Coconut Cream Pie
This classic coconut cream pie has a flaky baked crust, a creamy coconut custard, and a cloud of whipped cream on top. It needs time to chill, so it is a lovely make-ahead dessert for holidays, Sunday lunch, or any day a
Total
65 min
Servings
8 slices
Level
Medium
Coconut cream pie is the kind of dessert that feels calm and old-fashioned in the nicest way. The filling is soft and silky, with plenty of coconut flavor, and the topping is simple whipped cream rather than something heavy.
This version uses a fully baked pie crust, which means the crust is baked before the filling goes in. The coconut custard is cooked on the stovetop until thick, then chilled until it slices neatly.
Plan for at least 4 hours of chilling time. The hands-on work is not hard, but the custard does need steady whisking so the eggs stay smooth and the bottom does not scorch.
01What you'll need
Ingredients
15 items · 8 slices
- 1 single 9-inch pie crust, homemade or store-bought
- Pie weights, dried beans, or uncooked rice, for blind baking
- 1 cup sweetened shredded coconut, divided
- 1 can (13.5 ounces) full-fat coconut milk
- 1 1/2 cups whole milk
- 2/3 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
- 1/2 teaspoon vanilla extract, for the whipped cream
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 and crimp the edge. Prick the bottom with a fork, then line the crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes, remove the parchment and weights, and bake 10 to 15 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 brown fast. Set aside 1/3 cup for topping and keep the rest for the filling.
3. Start the custard
In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks until smooth. Whisk before turning on the heat so the cornstarch does not clump.
4. Cook until thick
Set the pan over medium heat and cook, whisking often at first and then constantly as it warms. When the mixture starts to bubble, keep whisking for 1 full minute. It should look thick, glossy, and pudding-like. This step cooks the cornstarch so the filling will set.
5. Finish the filling
Remove the pan from the heat. Whisk in the butter, vanilla extract, and coconut extract, if using. Stir in the toasted coconut, except the portion saved for the top.
6. Fill and chill
Pour the warm 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. Refrigerate for at least 4 hours, or until cold and firm.
7. Whip the cream
When the pie is chilled, beat the cold heavy cream, powdered sugar, and vanilla with a whisk or mixer until soft peaks form. Soft peaks means the cream holds a gentle mound but still looks smooth, not grainy.
8. Top and serve
Spread or pipe the whipped cream over the chilled pie. Sprinkle with the reserved toasted coconut. Slice with a sharp knife, wiping the blade between cuts for cleaner pieces.
03From our kitchen
Cook's tips
- Make-ahead: Bake the crust and make the filling up to 1 day ahead. Add the whipped cream and toasted coconut topping closer to serving so it looks fresh.
- Storage: Cover leftover pie loosely and refrigerate for up to 3 days. The crust will soften over time, but the pie will still taste good.
- Do not freeze: Coconut cream pie does not freeze well. The custard can turn watery and the whipped cream may separate after thawing.
- Coconut milk swap: Use full-fat canned coconut milk, not refrigerated coconut drink. The canned version gives the filling body and better coconut flavor.
- Crust options: A classic pastry crust is traditional, but a graham cracker crust also works. If using graham crust, bake it until set and cool it fully before adding the filling.
- If the custard looks lumpy: Press it through a fine-mesh sieve before stirring in the toasted coconut. This can smooth out small bits of cooked egg or cornstarch.
Cook's note
For the cleanest slices, chill the pie until fully firm and use a sharp knife. If your kitchen is warm, keep the whipped cream-covered pie refrigerated until just before serving.
04Frequently asked
Questions & answers
Can I use canned coconut cream instead of coconut milk?
Yes, but the filling will be richer and thicker. Use 1 can of coconut cream in place of the coconut milk, and keep the whole milk the same. Avoid sweetened cream of coconut, which is much sweeter and used for drinks.
Why is my coconut cream pie runny?
The custard may not have cooked long enough after it began bubbling, or it may not have chilled fully. Once it bubbles, whisk for 1 full minute so the cornstarch thickens properly. Then chill the pie for at least 4 hours.
Can I make coconut cream pie without coconut extract?
Yes. Coconut extract adds a stronger coconut flavor, but the pie still tastes like coconut from the coconut milk and toasted shredded coconut.
Can I use a store-bought crust?
Yes. A refrigerated pie crust or frozen pie shell works well. Follow the package directions for blind baking, and make sure the crust is fully baked and cooled before adding the custard.
How do I keep the whipped cream from weeping?
Use cold heavy cream and beat it only to soft or medium peaks. Add the topping the day you plan to serve the pie. If you need it to hold longer, you can beat in 1 tablespoon instant vanilla pudding mix with the powdered sugar to help stabilize it.
05Keep cooking
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