Classic Coconut Cream Pie

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Updated. Originally posted 3rd April 2019

This dreamy Coconut cream pie is a rich and creamy dessert that combines the flavors of coconut, cream, and sweetness in a delicate coconut pie crust. To make a coconut cream pie, you’ll need to start with a homemade or store-bought pie crust, which should be blind baked until crispy and golden brown! The filling is made with coconut milk, whole milk, sugar, eggs, and shredded coconut, cooked on the stovetop until thickened. The mixture is then chilled in the pie crust until set. To finish, a layer of fluffy whipped cream is added on top, which can be flavored with vanilla and coconut extracts! With its creamy custard filling and crunchy topping, coconut cream pie is a delicious dessert perfect for special occasions.

Classic Coconut Cream Pie

It’s hard to resists this pie. The textures and flavours are a real treat for the mouth and tastebuds. The crust is tender and crisp and that custard is creamy and, what is a coconut cream pie without whip cream - I love a mile high whip on my pie but decided to be a bit more creative this time with piped the whip on - totally optional. The whip adds that perfect light and fluffy layer which compliments the custard and crust so much. Over that I added toasted coconut chips/flakes for extra texture and decadence.

Classic Coconut Cream Pie

Coconut Cream Pie Recipe Recipe Ingredients


For The Homemade Pie Crust

Feel free to use any 9 inch pie crust recipe you like - I have included my own in the recipe below if you would like or instead of a coconut based one you could do a simple and delicious all butter pie crust or if you prefer to use a store bought one that is totally fine too. If you are making this one you will need:

  • FLOUR: All purpose flour
  • UNSALTED BUTTER: Chilled and cubed
  • SHREDDED COCONUT: Sweetened (Lightly toasted optional)
  • SUGAR: Granulated sugar
  • SALT: Just a pinch for flavor

TIP: Be sure all ingredients (butter and water essentially) are ice cold for optimal results and ensure pie crust is chilled or frozen before filling and baking. Blind baking crust instructions in recipe card below.

Classic Coconut Cream Pie

Classic Coconut Cream Pie

Classic Coconut Cream Pie

For the Pie Filling (from scratch - no box pudding)

  • SHREDDED COCONUT: I use sweetened finely shredded coconut for this recipe. (Lightly toasting it is optional)
  • WHOLE MILK: If you prefer to use a richer filling use heavy cream or half and half or even evaporated milk you can. Or you can do blend of milk and cream.
  • COCONUT MILK: Use full fat canned coconut milk for best flavor and texture - do not use a coconut milk with sweetener or other extra additives.
  • EGGS: 2 large eggs that are room temperature
  • SUGAR: I used granulated sugar for this pie
  • CORNSTARCH: To thicken and add stability to the filling. Feel free to use all purpose flour in its place
  • BUTTER: Unsalted butter for adding richness to the custard
  • VANILLA EXTRACT: Pure vanilla extract is always recommended
  • COCONUT EXTRACT: Optional but intensifies the coconut flavor.

Classic Coconut Cream Pie

For The Whipped Cream Topping

  • HEAVY WHIPPING CREAM: I like a thick topping so I use 2 cups (for less whipped topping reduce cream and remaining topping ingredients by half)
  • POWDERED SUGAR: I like using powdered sugar because it gives the whipped cream a little extra stability but you could use granulated sugar if that is what you prefer.
  • VANILLA EXTRACT: For flavor - I also like to add a tiny splash of coconut extract but that is optional.

Classic Coconut Cream Pie

How To Make Coconut Cream Pie

  1. Make Pie Crust: Whisk the dry ingredients or use a food processor, toss with grated butter or cut in butter or pulse, then drizzle with water and pulse or stir until shaggy dough forms - knead a few times then form into a disc and cover tightly with plastic wrap and chill for a least 30-60 mins or overnight. Roll out dough, fit into pie plate crimp and cover with plastic warp and chill then blind bake and cool completely. (details in recipe card below)
  2. Make Filling: Whisk together milks, coconut and extracts in a medium pot over med-high heat until mixture just about comes to a boil, remove from heat and remove ⅓ cup of mixture. Whisk eggs, sugar and cornstarch then whisk in the hot milk mixture to temper eggs. Pour back this mixture into milk mixture, return to heat and whisk until thickened, whisk in butter, allow to come to room temperate
  3. Assemble Pie: Pour filling into chilled pie crust, cover and chill for 2-3 hours before slicing and serving
  4. Garnish: With whipped cream, and shredded toasted coconut or coconut chips.
  5. Enjoy: Slice and enjoy

Classic Coconut Cream Pie

Coconut Cream Pie Make Ahead, Storage and Freezing

  • MAKE AHEAD: You can make the PIE DOUGH up to 3 days ahead at least stored in the fridge covered with plastic wrap or you can freeze it for up to 1 month and let it thaw in the fridge overnight before rolling it out. You can blind bake the PIE CRUST a day a head and store it in the fridge after it is fully cooled in the pie plate covered in plastic wrap.
  • STORAGE: Any leftovers can be kept in an airtight container in the refrigerator for up to 4 days. Or if you are making it ahead it will keep really well for up to 3 days - do not garnish with whipped cream until just before serving
  • FREEZING: You can freeze this coconut cream pie wrapped tight with plastic wrap and aluminum foil in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then top with the whipped topping and coconut flakes before serving.

