This Coconut Cream Pie is easily at the top of my list of all-time favorite desserts. The filling is rich, ultra-creamy coconut pastry cream with plenty of sweet toasted coconut stirred in and piled into a nutty, buttery, super crispy Toasted Almond Crust.
It's the ultimate in rich, creamy, coconut deliciousness and you might be tempted to just have a "small slice", but should give it up right now because there is no such thing.
"So, this is my go-to recipe now! It is outstanding; heads and tails above any of the other coconut cream pies I’ve tried! The toasted almond flour crust is delicious. But the filling is the star! The addition of the gelatin is brilliant; I kept opening the refrigerator door tonight to marvel at the perfection of the pie with two pieces cut out of it. (I made THAT?!!!)" - Marcie
Hello. My name is Rebecca and I'm addicted to pastry cream.
The filling for both Coconut Cream Pie and Coconut Cream Cake is essentially the same thing: coconut-flavored pastry cream with plenty of sweet toasted coconut stirred in. It's the ultimate in rich, creamy, coconut deliciousness.
Considering my utter love and devotion to Coconut Cream Cake, it's no surprise that Coconut Cream Pie is one of my all-time favorite kinds of pie.
I have always been a fan of rich, creamy desserts. Even as a child, I didn't care for super sugary confections like cotton candy, but would have happily eaten a bowl of pudding or frozen custard at every meal if allowed. So, it's no surprise that I'm obsessed with pastry cream.
My favorite pastry cream recipe is incredibly thick, rich, creamy, and delicious. It can easily hold its own in-between layers of cake or flaky pastry, as a filling for pies and tarts, or piped into cream puffs, doughnuts, or eclairs.
It is, without a doubt, one of the most used, most loved, most versatile, most delicious recipes in my baking toolbox.
Besides being relatively simple to make and delicious, the pastry cream is incredibly stable.
You can even freeze it - something the entire internet says you can't do. The secret to its stability is the addition of gelatin. While other cornstarch-thickened sauces, puddings, and gravies can NOT be frozen without turning into a sloppy, gluey mess once thawed, the addition of gelatin in this recipe allows the custard to be frozen without fail. 🙌
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Ingredients Needed to Prepare this Recipe
- Plain, unflavored powdered gelatin. Just 2 teaspoons of gelatin is the secret to super stable pastry cream that won't break down or separate and that can even be frozen.
- 8 large egg yolks. So, what do you do with the leftover egg whites? Check out the FAQ section below for a list of ideas.
- Cornstarch thickens the pastry cream so you can serve this pie in neat, creamy slices.
- Whole Milk. You can also use 2% but whole milk makes the creamiest coconut cream pie filling.
- Granulated sugar. Just enough sugar to make a sweet but not cloying coconut cream pie.
- Salt. Always.
- Almond extract. Just a tiny bit of almond extract is the perfect complement to the creamy coconut flavor in this pie.
- Coconut Extract. A bit of coconut extract stirred into the pastry cream along with a handful of toasted shredded coconut are what give the pastry cream its coconut flavor.
- Heavy whipping cream. This isn't called a coconut cream pie for nothing. There's heavy cream in the coconut cream filling and in the whipped cream topping.
- Confectioners sugar (powdered sugar) for the smoothest whipped cream topping.
- Sweetened shredded coconut. For the best flavor, it's important to use sweetened shredded coconut in this pie which is usually found in the baking aisle.
- One bottom pie crust.
What Kind of Pie Crust is Best for Coconut Cream Pie?
My favorite pie crust to use with this pie is Toasted Almond Pie Crust. I love the extra crispy texture of toasted almond pie crust with any kind of cream pie and the almond flavor goes particularly well with coconut.
Toasted Almond Pie Crust is flaky, nutty, warm, and extra crispy. The combination of butter and toasted almond flour creates a crust that is flaky, tender, and crisp – almost like a crisp butter cookie.
The crispy texture of Toasted Almond Crust creates a delicious base for any kind of pie but is especially delicious in cream pies like Chocolate Cream Pie, and of course, Coconut Cream Pie.
Step-by-Step Photos and Instructions
To make the coconut cream filling:
Measure the gelatin into a small bowl and add about a tablespoon of water. Stir until all the gelatin is moistened and set aside.
Add the egg yolks and the cornstarch to another bowl and mix with a wire whisk until combined.
Pour the milk into a saucepan, add some sugar and a pinch of salt and cook until it just barely begins to boil. Remove the pan from the heat.
