Coconut Cream Pie – Recipe of the Day


Coconut Cream Pie is an American Classic. This is one of the best recipes you will find for this wonderful dessert. It is likely to become a family favorite.


Pie Crust

  • 1¼ cup all-purpose flour
  • ½ cup unsalted butter (1 cube – cold)
  • 1/3 cup shredded sweetened coconut
  • ½ teaspoon salt
  • 4 tablespoons coconut rum (very cold)

Coconut Custard

  • 1½ cups coconut milk
  • 1½ cups half-and-half
  • 5 large egg yolks
  • ¾ cup sugar
  • 4-5 tablespoons cornstarch
  • 1 tablespoon butter (do not use margarine)
  • ¼ teaspoon salt
  • 1½ cups sweetened flaked coconut
  • 1½ teaspoons vanilla

Whipped Cream Topping

  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • 1 teaspoon vanilla



Make the Crust

  1. Cut the butter into small cubes and place in the freezer to make sure it is very cold.
  2. Pour two ounces of coconut rum over ice to chill.
  3. Place 1/3 cup shredded coconut in the blender or food processor. Pulse to chop very fine.
  4. Place the flour and salt in a large mixing bowl and whisk to blend.
  5. Add the cold butter to the flour mixture and mix with a pastry blender until it is finely chopped and well-mixed into the flour – should look like tiny pellets.
  6. Remove the ice from the chilled coconut rum and slowly add the rum to the flour/butter mixture (1 tablespoon at a time) until it clumps together. (The dough should be firm, not sticky. It usually takes about 4 tablespoons)
  7. Place the dough on a piece of plastic wrap and flatten into a disk.
  8. Wrap and refrigerate for at least 30 minutes.
  9. Preheat the oven to 375º F.
  10. After the dough is chilled place it on a floured work surface and roll into a 14” circle.
  11. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie pan.
  12. Do your best to avoid stretching the pie crust as you gently move it into the center of the pie plate and smooth it into place.
  13. Fold the edges under and crimp with your fingers or a fork to seal.
  14. Cover the pie crust with a large piece of foil and shape it to the dough – use a gentle touch.
  15. Fill the foil with dried beans and bake the crust for 15 minutes.
  16. Very carefully remove the foil and beans and bake for 10 minutes more. Cool completely before filling.

Toast the Coconut (for Topping)

  1. Spread ½ cup flaked, sweetened coconut evenly on a rimmed baking sheet.
  2. Place into 350º F oven for 5-8 minutes until coconut has just begun to turn brown. DO NOT take your eyes off the coconut while it’s in the oven. It can burn in a second!
  3. Set aside to cool.

Make the Custard Filling

  1. Pour coconut milk and half-and-half into a liquid measuring cup.
  2. Add egg yolks and whisk together with milk/cream mixture until well blended.
  3. Place sugar and cornstarch in a heavy-bottomed saucepan over medium-low heat.
  4. Slowly add the egg/milk mixture to the sugar and cornstarch, whisking continuously and bring to a boil.
  5. Switch to a wooden spoon and continue stirring – boil for one minute more.
  6. Remove from heat and add butter, coconut, vanilla and salt.
  7. Pour custard into pie crust and smooth out the top
  8. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

Whip the Topping

  1. Place the sugar and heavy whipping cream in a large chilled bowl.
  2. Beat with an electric mixer until stiff peaks form.
  3. Add vanilla and continue to beat until well-blended.
  4. Spread whipped cream on top of coconut custard.
  5. Refrigerate until ready to serve.
  6. When ready to serve, sprinkle with toasted coconut.


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