Recipe

Yields: One 9-inch pie (standard not deep dish)
Servings: 8-12
Prep Time: 60 mins
Bake Time: 35 mins
Non Active Time: 2 hours (for chilling)

Ingredients

For the Coconut Crust

  • 1¼ cup all-purpose flour, plus extra for rolling
  • ½ cup shredded sweetened coconut
  • 8 tablespoons (1 stick) cold unsalted butter, cubed/diced
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • ¼ cup ice-cold water, plus more as needed
  • 1 egg + 1 teaspoon water, for egg wash

For the Coconut Pastry Cream

  • 1 cup whole milk
  • 1 cup unsweetened coconut milk, stirred
  • 2 cups shredded sweetened coconut
  • 2 teaspoons vanilla extract
  • ¼ teaspoon coconut extract (optional)
  • 2 large eggs
  • ½ cup sugar
  • 3 tablespoons corn starch (or all purpose flour)
  • 4 tablespoons room-temperature, unsalted butter cubed

For the Whipped Cream

  • 2 cups heavy cream, chilled
  • ⅓ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon coconut extract (optional)

For Serving (optional)

  • Unsweetened large-shred coconut, or sweetened shredded coconut toasted in the oven on a backing sheet for a few minutes.
  • Coconut chips/ coconut flakes

Directions

Prepare Pie Dough/ Crust

  1. In the bowl of a food processor, combine the flour, coconut, sugar and salt and pulse once or twice until combined.
  2. Add the cubed butter and pulse to form coarse crumbs.
  3. Add the water, a tablespoon at a time, pulsing each time. Use only as much water as need for the dough to hold together when gently pressed between your fingers.
  4. Place a large sheet of plastic wrap on the counter and empty the dough onto it. Pull the plastic wrap around the dough forcing it into a rough flattened round disc with the pressure of the plastic wrap.Chill for 30 minutes to overnight before rolling.
  5. Lightly flour clean work surface and your rolling pin and roll the dough out into a circle about ⅛ inch thick approx 12-13 inch circle.
  6. Transfer the rolled dough to a 9-inch pie plate or tart pan. Ease the dough loosely and gently into the pan. You don’t want to stretch the dough at this point, because it will shrink when it is baked.Trim any excess dough to a 1-to-1½-inch overhang.Turn the dough under along the rim of the pie plate and use your fingers and thumb to flute the edge.
  7. Chill the unbaked pie shell for at least 30 minutes while the oven preheats. I like to stick it in the freezer.

Blind Bake Pie Crust

  1. Preheat the oven to 375°F.
  2. Remove pie from fridge or freezer. Place a piece of crumpled parchment paper or foil in the pie shell, with sides overhanging the pan, and fill with dried beans, pie weights or sugar.
  3. Bake the piecrust for approximately 15-16 minutes, or until the pastry rim is golden.
  4. Carefully remove the pie pan from the oven. Remove the paper and beans and dock the pie crust with a fork to prevent air bubbles then brush lightly all over with egg wash. (1 egg + 1 teaspoon water whisked).
  5. Return to oven and bake for another 14-15 minutes, or until bottom of the crust has golden-brown patches.
  6. Remove from the oven and allow the pie shell to cool completely.

For the Creamy Coconut Custard/Pastry Cream

  1. Combine the milk, coconut milk, vanilla extract, coconut extract if using, and shredded coconut in a medium heavy-bottomed medium saucepan. Place the saucepan on medium-high heat, stirring occasionally until the mixture almost comes to a boil. Then take off the heat.
  2. In a bowl, whisk together the eggs, sugar and cornstarch or flour until very well combined.
  3. Temper the eggs by pouring a small amount (about ⅓ cup) of the scalded milk mixture into the egg mixture, while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut while whisking.
  4. Continue to whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, about 1-3 minutes more. Remove the saucepan from the heat.
  5. Add the butter and whisk until it melts. Transfer the pastry cream to a bowl and place it over another bowl of ice water. Stir occasionally until it is room temperature.

Assemble Pie

  1. Once the custard is room temperature pour it into baked pie shell. Place plastic wrap directly onto custard to prevent skin forming and chill until set, about 2 hours or overnight. The pastry cream will thicken as it cools.
  2. When ready to serve make the whipped cream: Whip the heavy cream with the sugar, vanilla and coconut extract if using mixer with whisk attachment to peaks that are firm enough to hold their shape. Pipe or spread whipped cream over custard.
  3. Garnish the whole pie or cut the pie into wedges and put the wedges on plates, then garnish each wedge individually with shredded coconut or coconut chips.

Recipe Notes

  • Some tips to keep in mind when making a coconut cream pie include using full-fat coconut milk for the best flavor and texture, and toasting the coconut flakes for each component is optional but adds extra flavor. To toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until lightly browned or to your liking.
  • Coconut extract can be a bit over powering for some - so skip it if you feel for a more subtle coconut flavor. I like to add it to the whip and the filling and some like to even add a tiny splash of it to the pie dough as well - to amplify the flavors of the shredded coconut. That is all optional. But go full throttle if you wish for a triple coconut cream pie!

Adapted from Chatelaine and Tasting Table

Classic Coconut Cream Pie