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Coconut Cream Pie Recipe

Coconut Cream Pie Recipe

Learn how to make the best homemade coconut cream pie with this easy baking recipe. A buttery crust filled with silky coconut custard and topped with fresh whipped cream creates a tropical dessert everyone will love. Perfect for special occasions or whenever you crave something deliciously creamy!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 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, the velvety pale yellow coconut custard filling, and the billowing white whipped cream topping. Toasted coconut flakes are scattered across the surface, creating a beautiful contrast against the cream. The pie is presented on a vintage blue ceramic plate atop a distressed wooden table, with a silver pie server nearby and scattered fresh coconut shavings surrounding the plate. Soft natural light streams in from a side window, highlighting the creamy texture of the filling and the delicate flakiness of the pastry.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">180g plain flour</li><li class="ingredients-single-item">120g unsalted butter, cold and cubed</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">3-4 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">240ml whole milk</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp unsalted butter</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">300ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g toasted coconut flakes</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Sieve or fine-mesh strainer</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry crust. In a large bowl, combine the flour, salt, and sugar. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (these butter pockets create flakiness in your crust).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, gently mixing with a fork until the dough just begins to come together. Be careful not to overwork the dough or add too much water, as this can make your crust tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll out the chilled dough on a lightly floured surface to about 3mm thickness and large enough to line your pie dish. Carefully transfer to the dish, press into the corners, and trim any excess, leaving a small overhang that you can fold under and crimp decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry with baking parchment and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the paper and weights and bake for another 10-12 minutes until the crust is golden and fully cooked. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the coconut filling, combine the coconut milk and whole milk in a medium saucepan and heat over medium heat until hot but not boiling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Meanwhile, in a large heatproof bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth and well combined. This mixture will thicken your custard, with the cornstarch providing structure and the egg yolks adding richness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the milk mixture is hot, slowly pour about a third into the egg mixture, whisking constantly to temper the eggs (this prevents them from scrambling). Then, pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook the custard over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and begins to bubble, about 5-7 minutes. You'll know it's ready when it coats the back of a spoon and a finger drawn through leaves a clear path.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and stir in the vanilla extract, butter, and shredded coconut. The residual heat will melt the butter, adding a silky mouthfeel to your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pass the custard through a sieve into a clean bowl to remove any lumps, then immediately pour into the cooled pie crust. Press a piece of cling film directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or ideally overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To toast the coconut for the topping, spread coconut flakes on a baking sheet and bake at 160°C for 5-7 minutes, stirring halfway through, until golden brown. Watch carefully as coconut can burn quickly! Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>When ready to serve, prepare the topping by whipping the double cream with the icing sugar and vanilla extract until it forms soft peaks. The sugar not only sweetens the cream but helps stabilize it so it holds its shape longer.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Spread or pipe the whipped cream over the chilled coconut filling and sprinkle generously with the toasted coconut flakes. The contrast between the creamy filling and the crunchy toasted coconut creates a delightful textural experience.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled and store any leftovers in the refrigerator for up to 3 days, though the crust will soften 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?

This tropical dessert requires plain flour, unsalted butter, and ice water for the crust; coconut milk, whole milk, sugar, egg yolks, cornstarch, and shredded coconut for the filling; and double cream, icing sugar, vanilla, and toasted coconut flakes for the topping.

How to cook Coconut Cream Pie at home?

Learn how to cook Coconut Cream Pie by making a buttery pastry crust, blind baking it until golden, preparing a silky coconut custard filling by tempering eggs with hot coconut milk mixture, chilling until set, then topping with freshly whipped cream and toasted coconut flakes for an impressive homemade dessert.

What's the secret to achieving a silky-smooth custard filling?

The key to silky-smooth custard is proper tempering—slowly adding hot milk to egg yolks while whisking constantly—followed by straining the mixture to remove any lumps. Continuous stirring during cooking and pressing cling film directly onto the surface while cooling prevents skin formation.

Can I make this tropical pie ahead of time for a special occasion?

Yes! The pie crust and coconut filling can be prepared 1-2 days ahead. For best results, add the whipped cream topping and toasted coconut just a few hours before serving. The completely assembled pie will keep well refrigerated for up to 3 days.

How do I prevent a soggy bottom crust when making custard-filled pies?

Ensure your crust is properly blind baked until completely golden and fully cooked before adding the filling. Cooling the crust completely helps create a barrier. For extra protection, brush the inside of the baked crust with a thin layer of melted white chocolate before adding the custard.

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Cool completely." }, { "@type": "HowToStep", "name": "Prepare milk mixture", "text": "For the coconut filling, combine the coconut milk and whole milk in a medium saucepan and heat over medium heat until hot but not boiling." }, { "@type": "HowToStep", "name": "Make custard base", "text": "In a large heatproof bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth. Slowly pour about a third of the hot milk into the egg mixture, whisking constantly, then pour the egg mixture back into the saucepan." }, { "@type": "HowToStep", "name": "Cook custard", "text": "Cook the custard over medium heat, stirring constantly until it thickens and begins to bubble, about 5-7 minutes. Remove from heat and stir in the vanilla extract, butter, and shredded coconut." }, { "@type": "HowToStep", "name": "Set filling", "text": "Pass the custard through a sieve into a clean bowl, then immediately pour into the cooled pie crust. Press cling film directly onto the surface and refrigerate for at least.4 hours or overnight." }, { "@type": "HowToStep", "name": "Toast coconut", "text": "Spread coconut flakes on a baking sheet and bake at 160°C for 5-7 minutes, stirring halfway through, until golden brown. Allow to cool completely." }, { "@type": "HowToStep", "name": "Prepare topping", "text": "Whip the double cream with the icing sugar and vanilla extract until it forms soft peaks. Spread or pipe over the chilled coconut filling and sprinkle with the toasted coconut flakes." }, { "@type": "HowToStep", "name": "Serve", "text": "For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve chilled and store any leftovers in the refrigerator for up to 3 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Sanchez", "datePublished": "2024-05-02", "reviewBody": "Tropical vacation on a plate! This coconut cream pie transported me straight to the beaches of Hawaii. The custard was silky smooth and the coconut flavor was perfectly balanced. My dinner guests couldn't stop raving!", "name": "Tropical Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akiko Tanaka", "datePublished": "2024-05-08", "reviewBody": "Best coconut flavor ever! I've tried many coconut cream pie recipes and this one is truly exceptional. The combination of coconut milk and shredded coconut creates layers of flavor, and the toasted coconut on top adds the perfect crunch.", "name": "Coconut Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Patel", "datePublished": "2024-05-11", "reviewBody": "Worth every creamy calorie! This pie is decadent but not overly sweet. The recipe was straightforward to follow even though I'm not an experienced baker. The detailed instructions helped me achieve a perfect custard consistency.", "name": "Decadently Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Andersson", "datePublished": "2024-05-15", "reviewBody": "My family begged for seconds! I made this for Sunday dinner and it disappeared in minutes. The buttery crust paired perfectly with the coconut filling. I'll definitely be making this again for our next gathering.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabel Rodriguez", "datePublished": "2024-05-18", "reviewBody": "Simpler than I expected! Don't be intimidated by the multiple steps - this recipe breaks everything down clearly. The result is a restaurant-quality dessert that looks impressive and tastes divine. The contrast between the creamy filling and crunchy topping is perfect.", "name": "Impressive Yet Achievable", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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