Coconut Cream Pie

Escape to the tropics with this heavenly coconut cream pie made with coconut milk and shredded coconut for a flavorful and authentic coconut taste.

My husband thought it was weird that I was making a coconut cream pie this time of year. But hey, who says it’s only a summer thing? It’s actually most popular during the month of November. Maybe because people like me want to dream of the tropics before Old Man Winter arrives or maybe it’s a common family favorite around the American Thanksgiving table. I mean what’s not to love about flaky pie crust filled with creamy coconut custard, topped with fluffy whipped cream and toasted coconut?

This recipe starts with a simple four-ingredient single pie crust. Pre-bake it in the oven for about 15 minutes and let cool while preparing the filling. The filling is simply sugar and cornstarch cooked with coconut milk, a little bit of half and half cream, and eggs. Cook the custard until thickened and stir in some butter, vanilla and shredded coconut.

Let cool for 30 minutes and spoon into your baked pie crust. Refrigerate for two hours or until ready to serve, and top with some sweetened whipped cream and more coconut. The key to this recipe is the coconut milk, the full-fat kind that comes in a can. It’s what gives this pie its real coconut flavor. Without it it’s just a custard pie with shredded coconut.

The pie crust is tender and flaky. The custard filling is thick, rich and bursting with coconut flavor. The whipped cream topping adds a lightness to contrast the custard while the toasted coconut adds a nutty taste to this tropical treat. All in all, this pie is absolutely creamy-dreamy good!

Coconut Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Lily Ernst
• Prep Time: 30 min
• Cook Time: 30 min
• Total Time: 1 hour
• Yield: 8-10
• Category: dessert
• Method: bake
• Cuisine: American

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Description

Escape to the tropics with this heavenly coconut cream pie made with coconut milk and shredded coconut for a flavorful and authentic coconut taste.

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Ingredients

CRUST

• 2 cups (250g) all-purpose flour, twice sifted
• ½ tsp (2.5g) salt
• ½ cup (125ml) vegetable oil
• ¼ cup (62ml) milk

Filling

• 1/2 cup (100g) granulated sugar
• 1/4 cup (32g) cornstarch
• 1 can (400ml/13.5oz) unsweetened coconut milk
• 1/4 cup (62ml) half and half cream
• 4 large eggs
• 3 tablespoons (45g) unsalted butter, cut into tablespoon sized pieces
• 1 tsp vanilla extract
• 1 cup (100g) sweetened shredded coconut

Topping

• 1 cup (240 ml) heavy whipping cream
• 2 tbsp (25g) granulated sugar
• 1 tsp vanilla extract
• 1/4 cup (25g) sweetened shredded coconut

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Instructions

1. Preheat oven to 425F and set aside a 9″ pie plate.
2. Sift the flour twice, then whisk in the salt and create a well in the center.
3. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
4. Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
5. Roll out between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate. Fit the crust onto the plate and finish the edges as desired. Poke the bottom of the crust in several places with the tines of a fork.
6. Bake for 15-20 min or until golden brown. Let cool completely.
7. In a large saucepan, whisk together the sugar and cornstarch. Set aside.
8. In a separate large mixing bowl, whisk together the coconut milk, half and half, and eggs.
9. Slowly add the milk mixture to the saucepan with the sugar and cornstarch mixture while whisking.
10. Over medium heat, bring to a boil stirring constantly. Allow to boil for one minute, the custard should be pretty thick at this point. Remove from the heat, stir in the butter and vanilla extract until all the butter has dissolved into the mixture. Stir in the coconut.
11. Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.
12. In the meantime, toast the 1/4 cup of coconut in a small frying pan over medium heat until lightly browned. Set aside to cool completely.
13. Remove the plastic wrap, stir the filling, and spoon it into the prepared pie crust. Cover tightly with plastic wrap and refrigerate the pie for 2 hours or until ready to serve.
14. When ready to serve, beat the whipping cream, sugar and vanilla until medium peaks. Spread over the custard filling and top with toasted coconut. Slice and serve.

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Notes

Leftover pie can be stored in the fridge covered tightly in plastic wrap for up to 2-3 days.

Nutrition

• Serving Size:
• Calories: 476
• Sugar: 18.5 g
• Sodium: 184.7 mg
• Fat: 32 g
• Carbohydrates: 41.7 g
• Protein: 6.8 g
• Cholesterol: 100.8 mg

Coconut custard filling adapted from Live Well Bake Often.

I’ll be sharing this at Fiesta Friday #249 hosted by Angie, and co-hosted Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog.