Coconut Cream Personal Pie Recipe
Make Coconut Cream Personal Pie Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Coconut Cream Filling
Topping (optional)
Method
Crust
- 1
Make pastry dough
Combine 1.25 cups flour, 1 tbsp sugar and 1/4 tsp salt in a medium bowl. Add 6 tbsp cold cubed butter. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized bits.
- 2
Add egg yolk and water
Stir in 1 egg yolk (optional) and 2–3 tbsp ice water a tablespoon at a time until dough just comes together when pressed; it should hold but not be sticky. You may not need all the water.
- 3
Chill and roll
Form dough into a disk, wrap in plastic, and chill at least 30 minutes. On a lightly floured surface, roll dough to a 9-inch round about 1/8" thick. Gently fit into a 6-inch (or two 4–5 inch) personal pie dish(es) leaving a slight rim. Trim and crimp edges as desired.
- 4
Coconut Cream Filling
- 5
Toast shredded coconut
While crust chills or bakes, spread 1/2 cup shredded sweetened coconut on a small baking sheet and toast in the oven at 350°F (175°C) for 4–6 minutes, stirring once, until golden. Remove and cool.
- 6
Mix dry ingredients
In a medium bowl, whisk together 3 tbsp cornstarch, 1/2 cup granulated sugar and 1/8 tsp salt until evenly combined.
- 7
Temper eggs
In a separate bowl, whisk 3 egg yolks. Heat 1 cup coconut milk, 1/2 cup heavy cream and 1/2 cup whole milk in a small saucepan over medium heat until steam appears at the edges but not boiling. Slowly pour about 1/3 of the hot milk into the yolks while whisking constantly to temper. Then whisk tempered yolks back into the remaining hot milk in the saucepan.
- 8
Thicken custard
Place the saucepan back on medium-low heat. Whisk in the cornstarch-sugar mixture into the milk-yolk mixture. Continue to cook, whisking constantly, until the mixture thickens and comes to a gentle boil (about 3–5 minutes). Boil for 30–60 seconds, whisking, until it reaches a pudding-like consistency.
- 9
Finish filling
Remove from heat and whisk in 2 tbsp butter, 1 tsp vanilla extract and the toasted shredded coconut. Taste and adjust salt if needed. If there are any small lumps, strain the custard through a fine-mesh sieve into a clean bowl.
- 10
Cool slightly
Cover the surface of the custard with plastic wrap to prevent a skin from forming. Let cool 10–15 minutes, then spoon into the baked pie shell(s). Smooth the top. Chill at least 2 hours (preferably 3–4) until set.
Topping (optional)
- 11
Make whipped cream
When ready to serve, whip 1/2 cup cold heavy cream with 1 tbsp powdered sugar and 1/4 tsp vanilla extract until soft peaks form.
- 12
Assemble and garnish
Pipe or dollop whipped cream onto the chilled coconut cream pie. Sprinkle remaining 1 tbsp toasted shredded coconut over the top. Serve chilled.