Coconut is one of my ALL TIME favorite flavors but so many coconut cream pies have preservatives, artificial coconut extract or sad, soft pie crusts you have to eat around. All of these things have no place in a good recipe so you better bet this pie is amazing with lots of natural coconut flavor, a CRISP butter crust and mounds of fresh whipped cream topped with toasted coconut.
Baking an empty crust
I have ALL the tips and tricks for the perfect pie crust in my Classic Pie Crust Post but here’s the condensed version:
- Transfer your rolled out pie dough to the pie dish. Trim the edge then fold under and pinch together to form a crimped pattern. Chill for at least 30 minutes but two hours is even better.
- Place a round or parchment paper in the crust then press in a double layer of foil and press the foil against the edge. The foil acts as a support during baking to help the crust keep it’s shape. Fill with pie weights or dried beans then bake at 425F for about 15 minutes.
- Remove the weighted foil and paper then brush with an egg wash ALL over and dock the crust with a fork. Tent the edge with foil and return to the oven to bake at 425F for another 10 minutes. Reduce temp to 375F and bake another 15-20 minutes or until the center is golden.
How to Make Coconut Cream Pie
1. Spread the shredded coconut on a baking sheet and bake at 350 for about 12 minutes. The baking rime will depend on the moisture content of your coconut, as well as your oven and the baking sheet itself so keep a close eye on it. Stir the coconut a round every 4 minutes or so, the coconut touching the pan will toast first so there’s good incentive to keep it moving.
2. Once your coconut is uniformly golden it’s ready to come out of the oven and cool. Set aside until ready to use and try not to snack too much.
3. Add the two eggs and two yolks to a bowl then whisk together and set aside.
4. Open up a can of full fat coconut milk. use a spoon or knife to dislodge the solids, which normally form a plug on the top of the can, then pour in all but two tablespoons of the remaining liquid. Pour in the cow’s milk then place on medium heat, stirring occasionally, until warmed through and the coconut solids are melted.
5. Add the sugar, salt and corn starch to a medium pot and whisk together.
6. Pour in the warmed milk mixture and whisk until completely distributed.
7. Place mixture on medium heat, whisking constantly until thickened, about 5 minutes. When ready you’ll see that the mixture will bubbly slowly and coat the back of a wooden spoon.
8. Drizzle in about a cup of the hot milk mixture to the eggs while whisking. This will temper the egg mixture and prevent a lumpy scrambled egg constancy.
9. Slowly pour the tempered egg mixture back into the pot while whisking. Return to medium heat and cook while stirring for about two minutes.
10. Remove from heat and stir in the butter, mixing until dissolved, then add the toasted coconut and stir in to distribute.
11. Pour the slightly cooled filling into the baked pie crust, smooth then chill for at least three hours. You can cover with plastic while chilling if concerned about a skin on the custard or errand smells.
12. Top generously with whipped cream and sprinkle with more toasted coconut. I shaved some fresh coconut for this pie but it was really just for aesthetics. I suggest sprinkling liberally with toasted coconut.
Pro Tips for this recipe
- You can make coconut cream pie a day or three ahead, served chilled and it will be delicious!
- DON’T use coconut extract, it’s not necessary and most brands will make your pie taste like sunscreen.
- Tent the crust after the egg wash goes on so the middle can get crisp and golden without burning the edge.
- You can add a tablespoon less cornstarch to the filling for a softer texture. It’s a delicate balance between texture and stability!
- Coconut cream pie works well with a cookie crust too so feel free to experiment!
- Stick with full fat coconut milk for this recipe as you need that cream solid for the filling.
Frequently Asked Questions
How do you make it from scratch?
Make your own crust and whipped cream instead of using store bought. Here are links to my whipped cream recipe and pie crust recipe.
Does it need to be refrigerated?
Yes. As a rule of thumb, desserts that are rich in dairy should be refrigerated. Coconut cream pie will last a fairly long time when chilled but at room temperature that whipped cream topping will not keep.
How do you thicken the filling?
Cornstarch is the wonder ingredient that thickens the coconut custard in a coconut cream pie but the eggs and yolks help as well. A gentle heat and constant stirring give a nice silky consistency.
How long will it keep?
Coconut cream pie will keep for about 4 days in the refrigerator. Cover loosely with plastic and make sure you really coat the crust with a nice layer of egg wash and back it through. This is key to keeping a crisp crust after days in the fridge!
Can you freeze this pie?
You can freeze coconut cream pie without the whipped cream topping. Allow to chill completely then wrap well and freeze. Thaw overnight in the refrigerator and top with whipped cream before serving.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Coconut Cream Pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Coconut Cream Pie
Ingredients
For the Pie Crust
- 1 unbaked pie crust
- 1 egg for the egg wash
- 1 tbsp cream for the egg wash
For the Filling
- 2 eggs
- 2 egg yolks
- 1/4 tsp kosher salt 2g
- 1/4 cup corn starch 40g
- 1 cups granulated sugar 250g
- 1 1/2 cups coconut milk
- 1 1/2 cups milk 720mL
- 4 tbsp butter 57g, unsalted
- 1 1/3 cup sweetened shredded coconut toasted
For the Whipped Cream Topping
- 2 cups heavy whipping cream 480mL
- 1/4 cup confectioners sugar 50g
- 2 tsp vanilla extract 10mL
Instructions
For the Pie Crust
- With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.
- Unroll the dough into the pie pan without stretching. Press into pie pan.
- With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking. Fill with pie weights or dry beans. Freeze for at least 30 minutes
- Preheat the oven to 425 degrees.
- Bake at 425 degrees for 15 minutes.
- Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.
- Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes. I tent my crust during this step which just means that your covering the crust's edge in foil so iIt doesn't burn while the center is crisping up.
For the Filling
- Whisk together the two eggs and two egg yolks in a medium bowl then set aside.
- Add the milk and coconut milk to a small pot and place over medium heat to warm. Stir occasionally, removing from heat once the coconut solids are completely dissolved and the mixture is warm.
- Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in the milk mixture and whisk again to distribute all the dry ingredients. You don't want clumps!
- Place on medium-high heat and whisk continuously until thickened. About 5 minutes or so. The mixture will coat the back of a spoon and you'll see a noticeable difference in the consistency. Remove from heat.
- Time to temper the eggs! Slowly drizzle in a cup of the hot milk mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
- Remove from heat then add butter and stir until butter is all melted. Mix in the toasted coconut and allow to cool for about 10 minutes then pour into the baked pie shell. Smooth out, cover and refrigerate at least 4 hours.
For the Whipped Cream Topping:
- Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks. I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.
For the Assembly
- Add the whipped cream to the top of the pie before serving. For a final touch you can sprinkle with toasted coconut. I shaved and toasted fresh coconut in the photos for this recipe but the sweetened shredded coconut will be easier and probably more to your liking.
Notes
- You can make this pie a day or three ahead, served chilled and it will be delicious!
- DON'T use coconut extract, it's not necessary and most brands will make your pie taste like sunscreen.
- Tent the crust after the egg wash goes on so the middle can get crisp and golden without burning the edge.
- You can add a tablespoon less cornstarch to the filling for a softer texture. It's a delicate balance between texture and stability!
- This pie works well with a cookie crust too so feel free to experiment!
- Stick with full fat coconut milk for this recipe, you need that cream solid for the filling.
