Introduction & Inspiration: A Tropical Slice of Heaven
This Coconut Cream Pie is a dream come true for coconut lovers! I adore its creamy, rich coconut custard filling, its flaky, buttery pie crust, and its light, fluffy whipped cream topping. It’s a perfect dessert.
The inspiration for this recipe comes from classic coconut cream pies. But with a focus on maximizing the coconut flavor and creating a perfectly smooth and creamy filling. It’s a taste of the tropics.
I’ve experimented with different variations of coconut cream pie recipes over the years. And this one is my absolute favorite. It’s a recipe that I’m excited to share.
This pie is perfect for any occasion, from a summer barbecue to a holiday gathering. It’s a guaranteed crowd-pleaser. And it’s a celebration of all things coconut.
Nostalgic Appeal (with a Creamy, Coconut Dream)
Coconut cream pie, with its creamy filling and often meringue topping, evokes a sense of nostalgia and classic Americana. It reminds me of diner desserts, family gatherings, and the simple pleasure of a homemade pie.
This recipe captures that classic appeal. With its buttery, flaky pie crust, its rich coconut custard filling, and its light whipped cream topping. It’s a way to enjoy a beloved dessert.
There’s something inherently comforting about the combination of a creamy filling and a flaky crust. It’s a flavor and texture combination that’s both familiar and satisfying. A timeless classic.
It’s the kind of pie that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special treat. A moment of pure coconut bliss.
Homemade Focus (and the Art of Pie Making)
I’m a strong advocate for homemade desserts, and this Coconut Cream Pie is a perfect example of why. Making your own pie, from the crust to the filling to the topping, allows you to control the quality of ingredients.
Store-bought versions of coconut cream pie often lack the fresh flavor, the perfectly flaky crust, and the rich, creamy filling of homemade. When you bake from scratch, you can use high-quality ingredients.
This recipe is a testament to the fact that even seemingly complex desserts like pies can be made at home with a bit of patience and attention to detail. It involves several steps, but each step is manageable.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of pie making. And to enjoy the satisfaction of creating something.
Flavor Goal
The flavor goal of this Coconut Cream Pie is to achieve an intense coconut flavor throughout. With a balance of creamy, sweet, and slightly nutty notes, all encased in a buttery, flaky crust.
The crust, made with all-purpose flour, sugar, salt, cold unsalted butter, an egg yolk, and ice water. Provides a buttery and slightly sweet foundation for the pie.
The filling, made with sugar, cornstarch, all-purpose flour, salt, unsweetened coconut milk, whole milk, egg yolks, sweetened shredded coconut, butter, and vanilla extract. Is rich, creamy, and intensely coconut-flavored.
The topping, made with heavy cream, sugar, and vanilla extract. It adds a light and airy touch that complements the richness of the filling. The toasted coconut chips provide a final flourish of flavor.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Crust: The recipe calls for a pre-made all butter pie crust.
For a homemade crust, you would use: All-purpose flour, Granulated sugar and salt.
Cold unsalted butter, cut into pieces, is essential. One large egg yolk adds richness.
Ice water is used to bring the dough together.
For the Filling:
Granulated sugar provides sweetness. Cornstarch and all-purpose flour help to thicken the coconut custard filling.
Salt enhances the flavors of the other ingredients. Unsweetened coconut milk and whole milk form the base of the custard.
Large egg yolks add richness and help to create a smooth, creamy texture. Sweetened shredded coconut adds intense coconut flavor.
Unsalted butter adds richness and flavor. Vanilla extract complements the coconut flavor.
For the Topping:
Heavy cream is whipped to create a light and airy topping. Granulated sugar adds sweetness.
Vanilla extract enhances the flavor. Toasted coconut chips, for garnish, add a crunchy texture and enhance the coconut flavor.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch deep dish pie plate.
A large bowl and a medium saucepan.
