Coconut Cream Pie

Of all my pie recipes, this coconut cream pie recipe may be my family’s favorite. At least it’s a close tie with Chocolate Cream Pie. It’s a luscious coconut custard pie with whipped cream. I have a lot of eggs and milk that I need to use up today, so it’s on the menu!

Coconut pie topped with whipped cream — Coconut Cream Pie and a glass of milk. I just love this Southern classic!

Like all cream pies, this coconut cream pie filling features a custard base. The great thing is that if you can make one type of cream pie, you easily can make two at the same time. The custard base is also the start of many other desserts, including banana pudding.

Traditionally, custards are made with only cream and eggs. In that way, this is really the perfect farmhouse recipe – if you’re keeping chickens and cows, then you probably have a steady supply of the primary ingredients.

Before we get to the full recipe below, let’s tackle the custard base of this coconut cream pie.

As I’ve said, if you can get the base of this pie down, then it just enables you to make so many other dessert recipes along with it!

Making the Custard Base

To start on the custard base, whisk together your egg yolks with milk. At the same time, you’ll be cooking a sugar and corn starch mixture in a stockpot.

Once you’ve got that egg and milk mixture whisked together all nice and smooth, slowly add it into the stockpot with the sugar and cornstarch.

Continually whisk over medium high heat for about 8 minutes or until it begins to thicken.

Since I added cornstarch to the eggs and milk, I am actually making a pastry cream. Anytime you thicken with flour or cornstarch, it becomes a pastry cream.

You technically don’t have to add the cornstarch to this recipe, but it’s an extra step I usually take to ensure my pie will set, plus the starch prevents my eggs from curdling.

I don’t add it when I am making a quiche or savory custard tart with meat or vegetables in it (those recipes also use this same custard base).

Just about every culture features a staple custard recipe.

Custard pies were very popular in the Middle Ages and were served in crusts, just like the one I plan to use to serve this pie.

Click here for my no-fail homemade pie crust recipe. You could also use a store-bought pie crust.

Okay, now that it is thick to my liking, I’m going to add the butter with a pinch of salt and vanilla. The butter will give your coconut cream pie a nice silky, shiny texture. Add the butter one tablespoon at a time, making sure each one melts before adding the next.

Making the Coconut Cream Filling

Next, add the coconut. This is a coconut cream pie recipe, after all, and the creamy coconut filling is undoubtedly the star. The coconut flavor comes from 2 cups of flaked coconut rather than coconut milk or cream. Note that this recipe uses sweetened flaked instead of sweetened shredded coconut. The flakes are thicker and wider than the shreds and so will give you a richer coconut flavor.

Transfer the custard to a bowl and place plastic wrap over it, making sure it touches the custard so that a film doesn’t form on the top.

Place it in the refrigerator until it’s completely cool.

Once it’s chilled, I can pour it into my pie shell. When you’re ready to serve, cover it in homemade whipped cream and sprinkle coconut over the top.

I like to double this recipe for the custard base.

You can use the extra to make a chocolate pie or banana cream pie from the same recipe.

At the step you would put the coconut into the custard, you could put melted chocolate or add banana flavoring and place over vanilla wafers with sliced bananas.

If you want to go light, you could substitute Cool Whip or other ready-made whipped topping for the whipped cream.

Toast the Coconut Topping

For a finishing touch, toast the remaining coconut flakes until golden brown and then sprinkle over the whipped cream topping.

There you go! One method of preparation for 3 different recipes. I hope you’re ready for some pies!

How do you prevent a soggy coconut cream pie?

Usually, a soggy crust happens when you start with an unbaked flour crust. You can avoid this problem by blind baking the crust. That just means pre-baking the crust before you add the cream filling.

Steps to Blind Bake Pie Crust: Chill the crust for at least 30 minutes. Then line it with parchment and fill with pie weights. (Dried beans will work just fine.) Bake until the edges are golden. Then remove the weights and continue baking until the bottom of the crust is lightly browned.

Can coconut cream pie be frozen?

Yes, carefully! If you want to freeze portions to thaw individually, first let the pie cool completely. Then wrap each portion tightly in plastic wrap. The airtight wrapping will prevent freezer burn. Add a layer of aluminum foil wrapping for extra protection. Rest pie on a flat surface in the freezer, without anything on top of it. The pie will stay good in the freezer for about 2 months.