Toasted Coconut Cream Pie
This coconut cream pie is made from scratch with a coconut cookie crust, silky custard filling, and fluffy whipped cream, all topped with toasted coconut for the ultimate finish.
Servings: 8 servings
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 (14 ounce) can canned coconut milk well shaken
- 1½ cups whole milk
- ½ teaspoon salt
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 egg yolk
- 4 tablespoons butter
- 1½ teaspoons vanilla extract
- ½ teaspoon coconut extract
- ¼ teaspoon almond extract
Topping
- 2 cups heavy cream chilled
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon coconut extract optional
- ⅓ cup sweetened shredded coconut
- 2 to 3 ounces white chocolate for curls
Instructions
Coconut Cookie Crust
- Preheat the oven to 350°F. In a food processor, pulse the coconut cookies and salt until finely ground. Add the melted butter and pulse again until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate.
- Bake for 15 minutes, or until the crust is light golden brown. If it shrinks down the sides, gently press it back up with the back of a spoon while still warm. Set aside to cool.
Coconut Pastry Cream
- Before making the pastry cream, toast the sweetened shredded coconut. Spread it evenly on a baking sheet and bake at 350°F, stirring often, until golden brown, about 2 to 4 minutes. It will sit pale for a bit, then brown quickly, so don’t walk away.
- 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, stir together the coconut milk, whole milk, salt, and 1½ cups of the toasted coconut (save the rest for topping). Bring to a boil over medium-high heat, then lower to a gentle simmer.
- Slowly temper the eggs by whisking in about ½ cup of the hot milk mixture.
- Keep whisking as you gradually pour the warmed eggs back into the saucepan. Return to a simmer, stirring constantly, until the pastry cream thickens. If using a thermometer, it should reach 200°F. No thermometer? Just cook until a few bubbles burst on the surface, then stir 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
Storage: Keep the pie covered in the refrigerator for up to 4 days.
Thickener balance: Cornstarch adds a glossy, firm set, while flour creates a softer, custardy texture. Using both gives you a filling that’s sliceable yet creamy.
Crust swap: Coconut cookies can be replaced with shortbread or graham crackers.
Toast with care: Coconut goes from golden to burnt fast. Stir often and pull it as soon as it turns lightly golden.
Temper gently: Whisk the hot milk into the eggs slowly to create a smooth custard instead of scrambled eggs.
Prevent skin: Press plastic wrap directly on the pastry cream surface while it cools to avoid a rubbery layer.
Chill completely: Refrigerate the pie for at least 4–6 hours so the filling sets for neat, clean slices.
Whipping the cream: A chilled bowl and beaters whip cream faster and help it hold its shape.
Nutrition
Serving: 1 serving | Calories: 762kcal | Carbohydrates: 64g | Protein: 8g | Fat: 54g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 522mg | Potassium: 282mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1414IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg
