Tropical Coconut Cream Pie for Any Occasion
A luscious coconut cream pie featuring a flaky crust, creamy coconut pudding filling, and airy whipped cream topping. This make-ahead dessert combines tropical flavors with classic textures for a crowd-pleasing treat.
Equipment
- 1 Pie Dish, 9-inch
- 1 Medium saucepan
- 1 Whisk
- 1 Stand mixer with whisk attachment
- Plastic Wrap
Ingredients
- 1 unbaked flaky pie crust 9-inch
- 4 large egg yolks
- ¼ cup 30 g cornstarch
- 1 14 oz can full-fat coconut milk
- 1 cup 240 ml half-and-half
- ⅔ cup 130 g granulated sugar
- ¼ tsp salt
- 1 cup 80 g sweetened shredded coconut
- 2 tbsp 28 g unsalted butter, softened
- 1 tsp pure vanilla extract
- ½ tsp coconut extract optional
Whipped Cream:
- 1 ½ cups 360 ml cold heavy cream
- 3 tbsp 20 g confectioners’ or granulated sugar
- ¾ tsp pure vanilla extract
- Coconut shavings or chips for garnish optional
Instructions
- Prepare the Pie Dough in Advance: To ensure a perfectly flaky and tender pie crust, it’s best to prepare your pie dough at least a day before assembling the pie. After mixing your dough, wrap it tightly in plastic wrap and refrigerate for a minimum of 2 hours or overnight. This chilling period allows the gluten in the dough to relax and the butter to firm up, which prevents shrinkage and promotes flakiness when baked.
- Blind Bake the Pie Crust for a Crisp Base: Preheat your oven to 375°F (190°C). Take the chilled pie dough and roll it out evenly on a lightly floured surface until it fits your 9-inch pie dish comfortably with some overhang. Transfer the dough to the pie dish, pressing gently to line the edges. Trim excess dough, then crimp or flute the edges to create a decorative border. Line the crust with parchment paper or aluminum foil and fill it with pie weights or dried beans to prevent bubbling during baking. Bake the crust for about 20 minutes until the edges begin to turn golden. Carefully remove the weights and lining, then bake for an additional 10-15 minutes until the crust is fully cooked and crisp. Remove from the oven and let it cool completely on a wire rack. You can cover the cooled crust tightly and refrigerate it for up to 3 days before filling.
- Whisk Together Egg Yolks and Cornstarch: While the crust is cooling, prepare the filling by starting with the egg yolks and cornstarch. In a medium bowl, vigorously whisk 4 large egg yolks with 1/4 cup (30 grams) of cornstarch until the mixture is smooth and free of lumps. This step is critical because the cornstarch acts as a thickening agent for the custard, and combining it with the yolks beforehand helps to prevent clumping later on.
- Heat the Coconut Milk Mixture Gently: In a medium saucepan, combine 1 (14-ounce) can of full-fat coconut milk, 1 cup (240 ml) half-and-half, 2/3 cup (130 grams) granulated sugar, and 1/4 teaspoon salt. Place the pan over medium heat and whisk occasionally to dissolve the sugar and prevent the mixture from sticking. Slowly bring the liquid to a gentle boil, allowing it to bubble for about 2 minutes. This step infuses the base with sweetness and the rich coconut flavor while ensuring the sugar is fully dissolved.
- Temper the Egg Yolks to Prevent Scrambling: To avoid curdling the egg yolks when combining them with the hot coconut milk, it’s essential to temper them first. Remove about 1/2 cup of the hot coconut milk mixture and, while continuously whisking the yolk and cornstarch blend, slowly drizzle the hot liquid into the egg mixture. This gradual temperature increase warms the yolks gently, preventing them from scrambling when returned to the saucepan.
- Thicken the Coconut Filling with Care: Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture in a slow, steady stream while whisking constantly.Immediately, you’ll notice the mixture begin to bubble and thicken—this is the custard setting up. Be cautious during this step as the bubbling can be vigorous. Continue whisking and cook for about 1 minute and 30 seconds until the pudding reaches a thick, silky consistency. The cornstarch and egg yolks work together to create this luscious texture.
- Stir in Coconut, Butter, and Flavorings: Remove the saucepan from heat and immediately fold in 1 cup (80 grams) sweetened shredded coconut, 2 tablespoons (28 grams) softened unsalted butter, 1 teaspoon pure vanilla extract, and if desired, 1/2 teaspoon coconut extract. Stir thoroughly until the butter melts completely and all ingredients are well combined. This step enriches the filling with extra coconut texture, smoothness, and aromatic flavor.
- Fill the Pie Crust and Prevent Skin Formation: Pour the warm coconut filling carefully into the cooled, blind-baked pie crust, spreading it evenly with a spatula if needed.To maintain a perfectly smooth surface and prevent a skin from forming on the custard, press a piece of plastic wrap directly onto the surface of the filling, ensuring no air pockets remain. Refrigerate the pie for at least 3 hours, preferably overnight, until the filling is fully chilled and set.
- Whip the Cream to Medium Peaks: Before serving, prepare the whipped cream topping. Using a stand mixer fitted with a whisk attachment or a handheld electric mixer, beat 1 1/2 cups (360 ml) cold heavy cream, 3 tablespoons (20 grams) confectioners’ sugar (or granulated sugar), and 3/4 teaspoon pure vanilla extract. Begin mixing on medium speed, gradually increasing to medium-high, and whip until the cream forms medium peaks. Medium peaks are achieved when the whipped cream holds its shape softly but still has a slight droop, perfect for piping or spreading on desserts.
- Decorate and Serve the Coconut Cream Pie: Remove the plastic wrap from the pie and either pipe or spread the whipped cream evenly over the coconut filling. For a decorative touch, use a piping bag fitted with a star tip to create elegant swirls, or simply spread it with an offset spatula for a rustic look. Garnish with additional coconut shavings, toasted coconut chips, or sweetened shredded coconut to enhance flavor and presentation. Serve the pie immediately for the freshest texture, or chill uncovered for up to a few hours before serving.
- Store Leftovers Properly: If you have leftovers, cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator. The pie will maintain its best texture and flavor for up to 5 days. For optimal enjoyment, bring slices to room temperature for about 10-15 minutes before serving.
Notes
- Use a high-quality pie €for the best flaky texture, whether homemade or store-bought.
- Be patient when blind baking; a fully crisp crust is key to avoid sogginess.
- Tempering the egg yolks is essential to prevent scrambling and ensure a silky filling.
- Press plastic wrap directly on the custard surface to avoid skin formation during chilling.
- Whip cream just to medium peaks for the ideal spreadable texture—overwhipping can cause stiffness.
- Toasted coconut flakes add a lovely crunch and deepen the coconut flavor in garnish.
- The pie can be made up to one day ahead for convenience without sacrificing quality.
