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Classic Coconut Cream Pie Recipe

Classic Coconut Cream Pie Recipe
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★★★★★

4.8 from 30 reviews

This Classic Coconut Cream Pie features a flaky coconut-infused crust filled with a rich and creamy coconut pastry cream, topped with fluffy whipped cream and garnished with toasted shredded coconut for an irresistible tropical dessert.

Ingredients

Scale

For the Coconut Crust

  • 1¼ cup all-purpose flour, plus extra for rolling
  • ½ cup shredded sweetened coconut
  • 8 tablespoons (1 stick) cold unsalted butter, cubed/diced
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • ¼ cup ice-cold water, plus more as needed
  • 1 egg + 1 teaspoon water, for egg wash

For the Coconut Pastry Cream

  • 1 cup whole milk
  • 1 cup unsweetened coconut milk, stirred
  • 2 cups shredded sweetened coconut
  • 2 teaspoons vanilla extract
  • ¼ teaspoon coconut extract (optional)
  • 2 large eggs
  • ½ cup sugar
  • 3 tablespoons cornstarch (or all purpose flour)
  • 4 tablespoons room-temperature unsalted butter, cubed

For the Whipped Cream

  • 2 cups heavy cream, chilled
  • ⅓ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon coconut extract (optional)

For Serving (optional)

  • Unsweetened large-shred coconut, or sweetened shredded coconut toasted in the oven
  • Coconut chips or coconut flakes

Instructions

  1. Prepare Pie Dough/Crust: In the bowl of a food processor, combine flour, coconut, sugar, and salt. Pulse to combine. Add cubed butter and pulse until mixture forms coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, pulsing until dough holds together when pressed. Transfer dough onto plastic wrap, form into flattened disc, wrap tightly, and chill for 30 minutes to overnight.
  2. Roll Out Dough: Lightly flour a clean surface and rolling pin. Roll dough into a 12-13 inch circle about ⅛ inch thick. Transfer to a 9-inch pie plate or tart pan. Gently ease dough without stretching. Trim excess dough to leave 1-to-1½ inch overhang, then fold under and flute the edges. Chill pie shell for at least 30 minutes or freeze while preheating oven.
  3. Blind Bake Pie Crust: Preheat oven to 375°F. Line pie shell with parchment or foil and fill with pie weights or dried beans. Bake 15-16 minutes until rim is golden. Remove weights and paper, dock bottom with fork, brush with egg wash (1 egg + 1 tsp water), and bake another 14-15 minutes until bottom is golden brown. Cool completely.
  4. Make Coconut Pastry Cream: In a medium saucepan over medium-high heat, combine whole milk, coconut milk, vanilla, coconut extract (if using), and shredded coconut. Heat, stirring occasionally until nearly boiling, then remove from heat. In a bowl, whisk eggs, sugar, and cornstarch until combined. Temper eggs by whisking in about ⅓ cup of hot coconut milk mixture. Return egg mixture to saucepan. Cook over medium-high heat, whisking constantly until thick and bubbly, about 1-3 minutes more. Remove from heat, stir in butter until melted. Transfer to bowl, place over ice water, and stir occasionally until cooled to room temperature.
  5. Assemble Pie: Pour cooled pastry cream into baked pie shell. Press plastic wrap directly onto custard surface to prevent skin. Chill in refrigerator for at least 2 hours or overnight until set.
  6. Prepare Whipped Cream: Using a mixer with whisk attachment, whip chilled heavy cream with powdered sugar, vanilla, and coconut extract (if using) until firm peaks form.
  7. Finish and Serve: Spread or pipe whipped cream over the chilled custard. Garnish with toasted shredded coconut or coconut chips. Slice and serve.

Notes

  • For best texture, chill the pie shell thoroughly before blind baking to prevent shrinking.
  • To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring once, until golden and fragrant.
  • Use fresh or frozen unsweetened coconut milk and give it a good stir before measuring to ensure even texture.
  • Cover pastry cream directly with plastic wrap to prevent a skin from forming as it cools.
  • If preferred, substitute cornstarch with an equal amount of all-purpose flour for thickening.
  • This pie can be made one day ahead and stored in the refrigerator, well covered.

Nutrition

Keywords: coconut cream pie, coconut pie, classic coconut dessert, creamy pie, homemade pie crust

Find it online: https://flavorsbymaya.com/classic-coconut-cream-pie-recipe/