Our Favorite Coconut Cream Pie
- PREP 30min
- COOK 45min
- TOTAL 1hrs 15min
This incredible coconut cream pie celebrates coconut three ways. We use shredded coconut and full-fat coconut milk for the filling, then top it all with a mountain of sweet cream and toasted coconut flakes for crunch. Note that this pie needs to set overnight (or for about 8 hours).
We love shredded sweetened coconut for the coconut filling and the larger coconut flakes for the topping. If you’d prefer to stick with one, use shredded sweetened coconut for both. For more cream pies, we also LOVE this Homemade Banana Cream Pie.
You Will Need
- For the Pie
1 (9-inch) batch Homemade Flaky Pie Crust
1 (15oz) can full-fat coconut milk
3 ounces whole milk, 6 tablespoons (88ml)
2 cups shredded sweetened coconut, lightly packed (170g)
1 vanilla bean, cut in half lengthways with the seeds scraped out
3 large eggs
½ cup granulated sugar (100g)
3 ½ tablespoons all-purpose flour (28g)
- For the Sweet Cream Topping
2 cups cold heavy cream (470ml)
⅓ cup granulated sugar (67g)
1 teaspoon vanilla extract
4 tablespoons unsweetened large coconut flakes, lightly toasted (15g)
1 ounce white chocolate, shaved (28g)
Directions
- Prepare the Crust
1Roll out the pie dough: If using a recipe that makes two crusts, roll out one of the chilled disks of dough (about half of your pie dough). Keep the other half in the refrigerator. Roll the dough, turning it a quarter turn after every other roll, until you have a circle about 12 inches in diameter.
2Line the pie dish: Gently press the dough into your pie dish, lining the bottom and sides. Be careful not to pull or stretch the dough, as this can cause it to shrink during baking.
3Build up the sides: To prevent the crust from shrinking, fold the edges of the dough underneath itself to create a thicker border that rests on the lip of the dish. Then, crimp the edges as desired. If you do not have enough dough to really build up the sides, roll out the second dough disk and cut strips to add to the edges. Building the sides helps prevent the pie from shrinking as it bakes. To see me rolling and crimping, watch the video in our recipe for Flaky Pie Crust.
4Chill the crust: Slide the unbaked pie crust into the refrigerator and chill for at least 30 minutes.
- Bake the Crust
1Preheat the oven: While the crust is chilling, preheat your oven to 375°F (190°C).
2Bake the crust (phase 1): Pierce the bottom of the chilled crust all over with a fork. Crumple up a sheet of parchment paper in your hands, then uncrumple it and use it to line the crust. Fill with pie weights, dried rice, or dried beans. Bake for 15 minutes.
3Bake the crust (phase 2): Carefully remove the crust from the oven and lift out the parchment paper and weights. Return the crust to the oven and continue to bake until it is light golden brown, about 15 to 20 minutes more. Set aside to cool.
- Make the Coconut Cream Filling and Chill
1Heat the coconut mixture: In a medium saucepan, combine the full-fat coconut milk, whole milk, shredded sweetened coconut, and the seeds and pod from one vanilla bean. Cook over medium heat, bringing the mixture to a simmer.
2Prepare the egg mixture: While the coconut mixture is heating, whisk the eggs, ½ cup of granulated sugar, and all-purpose flour together in a medium bowl until smooth.
3Temper the eggs: Remove the vanilla bean pod from the hot coconut milk. While continuously whisking the egg mixture, slowly pour a small amount of the hot coconut milk into the eggs. Continue to slowly stream in the hot mixture, whisking constantly, until about three-quarters of the coconut milk has been incorporated. This process gradually raises the temperature of the eggs without scrambling them.
4Thicken the filling: Still whisking, pour the tempered egg mixture back into the saucepan with the remaining coconut milk. Place the pot back over medium heat and cook, stirring the entire time, until the mixture is thick and smooth, about 3 to 5 minutes. Stirring the whole time prevents the eggs from scrambling.
5Fill the crust: Pour the hot coconut filling into the baked pie crust.
6Chill overnight: Place plastic wrap or a round of parchment paper directly on top of the coconut filling to prevent a skin from forming (see tips for making a parchment paper round). Refrigerate the pie overnight, or for at least 8 hours, until the filling is fully set.
- Finish and Serve
1Make the sweet cream topping: Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed, slowly adding ⅓ cup of sugar. Once the cream forms soft peaks, add the vanilla extract and continue to whip to very stiff peaks. Refrigerate the whipped cream until you are ready to top the pie.
2Finish the pie: Gently peel the parchment paper round from the top of the chilled pie. Mound the whipped cream on top and use the back of a spoon to spread it over the filling, creating swirls and swoops. Scatter the toasted coconut flakes and shaved white chocolate all over the whipped cream. Refrigerate the pie until you are ready to serve.
Adam and Joanne's Tips
- Storing: Once fully assembled, coconut cream pie lasts in the refrigerator for up to 4 days. The crust holds up well, but becomes slightly less crisp towards the fourth day.
- Make the crust days or months in advance: Follow the crust recipe and shape the dough in your pie dish. Cover it tightly with plastic wrap and refrigerate for up to 3 days. To freeze it, follow the crust recipe and shape the dough in your pie dish. Freeze it uncovered until it’s completely solid. Then, carefully transfer the frozen crust into a freezer-safe bag or wrap it well in foil and plastic wrap. Freeze for up to 3 months. When you’re ready to use it, let it thaw in the refrigerator for a couple of hours before blind baking.
- Vanilla bean substitute: Use 2 teaspoons vanilla bean paste or vanilla extract.
- Make a parchment paper round: Fold a sheet of parchment paper in half, then into a triangle. Hold the point of the triangle toward the center of your 9-inch pie dish and cut the parchment where it meets the outside edge of the dish. Unfold the paper and check that the round fits nicely inside the edges of the dish. Trim to fit if needed. Save it for covering the coconut cream later on.
- Toast the coconut flakes: Add the unsweetened large coconut flakes to a dry skillet over medium heat. Cook, stirring often, until lightly toasted. Remove the toasted flakes from the skillet and set them aside.
- The nutrition facts provided are estimates.