My Impossibly Light Coconut Cream Pie Will Have Everyone Asking for Seconds
The love of coconut runs deep in my family. Looking back, I can almost mark the seasons by the coconutty treats that we’d have — virgin piña coladas in frosted glasses to cool off in the summer, Ina Garten’s coconut macaroons around the holidays to share with extended family, and fun-sized Almond Joys that my brother and I would grab when trick-or-treating to share with our mom. As I’ve gotten older, I crave the unique fruity and nutty flavor that coconut offers. Lucky for me, this pie fulfills the craving down to the last bite.
Although it has a few moving parts (flaky crust, creamy coconut custard, and whipped cream topping), this coconut cream pie is much simpler to make than meets the eye. The real star of the pie is the coconut custard filling. While most other recipes opt to use half-and-half and only egg yolks, I prefer whole milk and whole eggs — both of which keep the custard creamy yet light and allow the coconut flavor to shine through. Toasting the coconut for the custard adds nuttiness and depth, and a bit of butter makes it extra silky. Finishing with a heap of billowy whipped cream and flourish of toasted coconut makes this undeniably coconutty treat that much more irresistible.
Why You’ll Love it
It’s creamy, but not heavy. A smaller ratio of cornstarch, the use of whole milk, plus the combination of yolks and whole eggs ensures the custard is rich yet light, while still being sliceable.
Full of coconut flavor. A higher ratio of coconut milk to milk plus toasted coconut ensures the custard is coconut-forward. Think: “coconut-flavored pudding” rather than “vanilla pudding with coconut.”
Key Ingredients in Coconut Cream Pie
Sweetened, shredded coconut: Especially when toasted, it has a more pronounced flavor than unsweetened. This helps it shine through in the custard.
Unsweetened, full-fat coconut milk: Full-fat ensures the custard is perfectly creamy, rather than thin and watery.
Unsalted butter: Gives the custard a silky mouthfeel and glossy sheen.
Whole eggs: Yolks can make a custard heavy and the flavor can be overpowering. Using some whole eggs keeps the custard less dense and doesn’t overpower the coconut flavor.
How to Make Coconut Cream Pie
Bake the crust. Don’t be afraid of a deep golden-brown color!
Toast the coconut. Toasting lower and slower, and tossing often, ensures even browning and the perfect golden color.
Make the custard and fill the crust. Even the best cooks have slightly curdled their custard. If you’re worried there might be some small lumps, strain the custard through a fine-mesh sieve before adding the butter, vanilla, and toasted coconut.
Finish the pie. Pile the whipped cream high and don’t be shy with the toasted coconut.
Helpful Swaps
Store-bought pie crust can be used in place of homemade pie crust.
While I don’t recommend it for the custard, feel free to swap the toasted shredded coconut for topping with toasted coconut flakes.
Swap the homemade whipped cream for a homemade coconut whipped cream or store-bought coconut cream-based alternative. (Avoid canned whipped cream and instead opt for whipped topping, similar to Cool Whip.)
Storage and Make-Ahead Tips
The coconut can be toasted and stored in an airtight container at room temperature up to 3 days in advance.
The crust can be baked a day ahead of filling. Loosely cover the crust and store at room temperature until ready to use.
More Coconut Desserts
Coconut Cream Pie Recipe
This rich-yet-light coconut cream pie will be the star of any dessert spread.
Prep time 40 minutes to 45 minutes
Cook time 1 hour
Makes 1 pie
Serves 8 to 10
Ingredients
For the crust:
1/2 recipe flaky pie dough, chilled (or 1 store-bought pie crust, thawed if frozen)
All-purpose flour, for rolling
For the coconut custard:
1 1/3 cups sweetened, shredded coconut
1 (about 13-ounce) can unsweetened, full-fat coconut milk
1 cup whole milk
3/4 cup granulated sugar
1/2 teaspoon kosher salt
2 large eggs
2 large egg yolks
1/4 cup cornstarch
3 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
For the topping:
1 1/3 cups cold heavy cream
3 tablespoons powdered sugar
1 1/2 teaspoons vanilla extract
1/4 cup sweetened, shredded coconut
Instructions
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Make the crust:
Let 1 disk pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Place the dough on the work surface and roll out into a 12-inch round. If the dough cracks when you first start rolling, let it sit for 1 minute to warm slightly before rolling again.
