Transport yourself to a tropical paradise with every forkful of this sublime Coconut Cream Pie. This is the definitive version of the classic: a crisp, buttery crust cradling an impossibly smooth, rich, and intensely coconut-flavored custard, all crowned with a cloud of lightly sweetened whipped cream and a generous blanket of toasted coconut.
While it looks and tastes like it came from a professional bakery, the process is approachable and deeply rewarding. Whether you make it for a special holiday, a summer gathering, or simply to satisfy a craving, this pie promises a perfect balance of sweet, creamy, and crunchy textures that will have everyone asking for seconds.
The Science of a Silky, Sliceable Custard
The heart of a perfect coconut cream pie is its custard, which relies on the precise coagulation of egg proteins and the thickening power of starch. The custard is a starch-thickened pastry cream (crème pâtissière).
Cornstarch is used as the primary thickener because it creates a clear, glossy gel that sets firmly when chilled, unlike flour which can be opaque and pasty. The process of tempering—slowly adding hot milk to the egg yolks—is critical. It gently raises the temperature of the eggs without scrambling them, allowing the proteins to unfold and form a network that, along with the starch, traps liquid and fat. This creates a lush, sliceable filling.
Toasting the coconut for the garnish isn’t just for looks; the Maillard reaction during toasting develops deep, nutty flavors that beautifully contrast the sweet, creamy components.
Ingredients
For the Crust:
- 1 store-bought or homemade 9-inch pie crust, baked and cooled
For the Coconut Custard Filling:
- 2 cups (480ml) whole milk
- 1 cup (240ml) full-fat coconut milk (canned)
- ¾ cup (150g) granulated sugar
- ⅓ cup (40g) cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 ½ cups (120g) sweetened shredded coconut
- 1 ½ teaspoons vanilla extract or coconut extract
For the Whipped Cream Topping:
- 1 ½ cups (360ml) cold heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup (40g) sweetened shredded coconut, toasted*
*Toast coconut in a dry skillet over medium heat for 3-5 minutes until golden brown. Cool completely.
Instructions
1. Bake & Cool Crust: Prepare your pie crust according to recipe or package directions for a fully baked, single crust. Let it cool completely on a wire rack.
2. Make the Custard Base: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk until smooth. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, comes to a boil, and bubbles for 1 full minute. It will become very thick.
3. Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly drizzle about 1 cup of the hot milk mixture into the yolks while whisking vigorously (this is tempering). Then, whisk this yolk mixture back into the saucepan.
4. Cook to Thicken: Return the saucepan to medium heat. Cook, stirring constantly, for 2-3 more minutes until the custard is very thick and pudding-like. Remove from heat.
5. Finish the Filling: Immediately stir in the butter, 1 ½ cups of shredded coconut (untoasted), and vanilla extract until the butter is melted and coconut is evenly distributed.
6. Chill the Filling: Pour the hot custard into the cooled pie shell. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely cold and set.
7. Make the Topping: Just before serving, in a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
8. Assemble & Serve: Remove the plastic wrap from the pie. Spread or pipe the whipped cream over the chilled custard. Sprinkle the toasted coconut evenly over the top. Slice and serve immediately.
9. Store: Keep pie covered loosely in the refrigerator for up to 3 days. The crust will soften over time.
Pro-Tips for a Flawless, Professional Pie
- Prevent a Soggy Crust: Ensure your pre-baked pie crust is completely cooled before adding the hot custard. You can also brush the cooled crust with a thin layer of melted white chocolate for an extra barrier.
- Constant Stirring is Key: Don’t walk away while cooking the custard. Stir constantly to prevent scorching and ensure even thickening.
- Temper Properly: Adding the hot milk to the eggs slowly prevents them from curdling. If you see small lumps after adding the eggs back, you can strain the custard through a fine-mesh sieve.
- Press on the Plastic Wrap: This simple step prevents a rubbery skin from forming on the custard as it chills.
- Chill Thoroughly: The pie must be completely cold and set before adding the whipped cream, or the cream will melt.
- Toast the Coconut: Do not skip toasting the coconut for the topping. It adds a critical depth of flavor and crunch.
- Make it a Meringue Pie: For a traditional touch, swap the whipped cream for a tall, toasted Swiss meringue topping.
This Coconut Cream Pie is a timeless dessert that showcases the luxurious flavor of coconut in its most delicious form.