Coconut Cream Pie Recipe

Make dough

In a medium bowl, whisk together 1.25 cups all-purpose flour, 0.5 tsp granulated sugar, and 0.25 tsp fine salt. Add 0.5 cup cold cubed unsalted butter and 0.25 cup cold vegetable shortening. Using a pastry cutter or two forks (or a food processor, pulsing 6–8 times), cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Sprinkle 3 tablespoons ice water over the mixture a tablespoon at a time; if using the optional egg yolk, beat it and add with the last tablespoon of water. Toss with a fork until dough just comes together when squeezed. Avoid overworking. Gather dough into a disk, wrap in plastic, and chill at least 30 minutes (up to 2 hours).

On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Fit dough into a 9-inch pie plate, trim overhang to 1/2 inch, fold under and crimp edge as desired. Chill crust in pie plate 15 minutes while oven preheats to 375°F (190°C).

Line crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake 8–10 minutes more until golden and set. Cool on a rack until room temperature (or at least warm but not hot) before filling.

Heat milks

In a medium saucepan, combine 2 cups whole milk and 1/2 cup canned unsweetened coconut milk. Warm over medium heat just until small bubbles form at the edge and steam rises, stirring occasionally. Do not boil.

Whisk eggs and dry ingredients

While milk warms, in a medium bowl whisk together 4 large egg yolks and 3/4 cup granulated sugar until pale and slightly thickened, about 1–2 minutes. Whisk in 1/4 cup cornstarch and 1/4 tsp salt until smooth and free of lumps.

Temper eggs

Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the yolks. Then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.

Cook until thickened

Return saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil — it should coat the back of a spoon, about 2–4 minutes. Keep whisking to prevent lumps and scorching.

Finish pastry cream

Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth and glossy. Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill until cool, about 30–45 minutes.

Fold in coconut

Once pastry cream is cooled but still pourable, fold in 3/4 cup sweetened shredded coconut until evenly distributed. If the cream is too firm to spread, let it sit at room temperature 10 minutes and stir to loosen.

Assemble filling: Spoon or pour the coconut pastry cream into the cooled baked pie crust, smoothing the top with an offset spatula. Refrigerate uncovered until the filling is fully chilled and set, at least 2 hours (or up to overnight).

Whip cream

Chill a medium mixing bowl and beaters for 10 minutes in the freezer if possible. Pour 1.5 cups heavy whipping cream into the bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Beat on medium-high speed until soft-medium peaks form, being careful not to overbeat. Taste and add a touch more sugar if needed.

Spread or pipe: Remove pie from refrigerator. Using a spatula or piping bag fitted with a large tip, spread or pipe the whipped cream over the chilled coconut filling evenly or in decorative swirls. Return pie to refrigerator to firm for 15–20 minutes before garnishing.

Toast garnish (optional): In a small skillet over medium heat, toast 2 tablespoons flaked coconut, stirring constantly, until golden brown, 2–3 minutes. Remove immediately to cool.

Sprinkle 2 tablespoons sweetened shredded coconut across the top of the whipped cream, then scatter the toasted flaked coconut if using. For a cleaner slice, chill the pie 30 minutes after garnishing.

Serve: Slice with a sharp knife dipped in hot water and wiped dry between cuts. Keep leftover pie refrigerated for up to 3 days.