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+ servings

Biscoff Coconut Cream Pie

This decadent Coconut Cream Pie tastes nothing like those overly sweet and artificial coconut tasting things you get at the supermarket. If you love the flavor of REAL coconut, then this will easily become your favorite pie ever!
Course Dessert
Cuisine American
Keyword Biscoff Cookies, Christmas, Coconut Cream Pie, Thanksgiving
Prep Time 25 minutes
Cook Time 10 minutes
Refrigerate 2 hours
Total Time 35 minutes
Servings 8 people
Author Kristi Shields


  • 1 pkg Biscoff Cookies 8.8 oz pkg
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 tsp salt
  • 4 egg yolks
  • 1/3 cup cornstarch plus 2 tsp
  • 3 cups coconut milk canned
  • 3/4 cup sugar plus 1 TBSP
  • 1/2 tsp salt
  • 2 tsp coconut extract
  • 2 Tbsp Butter
  • 1 cup shredded coconut unsweetened
  • 1.5 cups shredded sweetened coconut
  • 2 cups heavy whipping cream
  • 1 tsp coconut extract
  • 2 Tbsp powdered sugar


  • Preheat oven to 350 degrees Place the Biscoff cookies, sugar, and salt in a food processor. Pulse until the cookies are finely ground. Then add the melted butter and stir to combine. Pour the crust mixture into a pie pan. Press the crumbs with your hands over the bottom of the pan, and up the sides of the pan. Bake for 10 minutes.
  • Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add coconut extract, butter, and coconut. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set.
  • To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400-degree oven. Stir occasionally and shake around until coconut is golden brown. Don’t walk away (I’ve burned many, many sheets of coconut walking away.) Cool before using as a topping.
  • Make Whipped Cream: Pour Heavy Cream, coconut extract & powdered sugar in a bowl. Mix until you have stiff peaks. Place in a ziplock bag, snip the corner. Top the cooled, set pie with whipped cream, then toasted coconut. Serve and enjoy.



*I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it’s fine instead of stringy.
*Can be Dairy Free if you use ghee for the butter and if you make a coconut whipped cream instead of using heavy cream.