Toasted Coconut Cream Pie

A slice of coconut cream pie on a plate with a fork.

Indulge in the tropical flavors of this Coconut Cream Pie, complete with a coconut cookie crust and rich coconut pastry cream. The pie is a delightful blend of crispy, creamy, and dreamy.

The custardy pie filling combines both cornstarch and flour for the perfect consistency, while a medley of extracts elevates the flavors.

Finish it off with a fluffy whipped topping and a sprinkle of toasted coconut flakes for the ultimate homemade treat. This pie is a coconut lover's dream, made simple enough for anyone to tackle.

5 from 10 votes

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Prep Time: 30

Cook Time: 30

Additional Time: 5

Total Time: 6

Servings: pie

Calories: 1055kcal

Author: Dahn Boquist

Ingredients

Coconut Cookie Crust

7 ounces crisp coconut cookies such as Tates Bake Shop cookies** 14 cookies
¼ teaspoon salt
4 tablespoons butter melted

Coconut Pastry Cream

2 cups sweetened shredded coconut
1 can 13.5 ounce unsweetened coconut milk, well shaken
1-½ cups 340g whole milk
½ teaspoon salt
⅔ cup 134g granulated sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
2 whole eggs
1 egg yolk
4 tablespoons 57g butter
1-½ teaspoons vanilla extract
½ teaspoon coconut extract
¼ teaspoon almond extract

Topping

2 cups heavy whipping cream chilled
¼ cup sugar
1 teaspoon vanilla extract
⅛ teaspoon coconut extract optional
⅓ cup large flaked coconut
2 to 3 ounces white chocolate for curls

Instructions

Coconut Cookie Crust

Preheat the oven to 350°F.
Place the coconut cookies in a food processoer along with the salt (you can use shortbread cookies or graham crackers here as well). Pulse until finely ground. Add the butter and pulse until well incorporated
Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.
Pop it in the oven and bake for about 15 minutes or until it turns light golden brown. Remove from the oven: If it shrinks down the sides, gently press it with the back of a spoon while it is still warm and push it back up the sides. Set aside to cool.

Coconut Pastry Cream

Before diving into the pastry cream, let's toast the sweetened shredded coconut. Spread it evenly on a baking sheet and bake at 350°F. Stir frequently until golden brown. This only takes 2 to 4 minutes. The first minute or two, it seems like nothing is happening, then it will get golden brown super fast, so keep a close eye on it.
In a medium mixing bowl, combine the sugar, cornstarch, flour, whole eggs, and egg yolk. Whisk until smooth and set aside, but keep it close to the stove.
In a medium saucepan, combine the coconut milk, whole milk, salt, and 1-1/2 cups of the toasted coconut flakes (reserve the remaining 1/2 cup to decorate the top of the pie). Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.
Temper the eggs by pouring about ½ cup of the hot milk mixture into the egg mixture, whisking constantly. Now, slowly pour the warmed egg mixture into the saucepan, whisking continuously. Bring the mixture to a simmer, stirring constantly until it thickens. If you have an instant-read thermometer, it should read 200°F. If you don't have a thermometer, let it cook until a few bubbles burst on the surface, then stir constantly for one more minute.
Remove from the heat and stir in the butter, vanilla extract, coconut extract, and almond extract. Pour into the pie crust and press some plastic wrap directly on the surface. Chill in the fridge for 4 to 6 hours.

Whipped Topping

In a chilled mixing bowl, combine the heavy whipping cream, sugar, vanilla extract, and coconut extract. Whip until stiff peaks form.

Assemble the Pie

Spread the chilled coconut pastry cream into the baked pie shell. Spread or pipe the whipped cream over the pie.
Sprinkle the top with toasted coconut flakes and use a vegetable peeler to make white chocolate curls for garnish.

Notes

Store in the refrigerator for up to 4 days.

About the thickener: Cornstarch is a powerful thickener that creates a smooth, shiny texture. However, using large amounts can result in a more gel-like consistency. On the flip side, flour is a milder thickener, but it gives the cream a rich "custardy" texture. It's also more stable with prolonged cooking. By combining the two, you're getting the best of both worlds: a pie filling that is thick enough to slice but still has a creamy, custardy texture.

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