Transfer to a regular 9-inch pie dish (not deep-dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Crimp the edges. Prick the bottom and sides of the dough all over with a fork. Freeze while you heat the oven.
Arrange 2 racks in the middle and bottom third of the oven, then heat the oven to 425ºF.
Place the pie dish on a baking sheet. Line the crust with a sheet of parchment paper and fill with dried beans or pie weights.
Bake on the lower rack until the edges of the crust are light golden and matte, about 15 minutes.
Grasping the parchment, carefully remove the beans or weights. Return the crust to the oven and bake until the crust is fully baked through, golden-brown, and matte, about 10 minutes more. Place on a wire rack to cool.
Toast the coconut:
Reduce the oven temperature to 350ºF. Line a rimmed baking sheet with parchment paper.
Spread 1 1/3 cups plus 1/4 cup sweetened, shredded coconut (this is for both the custard and topping) in an even layer on the baking sheet.
Bake on the middle rack, stirring every 3 to 5 minutes, until evenly golden-brown and fragrant, 12 to 15 minutes total. Let cool while you make the custard.
Make the custard:
Place 1 (about 13-ounce) can coconut milk, 1 cup whole milk, 3/4 cup granulated sugar, and 1/2 teaspoon kosher salt in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally to dissolve the sugar, 5 to 8 minutes. Meanwhile, whisk 2 large eggs, 2 large egg yolks, and 1/4 cup cornstarch in a medium bowl until smooth and all the starch is dissolved.
Once simmering, reduce the heat to medium-low. While whisking continuously, add about 1 cup of the coconut milk mixture to the egg mixture to temper.
While whisking, add the tempered egg mixture back to the saucepan. Continuing to whisk constantly and taking care to get into the corners of the saucepan, bring the mixture to a simmer (the bubbles will be large and slow and the mixture will have thickened), 30 seconds to 1 minute.
Continue to cook, whisking often, until the custard is well-thickened and the starch flavor is cooked off (it should register 175ºF to 180ºF), about 3 minutes more. It should coat the back of a spoon in a thick layer and hold its shape if you swipe your finger down it.
Remove the saucepan from the heat. (If you’re worried the custard may have curdled a little, you can strain through a fine-mesh strainer into a bowl at this point.) Whisk in 3 tablespoons unsalted butter and 1 1/2 teaspoons vanilla extract until the butter is melted and combined.
Reserve 1/4 cup of the toasted coconut for topping. Fold the remaining toasted coconut into the custard until evenly distributed. Scrape into the cooled pie crust and smooth into an even layer.
Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until the custard is set and well-chilled, at least 5 hours, but ideally overnight.
Finish the pie:
Beat 1 1/3 cups cold heavy cream, 3 tablespoons powdered sugar, and 1 1/2 teaspoons vanilla extract with the whisk attachment in a stand mixer on medium-high speed just until stiff peaks form, 1 to 1 1/2 minutes.
Spoon the whipped cream over the pie. Use the back of a spoon to spread and swoop the whipped cream over the custard as desired. Sprinkle with the reserved toasted coconut. Slice the pie, wiping the knife between cuts for clean slices, and serve.
Recipe Notes
Make ahead:
The coconut can be toasted and stored in an airtight container at room temperature up to 3 days in advance.
The crust can be baked up to 1 day ahead of filling. Loosely cover the crust and store at room temperature until ready to fill.
Storage: Leftover pie can be refrigerated covered with plastic wrap in the pie dish or in an airtight container for up to 4 days.
Further Reading
The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
