Coconut Cream Pie
Silky smooth, this homemade coconut cream pie is packed full of triple coconut flavor and a heaping pile of whipped cream. Just like the old fashioned classic diner pie, made in your very own kitchen!
What, just because I’m doing a yearlong series on pies and already shared the March pie-of-the-month (this No Bake Mint Chocolate Chip Pie), you thought I’d skip over Pi Day? If that’s the case, you thought wrong.
Is there really a better intersection for my STEM career meets food blogging hobby? I think not.
And also, I own a Pi(e) Plate. You know, a pie dish… with the numbers of Pi all along the edges. If that’s not a binding contract to celebrate Pi Day, I don’t know what is.
We’re still in the depths of winter over here (we had a legitimate snow day last week and there is more snow in the 5 day forecast), so my dreams of summer produce fruit pies are still on hold.
But can you really complain when the outcome is a coconut cream pie? (Love coconut but not into pies? Don’t miss my coconut bundt cake!)
Like all my pies, I made this one entirely from scratch, because that’s my favorite kind of baking. But I often get a lot of emails and questions about substituting in pre-made ingredients to make things easier.
Cream pies, like this coconut cream pie, are a perfect opportunity. Don’t want to make your own custard? Make some instant pudding instead. Use a store-bought crust. Pile on the Cool Whip instead of homemade whipped cream.
Will a “semi-homemade” pie taste the same as a made from scratch pie? No, of course not.
But baking (or non-baking, as is the case with this pie) is about enjoying the process, and if making custard stresses you out? It’s totally not worth it.
If you are, however, on board for a fully homemade coconut cream pie, come along for a treat!
A thick, rich custard, packed full of triple coconut (coconut milk, coconut extract, and flaked coconut). Homemade whipped cream with an extra little coconut boost. And crispy, toasted coconut on top to provide the perfect texture contrast to the silky-smooth custard and whipped cream.
The only downside to this pie? You have to wait for it to chill before you dig in. Otherwise, the custard kind of oozes out the sides of the pie when you slice into it and drips all over.
Although an easy remedy is to call this a Pie for One and just dig in with a fork rather than cutting a slice.
No judgement here, friends.
Coconut Cream Pie
Silky smooth, this homemade coconut cream pie is packed full of triple coconut flavor and a heaping pile of whipped cream.
For the crust:
- 1 1/2 sticks (12 tablespoons) butter, frozen for at least 2 hours
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup vegetable shortening, frozen for at least 2 hours
- 6 tablespoons very cold water
For the coconut cream filling:
- 4 egg yolks
- 1 (14-ounce) can coconut milk, well stirred
- 1 1/2 cups half and half
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 tablespoons butter
- 1 cup sweetened flaked coconut
For the whipped cream:
- 2 cups heavy cream
- 1/3 cup sugar
- 1 teaspoon coconut extract
- 1/2 cup sweetened flaked coconut, for topping
- Prepare pie crust according to the No Fail Pie Crust recipe. Preheat oven to 350 °F. Poke bottom of crust with a fork, then line with aluminum foil and fill with pie weights. Bake for 20 minutes, remove weights and foil, and bake an additional 10 minutes until golden and fully set. Cool completely before filling.
- In a large saucepan, whisk together the egg yolks, coconut milk, half and half, sugar, and cornstarch until well blended. Cook the custard over medium heat until boiling, whisking constantly. Once the mixture starts to boil, turn the head down to medium-low and cook an additional 5 minutes more, continuing to whisk.
- Remove from heat and stir in the vanilla extract, coconut extract, butter, and coconut. Set filling aside to cool slightly, 15 to 20 minutes.
- Pour filling into the prepared crust. Cover with plastic wrap and refrigerate at least 3 hours, up to overnight.
- Once filling is cool, make the whipped cream. Combine the heavy cream, sugar, and coconut extract in a medium bowl and beat using an electric mixer on medium speed until soft peaks form. Spread whipped cream on top of custard filling.
- Top with additional flaked coconut. (For toasted coconut topping, spread coconut on a sheet pan and bake at 350 °F for 8 to 10 minutes, stirring every 2 minutes to prevent the coconut from browning. Cool completely.)
A Bunsen Burner Bakery Original Protocol