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If you crave a dessert that brings sunshine and sweetness to any table, coconut cream pie is it. This pie has a golden flaky crust, a mountain of whipped cream, and an unbelievably silky coconut filling you’ll want to eat straight from the bowl. It’s my go-to holiday treat and gets requested at every family get-together.
Back when I started making this for birthdays my family was obsessed with it and I have not showed up to a potluck without one since.
Ingredients
- All-purpose flour: Gives structure to the crust and helps get that tender bite
- Shredded sweetened coconut: Brings flavor and texture into both the crust and filling use fresh for the best taste
- Cold unsalted butter: In the crust ensures flakiness keep it well chilled
- Sugar: Rounds out sweetness in every layer use extra fine if possible for a smooth finish
- Kosher salt: Balances the overall flavor even a pinch makes a big difference
- Whole milk: Creates a rich and creamy coconut pastry cream choose full fat for lush results
- Vanilla bean: Infuses the filling with deep floral notes select plump beans for maximum flavor
- Eggs: Thicken the custard and help everything set opt for large eggs at room temperature
- Heavy cream: For the topping gives the softest pillowy clouds of whipped cream use very cold cream for best results
- White chocolate: Adds a decadent garnish pick a good quality bar for clean curls
- Coconut chips or large-shred coconut: Will look beautiful toasted on top choose chips that look fresh not dried out
Step-by-Step Instructions
- Make the Crust:
- Combine flour coconut cold butter sugar and salt in a food processor then pulse until the mixture looks like sand. Slowly add ice water one spoonful at a time pulsing after each addition. The dough should hold when pressed between fingers but stay crumbly in the bowl. Pile the mixture onto plastic wrap press into a disc and chill well. When cold roll it out gently on a floured surface to a wide even round. Fit carefully into your pie plate without stretching trim any overhang then fold and flute the rim for a pretty edge. Chill again for at least an hour.
- Bake the Crust:
- Heat your oven to a high temperature. Line your cold shell with parchment paper or foil then fill with pie weights or dried beans. Bake until the edges look solid and start to brown then remove the weights and lining. Return the crust to the oven until the bottom gets gold patches and everything smells toasty. Cool the shell completely before filling.
- Prepare the Coconut Filling:
- Mix the milk shredded coconut and seeds from a split vanilla bean in a saucepan. Gently heat until the mix almost reaches a boil which lets the flavors infuse. In a separate bowl whisk eggs sugar and flour until smooth. Carefully add some hot milk into the eggs to temper them so they do not scramble. Pour the egg mixture back into the saucepan with the rest of the milk. Whisk and cook slowly over medium heat until the filling turns thick and bubbles appear. Whisk a few more minutes so it gets very thick. Take off the heat and stir in soft butter until glossy and smooth. Remove the vanilla pod. Immediately cool the filling over ice water stirring now and then. Once cool press plastic wrap right on top and chill for several hours.
- Fill and Chill:
- Once your crust is baked and your filling is cold and firm spoon the coconut cream into the shell. Smooth the top all the way to the edge. Place in the fridge to set the pie fully.
- Whip the Cream:
- Pour chilled cream sugar and vanilla into a cold mixing bowl. Whip slowly at first then increase speed until you see soft peaks form and it holds its shape. Top the pie using a piping bag or just big fluffy swirls with a spoon.
- Toast Coconut and Garnish:
- Heat your oven to a moderate temperature. Spread coconut chips in a single layer on a tray and toast briefly until lightly golden and fragrant stirring once or twice for even color. Cool the chips before topping the pie. Use a vegetable peeler to create delicate white chocolate curls over the coconut cloud.
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One bite of the filling takes me back to my first attempt whisking the custard by hand in my tiny apartment. I remember standing over the stove hoping it would thicken and being so proud when it did. Coconut has been my favorite ever since.
Storage Tips
Coconut cream pie is best kept chilled in the refrigerator. Use an airtight container or gently tent it with foil to avoid squishing the whipped cream topping. You can make the crust and filling the night before then assemble everything the day you plan to serve. The pie stays fresh for two to three days though the crust is crispest day one.
Ingredient Substitutions
Instead of a homemade coconut crust you can use a store-bought pie crust for speed but toasting some coconut and adding it to the base will give you extra flavor. If you have a vanilla paste or extract rather than whole beans you can swap two teaspoons per bean. For a dairy-free pie use full-fat coconut milk in the filling and a coconut-based whipped topping instead of regular cream.
Serving Suggestions
Coconut cream pie loves a tropical partner. Try pairing slices with fresh pineapple or passionfruit for a modern twist. If you are feeling fancy add a few candied cherries or a bit of lime zest to the top for color and zing. Serve it ice-cold for the ultimate creamy bite.
Cultural Context
Coconut cream pie has its roots in 20th-century American baking and quickly became a diner classic. Each region adds their own twist in the crust or extra toppings but the basics of flaky crust cream filling and whipped topping remain the same. I love how each generation claims it as their own but the comfort is timeless.
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Coconut cream pie is truly the kind of dessert that turns any gathering into a celebration. I hope you find as much joy in baking and sharing it as I have with my family.
Foire aux questions sur la recette
- → How do I prevent a soggy pie crust?
Blind baking the coconut crust with weights ensures a crisp shell that holds the creamy filling without getting soggy.
- → Can I use sweetened or unsweetened coconut for the filling?
Sweetened coconut gives added sweetness and moisture; use unsweetened for a less sweet, more natural flavor.
- → What’s the best way to achieve fluffy whipped cream?
Chill your cream and mixing bowl before whipping. Gradually add sugar and beat until soft peaks just form.
- → Is it necessary to chill the pastry cream before filling?
Yes, chilling thickens the cream for easier spreading and prevents a runny filling inside the crust.
- → How should I garnish the finished pie?
Top with toasted coconut chips and white chocolate curls for flavor, crunch, and an elegant appearance.
- → Can I make the pie ahead of time?
You can prepare the crust and filling ahead. Add whipped topping and garnishes just before serving for best texture.