Coconut Cream Pie

Introduction

Coconut Cream Pie is the epitome of luxurious comfort dessert, featuring a silky, coconut-infused custard in a flaky crust. You’ll love the contrast of the rich, creamy filling against the lightly sweetened whipped cream topping. The final touch of toasted coconut adds a wonderful nutty flavor and crunch.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes (plus cooling & chilling)
• Servings: 10

Ingredients

• 1 unbaked pie crust
• 1 egg ( for the egg wash)
• 1 tablespoon cream ( for the egg wash)
• 2 eggs
• 2 egg yolks
• ¼ teaspoon kosher salt
 (2g)
• ¼ cup corn starch (40g)
• 1 cups granulated sugar (250g)
• 1½ cups coconut milk (360ml)
• 1½ cups half and half or milk (360ml)
• 4 tablespoons butter (57g, unsalted)
• 1⅓ cup sweetened shredded coconut (toasted)
• 2 cups heavy whipping cream (480mL)
• ¼ cup confectioners sugar (or granulated sugar 50g)
• 2 teaspoons vanilla extract (10mL)

Instructions

1. Pre-bake the crust: Preheat your oven to 375°F (190°C). Prick the unbaked pie crust all over with a fork. In a small bowl, whisk together the egg and 1 tablespoon of cream listed “for the egg wash.” Lightly brush the bottom and sides of the crust with this mixture. Bake for 15-18 minutes until lightly golden. Let cool completely on a wire rack. Reduce oven temperature to 350°F (175°C) for toasting coconut.
2. Toast the coconut: Spread the sweetened shredded coconut on a baking sheet. Toast in the 350°F oven for 5-8 minutes, stirring once, until golden brown. Watch closely to prevent burning. Set aside to cool.
3. Make the filling: In a medium bowl, whisk together the 2 eggs, 2 egg yolks, kosher salt, and corn starch until completely smooth. Set aside.
4. Thicken the custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens and large bubbles break the surface, about 5-7 minutes. Continue to cook for 1 more minute.
5. Finish the filling: Remove from heat. Whisk in the butter and 1 cup of the toasted coconut (reserve the remaining ⅓ cup for garnish) until fully incorporated and the butter has melted.
6. Chill the filling: Pour the hot filling into the cooled pie crust. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely cold and set.
7. Make the topping: Just before serving, add the heavy whipping cream, confectioners sugar, and vanilla extract to a large, chilled bowl. Whip with a mixer on medium-high speed until stiff peaks form.
8. Assemble the pie: Remove the plastic wrap from the pie. Spread or pipe the whipped cream over the chilled filling. Sprinkle the reserved ⅓ cup of toasted coconut over the top. Serve immediately.

Variations

• Meringue Topping: Swap the whipped cream topping for a meringue made from the leftover egg whites. Whip them with sugar and brown under a broiler for a classic finish.
• Individual Servings: Prepare the filling as directed and divide it among pre-baked mini tart shells or small jars for elegant single servings.
• Chocolate Twist: Add a layer of melted dark or milk chocolate to the bottom of the cooled pie crust before adding the coconut filling.
• Grilled/Toasted Slices: For a warm treat, briefly grill or toast slices of the chilled pie in a dry pan for a minute to create a warm, crisp exterior.

Tips for Success

• Temper slowly: When adding the hot milk to the eggs, do it in a slow, steady stream while whisking vigorously to prevent scrambled eggs in your custard.
• Chill thoroughly: For clean slices, ensure the filling is completely cold and set before adding the whipped cream and cutting.
• Use cold cream & bowl: For the best whipped cream topping that holds its shape, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping.
• Watch the coconut: Toasted coconut can go from golden to burnt in seconds, so stir it often and keep a close eye on it in the oven.

Storage & Reheating

FAQ

Can I use a store-bought pre-baked crust?

Yes, you can use a store-bought pre-baked crust. Simply skip step 1 (including the egg wash) and ensure it is completely cooled before adding the filling.

What’s the purpose of the egg wash on the unbaked crust?

The egg wash creates a seal on the crust during pre-baking, which helps prevent it from becoming soggy once the wet filling is added.

My custard is lumpy. What can I do?

If your custard has small lumps, immediately strain it through a fine-mesh sieve into the pie crust. This will remove any bits of overcooked egg for a perfectly smooth texture.

Can I use all milk instead of half and half?

Yes, you can use all milk. The half and half simply creates a richer, creamier filling. Using all milk will yield a slightly lighter texture.

Why is my whipped cream runny?

Your cream may have been too warm, the bowl wasn’t chilled, or you may have over-whipped it past stiff peaks into butter. For best results, ensure everything is cold and stop whipping as soon as the cream holds a firm peak.

Can I make this pie ahead of time?

Yes, you can prepare the crust and filling up to a day ahead. Store them separately in the fridge. Add the whipped cream and final coconut garnish just before serving for the best texture.