Homemade Coconut Cream Pie
Total Time
4 hrs 30 mins
Prep Time
1 hr
Cook Time
22 mins
Rating
4.83 out of 5 stars
(28)
Ingredients
10 servings
- 5 tablespoons unsweetened shredded coconut
- 9 graham crackers, broken into rough pieces
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 14 ounce coconut milk, well stirred, not cream of coconut
- 1 cup whole milk
- ½ cup unsweetened shredded coconut
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 5 egg yolks
- ¼ cup cornstarch
- 1½ teaspoons vanilla extract
- 2 tablespoons unsalted butter, cut into pieces
- 1½ cups heavy cream, chilled
- 1½ tablespoons granulated sugar
- 1½ teaspoons dark rum
- ½ teaspoon vanilla extract
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Preparation
Chef’s notes
Recommended Equipment:
9-inch Pie Plate / Food Processor
Crust Alternative:
If you’d like to use a pastry crust, use my favorite pie dough recipe, and follow directions for how to blind bake pie crust (you want it to be fully baked), then proceed with the filling and topping.
Coconut Milk:
Be sure to stir it well before using, and ensure you are using coconut milk, NOT cream of coconut. This is found in the Asian section of the grocery store (or purchased online).
Unsweetened Shredded Coconut:
This is different than what you usually find in the baking aisle (which is sweetened shredded coconut). I have found unsweetened coconut in the natural foods section of the grocery store, and you can also buy it online. You can substitute sweetened shredded coconut, but you may want to reduce the sugar in the filling to compensate.
Whole Milk – Using whole milk creates a thick and creamy custard; I do not recommend substituting lower fat alternatives or the filling may not thicken correctly.
Rum:
You can omit the rum entirely from the whipped cream to make a regular homemade whipped cream. You may also substitute Cool Whip or coconut whipped topping, So Delicious Coco-whip, or make a meringue for the topping.
Coconut Flakes:
Instead of garnishing with reserved toasted coconut, toast up extra-large coconut flakes and use those instead.
Leftover Egg Whites:
This recipe uses just egg yolks; you can save the whites for an omelet or try any of the following recipes – Angel Food Cake, Pavlova, or Meringue Cookies.
Storage:
Store the finished pie in the refrigerator for up to 1 day covered with plastic wrap.
Make-Ahead:
The pie can be assembled up to pouring the filling in the pie crust. Press the plastic wrap against the surface and refrigerate for up to 3 days before topping and serving.
Freezing Instructions:
To freeze coconut cream pie, allow the filling to set in the refrigerator for 3 hours with plastic wrap directly covering the filling and then cover with an extra layer of plastic wrap and a layer of aluminum foil before moving to the freezer. Use within 3 months.
Thawing directions:
Thaw in the refrigerator overnight before topping with whipped cream and serving.
Recipe adapted from Baking Illustrated