Pour the hot milk into a measuring cup with a spout and then add it to the egg yolks very slowly. It's important to pour the hot milk into the egg yolks slowly so they don't scramble.
Pour everything back into the saucepan and set it over low heat. Cook, stirring constantly until the custard is thick and begins to boil.
Remove the pan from the heat and continue stirring for 20 seconds.
Spoon the pastry cream into a bowl.
Break the softened gelatin into pieces and sprinkle them over the top of the hot pastry cream.
Add the coconut and almond extracts, stir to mix, then cover and let the pastry cream chill in the refrigerator for at least 3 hours.
Beat some heavy cream with an electric mixer until thick enough to hold its shape. Add the chilled pastry cream and beat until the whipped cream and pastry cream are smooth and well combined.
Stir some toasted coconut into the pastry cream then spread the coconut cream filling into a baked pie crust.
Beat more heavy cream with some powdered sugar then spread or pipe whipped cream over the top of the coconut cream filling, and top with a handful of toasted coconut.
Refrigerate the pie until ready to serve.
Advance Preparation Instructions:
- The Coconut Cream Filling can be prepared up to 48 hours in advance and stored in the refrigerator in a covered container. It can also be frozen for up to 3 months.
- The Toasted Almond Pie Crust dough can be stored, tightly wrapped, in the refrigerator for up to 48 hours. It can also be frozen for up to 3 months.
- The baked Toasted Almond Pie Crust shell can be prepared up to 48 hours in advance. Store the baked crust, covered, at room temperature.
- The fully assembled Coconut Cream Pie can be made up to 24 hours in advance. Store the pie in the refrigerator until ready to serve.
How to Freeze the Coconut Cream Pie Filling:
The most important thing you need to know about freezing the coconut cream filling for this pie is to freeze it before beating in the whipped cream and toasted coconut. The point at which the pastry cream can be frozen is step #8 in the recipe below.
- Freeze the filling BEFORE adding the whipped cream. Make the coconut pastry cream and let it cool in the refrigerator completely. Then, make sure it’s in an air-tight container or a bowl that’s well wrapped and put it in the freezer for up to 3 months.
- Allow the frozen coconut pastry cream to thaw in the refrigerator overnight or at room temperature for about 3-4 hours. Once thawed, beat the pastry cream with whipped cream and stir in some toasted coconut. Spoon it into a baked pie crust, and top it with even more whipped cream. After that, all that's left to do is lick the spoon. 😋
How to Freeze the Toasted Almond Pie Crust
Just like with the coconut cream filling for this pie, the toasted almond crust can be prepared ahead of time and frozen. Form the dough into a ball and wrap it tightly with plastic wrap, then place it in a freezer zip-top bag. Let the dough thaw overnight in the refrigerator before rolling out and baking.
You can also roll the dough out before freezing it. Lay the rolled-out dough on a baking sheet, cover it with plastic wrap, and let freeze for a few hours until solid. Once solid, you can remove the dough from the baking sheet, wrapping it tightly before placing it back in the freezer.
Allow the dough to thaw in the refrigerator overnight, then proceed to bake and fill the crust.
FAQs
Here are three ideas for using the leftover egg whites:
1. Freeze them. I like to freeze them in ice cube trays, one egg white per cube. Once frozen, they can be popped out and stored in a freezer bag or other container for up to 1 year. Thaw as needed in the refrigerator, letting them sit out at room temperature for about 30 minutes so that they come to room temperature before using them in baking recipes.
2. Use them to make Italian Meringue Buttercream. Italian Meringue Buttercream is my all-time favorite frosting for cakes and cupcakes. It’s silky smooth, incredibly creamy, and absolutely gorgeous to work with. Even better, the recipe happens to require 8 egg whites. It's kismet.
3. Make a meringue topping for this pie instead of using whipped cream. If you'd prefer to top your coconut cream pie with meringue, simply follow the instructions for the meringue topping in this Lemon Meringue Pie recipe. The recipe only requires 4 egg whites, so freeze the remaining 4 if you like for your next meringue-topped pie.
Absolutely. If Toasted Almond Pie Crust doesn't float your boat, use whatever kind of crust you like.
My favorite nut-free pie crust recipe is Fool Proof Pie Crust, which has been my go-to pie crust recipe for decades. I’ve used it to make hundreds of pies of every variety and it hasn’t failed me yet. It’s tender, flaky, flavorful, extremely easy to work with, and truly worthy of the name “foolproof”.
The recipe for Fool Proof Pie Crust makes enough for 2 double crust pies, which is much more than you’ll need for this pie. You can cut the recipe in half, or just freeze the leftover pie crust dough according to the instructions in the recipe’s notes.
