Coconut Cherry Cream Pie

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This recipe is designed to match the creamy coconut-and-cherry pie shown in your photo, with a buttery crumb crust, creamy coconut filling, cherries, whipped cream, and toasted coconut. The structure follows classic coconut cream pie techniques such as a chilled custard filling and toasted-coconut topping.

Ingredients

For the crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • ½ cup finely shredded coconut, optional

For the coconut-cherry filling

  • 8 oz (225 g) cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup sweetened shredded coconut
  • ¾ cup chopped maraschino cherries, well drained
  • 1 cup coconut cream or thick coconut pudding
  • 2 tbsp powdered sugar

For the topping

  • 1 ½ cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ½ cup toasted shredded coconut
  • Whole maraschino cherries for garnish

Instructions

1. Prepare the crust
Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, sugar, melted butter, and shredded coconut. Press firmly into the bottom and sides of a 9-inch pie dish.

Bake for 8–10 minutes, then cool completely. A baked crumb crust is commonly used for coconut cream pies. (King Arthur Baking)

2. Make the creamy filling
Beat the softened cream cheese with sugar and vanilla until completely smooth.

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.

Fold the whipped cream into the cream-cheese mixture. Add the coconut cream, shredded coconut, and chopped cherries. Gently fold until evenly combined.

3. Fill the pie
Spoon the filling into the cooled crust and smooth the surface.

Cover and refrigerate for at least 4 hours, preferably overnight, until firm.

4. Make the whipped topping
Beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.

Spread or pipe the whipped cream generously over the chilled pie.

5. Decorate
Sprinkle generously with toasted shredded coconut and add a few maraschino cherries on top.

For the best texture, chill the finished pie before slicing; coconut cream pies generally require several hours of refrigeration to set properly. (Kitchn)

Serving

Slice the pie while thoroughly chilled and serve immediately. The result should have a crisp buttery crust, rich coconut cream filling, small pieces of juicy cherry, fluffy whipped cream, and crunchy toasted coconut.

Yield: 8 slices
Prep time: 30 minutes
Chill time: 4–6 hours
Total time: About 5 hours

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