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Coconut Cream Pie Recipe

Coconut Cream Pie Recipe

Master this homemade coconut cream pie with our foolproof recipe! Learn how to create the perfect flaky crust, silky coconut custard, and billowy whipped cream topping. The best tropical dessert that balances rich coconut flavor with light, creamy texture - an easy baking recipe for impressive results.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced coconut cream pie, revealing its three distinct layers - the golden-brown flaky crust, creamy pale yellow coconut custard filling, and billowing white whipped cream topping generously sprinkled with toasted coconut flakes. The pie rests on a vintage white ceramic cake stand against a light blue backdrop, with scattered coconut flakes and a fresh lime wedge adding vibrant contrast. Soft natural light streams in from the side, highlighting the luscious texture of the filling and the delicate ripples in the whipped cream. A silver pie server rests nearby, with one perfect slice plated on a matching dessert plate, revealing the custard's silky consistency.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the Coconut Filling:</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100g sweetened shredded coconut</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">50g coconut flakes, toasted</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Baking sheet (for toasting coconut)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare the pie crust. In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse meal with some pea-sized pieces. Cold butter is essential as it creates steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in 4 tablespoons of ice water, mixing gently with a fork until the dough begins to come together. Add more water if needed, but only 1 tablespoon at a time - too much water will make your crust tough. The dough should hold together when pinched but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 3mm thickness and a diameter of 30cm. Carefully transfer to your pie dish, gently pressing it into the corners. Trim excess dough, leaving a 2cm overhang, then fold and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until golden brown. The blind baking ensures your crust won't become soggy once filled with the custard. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the coconut filling, combine coconut milk, whole milk, half the sugar, and salt in a medium saucepan. Heat over medium until steaming but not boiling. Meanwhile, in a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth and pale yellow.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Temper the egg mixture by slowly pouring about 120ml of the hot milk mixture into the eggs while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour this mixture back into the saucepan with the remaining milk.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook over medium heat, whisking constantly, until the mixture thickens significantly and begins to bubble, about 4-5 minutes. It should coat the back of a spoon and hold a line when you run your finger through it. Continue cooking for 1 more minute after bubbling begins - this fully activates the cornstarch and prevents a starchy taste.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any lumps. Immediately stir in butter, vanilla extract, and shredded coconut. The residual heat will melt the butter, adding richness and silkiness to your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the warm filling into your cooled pie crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the pie chills, toast the coconut flakes. Spread them on a baking sheet and bake at 160°C (325°F) for 5-8 minutes, stirring occasionally, until golden brown. Watch carefully as coconut can burn quickly! Cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, prepare the topping. In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Starting with cold equipment and ingredients helps achieve maximum volume in your whipped cream.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove the chilled pie from the refrigerator and discard the plastic wrap. Spread or pipe the whipped cream over the filling, creating decorative swirls if desired. Sprinkle generously with the toasted coconut flakes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For clean slices, dip your knife in hot water and wipe dry between cuts. Serve immediately or refrigerate until ready to serve. Your coconut cream pie will keep for up to 3 days refrigerated, though the crust may soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Coconut Cream Pie?

Coconut cream pie requires all-purpose flour, butter, salt, sugar for the crust; coconut milk, whole milk, egg yolks, cornstarch, vanilla, and shredded coconut for the filling; and heavy cream, powdered sugar, and toasted coconut flakes for the topping.

How to cook Coconut Cream Pie at home?

Learn how to cook Coconut Cream Pie by first blind-baking a buttery pastry crust until golden. Then create a silky coconut custard by tempering egg yolks with hot coconut milk mixture, cooking until thick. After chilling the filled pie, top with freshly whipped cream and toasted coconut flakes for a professional-looking dessert.

Why does my coconut custard filling become lumpy?

Lumpy custard typically occurs when eggs scramble from excessive heat or inadequate tempering. Always whisk constantly while cooking, strain the finished custard through a fine-mesh sieve, and ensure you properly temper eggs by slowly adding hot liquid while whisking continuously.

What's the secret to a perfectly flaky pie crust?

The secret lies in using very cold butter, minimal handling of the dough, and proper resting time in the refrigerator. Cold butter creates steam pockets during baking, while minimal handling prevents overdevelopment of gluten, and resting allows the gluten to relax.

Can I make this tropical dessert without coconut milk?

While coconut milk provides authentic flavour, you can substitute with heavy cream plus 1-2 teaspoons of coconut extract. The texture will remain creamy, though the coconut flavour may be slightly less pronounced. Ensure you still include the shredded coconut for texture.

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Starting with cold equipment and ingredients helps achieve maximum volume in your whipped cream." }, { "@type": "HowToStep", "name": "Assemble Pie", "text": "Remove the chilled pie from the refrigerator and discard the plastic wrap. Spread or pipe the whipped cream over the filling, creating decorative swirls if desired. Sprinkle generously with the toasted coconut flakes." }, { "@type": "HowToStep", "name": "Slice and Serve", "text": "For clean slices, dip your knife in hot water and wipe dry between cuts. Serve immediately or refrigerate until ready to serve. Your coconut cream pie will keep for up to 3 days refrigerated, though the crust may soften slightly over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-22", "reviewBody": "This coconut cream pie is absolutely divine! The custard is perfectly silky and the toasted coconut adds such a wonderful flavor. It truly tastes like a tropical vacation on a plate.", "name": "Tropical Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-04-25", "reviewBody": "I've tried many coconut cream pie recipes but this one is exceptional. The balance of coconut flavor is perfect - present but not overwhelming. My dinner guests were thoroughly impressed!", "name": "Perfectly Balanced Flavor", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-18", "reviewBody": "The detailed instructions for the custard were so helpful! This is genuinely the silkiest, creamiest custard I've ever made. Will definitely be my go-to coconut cream pie recipe from now on.", "name": "Silky Smooth Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lucas Müller", "datePublished": "2024-04-30", "reviewBody": "I can't believe how wonderful this pie turned out! My grandmother was famous for her coconut cream pie, and I have to admit this recipe is even better. The buttery crust is absolute perfection.", "name": "Better Than Grandma's", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-27", "reviewBody": "The extra step of toasting the coconut flakes makes all the difference in this recipe! It adds such a wonderful depth of flavor and beautiful presentation. This pie is absolutely worth every creamy calorie!", "name": "Toasted Coconut Magic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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