Coconut Cream Pie
Coconut cream pie brings together a flaky baked crust, smooth coconut custard, and a soft cap of whipped cream. Toasted sweetened coconut adds a golden finish and a little texture to each bite.
The key to a neat slice is giving the custard time to set before adding the topping. Gentle attention while cooking the filling helps keep it smooth and thick, ready to chill in its crust.
Build a crisp base for the custard
A refrigerated pie crust makes a convenient foundation, but baking it before adding the filling is essential to the pie’s texture. Pricking the bottom helps limit puffing, while parchment and pie weights or dried beans hold the crust in place. After the weighted bake, removing them lets the crust turn lightly golden. Cool it completely before filling so the custard can settle into a firm shell.
Keep the crust edge evenly crimped and check that the parchment covers the base and sides before adding weights. Handle the hot weights carefully when you remove them. A fully baked, cooled crust gives the creamy filling a sturdy contrast.
Cook a smooth coconut custard
Full-fat coconut milk gives the filling its pronounced coconut character and rich texture. Whole milk balances it into a spoonable custard, while granulated sugar sweetens the base. Egg yolks and cornstarch help the mixture thicken; whisk them with salt until smooth so the starch is dispersed before the hot milk mixture is added.
Whisking some hot milk into the yolks gradually helps bring the two mixtures together without leaving streaks. Once everything returns to the saucepan, keep whisking as the custard cooks. Let it bubble gently at the end so it thickens fully, while steady attention helps prevent scorching or lumps. Take the pan off the heat before whisking in unsalted butter and vanilla bean powder, then stir in the sweetened shredded coconut.
Pour the warm custard into the cooled crust and smooth the surface. Press plastic wrap directly onto the custard rather than stretching it over the pie with an air gap; this keeps a skin from forming as the filling chills. Wait until the center is set before finishing the pie.
Finish with whipped cream and toasted coconut
Toasting sweetened shredded coconut in a dry skillet deepens its color and gives the topping a crisp, fragrant contrast to the soft custard. Stir constantly over medium-low heat because coconut can color quickly. As soon as it turns golden, transfer it to a plate so it stops cooking in the hot skillet.
Beat heavy cream with powdered sugar until medium peaks form. This texture is fluffy and spreadable, so it sits over the chilled filling without becoming stiff. Spread the cream over the set pie and scatter the cooled toasted coconut across the top.
Frequently Asked Questions
Why does the crust need to be baked before filling?
The custard is cooked separately and does not bake inside the crust. Baking the crust with weights helps it hold its shape; removing the weights lets it turn lightly golden. Cooling it completely gives the filling a stable base.
How can I keep the custard smooth?
Whisk the yolks, cornstarch, and salt until smooth, then gradually whisk in some hot milk mixture. Keep whisking as the combined custard cooks, including while it thickens and bubbles gently at the end.
When should I add the whipped cream?
Wait until the pie has chilled and the custard is set. Then spread on the whipped cream and finish with toasted coconut that has cooled on a plate. Adding the topping after chilling preserves the pie’s distinct layers.
Coconut Cream Pie
Course: DessertCuisine: AmericanDifficulty: Easy8
slices25
minutes31
minutes520
kcal5
hours26
minutesThis pie has a flaky baked crust filled with coconut custard, topped with whipped cream and toasted coconut. Chill it until the filling is set before serving.
Ingredients
- Crust
1 refrigerated 9-inch pie crust
- Coconut filling
1 (13.5-ounce) can full-fat coconut milk
1 cup whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 teaspoon vanilla bean powder
1 cup sweetened shredded coconut
- Topping
1/2 cup sweetened shredded coconut
1 cup heavy cream
2 tablespoons powdered sugar
Directions
- Crust
- Heat the oven to 400°F. Fit the pie crust into a 9-inch pie plate, crimp the edge, and prick the bottom with a fork. Line it with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the parchment and weights, then bake for 5 minutes more, until lightly golden. Cool completely, about 30 minutes.
- Filling
- Whisk the egg yolks, cornstarch, and salt in a medium bowl until smooth. In a saucepan, heat the coconut milk, whole milk, and granulated sugar over medium heat for 3 minutes, whisking until steaming.
- Slowly whisk about 1 cup of the hot milk mixture into the yolks. Pour the yolk mixture back into the saucepan and cook over medium heat for 5 minutes, whisking constantly and letting it bubble gently for the last minute, until thick. Remove from the heat; whisk in the butter and vanilla bean powder, then stir in 1 cup of shredded coconut.
- Pour the custard into the cooled crust, smooth the top, and press plastic wrap directly onto the surface. Refrigerate for 4 hours, until set.
- Topping
- Toast the remaining 1/2 cup shredded coconut in a dry skillet over medium-low heat for 3 minutes, stirring constantly, until golden. Transfer it to a plate to cool.
- Beat the heavy cream and powdered sugar until medium peaks form. Spread the whipped cream over the chilled pie and sprinkle with the toasted coconut.
Notes
- Pressing plastic wrap directly against the warm custard helps keep a skin from forming as it chills.
