Coconut Cream Pie
This pie is pure sunshine in a slice. Toasted coconut gives it that golden crunch, while the filling is all about silky pastry cream kissed with vanilla bean paste. Everything comes together in a flaky homemade crust that feels just the right amount of special. It’s one of those desserts that looks impressive but still feels laid back, the kind of thing you’d bring to a backyard dinner and watch disappear. Coconut cream pie has that balance of creamy, sweet, and light that keeps everyone coming back for seconds. It’s classic, a little tropical, and just the thing when you want dessert to feel like a mini vacation.
Toasted Coconut Cream Pie
Homemade toasted coconut cream pie is smooth, creamy, and loaded with coconut flavor. A crisp crust, silky filling, and whipped cream topping make it unforgettable.
Equipment
- pie dish
- large bowl
- pastry cutter or food processor
- parchment paper
- beans, rice or pie weights
- medium bowl
- medium saucepan
Ingredients
Coconut Pie Crust
- 1⅛ cup all-purpose flour plus extra for rolling
- ½ cup shredded sweetened coconut
- 8 tbsp cold unsalted butter, cut into pieces
- 2 tsp granulated sugar
- ¼ tsp coarse grain salt
- ⅓ cup ice-cold water or more as needed
Coconut Pastry Cream
- 2 eggs
- ½ cup plus 2 tbsp sugar
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup canned unsweetened coconut milk not low-fat, stirred
- 2 cup shredded sweetened coconut
- 1 tbsp vanilla bean paste
- 4 tbsp unsalted butter, room temperature
Whipped Cream & Toppings
- 2 ½ cups heavy whipping cream
- ⅓ cup sugar
- 1 tsp pure vanilla extract
- pinch coarse grain salt
- 1 cup unsweetened chip or large-shred coconut
- 4 oz white chocolate bar to make curls
Instructions
Coconut Pie Crust
- In a large bowl, combine the flour, coconut, diced butter, sugar and salt. Using a pastry cutter to pix while cutting through the butter. Gradually add the water, a tablespoon at a time. Use only as much water as needed for the dough to hold together when gently pressed between your fingers. Alternatively, use a large food processor and pulse to combine ingredients into a coarse crumb.
- Place a large sheet of plastic wrap on the counter and place the pie dough onto it. Pull the plastic wrap around the dough forcing it into a rough flattened round with the pressure of the plastic wrap. Chill for 30 minutes to an hour before rolling.
- To roll the dough, unwrap the round of coconut dough and put it on a lightly floured surface. Flour the rolling pin and your hands. Roll the dough out into a circle about ⅛ inch thick. Occasionally lift the dough with a board scraper to check that it is not sticking and add more flour if it seems like it's about to stick.
- Transfer the rolled dough to a 9-inch pie pan. Ease the dough loosely and gently into the pan. You don't want to stretch the dough at this point, because it will shrink when it is baked. Trim any excess dough to a 1-to-1½-inch overhang. Turn the dough under along the rim of the pie pan and use your fingers and thumb to flute the edge. Chill the unbaked pie shell for at least 20 minutes while the oven preheats.
- Preheat the oven to 400°. Place a piece of parchment in the pie shell, with sides overhanging the pan, and fill with dried beans, rice or pie weights. Bake the pie crust for 20 to 25 minutes, or until the pastry rim is golden. Remove the pie pan from the oven. Remove the paper and beans and return the pie crust to the oven. Bake for another 10 to 12 minutes, or until bottom of the crust has golden-brown patches. Remove from the oven and allow the pie shell to cool completely.
Coconut Pastry Cream
- In a medium bowl, whisk together the eggs, sugar and flour until well combined. Set aside.
- Combine the milk, coconut milk and shredded coconut in a medium heavy-bottomed saucepan. Add the vanilla bean paste to the milk mixture. Place the saucepan on medium-high heat, stirring occasionally until the mixture almost comes to a boil.
- Temper the eggs by pouring a small amount (about ⅓ cup) of the scalded milk into the egg mixture, while whisking. Then add the warmed egg mixture back into the saucepan.
- Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, about 4 to 5 minutes more. Remove the saucepan from the heat.
- Add the butter and whisk until it melts. Transfer the pastry cream to a bowl and place it over another bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold.
Whipped Cream & Assembly
- Preheat the oven to 350º. Spread the coconut on a baking sheet. Toast in the oven for 6 to 8 minutes, watching carefully and stirring once or twice until lightly browned,, since coconut easily burns. Remove the coconut from the oven and allow to cool.
- While the coconut is toasting, whip the heavy cream in a stand mixer with the sugar, vanilla, and salt, until stiff peaks form.
- To assemble the pie, spread the coconut pastry cream evenly into the pie crust with a spatula. Using a piping bag and piping tip, pipe the whipped cream on top of the crust with your preferred design with the cream until the pastry cream is completely covered. Sprinkle the toasted coconut pieces over the top of the pie. Use a vegetable peeler to scrape the white chocolate into curls. Place curls gently on top of the pie.