Coconut Cream Pie Recipe
Make Coconut Cream 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.
Pie Crust
Coconut Custard Filling
Whipped Cream Topping
Method
Pie Crust
- 1
Make dough
In a large bowl or food processor, combine 1½ cups all-purpose flour, 1 tsp granulated sugar, and ½ tsp salt. Add ½ cup cold cubed unsalted butter and ¼ cup cold cubed vegetable shortening. Pulse or cut with a pastry cutter until mixture resembles coarse crumbs with pea-sized pieces of fat remaining.
- 2
Add water and form
Sprinkle 3 tablespoons ice water over mixture, 1 tablespoon at a time, tossing after each addition until dough just comes together when pinched. Do not overwork. Gather dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 3
Roll and blind-bake
Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough into a 11-12" circle to fit an 8" or 10" pie plate (use 10" for larger pies). Transfer to pie plate, trim and crimp edges. Prick bottom lightly with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake for 18 minutes, remove weights and parchment, then brush with beaten egg if desired and bake 5–8 minutes more until lightly golden and set. Cool completely on a rack.
Coconut Custard Filling
- 4
Heat milk and coconut
In a medium saucepan, combine 1½ cups whole milk, ½ cup half-and-half, and 1 cup sweetened flaked coconut. Warm over medium heat until steam appears and mixture is hot but not boiling, stirring occasionally. Remove from heat, cover, and let steep 10 minutes to infuse coconut flavor.
- 5
Mix dry ingredients and yolks
While coconut steeps, whisk together ¾ cup granulated sugar and ¼ cup cornstarch in a bowl. In a separate bowl, lightly whisk 3 large egg yolks. Gradually whisk about ¼ cup of the sugar-cornstarch mixture into the yolks to temper them (optional—this reduces lumps).
- 6
Combine and thicken
Strain the warm milk-coconut mixture through a sieve into the saucepan, pressing on solids to extract flavor; discard solids (or reserve some coconut for the topping if desired). Return 2 cups of the infused milk mixture to the pan over medium heat. Whisk in the remaining sugar-cornstarch mixture until smooth. Bring to a gentle boil, whisking constantly, and cook 1–2 minutes until it thickens to a pudding consistency.
- 7
Temper yolks and finish custard
Gradually whisk about ½ cup of the hot custard into the tempered egg yolks to warm them, then pour the yolk mixture back into the saucepan, whisking constantly. Cook 1 more minute, stirring, until very thick. Remove from heat and whisk in 2 tablespoons unsalted butter, 1 tsp vanilla extract, and ¼ tsp salt until smooth. If you want a smoother texture, pass the custard through a fine-mesh sieve into a bowl.
- 8
Add coconut and cool
Stir in ½ cup of the sweetened flaked coconut into the hot custard. Cover surface with plastic wrap to prevent a skin from forming and cool to room temperature, then refrigerate until fully chilled, at least 2 hours.
- 9
Assemble filling
When custard is chilled, spoon or pour it into the cooled baked pie crust, smoothing the top. Return pie to refrigerator while preparing topping so filling is firm.
Whipped Cream Topping
- 10
Toast coconut
Preheat broiler or toaster oven. Spread ½ cup flaked coconut in a single layer on a baking sheet and toast under broiler or in a 350°F (175°C) oven for 4–6 minutes, stirring once, until golden. Watch carefully to prevent burning. Cool completely.
- 11
Whip cream
In a chilled bowl, beat 1 cup cold heavy cream with 2 tablespoons powdered sugar and ½ tsp vanilla extract until soft-medium peaks form. Do not overbeat.
- 12
Top and garnish
Spread whipped cream over chilled custard, or pipe decorative swirls. Sprinkle toasted coconut over the top. Refrigerate the assembled pie at least 1 hour before serving to set.