Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 single 9-inch pie crust, homemade or store-bought; Pie weights or dried beans, for blind baking; 1 cup sweetened shredded coconut, divided; 1 can (13.5 ounces) full-fat coconut milk; 1 1/2 cups whole milk; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon fine salt; 4 large egg yolks; 2 tablespoons unsalted butter, cut into small pieces; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon coconut extract, optional; 1 1/4 cups cold heavy cream; 2 tablespoons powdered sugar

This coconut cream pie has a flaky baked crust, a silky coconut custard filling, and a cloud of whipped cream on top. Toasted coconut adds the final nutty crunch.

Total

60 min

Servings

8 slices

Level

Medium

Coconut cream pie is the kind of dessert that feels both old-fashioned and fresh. It is cool, creamy, and rich, with plenty of coconut flavor in the filling and on top.

This version uses a fully baked pie crust, also called a blind-baked crust, because the filling is cooked on the stove instead of baked in the oven. The custard thickens with egg yolks and cornstarch, then chills until sliceable.

Plan ahead if you can. The pie needs at least 4 hours in the refrigerator, and it is even easier to cut after an overnight chill.

01What you'll need

Ingredients

14 items · 8 slices

1 single 9-inch pie crust, homemade or store-bought
Pie weights or dried beans, for blind baking
1 cup sweetened shredded coconut, divided
1 can (13.5 ounces) full-fat coconut milk
1 1/2 cups whole milk
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon fine salt
4 large egg yolks
2 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract, optional
1 1/4 cups cold heavy cream
2 tablespoons powdered sugar

02How to make it

Step-by-step

1. Bake the crust
Heat the oven to 375°F. Fit the pie crust into a 9-inch pie plate, crimp the edge, and prick the bottom a few times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the parchment and weights, then bake for 8 to 12 minutes more, until golden and dry. Let it cool completely.
2. Toast the coconut
Spread the shredded coconut on a baking sheet. Bake at 350°F for 5 to 8 minutes, stirring once or twice, until lightly golden. Watch closely because coconut can darken fast. Set aside 1/4 cup for topping and keep the rest for the filling.
3. Warm the milks
In a medium saucepan, combine the coconut milk and whole milk. Warm over medium heat until steaming but not boiling. Stir now and then so the milk does not scorch on the bottom.
4. Mix the custard base
In a medium bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth and thick. This mixture may look paste-like at first, which is normal.
5. Temper the eggs
Slowly whisk about 1 cup of the hot milk mixture into the egg yolk mixture. This is called tempering, which means warming the eggs gently so they do not scramble. Pour the warmed egg mixture back into the saucepan while whisking.
6. Cook the filling
Cook over medium heat, whisking constantly, until the custard thickens and starts to bubble, about 5 to 7 minutes. Once it bubbles, keep whisking for 1 more minute to fully cook the cornstarch. Remove from the heat and whisk in the butter, vanilla, and coconut extract, if using.
7. Fill the pie
Stir 3/4 cup of the toasted coconut into the warm custard. Spoon the filling into the cooled pie crust and smooth the top. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
8. Chill until set
Refrigerate the pie for at least 4 hours, or overnight, until cold and firm enough to slice. Do not rush this step; a warm filling will be too loose.
9. Whip and finish
Just before serving, beat the cold heavy cream and powdered sugar until soft peaks form. Soft peaks means the cream holds a gentle shape but still looks smooth. Spread or pipe the whipped cream over the pie and sprinkle with the reserved toasted coconut.

03From our kitchen

Cook's tips

Make-ahead: Bake the crust and cook the filling up to 1 day ahead. Keep the filled pie covered in the refrigerator, then add whipped cream and toasted coconut shortly before serving.
Storage: Cover leftovers loosely and refrigerate for up to 3 days. The crust will soften over time, but the pie will still taste good.
Coconut milk swap: Use full-fat canned coconut milk for the creamiest filling. Light coconut milk can make the custard thinner and less flavorful.
Crust options: A traditional pastry crust is classic, but a graham cracker crust also works. If using graham cracker crust, bake it until firm before adding the filling.
If the custard looks lumpy: Push it through a fine-mesh sieve before stirring in the toasted coconut. This removes any bits of cooked egg.
If the filling is runny: It may not have cooked long enough. The custard should bubble and become thick like pudding before it goes into the crust.

Cook's note

For the cleanest slices, chill the pie overnight and use a sharp knife wiped clean between cuts. Add the whipped cream close to serving time so it stays fluffy.

04Frequently asked

Questions & answers

Can I use unsweetened shredded coconut?

Yes. The pie will be a little less sweet, which many people like. You can use the same amount. If you want a sweeter filling, add 1 to 2 extra tablespoons of sugar to the custard.

Can I make coconut cream pie without coconut extract?

Yes. Coconut extract is optional. The canned coconut milk and toasted coconut give the pie plenty of flavor on their own.

Why did my custard turn watery after chilling?

This can happen if the custard was undercooked or if the pie sat for several days. Cook the filling until it bubbles, then whisk for 1 full minute. Also use full-fat coconut milk for better texture.

Can I freeze coconut cream pie?

Freezing is not recommended. Custard fillings can separate and become grainy after thawing, and the whipped cream may weep.

Can I use a store-bought crust?

Yes. A store-bought refrigerated or frozen pie crust works well. Bake it fully and let it cool before adding the coconut filling.

05Keep cooking

Desserts