WHAT YOU NEED TO MAKE THIS RECIPE
Pie crust — while you can use store-bought pie crust, I love using my homemade pie crust for this coconut cream pie. It’s so buttery and flakey! Either way, make sure to thaw the crust before using them, or it will crack as you try to roll it out. Eggs — you’ll need two eggs and two egg yolks. Instead of throwing out your egg whites, hold on to them and make my Easy Meringue Cookies, easy baked Alaska recipe, or a Whiskey Sour Cocktail. Coconut milk — you’ll want to make sure you are using full-fat canned coconut milk and not the coconut milk in a carton. Coconut milk in a carton is watery, lower in fat, and less flavorful than canned coconut milk. Sweetened shredded coconut — this can usually be found in the baking aisle. It adds a delicious coconut flavor to the filling as well as a crispy texture. Heavy cream — to make the mound of pillowy whipped cream on top of the pie, you’ll need heavy whipping cream that is more than 30% fat. The higher fat percentage helps the whipped cream hold up for several hours without melting or losing its shape.
HOW TO MAKE COCONUT CREAM PIE
Spread the shredded coconut on a baking sheet in a single layer and bake. The baking time will depend on the moisture content of your coconut, as well as your oven and the baking sheet itself, so keep a close eye on it. Stir the coconut around every 4 minutes or so. The coconut touching the pan will toast first, so keep it moving.
Once your coconut is uniformly golden, it’s ready to come out of the oven and cool. Set aside until ready to use.
Whisk together the two eggs and two egg yolks in a medium bowl, then set aside.
Add the half and half or milk and coconut milk to a small pot and place over medium heat to warm. Stir occasionally, removing from heat once the coconut solids are completely dissolved, and the mixture is warm.
Add sugar, cornstarch, and salt to a medium pot. Whisk to combine.
Pour the milk mixture into the dry ingredients and whisk to combine.
Place on medium-high heat and whisk until thickened. About 5 minutes or so. The mixture will coat the back of a spoon, and you’ll see a noticeable difference in the consistency. Remove from heat.
Slowly drizzle in a cup of the hot mixture to the whisked eggs while whisking vigorously to temper them.
Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking.
Remove from heat, then add butter and stir until butter is all melted. Mix in the toasted coconut and allow to cool for about 10 minutes.
Pour the coconut filling into a baked pie crust. Smooth out, cover, and refrigerate for at least 4 hours.
Add heavy cream, sugar, and vanilla to a stand mixer. Whip on high until you reach soft peaks. Add the whipped cream to the top of the pie before serving. Sprinkle the coconut cream pie with extra toasted coconut if desired.
PRO TIPS FOR MAKING THIS RECIPE
Eggs are easier to separate when cold but combine better when room temperature. I recommend separating them in advance if you have the time. This coconut cream pie is full of coconut flavors. Skip the temptation to add coconut extract to it as it will not taste good. Tent the crust after the egg wash goes on. This way, the middle of the crust can get crisp and golden without burning the edge. You can add a tablespoon less cornstarch to the filling for a softer texture. It’s a delicate balance between texture and stability! This coconut-flavored cream pie works well with a cookie crust, too. So, feel free to experiment! Crushed Oreo cookies, shortbread cookies, or graham crackers make for a great crust. Instead of spreading the whipped cream, you can pipe it with a tip of your choice. Check out my post on making your own whipped cream if you want more guidance on making it.
FREQUENTLY ASKED QUESTIONS
How do you keep a cream pie from getting watery?
A culprit of a runny or watery pie is not allowing the components to cool properly before assembling the pie. If the filling hasn’t cooled before the whipped cream goes on top, it’ll cause the filling to sweat. The filling itself needs to have simmered long enough that it’ll coat the back of a spoon before adding it to the pie crust.
Does this pie need to be refrigerated?
Yes. As a rule of thumb, desserts that are rich in dairy should be refrigerated. This creamy coconut pie will last a reasonably long time when chilled, but the whipped cream topping will not keep at room temperature.
How do you thicken the filling?
Cornstarch is the wonder ingredient that thickens the coconut custard in a coconut cream pie, but the eggs and yolks also help. Gentle heat and constant stirring give a nice silky consistency.
How do I store this?
Coconut cream pie will keep for about 4 days in the refrigerator. Cover loosely with plastic, and make sure you really coat the crust with a nice layer of egg wash and bake it through. This is key to keeping a crisp crust after days in the fridge!
Can I freeze this pie?
You can freeze coconut cream pie without the whipped cream topping. Chill completely, then wrap well and freeze. Thaw overnight in the refrigerator and top with whipped cream before serving. If you’ve tried this Coconut Cream Pie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
