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–+ servings
Coconut Cream Pie
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Coconut Cream Pie Recipe

This coconut cream pie recipe has a deliciously thick coconut filling with shredded coconut and the option for either a whipped cream or meringue topping. This recipe takes a while to make but many parts can be prepared ahead of time.
Course Dessert
Cuisine American
Keyword Pie
Prep Time 45 minutes
Cook Time 30 minutes
Chilling/Cooling Time 6 hours
Servings 1 Pie

Equipment

  • 1 Food Processor
  • 1 Stand Mixer
  • 1 Pie tin
  • 1 whipped cream maker optional for the whipped cream topping step but does make life easier.
  • 1 creme brulee torch only needed if you're doing the meringue topping

Ingredients

Pie Crust

  • 313 grams AP flour
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 230 grams Unsalted butter, cubed 2 sticks worth
  • 120 ml Ice water The colder the better

Coconut Cream Filling

  • 4 large egg yolks reserve 3 of the egg whites if you're making the meringue topping
  • 30 grams cornstarch
  • 14 oz full fat coconut milk 1 can
  • 240 ml half & half
  • 130 grams granulated sugar
  • 1/4 tsp salt
  • 80 grams sweetened shredded coconut
  • 30 grams unsalted butter softened
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract optional

Whipped Cream Topping

  • 360 ml heavy whipping cream
  • 20 grams granulated sugar
  • 3/4 tsp vanilla extract

Meringue Topping

  • 3 large egg whites
  • 40 grams granulated sugar
  • 1/4 tsp cream of tartar
  • dash of kosher salt
  • 1/2 tsp vanilla extract

Instructions

Pie Crust Instructions

  • Add the flour, sugar and salt to a food processor. Pulse a few times to combine and add the cubed butter on top
  • Pulse the food processor to combine the butter with the flour mixture, Once the butter is in pea-sized pieces, you're ready for the next step.
  • Drizzle the ice water into the mixture and pulse the food processor to combine. Once the dough comes together and forms a big clump, stop adding water.
  • Turn the dough out on a lightly floured work surface and fold a few times to ensure the butter is fully incorporated into the flour. Divide the dough in half and flatten each piece into a rough disc shape.
  • Wrap each disc in cling film and refrigerate for at least 2 hours. Dough can be prepped up to five days ahead of time.
  • Once the dough is chilled, take it out of the fridge and let it warm up for 5-10 minutes so that its easier to work with and roll out.
  • Using a rolling pin, or a wine bottle if you don't have a rolling pin, roll out one disc of the dough and lay into the pie tin. Press the dough into the sides of the tin and patch any cracks using spare dough.
  • Refrgerate the pie crust for at least 30 minutes. Start preheating your oven while the pie crust is chilling. The pie crust can also be wrapped in cling film and refrigerated for up to five days before baking if you're making this pie over several days.
  • Using the tines of a fork, prick holes all over the base of your pie crust. Line the pie crust with parchment paper and then add pie weights on top. If you don't have pie weights, you can also cover the pie with aluminum foil to achieve the same effect of blind baking.
  • Bake for 15 minutes or until the edges of the crust are starting to brown. Remove the pie weights or the aluminum foil and bake for another 15 minutes or until the bottom crust is golden brown.
  • Let the crust cool completely.

Coconut Cream Filling

  • Whisk the egg yolks and cornstarch together and set aside.
  • In a medium sauce pan, combine the coconut milk, half & half, sugar, and salt and whisk to combine over medium-low heat, bringing to a low boil.
  • Take a half cup of the coconut milk mixture and slowly whisk into the egg yolk mixture in a slow and steady stream. Make sure that you're constantly whisking to make sure that the egg yolks don't scrambleIts good to have a second set of hands for this step if possible.
  • Take the combined egg yolk mixture and slowly stream into the coconut milk mixture in the sauce pan, constantly whisking while streaming the mixture in.
  • Whisk for 90 seconds and then remove the sauce pan from the heat and add in the shredded coconut, butter, vanilla, and coconut extract.
  • Pour the coconut filling into the cooled pie crust and cover the top of the filling with cling film to make sure a skin doesn't form on top of the coconut cream. Refrigerate for at least 3 hours and up to a day.

Whipped Cream Topping

  • Combine the heavy cream, sugar, and vanilla extract in the bowl of your stand mixer and whisk on medium-high speed until medium peaks form.
  • Transfer the whipped cream to a piping bag and pipe onto the chilled pie. Pie can be served immediately or chilled up to 3 hours.

Meringue Topping

  • If whipped cream isn't your thing, try this meringue topping instead.
  • In the bowl of your stand mixer, combine the egg whites, sugar, cream of tartar, and salt and whisk to combine.
  • Place the bowl over a saucepan of simmering water. Make sure the bowl does not touch the water. Whisk constantly until the sugar fully dissolves and the mixture is very hot to the touch.
  • Transfer the bowl to your stand mixer and whisk on medium-high speed until stiff peaks form, around 5-6 minutes.
  • Remove the cling film from the pie and add the meringue on top, using an offset spatula to mould it to your liking.
  • Use the creme brulee torch to toast the meringue and serve.