Coconut Cream Pie

Coconut Cream Pie

Get ready for a coconut cream pie that's going to steal the show at any gathering. This pie is like a guaranteed hit, whether you're closing out a summer barbecue or celebrating Thanksgiving. It's the kind of dessert that's bound to become everyone's new favorite. 

Now, let's talk about that nutty, coconut flavor. We're toasting some coconut flakes in the oven, and it's like an aromatic paradise in there. If you can't find flaked coconut at your local store, no worries – order it online or swap in shredded coconut (the unsweetened kind, though). We're blending the toasted coconut milk with creamy canned coconut milk to create a dreamy custard base. But we're not stopping there – once it's cooled, we're folding in whipped cream to make this the real deal, a coconut cream pie, not just some coconut custard pie with a dollop of whipped cream.


Pina Colada Whipped Cream Charger
3 cups (180 g) unsweetened coconut flakes
2½ cups whole milk, divided
1 disk Our Favorite Pie Crust, chilled
2¼ cups coconut milk (not low-fat)
1 (¼-oz.) envelope powdered unflavored gelatin (about 1 Tbsp.)
7 large egg yolks
1 cup (200 g) sugar
6 Tbsp. cornstarch
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
1 Tbsp. unsalted butter
1 Tbsp. vanilla paste or vanilla extract
1½ cups heavy cream

Supplies Needed

A 9" pie pan
Whipped Cream Dispenser
Pressure Regulator


Alright, let's get cookin'! Here's how to kick off your coconut cream pie masterpiece:

Step 1: First things first, preheat your oven to a toasty 350°F and position the rack at the bottom. Now, spread out 3 cups of unsweetened coconut flakes on a baking sheet. Pop 'em in the oven and give 'em a stir every now and then. You're looking for that perfect golden-brown and fragrant vibe, which should take about 8 to 10 minutes. Once they're looking and smelling divine, let 'em cool.

Step 2: Time to heat things up! Take 1¾ cups of whole milk and warm it up in a small saucepan until it's almost ready to boil. Now, add half of those toasted coconut flakes (that's 1½ cups), give it a good stir, and cover it up. Let that coconut steep in the milk for a whole hour.

Step 3: Roll out your chilled Our Favorite Pie Crust into a 13-inch round on a floured surface. Wrap that dough around a floured rolling pin, then unroll it into a pie plate. Let the dough drape over the edges by about an inch, and get your crimping skills ready if you're feeling fancy. Freeze that dough for at least 15 minutes or chill it, covered, for up to 24 hours.

Step 4: Now, here's the crust game plan. Line your dough with parchment paper or aluminum foil, and fill it up with some dried beans or pie weights. Slide that baby into the oven and bake it, giving it a good rotation halfway through, for about 20 minutes. Then, remove those weights, poke the bottom of the crust all over with a fork (so it doesn't puff up on you), and keep baking until it's a very light brown and delightfully dry – that should take about 10 minutes more. Once it's done, let it cool.

Step 5: Time to put that toasted-coconut milk to work. Strain it through a fine-mesh sieve into a big saucepan, say goodbye to the solids (you should have roughly 1½ cups of milk – add a bit more whole milk if needed). Add in 2¼ cups of coconut milk (go for the full-fat version, not the low-fat one), and bring it to a gentle simmer over medium-high heat. Once it's there, remove it from the heat.

Step 6: Now, grab a small bowl and pour in the remaining ¾ cup of cold whole milk. Sprinkle one of those little ¼-ounce envelopes of powdered unflavored gelatin (that's about 1 tablespoon) over the milk. Let it kick back for about 10 minutes.

While that's hangin' out, let's get the egg yolks, sugar (about 1 cup or 200 grams), cornstarch (6 tablespoons), and a pinch of salt (½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt) together in a big bowl. Once the gelatin is ready, toss it in there and give it all a good whisk until it's smooth and cozy.

Step 7: Get ready for some whisking action! Slowly pour about half of that coconut milk mixture into your egg concoction, all while whisking like a pro. If your bowl feels a bit wobbly, a wet towel under it can help keep things steady. Now, pour the whole mixture back into the saucepan and let it hang out over medium heat. Keep whisking like a champ until it starts to thicken up and get a little bubbly, which should take about a minute – we don't want it tasting starchy, after all.

Step 8: Time to strain out any extras. Grab a clean, big bowl and strain your mixture through a fine-mesh sieve. Add a tablespoon of unsalted butter and another tablespoon of vanilla paste or extract, and give it all a good stir. Now, press some plastic wrap right onto the surface of this mixture – we want it to chill out but not get too cold. Give it about 2½ to 3 hours to hang out in the fridge. If you're in a hurry, you can speed things up by giving it a stir now and then or placing the bowl in a larger bowl filled with ice water.

Step 9: Let's whip up some fun! Pour the heavy cream into the Whipped Cream Dispenser and charge it with a whipped cream charger according to the manufacturer’s instructions. Then, in three easygoing batches, gently fold that whipped cream into your coconut filling until it's all one big happy family. Sprinkle about half of your remaining toasted coconut onto the bottom of your prepared pie shell. Carefully dispense in that pie filling, giving it a nice mound in the middle and maybe even making some fancy swirls. Pop that pie in the fridge for at least 2 more hours to let it set.

Step 10: When it's time to serve up some coconut cream goodness, go ahead and sprinkle the rest of your toasted coconut on top of the pie for that finishing touch.

And remember, you can get a head start – bake the pie crust a day in advance, and once your pie is filled, you can cover it up and let it chill in the fridge for a couple of days. Enjoy!

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