I love coconut and this Coconut Cream Pie features a buttery crisp pie crust and a creamy coconut filling. Topped with a thick layer of sweet whipped cream and toasted coconut and you’re in pie heaven.
If you’re into creamy pies with a flaky pie crust, you’ll love every bite. I think this pie will make a fantastic Easter dessert. This pie with its bright and fresh colors is also perfect to celebrate spring. As a matter of fact, this pie is perfect for any occasion because it’s so incredibly delicious.
Many pie crust recipes are enough to make 2 single or 1 double crust pie. My recipe below is no exception. So if you already have pie dough or a baked pie crust in the freezer, use that because then the preparation does not take as long. Of course, the filling still needs time to set. But it is definitely worth the effort!
Tools & Equipment
- 23cm/9-inch pie pan
- Bench scraper
- Large baking sheet
- Liquid measuring cup
- Medium bowl
- Medium saucepan
- Offset spatula
- Parchment paper
- Pastry cutter
- Pie weights
- Plastic wrap
- Silicone spatula
- Small bowl
- Small saucepan
- Stand mixer fitted with the whisk attachment
- Tablespoon
- Whisk
Recipe Tips
Pie Crust: the recipe makes 2 crusts. You will need 1 crust for this pie, so you can freeze the 2nd half for later use or half the recipe. Chill the crust in the fridge, as the pie crust will shrink if you do not chill it before blind baking. Chilling is a really important step, so do not skip this step.
Coconut: I only had unsweetened shredded coconut handy, so I started by sweetening them. You can of course buy sweetened coconut or if you prefer unsweetened coconut, use that. Once sweetened and dried, I toasted the coconut, as this adds a nice flavor and crunch to the pie.
Coconut Milk: the texture is nothing like regular milk. It is very thick and can separate. Shake it well before using. If this is not enough and you see the milk is still separated, stir the coconut milk well with a spoon or whisk until it is combined again.
Ingredients for Coconut Cream Pie
Step by Step Guide – How to Make Coconut Cream Pie
Make the Sweetened Shredded Coconut
Combine water and sugar and heat the mixture until the sugar is completely dissolved. Add unsweetened coconut and stir until all liquid is absorbed.
Let the coconut dry on a baking sheet before toasting. Once dry, bake in the oven at 150°C / 300°F for 6-8 minutes or until browned to your liking. Let cool completely, before using.
Make the Pie Crust
Make the Dough
Mix the flour and salt. Add the butter and shortening. Work the butter and shortening into the mixture until you get coarse meal (pea-sized pieces, a few larger pieces are fine).
Measure 120ml of ice water and drizzle in 15 ml of ice water at a time, stirring after each addition. Stop adding more water, when the dough starts to form large lumps. Transfer the pie dough to a floured work surface. Shape into a ball and divide in half. Then shape each half into a disc about 2, 5cm / 1-inch thick. Wrap in plastic and chill in the fridge for at least 2 hours.
Roll out the Dough
Lightly flour your work surface and roll out the chilled dough disc. Start in the center and work your way in all directions until you have a circle that is 30cm / 12-inches in diameter. Roll the dough onto your rolling pin and unroll it onto your pie pan. Chill the pie crust in the fridge for at least 30 minutes.
Bake the Crust
Preheat the oven to 190°C / 375°F. Line the chilled pie crust with parchment and fill it with pie weights. Make sure the weights are evenly distributed in the pan. Bake until the edges of the crust begin to brown, for about 15-16 minutes. Carefully lift out the parchment paper with the weights. Poke holes all around the bottom crust and continue baking until the bottom crust is golden brown, for about 14-15 minutes.
Make the Filling
Whisk together the egg yolks and cornstarch and set aside. Whisk together the coconut milk, heavy cream, milk, sugar and salt in a medium saucepan, set over medium heat. Bring to a boil, stirring occasionally. Boil for 2 minutes, then reduce heat to medium-low.
Once boiling, remove about half a cup of the mixture and whisk it into the egg yolk-cornstarch mixture in a slow and steady stream. Pour the egg yolk mixture back into the saucepan, slow and steady while whisking. The pudding starts to bubble and thicken immediately. Whisk and cook for about 90 seconds.
Remove from heat and stir in butter, vanilla and coconut. Pour the warm filling into the cooled pie crust. Press plastic wrap onto the surface of the pudding to prevent a skin from forming. Chill in the fridge for at least 3 hours or overnight.
Make the Whipped Cream
Whip the heavy cream, sugar and vanilla in the bowl of a stand mixer on medium speed until medium peaks form, for about 2-3 minutes. Spread the whipped cream on top of the pudding.
Smooth it out with an offset spatula and garnish with additional shredded coconut, if desired.
Storage: cover leftovers and store in the fridge for up to 5 days.
You can prepare pie dough in advance and store in the fridge for up to 5 days or in the freezer for up to 3 months. Wrap either the pie disc after step 5 or the pie crust in the pie pan after step 8 in plastic. Thaw in the fridge for a couple of hours before moving on with the recipe.
You can freeze the pie with the filling after step 8 for up to 3 months. Make sure the filling has cooled completely and cover the pie with an extra layer of plastic wrap before freezing. Thaw the pie in the fridge or at room temperature before topping with whipped cream.
My Summary for Coconut Cream Pie
Difficulty: intermediate. Making the pie crust can be a bit of a challenge.
Taste: this coconut cream pie tastes divine. The toasted coconut provides an extra nice flavor. The coconut taste stands out, of course, but you can also taste a hint of vanilla.
Texture: the pie is soooo creamy while also having a certain crunch from the toasted shredded coconut and the pie crust.
TIME: this recipe requires a little planning. Making the pie crust including chilling and baking takes about 90 minutes. Then let the pie crust cool completely. Making the filling takes about 30 minutes and after that the pie with the filling needs to chill in the fridge for at least 3 hours or preferably overnight. The topping with the whipped cream and shredded coconut is done quickly. The total time including chilling and cooling can be between 7-16 hours.
