Coconut Cream Pie Recipe

This Coconut Cream Pie Recipe is a creamy and luscious dessert, which is made with unsweetened coconut milk and sweetened shredded coconut. It’s a classic, foolproof recipe, ready in about an hour, plus several hours for chilling.

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Coconut Cream Pie Recipe Ingredients

For the Crust:

• 1 ball of All-Butter Piecrust
• All-purpose flour, for dusting

For the Filling:

• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1 (13.5-oz.) can unsweetened coconut milk
• 1 cup whole milk
• 5 large egg yolks
• 1 1/2 cups sweetened shredded coconut
• 2 Tbsp. unsalted butter
• 2 tsp. vanilla extract

For the Topping:

• 1 1/2 cups heavy cream
• 2 Tbsp. granulated sugar
• 1 tsp. vanilla extract
• Toasted coconut chips, for garnish

How To Make Coconut Cream Pie Recipe

1. Prepare and Blind Bake the Crust: Preheat the oven to 400˚F. On a lightly floured surface, roll the pie dough into a 13-inch circle and fit it into a 9-inch deep-dish pie plate. Crimp the edges. Chill the crust for 1 hour in the refrigerator or 30 minutes in the freezer.
2. Bake the Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 16 to 18 minutes. Carefully remove the parchment and weights, prick the bottom of the crust with a fork, and bake for another 12 to 14 minutes, until golden brown all over. Let the crust cool completely.
3. Combine Filling Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. In a separate bowl, whisk the coconut milk, whole milk, and egg yolks until smooth.
4. Cook the Custard Filling: Whisk the milk mixture into the sugar mixture in the saucepan. Cook over medium heat, whisking frequently, until the mixture boils, about 4 to 5 minutes. Continue to boil for 1 minute, whisking constantly, until very thick.
5. Add Final Flavorings: Remove the pan from the heat. Immediately stir in the shredded coconut, butter, and vanilla extract until the butter is completely melted and everything is combined.
6. Fill and Chill the Pie: Immediately pour the hot coconut filling into the cooled pie shell. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Let it sit at room temperature for 1 hour, then refrigerate for at least 8 hours, or until fully set.
7. Make the Whipped Topping: Just before serving, beat the heavy cream, sugar, and vanilla extract in a stand mixer until stiff peaks form.
8. Garnish and Serve: Dollop or pipe the whipped cream over the top of the chilled pie. Garnish with toasted coconut chips, if desired.

Recipe Tips

• How do I prevent a soggy crust? The recipe calls for “blind baking” the crust until it’s fully golden brown and cooked through. This creates a crisp, sealed barrier so the moist custard filling doesn’t make the bottom crust soggy.
• How do I avoid a lumpy custard? Whisk the dry ingredients together first to break up any clumps. Then, whisk constantly as you cook the custard, scraping the bottom and sides of the pan with a rubber spatula to ensure it cooks evenly and doesn’t stick.
• Why does my filling need to chill for so long? The 8-hour chilling time is crucial. It allows the cornstarch and egg yolks to fully set, creating a thick, stable, and perfectly sliceable custard that holds its shape.
• What’s the best way to toast coconut? Spread sweetened shredded coconut or unsweetened coconut chips in a thin layer on a dry baking sheet. Bake at 325°F for 5-7 minutes, stirring halfway through, until lightly golden and fragrant. Watch it very closely as it can burn in an instant.

What To Serve With Coconut Cream Pie

This pie is a decadent and satisfying dessert that stands beautifully on its own. It pairs best with simple beverages.

• A hot cup of black coffee or black tea
• A simple glass of cold milk
• A scoop of pineapple or mango sorbet for an extra tropical twist

How To Store Coconut Cream Pie

• Refrigerate: This pie must be stored in the refrigerator because of the custard filling and whipped cream topping. Cover it loosely (a pie keeper is ideal to avoid crushing the topping) and it will keep for up to 3 days.

Coconut Cream Pie Nutrition Facts

• Calories: 550 kcal
• Carbohydrates: 50g
• Protein: 7g
• Fat: 35g
• Saturated Fat: 25g
• Sodium: 250mg
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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