A pastry cutter (or your fingers) for working the butter into the flour for the crust (if making from scratch).
A rolling pin for rolling out the crust (if making from scratch).
Parchment paper and baking weights or dried beans (for blind-baking the crust).
A whisk.
A stand mixer or hand mixer for whipping the cream.
A rubber spatula.
That’s it! This recipe is relatively straightforward in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Crust:
- 1 ball of All-Butter Piecrust (or a store-bought crust, see tips for homemade below)
(Homemade Crust – Optional):
- 1 cup all-purpose flour
- 2 ½ Tbsp. granulated sugar
- ¼ tsp. salt
- 6 Tbsp. cold unsalted butter, cut into ½ inch pieces
- 1 large egg yolk
- 4 tsp. ice water
For the Filling:
- ¾ cup granulated sugar
- â…“ cup cornstarch
- 1 Tbsp. all-purpose flour
- ½ tsp. kosher salt
- 1 13.5-oz. can unsweetened coconut milk
- 1 cup whole milk
- 5 large egg yolks
- 1 ½ cups sweetened shredded coconut
- 2 Tbsp. unsalted butter
- 2 tsp. vanilla extract
For the Topping:
- 1 ½ cups heavy cream
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- Toasted coconut chips, for garnish
Remember to use fresh, high-quality ingredients whenever possible, especially the coconut milk, butter, and eggs.
Step-by-Step Instructions
Ready to make a truly exceptional Coconut Cream Pie? Here’s a detailed, step-by-step guide:
(Optional) Make the All-Butter Pie Crust (if not using store-bought):
- Combine flour, sugar and salt.
- Cut in butter until pea-sized pieces.
- Mix yolk and water. Add to flour.
- Mix and knead until it holds together.
- Form into disc, chill.
1. Roll Out and Shape the Crust:
Preheat the oven to 400°F (200°C).
On a lightly floured surface, roll the pie dough (either homemade or store-bought, thawed if frozen) into a 13-inch circle.
Transfer the crust to a 9-inch deep-dish pie plate.
Tuck the edges of the crust under to be even with the edge of the pie plate.
Crimp the edges as desired, creating a decorative border.
Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes) to chill thoroughly. This helps to prevent the crust from shrinking during baking.
2. Blind Bake the Crust:
Line the inside of the chilled crust with parchment paper.
Fill the parchment paper with baking weights or dried beans. This is called “blind baking,” and it prevents the crust from puffing up during baking.
Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.
Remove the pie weights and parchment paper.
Prick the bottom of the crust with a fork 6 to 8 times to prevent it from bubbling up.
Return the crust to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes more.
Let the crust cool to room temperature.
3. Make the Coconut Custard Filling: Whisk together the granulated sugar, cornstarch, all-purpose flour, and kosher salt in a medium saucepan.
Whisk together the unsweetened coconut milk, whole milk, and egg yolks in a large liquid measuring cup (or a bowl) until smooth.
Whisk the milk mixture into the pot with the sugar mixture.
Cook over medium heat, whisking frequently, until the mixture boils, about 4 to 5 minutes.
Boil for 1 minute, whisking and stirring constantly, then remove from the heat. The mixture should be thick enough to coat the back of a spoon.
Immediately stir in the shredded coconut, butter, and vanilla extract, continuing to stir until the butter is completely melted and incorporated.
4. Pour Filling into Crust:
Immediately pour the warm coconut filling into the prepared, cooled pie shell.
5. Cool and Chill:
Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Let the pie sit at room temperature for 1 hour.
Then, refrigerate the pie until it’s completely set, about 8 hours (or preferably overnight).
6. Make the Whipped Cream Topping:
Just before serving, make the whipped cream topping.
Whisk together the heavy cream, granulated sugar, and vanilla extract in the bowl of a stand mixer (or using a hand mixer) until stiff peaks form, 1 to 2 minutes.
7. Top and Serve: Dollop the whipped cream over the top of the chilled pie.
Garnish with toasted coconut chips, if desired.
