Coconut Cream Pie
Ingredients
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- 1 1/4 cups all-purpose flour
- 1 tsp granulated sugar – for crust
- 1/2 tsp salt – for crust
- 8 tbsp unsalted butter – cold, cut into 0.5-inch cubes (for crust)
- 1/4 cups water – ice-cold (for crust)
- 3/4 cups sweetened shredded coconut – toasted (for topping)
- 3/4 cups granulated sugar – for custard
- 1/3 cups cornstarch
- 1/4 tsp salt – for custard
- 13 1/2 ounces coconut milk – canned, full-fat
- 1 cups whole milk
- 4 large egg yolks
- 2 tbsp unsalted butter – cut into pieces (for custard)
- 1 1/2 tsp vanilla extract – for custard
- 1 cups sweetened shredded coconut – for filling
- 1 cups heavy cream – cold
- 2 tbsp confectioners' sugar
- 1/2 tsp vanilla extract – for whipped cream
Instructions
1. Combine the all-purpose flour, granulated sugar (for crust), and salt (for crust) in a bowl. Cut in the cold unsalted butter (for crust) until pea-sized. Sprinkle in the ice-cold water, tossing just until the dough holds together; flatten into a 1-inch-thick disk, wrap, and chill 1 hour.
2. On a lightly floured surface, roll the dough to a 12-inch circle. Fit into a 9-inch pie plate, trim to a 1-inch overhang, fold under, and crimp. Dock the bottom with a fork and freeze 10–15 minutes.
3. Heat oven to 375°F/190°C. Line the chilled crust with parchment and fill with pie weights. Bake 20–22 minutes until edges are set. Remove weights and parchment; bake 8–12 minutes more until the bottom is dry and lightly golden. Cool completely, about 30 minutes.
4. Toast the sweetened shredded coconut (toasted for topping) in a dry skillet over medium heat, stirring, 3–5 minutes until golden; transfer to a plate to cool for later.
5. For the custard, whisk the granulated sugar (for custard), cornstarch, and salt (for custard) in a medium saucepan. Gradually whisk in the coconut milk and whole milk until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, 6–8 minutes.
6. Whisk the egg yolks in a bowl. Slowly whisk in about 1 cup of the hot mixture to temper, then return it to the saucepan. Cook, whisking, 1–2 minutes at a gentle boil until very thick and glossy. Off heat, whisk in the unsalted butter (for custard) and vanilla extract (for custard), then fold in the sweetened shredded coconut (for filling).
7. Pour the hot filling into the cooled crust and smooth the top. Press plastic wrap directly on the surface to prevent a skin. Chill until fully set, at least 4 hours.
8. Beat the cold heavy cream, confectioners' sugar, and vanilla extract (for whipped cream) on medium-high until soft peaks form, 2–4 minutes. Remove the plastic wrap and spread or pipe the whipped cream over the pie.
9. Sprinkle the reserved toasted coconut over the whipped cream. Slice with a sharp knife and serve chilled.
Coconut cream pie layers a flaky, buttery pastry shell with a lush coconut custard and a cool crown of whipped cream, finished with a shower of toasted coconut for crunch and aroma. The filling is silky and rich, with deep coconut notes supported by vanilla and just enough sweetness to feel indulgent without cloying. The contrast of textures—crisp crust, creamy center, and light topping—makes each bite balanced and satisfying.
This pie is a classic American diner and holiday dessert, tracing its popularity to the early 20th century when imported coconut became widely available. It evolved from earlier custard pies, adapting the technique of thickened milk-and-egg fillings to showcase coconut as a featured flavor. Through the decades, it has appeared with both whipped-cream and meringue finishes, securing a place in Southern cookbooks and nationwide bakery cases alike.