Coconut Cream Pie

A flaky blind-baked shell holds smooth coconut custard, softly whipped cream, and a crisp cap of toasted coconut.

475 min

8 slices

Coconut cream pie with pale custard, whipped cream, toasted coconut, and a flaky golden crust.

Ingredients

1 1/4 cups all-purpose flour

1 tsp granulated sugar

1/2 tsp fine salt, divided

1/2 cup (1 stick) cold unsalted butter, cubed

3 to 4 tbsp ice water

1 1/2 cups whole milk

1 cup unsweetened full-fat canned coconut milk, well stirred

4 large egg yolks

3/4 cup granulated sugar

1/4 cup cornstarch

2 tbsp unsalted butter

1 tsp vanilla extract, divided

1 1/2 cups sweetened shredded coconut, divided

1 cup cold heavy cream

2 tbsp confectioners' sugar

Equipment

9-inch pie plate · Rolling pin · Parchment and pie weights · Medium saucepan · Heatproof whisk · Dry skillet · Electric mixer

Plan for chilling

Bake the shell and set the filled pie ahead; the custard needs at least 6 hours in the refrigerator before topping.

Keep custard smooth

Whisk constantly while cooking and do not skip the brief boil, which fully activates the cornstarch.

Bake the shell

01. Cut butter into flour, sugar, and salt, then add enough ice water for the dough to hold together when squeezed.

02. Chill the dough, roll to a 12-inch round, fit and crimp in a 9-inch pie plate, then chill the shell until firm.

03. Bake at 375 F with parchment and weights for 20 minutes; remove them and bake 12 to 15 minutes more until dry and lightly golden. Cool completely.

Cook the custard

04. Whisk yolks, sugar, cornstarch, and salt smooth; warm the whole milk and coconut milk until steaming, not boiling.

05. Temper the yolks with about 1 cup hot milk, return everything to the pan, and whisk until thick and bubbling; boil 1 minute, then add butter, vanilla, and shredded coconut.

Chill and finish

06. Fill the cool crust and press plastic wrap onto the custard; refrigerate at least 6 hours so the center sets cleanly.

07. Toast the remaining coconut in a dry skillet over medium-low heat, stirring often, then cool on a plate.

08. Whip cold cream, confectioners' sugar, and vanilla to medium-firm peaks.

09. Top the chilled pie with whipped cream and scatter with toasted coconut.