Coconut Cream Pie

Introduction

This Coconut Cream Pie delivers the ultimate tropical dessert experience with its flaky crust, rich and silky custard, and a cloud of whipped cream. You’ll love the contrast between the cool, creamy filling and the crunch of toasted coconut. It’s a classic pie that feels both indulgent and comforting.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes (plus 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. Preheat your oven to 425°F (220°C). Prick the bottom and sides of the unbaked pie crust with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
2. Carefully remove the parchment and weights. Whisk together the 1 egg and 1 tablespoon cream for the egg wash, and brush it lightly over the bottom and sides of the hot crust. Return the crust to the oven and bake for another 5-8 minutes, until golden brown. Set aside to cool completely. Reduce oven temperature to 350°F (175°C).
3. Spread the 1⅓ cup sweetened shredded coconut on a baking sheet. Toast in the 350°F oven for 5-10 minutes, stirring occasionally, until golden. Watch closely to avoid burning. Set aside to cool.
4. In a medium bowl, whisk together the 2 eggs, 2 egg yolks, ¼ teaspoon kosher salt, ¼ cup corn starch, and 1 cup granulated sugar until smooth.
5. In a medium saucepan, combine the 1½ cups coconut milk and 1½ cups half and half. Heat over medium heat until it just begins to simmer.
6. Slowly pour about 1 cup of the hot milk mixture into the egg mixture while whisking constantly. Then, pour the entire egg-milk mixture back into the saucepan.
7. Cook over medium heat, whisking constantly, until the mixture becomes very thick and begins to bubble, about 5-7 minutes. Let it bubble for 1 full minute while whisking.
8. Remove from heat and whisk in the 4 tablespoons butter and 2 teaspoons vanilla extract until the butter is melted. Fold in 1 cup of the toasted coconut, reserving the rest for garnish.
9. Pour the warm filling into the cooled pie shell. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until completely chilled and set, at least 4 hours or overnight.
10. Before serving, make the topping: In a large chilled bowl, whip the 2 cups heavy whipping cream, ¼ cup confectioners sugar, and remaining 1 teaspoon of vanilla extract (from the total 2 tsp) until stiff peaks form.
11. Spread or pipe the whipped cream over the chilled pie filling. Sprinkle the top with the reserved toasted coconut. Serve immediately.

Variations

• Chocolate Coconut Twist: Drizzle the bottom of the baked and cooled pie crust with melted chocolate before adding the filling.
• Meringue Topping: Replace the whipped cream topping with a meringue made from the leftover egg whites, toasted until golden.
• Individual Servings: Prepare the filling as directed and spoon it into small glasses or pre-baked mini tart shells for easy individual desserts.
• Toasted Almond Crunch: Sprinkle a handful of toasted sliced almonds over the whipped cream along with the coconut.

Tips for Success

• Chill your bowl and beaters before whipping the cream for faster, more stable peaks.
• Temper the eggs carefully in step 6 by adding the hot milk slowly while whisking to avoid curdling.
• Letting the filling bubble for a full minute after it thickens is crucial to cook out the starchy taste from the cornstarch.
• Pressing plastic wrap directly on the filling is the best way to keep it perfectly smooth and prevent condensation.

Storage & Reheating

Store the finished pie, covered loosely, in the refrigerator for up to 3 days. It does not freeze or reheat well due to the custard and whipped cream. For best texture, serve cold.

FAQ

Can I use a store-bought pie crust?

Yes, a high-quality unbaked, refrigerated pie crust works perfectly for this recipe.

What can I use instead of half and half?

You can use all whole milk for a slightly lighter pie, or for a richer version, use all coconut milk.

Why did my filling turn out lumpy?

This happens if the eggs were not tempered properly or if the heat was too high. Always whisk constantly and add the hot milk to the eggs slowly.

Can I make this pie ahead of time?

Yes, you can prepare the crust and filling 1 day ahead. Add the whipped cream and final coconut garnish the day you plan to serve it.

My crust shrank a lot during baking. How can I prevent that?

Chilling the shaped pie crust in the freezer for 15-20 minutes before blind baking helps prevent shrinkage. Also, avoid stretching the dough when placing it in the pan.

Do I have to toast the coconut?

Toasting is highly recommended as it intensifies the coconut flavor and adds a crucial textural contrast, but you can use it untoasted if necessary.