Coconut Cream Pie Recipe

Picture this: as I take my first bite of this dreamy coconut cream pie, the silky custard and the perfectly fluffy whipped cream dance in my mouth like a tropical vacation in dessert form, and suddenly, all is right in the world.

My ultimate Coconut Cream Pie has a rich, wonderful filling made with 3 cups of whole milk and 4 large egg yolks. That combo offers a silk-smooth texture that’s simply to die for.

And those ingredients really take the pie to the next level. One and a half cups of sweetened shredded coconut definitely gives this pie a delightful coconut flavor!

It is such an awesome tropical dessert.

Ingredients

• Granulated Sugar: Adds sweetness and carbohydrate to the pie.
• All-Purpose Flour: Thickens the filling, providing structure and carbohydrates.
• Whole Milk: Provides creaminess, protein, and calcium.
• Egg Yolks: Contribute to the creamy filling texture and provide richness and protein.
• Sweetened Shredded Coconut: Adds natural coconut flavor, sweetness, and texture.
• Heavy Cream: Contributes to a rich, fluffy topping with creaminess and fat.

Ingredient Quantities

• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks, beaten
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 fully baked and cooled 9-inch pastry crust
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• Toasted coconut flakes for garnish (optional)

How to Make this

1. In a medium saucepan, combine the granulated sugar, flour, and salt. Gradually add the whole milk, whisking until smooth.

2. Set the saucepan on a medium burner, holding it steady as you stir the contents. When the mixture has heated through, and with it, your arm from the elbow to the shoulder, you should feel the initial subtle resistance of the ingredients. Thickening is first indicated by a nodding motion in the center of the mixture—this is the true sign that the mixture has begun to change its state.

3. In another bowl, beat the egg yolks lightly. Add, very slowly, about half a cup of the hot milk mixture to the yolks, whisking all the while to get the eggs used to the heat.

4. Return the tempered yolk mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened, about 2-3 more minutes.

5. Take the saucepan off the heat. Add the unsalted butter and 1 1/2 teaspoons of vanilla extract. Stir until the mixture is completely incorporated. I never had a bathtub that was big enough to melt the kind of butter I like.

6. Stir in the sweetened shredded coconut, then pour the into the fully baked and cooled 9-inch pastry crust.

7. The pie needs to be covered with plastic wrap, and this means pressing it down right onto the filling. This is the best way to prevent a skin from forming. After doing this, you need to put the pie in the refrigerator for a minimum of 4 hours, and that is just the minimum. Ideally, you would let it refrigerate until it is completely set.

8. In a medium-sized bowl, mix together the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer, mix the ingredients until the mixture is fluffy and soft peaks form.

9. Evenly cover the cooled pie with whipped cream, creating smooth or decorative swirls as you see fit.

10. If you are using toasted coconut flakes, garnish before serving. Keep it in the refrigerator until it is ready to serve.

Equipment Needed

1. Medium saucepan
2. Whisk
3. Medium bowl
4. Electric mixer
5. 9-inch pie pan
6. Plastic wrap
7. Refrigerator
8. Measuring cups and spoons
9. Spatula

FAQ

• Can I use a store-bought pastry crust?
  Yes, a store-bought crust works perfectly for convenience. Ensure it’s fully baked and cooled before use.
• What can I substitute for whole milk?
  You can use half-and-half or a mixture of 2% milk and heavy cream to maintain creaminess.
• How do I avoid lumps in the filling?
  Whisk the flour, sugar, and salt with a small amount of milk to form a smooth paste before adding the rest of the ingredients.
• Can I make the filling ahead of time?
  Yes, prepare the filling up to 2 days in advance. Keep it covered in the refrigerator until ready to use.
• What if my filling isn’t thickening?
  Continue to cook while stirring over medium heat until it reaches a pudding-like consistency. It may take a few extra minutes.
• How should I store the pie?
  Store in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days.
• Can I use unsweetened coconut instead?
  Yes, but you may need to adjust the sugar to your taste since the sweetness level will decrease.

Coconut Cream Pie Recipe Substitutions and Variations

1\/4 cup cornstarch can replace 1\/2 cup all-purpose flour for a gluten-free option.
You can use almond or coconut milk instead of whole milk for a dairy-free alternative.
Substitute 1 tablespoon coconut oil for 2 tablespoons unsalted butter to make a pie filling that doesn’t contain dairy.
You can use full-fat coconut cream instead of heavy cream for a topping that is rich in coconut flavor.
You can use unsweetened shredded coconut instead of sweetened shredded coconut for a pie that isn’t as sweet.

Pro Tips

1. Temper the Eggs Carefully When adding the hot milk mixture to the egg yolks, make sure to do this very slowly and whisk continuously. This prevents the eggs from curdling and ensures a smooth, creamy filling.

2. Cook to the Right Consistency When thickening the custard on the stove, look for it to coat the back of a spoon. If you can run your finger across the spoon and leave a clear line, it’s perfect. This ensures the filling will set properly in the pie crust.

3. Chill Thoroughly Allow the pie to chill in the refrigerator for at least 4 hours, but ideally overnight. This helps the filling set completely and makes it easier to slice the pie cleanly.

4. Enhance the Coconut Flavor For extra depth of flavor, lightly toast the sweetened shredded coconut before adding it to the filling. This adds a nuttier flavor and a slight crunch to the pie.

5. Stabilize the Whipped Cream For a more stable whipped cream topping that holds up better over time, consider adding a teaspoon of cornstarch or a tablespoon of instant pudding mix to the cream before whipping. This helps maintain texture when refrigerating the pie.