Slice and serve. Enjoy your incredible, homemade Coconut Cream Pie!
Troubleshooting
Here are some common issues:
Problem: The crust is too crumbly (if making homemade).
Solution: Make sure you’re using cold butter and that you’re not overworking the dough. You can also add a bit more ice water, a teaspoon at a time, until the dough comes together.
Problem: The crust shrinks during baking.
Solution: Make sure you’re chilling the dough thoroughly before rolling it out and before baking it. Also, make sure you’re using baking weights or dried beans to blind bake the crust.
Problem: The filling is too runny.
Solution: Make sure you’re cooking the filling over medium heat, whisking constantly, until it comes to a boil and thickens properly. Also, make sure you’re chilling the pie for at least 8 hours, or preferably overnight, to allow the filling to set completely.
Problem: The whipped cream is too soft.
Solution: Make sure you’re using cold heavy cream and that you’re beating it to stiff peaks.
Problem: The crust is soggy. Solution: Make sure to blind bake.
Tips and Variations
Here are some helpful tips and variations:
Tip: For an even more intense coconut flavor, use coconut extract in addition to the vanilla extract in the filling and/or the topping.
Tip: If you don’t have a stand mixer, you can use a hand mixer to make the filling and the whipped cream.
Tip: To toast the coconut chips, spread them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, or until lightly golden and fragrant.
Variation: Add a layer of toasted shredded coconut to the bottom of the crust before adding the filling.
Variation: Use different types of extracts, such as almond extract or rum extract, in the filling or the topping.
Variation: Top the pie with fresh fruit, such as sliced bananas or mangoes, instead of or in addition to the toasted coconut chips.
Variation: Add a layer of chocolate ganache.
Variation: Make mini pies.
Serving and Pairing Suggestions
This pie is perfect for many occasions:
Serving Suggestions:
Serve the pie chilled, straight from the refrigerator.
Serve it as a dessert for a special occasion, such as a birthday, holiday gathering, or potluck.
It’s also perfect for a summer barbecue or any time you’re craving a creamy, coconutty treat.
Pairing Suggestions:
This pie pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
A tropical cocktail, such as a Piña Colada or a Mai Tai.
It is very delicious on its own.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 400-500
- Protein: 5-7 grams
- Fat: 25-35 grams (mostly from the butter, coconut milk, egg yolks, and heavy cream)
- Carbohydrates: 40-50 grams
- Fiber: 2-3 grams
This is an estimate. This Coconut Cream Pie is a rich and decadent dessert, due to the butter, coconut milk, egg yolks, sugar, and heavy cream.
It does provide some protein and fiber (from the coconut). It’s best enjoyed in moderation.
You can reduce the fat and calories by using a lower-fat crust.
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Coconut Cream Pie
Description
This Coconut Cream Pie is a dream come true for coconut lovers! I adore its creamy, rich coconut custard filling, its flaky, buttery pie crust, and its light, fluffy whipped cream topping. It’s a perfect dessert.
Ingredients
For the Crust:
- 1 ball of All-Butter Piecrust (or a store-bought crust, see tips for homemade below)
(Homemade Crust – Optional):
- 1 cup all-purpose flour
- 2 ½ Tbsp. granulated sugar
- ¼ tsp. salt
- 6 Tbsp. cold unsalted butter, cut into ½ inch pieces
- 1 large egg yolk
- 4 tsp. ice water
For the Filling:
- ¾ cup granulated sugar
- â…“ cup cornstarch
- 1 Tbsp. all-purpose flour
- ½ tsp. kosher salt
- 1 13.5-oz. can unsweetened coconut milk
- 1 cup whole milk
- 5 large egg yolks
- 1 ½ cups sweetened shredded coconut
- 2 Tbsp. unsalted butter
- 2 tsp. vanilla extract
For the Topping:
- 1 ½ cups heavy cream
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- Toasted coconut chips, for garnish
Instructions
Ready to make a truly exceptional Coconut Cream Pie? Here’s a detailed, step-by-step guide:
(Optional) Make the All-Butter Pie Crust (if not using store-bought):
- Combine flour, sugar and salt.
