it.