Coconut Cream Pie Recipe
Make Coconut Cream Pie Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Crust
Coconut Pastry Cream (Filling)
Whipped Topping
Garnish
Method
Pie Crust
- 1
Make dough
In a medium bowl whisk together 1.25 cups flour, 0.5 tsp sugar and 0.25 tsp salt. Add the cold cubed butter and cold shortening. Using a pastry cutter or two forks, cut fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add liquid
Stir in 2 tablespoons ice water and 0.5 tsp vanilla extract with a fork until dough just comes together. If needed add up to 1 more tablespoon ice water, 1 tsp at a time.
- 3
Chill and roll
Form dough into a disk, wrap in plastic and chill in refrigerator for at least 30 minutes. On a lightly floured surface roll dough to a 11-12 inch circle and fit into a 9-inch pie pan. Trim excess and crimp edges. Chill 15 minutes while oven preheats.
- 4
Coconut Pastry Cream (Filling)
- 5
Heat milks
In a medium saucepan combine 2 cups whole milk and 0.5 cup canned coconut milk. Warm over medium heat until steam appears and small bubbles form at the edge; do not boil.
- 6
Whisk dry and yolks
While milk warms, in a bowl whisk together 0.75 cup granulated sugar and 0.25 cup cornstarch until homogenous. Add 4 egg yolks and whisk until smooth and slightly pale.
- 7
- 8
Cook to thicken
Return saucepan to medium heat and cook, whisking constantly, until mixture comes to a boil and thickens into a pudding (about 2–4 minutes). Continue boiling for 30–60 seconds while whisking to ensure cornstarch is fully cooked. Remove from heat.
- 9
Finish pastry cream
Whisk in 2 tablespoons cold butter, 1 tsp vanilla extract and 0.25 tsp salt until smooth. Stir in 0.75 cup sweetened shredded coconut. Pour the pastry cream into a bowl and press plastic wrap directly onto surface to prevent a skin. Cool to room temperature, then chill until set, at least 2 hours.
- 10
Assemble filling
When crust and pastry cream are chilled, spread the chilled coconut pastry cream evenly into the baked pie crust. Smooth top with an offset spatula. Chill pie in refrigerator while preparing topping, at least 30 minutes.
Whipped Topping
- 11
Whip cream
In a chilled bowl whip 1 cup chilled heavy cream with 2 tablespoons powdered sugar and 0.5 tsp vanilla extract to medium-stiff peaks using a hand or stand mixer (about 2–3 minutes).
- 12
Top pie
Spread or pipe the whipped cream over the chilled coconut filling, creating peaks or a smooth layer as desired.
Garnish
- 13
Toast coconut (optional)
To toast the additional coconut, spread the 0.25 cup shredded coconut (and optional 2 tbsp flakes) on a small baking sheet and toast in a 350°F (175°C) oven for 3–5 minutes, stirring once, until golden. Watch carefully to avoid burning.
- 14
Garnish pie
Sprinkle the toasted coconut evenly over the whipped topping. Chill the finished pie at least 30 minutes to firm everything. Slice and serve cold.