Coconut Cream Pie

Coconut Cream Pie

pie crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, diced
  • 3 tablespoons ice water


  • 1 can (14 ounces) unsweetened coconut milk (not light)
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup corn starch
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 4 tablespoons cold unsalted butter, diced
  • 1 cup sweetened coconut flakes


  • fresh whipped cream
  • 1/2 cup sweetened coconut flakes, lightly toasted

Bake the Crust:

Preheat the oven to 375.

To make the pie crust, combine the flour, sugar and salt in a bowl.  Scatter the cold butter over the flour mixture and use a pastry cutter to cut in the butter until pea-sized pieces remain.  Sprinkle the ice water over the mixture and work in with your hands until the dough comes together.  Roll dough out on a lightly floured surface 1/4 inch thick.  Fit the dough into a pie pan and crimp the edges.

The crust will need to be "blind baked" to hold its shape.  Spray a piece of foil with non-stick spray and fit the foil against the dough.  Fill the foil with pie weights or dry beans.  Bake for 25 minutes.  Carefully lift out the foil and bake the crust for 10 more minutes until golden brown.  Set aside to cool completely.

Make the Filling:

In  a saucepan, whisk together the coconut milk, whole milk, sugar and corn starch.  Bring to a gentle simmer over medium low heat.

In a small bowl, lightly beat the egg yolks.  When the milk mixture begins to simmer, slowly drizzle a cup of the mixture into the egg yolks, whisking them constantly to temper them.  Scrape the egg mixture back into the saucepan.  Whisking constantly, bring the custard to a boil, then cook, continuing to whisk constantly, until thickened, about 2 minutes.

Remove from the heat.  Stir in the vanilla and coconut extracts, then the butter, one piece at a time, until smooth.  Fold in the coconut.

Spoon into the cooled pie crust.  Refrigerate for several hours until chilled and set.

Top with sweetened whipped cream and toasted coconut.

Yields 8-10 servings.

Recipe from Curly Girl Kitchen