Coconut Cream Pie
Made this pie last weekend and couldn’t stop going back for another slice. The coconut custard filling hits different when you toast your own coconut flakes.
No shortcuts here – we’re making real pastry cream with actual coconut milk. Worth every minute.
Toast Coconut for Maximum Flavor
Raw coconut flakes taste flat compared to toasted ones. Spread them on a baking sheet and watch them closely – they go from golden to burnt in seconds. Shake the pan every minute. You want deep amber color and that nutty aroma filling your kitchen.
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Tempering Prevents Scrambled Eggs
Hot coconut milk will cook your egg yolks instantly if you dump it straight in. Whisk a small amount into the yolks first, then gradually add more. This brings the temperatures together slowly. Your custard stays silky instead of turning into sweet scrambled eggs.
Blind Baking Creates Crisp Foundation
Wet filling makes soggy crusts. Bake your pie shell completely before adding custard. Use pie weights or dried beans to prevent puffing. The crust should be golden brown and sound hollow when tapped. This barrier keeps everything crisp.
Plastic Wrap Stops Skin Formation
Press plastic wrap directly onto the custard surface while it cools. Air contact creates that rubbery skin on top. The wrap acts as a barrier. Remove it just before adding whipped cream. Your filling stays smooth and creamy throughout.
Avoiding Watery Custard Disasters
- Cook custard until it coats the back of a spoon and holds its shape when you draw a finger across it.
- Use full-fat coconut milk from a can – the light stuff won’t give you enough richness or proper thickening.
Frequently Asked Questions
Which coconut works best for toasting?
Sweetened shredded coconut toasts more evenly than flakes and gives better texture contrast. Unsweetened works too but needs longer toasting time for flavor development.
How long will this pie stay fresh?
Covered in the refrigerator, it keeps 3-4 days. The crust softens slightly after day two, but the flavor actually improves as coconut flavors meld.
Should I make the custard a day ahead?
Absolutely. The custard needs at least 4 hours to set properly, and overnight chilling makes slicing much cleaner and easier.
Must-Have Items
Coconut Cream Pie
Equipment Needed
- 9-inch pie pan
- Large rimmed baking sheet
- Medium heavy-bottomed saucepan
- Fine-mesh strainer
- Electric mixer with whisk attachment
- Pie weights or dried beans
Instructions
- Make pie dough: Mix flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle ice water over mixture, tossing with fork until dough holds together. Form into disk, wrap, and refrigerate 30 minutes.
- Prepare crust: Preheat oven to 375°F. Roll dough on floured surface to 12-inch circle. Transfer to pie pan, trim edges, and crimp. Line with parchment and fill with pie weights.
- Blind bake crust: Bake crust 15 minutes with weights, then remove weights and parchment. Continue baking 8-10 minutes until golden brown. Cool completely on wire rack.
- Toast coconut flakes: Spread shredded coconut on baking sheet. Toast in 350°F oven 5-8 minutes, stirring every 2 minutes, until golden brown. Set aside ¼ cup for garnish.
- Heat milk mixture: Combine coconut milk and whole milk in saucepan. Heat over medium heat until steaming. In separate bowl, whisk sugar, cornstarch, and salt. Add egg yolks and whisk until smooth.
- Temper egg yolks: Slowly whisk ½ cup hot milk mixture into egg yolk mixture. Gradually add remaining hot milk, whisking constantly. Return entire mixture to saucepan.
- Cook custard filling: Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 3-4 minutes. Remove from heat. Stir in butter, vanilla, and ¾ cup toasted coconut.
- Chill assembled pie: Strain custard through fine-mesh strainer into cooled pie crust. Press plastic wrap directly onto surface. Refrigerate at least 4 hours or overnight until completely set.
- Add whipped topping: Beat heavy cream, powdered sugar, and vanilla with electric mixer until soft peaks form. Spread over chilled pie. Sprinkle with reserved toasted coconut before serving.
Nutrition Facts
Per Serving (1 slice)
