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Coconut Cream Pie

5 from 1 review

This coconut cream pie recipe is a classic – a buttery flaky pie crust, a creamy, coconut-ty filling and a light, airy meringue topping, piled high! And don’t forget more coconut scattered overtop and browned to perfection! A favourite recipe by many!

Ingredients

Units Scale

Pastry

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup Crisco, cold and cubed
  • 1/4 teaspoon salt
  • 1/4 cup ice-cold water

Filling

  • 3/4 cup sugar
  • 4 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups full milk, at room temperature
  • 3 egg yolks (save the whites)
  • 1 Tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened coconut

Meringue Topping

  • 4 egg whites
  • 1/3 cup sugar
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsweetened flaked coconut

Instructions

  1. Make your pastry.
  2. In a food processor add flour and salt, blend until incorporated.
  3. Add cold butter cubes and pulse until butter resembles little crumbs.
  4. Add chunks of the Crisco and pulse until the mixture resembles little crumbs (don’t over pulse).
  5. Slowly add your cold water and pulse until the dough forms into a ball, or gently shape into a ball by hand (you may not need all the water, once the dough starts to come together stop adding water, you don’t want the dough to be wet).
  6. Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes or overnight until ready to use.
  7. Meanwhile, make your coconut cream.
  8. In a large saucepan mix sugar, cornstarch and salt until combined. Whisk milk into dry ingredients on medium heat. Slowly heat mixture until warm, do not boil!
  9. In a separate bowl whisk egg yolks. Add 1/2 cup of your warm milk mixture to the eggs and mix well. Now transfer the yolk mixture to the saucepan and whisk, this is to ensure you won’t cook the eggs. Bring to a boil, whisking consistently. Once the mixture has come to a boil, lower heat and mix for another 1 – 2 minutes or until the mixture is a pudding-like consistency. Careful not to burn the mixture.
  10. Remove from heat and add butter, vanilla, and coconut. Stir to combine.
  11. Place your coconut cream in a glass bowl. Cover with plastic wrap; pressing the plastic on top of the coconut cream creating a seal, so no air can get through. Refrigerate for approx. 2 hours or until set.
  12. Blind bake your pie.
  13. Preheat oven to 425˚F. Set out a large pie dish and set it aside.
  14. On a prepared work surface lightly floured, roll out dough approx. 1 -2 inches larger than your pie plate. Gently place the dough into a pie dish and using your fingers gently press into place. Trim edges and shape as desired. Using a fork prick the bottom of the pastry a few times.
  15. Place parchment paper over the pie to cover the base of the pastry. Add pie weights or dry beans/rice over the paper to weight the pastry down. Place in the oven and bake blind for 15 minutes. Then remove the paper and beans/rice and continue to bake for an additional 5 minutes until light brown and baked all the way through. Watch pastry carefully as baking times will vary. Set aside to cool.
  16. Once your custard has thickened and your pastry is at room temperature, you can start your meringue topping.
  17. Preheat oven to 325˚F.
  18. Using a stand mixer, add egg whites, cream of tartar and salt together. Beat on low to medium speed until mixture is frothy.
  19. Slowly add your sugar one tablespoon at a time, raise your speed and continue to beat until glossy and stiff peaks form, this can take up to 8 minutes.
  20. Add vanilla and mix to combine.
  21. Build your pie.
  22. Add coconut cream custard to your pie crust, spreading out to all the edges. Gently dollop meringue topping on top. Make sure the meringue touches the pastry/pie edges to seal the pie and avoid shrinkage.
  23. Sprinkle 1/4 cup coconut on top of the meringue and bake in the middle of the oven for 15 minutes. If you need to brown the top more, broil the top, watching carefully not to burn. If you have a cooking torch you can brown the top by torching spots as well.
  24. Let pie come to room temperature before serving.

Notes

See blog notes for tips and tricks.

If you don’t let the pie come to room temperature before serving the coconut cream filling will not have set and will be runny.

Nutrition

Keywords: Coconut Cream, Pie, Pastry, Dessert

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