This coconut cream pie features a thick and creamy coconut filling nestled in a homemade flaky pie crust and topped with sweetened whipped cream and toasted coconut. This recipe requires you to blind bake the pie crust first, then chill the filling inside the cooled shell. Allow ample time to make it.
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Chill Time 6 hourshours
Total Time 7 hourshours15 minutesminutes
Servings 10
Ingredients
For the crust
1 ½cups(195g)all-purpose flour
2tablespoonsgranulated sugar
¼teaspoonsalt
5tablespoonsunsalted butter, cold & cut into pieces
4tablespoonsvegetable shortening, cold & cut into pieces
Combine the flour, sugar, and salt in a large mixing bowl. Stir with a whisk until well mixed.Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until lentil-sized crumbs form. A few larger bits are perfectly okay.
Drizzle just enough ice water over the flour to moisten it. Toss the mixture together with a fork to combine. You will know you have enough liquid when you can squeeze the mixture and it holds together.
Turn the dough out onto a work surface and gently knead until the dough comes together. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
When ready to use, roll the dough into a circle that's about 4-inches larger than the diameter of your pie pan. Gently place it in the pie pan without stretching it. Trim the edge so there's a 1-inch overhang over the sides of the pie pan. Fold the excess dough under so it sits up on the rim of the pan and flute as desired. Refrigerate for 1 hour.
Meanwhile, adjust the oven rack to the lower-third position and preheat to 400°F.
Remove the crust from the refrigerator and line the shell with parchment paper. Make sure the parchment paper is large enough that it's easy to pick up by the ends once it's time to remove the pie weights. Don't use wax paper, it smokes.
Fill the lined shell with pie weights, uncooked rice, or dried beans. You won't be able to cook the rice and beans later but they can be saved and reused for future pies. Make sure the weights are evenly distributed in the shell and some are pressed up the sides.
Bake the crust for 15 minutes, until it starts to turn lightly golden. Carefully remove the pie weights and return the crust to the oven to continue baking for another 15 minutes, until golden brown and matte looking instead of shiny. If the edges of the crust begin to brown too much, cover with an aluminum ring or pie shield.
Remove from oven and cool on a wire rack while making the filling.
Make the filling
In a medium saucepan, combine 1/2 cup (100 g) of the sugar, milk, and coconut milk. Heat over medium heat, stirring to dissolve the sugar. Add the heavy cream and bring to a boil.
Meanwhile, whisk the remaining 1/4 cup (50 g) sugar and egg yolks together in a small bowl. Add the cornstarch and whisk until smooth.
Gradually add the hot milk mixture to the egg mixture while whisking continuously. Stir the warm egg mixture back into the pot and return to a boil, whisking constantly.
Continue to whisk vigorously until bubbly and thick, about 2 minutes. Remove from heat and stir in the butter and coconut extract.
Pour the filling into the cooled pie shell. Cover and chill 4-6 hours until filling is set.
Just before serving, top with whipped cream and toasted coconut.
Notes
Pie Crust: I always use my homemade crust but you can use store-bought if desired.
Coconut Milk: You need one 13-ounce can of full-fat coconut milk. Do not use refrigerated carton coconut milk.
Coconut Topping: I used unsweetened shredded coconut, but you can use sweetened coconut flakes. Be sure to shake the can vigorously before using.
Coconut extract: If you don't have it, leave it out. The coconut flavor will be mild.
Make-ahead tips
Cover and store in the refrigerator for up to 5 days.
The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
You can freeze the pie after step 5 of "make the filling". Cool the filling is completely inside the pie shell prior to freezing. Cover with a double layer of plastic wrap before freezing. Freeze for up to 3 months. Thaw in the refrigerator or on the counter prior to topping with whipped cream.