Coconut Cream Pie
This classic recipe for coconut cream pie has a buttery, flaky pastry crust, filled with a rich coconut milk pastry cream, topped with fluffy whipped cream and shaved coconut.
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Equipment
- 9-inch Round Tart Pan with Removable Bottom (or a deep-dish pie pan)
Ingredients
Pie Dough
- ½ recipe All-Butter Flaky Pie Dough
Coconut Pastry Cream
- ¾ cup granulated sugar
- ¼ cup corn starch
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 4 large egg yolks
- 28 oz (2 cans) unsweetened, full-fat coconut milk (do not use light coconut milk)
- 1 tsp vanilla bean paste
- 4 tbsp unsalted butter
- 1 cup "natural" unsweetened coconut flakes
Whipped Cream
- 1 recipe Stabilized Whipped Cream
- ½ cup "natural" unsweetened coconut flakes
Instructions
Crust
- Prepare 1/2 the recipe (for 1 single crust) of All-Butter Flaky Pie Dough. If you like, you can make the full recipe, divide the dough in half, and wrap and freeze half for another pie.
- Follow the instructions to blind-bake the crust, then set aside to cool slightly while you make the coconut pastry cream. You can bake the crust in either a 9-inch tart pan or a deep-dish pie pan.
Coconut Pastry Cream
- In a saucepan, whisk together the sugar, corn starch and salt. Add the egg yolks, and the coconut milk, whisking until combined. It's normal for the solid cream in the coconut milk to be firm and lumpy, but it will smooth out as it warms up.
- Over medium heat, cook the pastry cream, whisking constantly. After about 7-8 minutes, it should start to boil and thicken. Once it boils, continue to cook for 2 more minutes, still whisking constantly.
- Remove the pan from the heat, and stir in the vanilla bean paste and butter, until melted and smooth. Stir in the coconut flakes.
- Immediately pour the filling into the pre-baked crust. Let cool at room temperature for about an hour, then cover loosely with plastic wrap and refrigerate until cooled and set, about 3 hours.
Whipped Cream
- Before serving, make the stabilized whipped cream.
- Pipe, spread or dollop the whipped cream on top of the pie. Sprinkle with the coconut flakes.
Notes
Leftover pie should be covered loosely and refrigerated, for up to 3-5 days.
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