- Cut in butter until pea-sized pieces.
- Mix yolk and water. Add to flour.
- Mix and knead until it holds together.
- Form into disc, chill.
1. Roll Out and Shape the Crust:
Preheat the oven to 400°F (200°C).
On a lightly floured surface, roll the pie dough (either homemade or store-bought, thawed if frozen) into a 13-inch circle.
Transfer the crust to a 9-inch deep-dish pie plate.
Tuck the edges of the crust under to be even with the edge of the pie plate.
Crimp the edges as desired, creating a decorative border.
Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes) to chill thoroughly. This helps to prevent the crust from shrinking during baking.
2. Blind Bake the Crust:
Line the inside of the chilled crust with parchment paper.
Fill the parchment paper with baking weights or dried beans. This is called “blind baking,” and it prevents the crust from puffing up during baking.
Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.
Remove the pie weights and parchment paper.
Prick the bottom of the crust with a fork 6 to 8 times to prevent it from bubbling up.
Return the crust to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes more.
Let the crust cool to room temperature.
3. Make the Coconut Custard Filling: Whisk together the granulated sugar, cornstarch, all-purpose flour, and kosher salt in a medium saucepan.
Whisk together the unsweetened coconut milk, whole milk, and egg yolks in a large liquid measuring cup (or a bowl) until smooth.
Whisk the milk mixture into the pot with the sugar mixture.
Cook over medium heat, whisking frequently, until the mixture boils, about 4 to 5 minutes.
Boil for 1 minute, whisking and stirring constantly, then remove from the heat. The mixture should be thick enough to coat the back of a spoon.
Immediately stir in the shredded coconut, butter, and vanilla extract, continuing to stir until the butter is completely melted and incorporated.
4. Pour Filling into Crust:
Immediately pour the warm coconut filling into the prepared, cooled pie shell.
5. Cool and Chill:
Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Let the pie sit at room temperature for 1 hour.
Then, refrigerate the pie until it’s completely set, about 8 hours (or preferably overnight).
6. Make the Whipped Cream Topping:
Just before serving, make the whipped cream topping.
Whisk together the heavy cream, granulated sugar, and vanilla extract in the bowl of a stand mixer (or using a hand mixer) until stiff peaks form, 1 to 2 minutes.
7. Top and Serve: Dollop the whipped cream over the top of the chilled pie.
Garnish with toasted coconut chips, if desired.
Slice and serve. Enjoy your incredible, homemade Coconut Cream Pie!
Recipe Summary and Q&A
Let’s recap this delicious Coconut Cream Pie baking journey!
Summary: This Coconut Cream Pie features a flaky, buttery crust, a rich and creamy coconut custard filling, and a light, fluffy whipped cream topping. It’s a classic dessert that’s perfect for any coconut lover.
Q&A:
Q: Can I make this pie ahead of time?
A: Yes, this pie is perfect for making ahead of time! In fact, it needs to chill for at least 8 hours, or preferably overnight, before serving. You can make it up to 2 days in advance and store it, covered, in the refrigerator.
Q: Can I freeze this pie?
A: I don’t recommend freezing this pie, as the texture of the custard filling and the whipped cream may change upon thawing. It’s best enjoyed fresh or within a few days of making it.
Q: I don’t have a deep-dish pie plate. Can I use a regular pie plate?
A: A deep-dish pie plate is recommended because it can hold more filling. If you use a regular pie plate, you may have some leftover filling.
Q: Can I skip the blind baking? A: No, it is essential to prevent a soggy crust.
Q: Can I make this recipe gluten-free? A: Yes, you would have to use a gluten-free pie crust.