More Pastry Cream Desserts
My favorite pastry cream recipe has the starring role in pretty much all of my favorite pastries, including...
- As the filling for Coconut Cream Cake and Chocolate Cream Pie and Black Bottom Banana Cream Pie
- Layered between flaky puff pastry in Classic Napoleon and Cannoli Napoleon
- Mixed with mascarpone cheese and spread between layers of lemon olive oil cake
- As the filling for Chocolate Eclairs, Mini Butterscotch Eclairs and Profiteroles {Cream Puffs}
- Spiked with Amaretto and spooned into buttery tart shells for Blackberry Custard Tarts
- Layered with Apple Butter and folded into Cream Cheese Pastry Dough for Apple Hand Pies
- Baked into Strawberries and Cream Pie
- Mixed with Caramel Sauce and stuffed into Salted Caramel Doughnut Holes
- As a super rich and creamy filling for Overnight Yeast Raised Doughnuts
- Sandwiched between about a million layers of crepes for Peaches and Cream Crepe Cake
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
📖 Recipe
Extra Creamy Coconut Cream Pie
The ultimate rich and creamy Coconut Cream Pie, made with silky pastry cream, toasted coconut, and a buttery, crispy Toasted Almond Crust.
Ingredients
- One Toasted Almond Pie Crust, chilled in the refrigerator for at least 30 minutes.
- 2 teaspoons (a bit less than ¼ oz) plain, unflavored powdered gelatin
- 1 tablespoon water
- 8 large egg yolks (*See the FAQs above for ideas about what to do with the egg whites)
- ⅓ cup (37 grams) cornstarch
- 2 ½ cups (20 ounces/ 568 grams) whole milk
- ¾ cup (150 grams) granulated sugar
- ½ teaspoon table salt - OR ¾ teaspoon kosher salt
- ½ teaspoon almond extract
- 1 - 2 teaspoons coconut extract, divided (to taste)
- 1 ½ cups (12 ounces/ 340 grams) heavy whipping cream, divided
- 2 tablespoons (14 grams) confectioners sugar (powdered sugar)
- 1 ½ cups (128 grams) sweetened shredded coconut
Instructions
- Add the gelatin to a small bowl and add 1 tablespoon of water. Stir to moisten the gelatin and set aside.
- Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on the counter when you whisk in the hot milk later on.)
- Set a 1 or 2-cup (8-16 ounce) heat-proof measuring cup next to the stovetop. (Preferably one with a pourable spout.)
- Add the milk, sugar, and salt to a 3-quart or larger heavy-bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.
- Pour 2 cups (16 oz/ 454 grams) of the hot milk into the measuring cup. (If using a 1-cup measure, do this in two batches.) Slowly pour the hot milk from the measuring cup into the egg yolks, pouring very slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat. (*See note.)
- Cook, stirring constantly until the custard is thick and begins to boil. As soon as it thickens to the consistency of pudding and barely begins to boil, remove it from the heat and whisk for about 20 seconds longer.
- Break the gelatin into small pieces and drop them onto the hot pastry cream. Add 1 teaspoon of coconut extract and ½ teaspoon of almond extract. Stir to incorporate the gelatin and extracts. Taste and add additional coconut extract if desired.
- Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen. See notes below.)
- Toast the coconut: Add the coconut to a large skillet and set it over medium heat. Cook the coconut, stirring frequently, until about half of the coconut is golden brown. (If you cook it much longer some of the pieces will begin to burn.) Remove from the heat and let cool completely.
Make the Coconut Cream Filling:
Bake the crust and assemble the pie:
- Follow the instructions in the recipe for Toasted Almond Pie Crust to roll out and fully pre-bake the crust.
- Let the crust cool completely before filling. (*The crust can be baked up to 48 hours in advance. Cover and store at room temperature.)
- Using an electric mixer with the whisk attachment, beat ¾ cup (6 ounces/ 170 grams) of the heavy cream with an electric mixer fitted with the whisk attachment until stiff peaks form.
- Remove the cooled coconut pastry cream from the refrigerator and add it to the whipped cream. Beat on medium speed with an electric mixer until fully combined, about 1 minute.
- Add 1 cup (85 grams) of the toasted coconut to the coconut pastry cream and stir to combine.
- Scoop the coconut cream filling into the cooled pie crust, smoothing it out into an even layer.
- Using an electric mixer with the whisk attachment, whip the remaining ¾ cup (6 ounces/ 170 grams) of heavy cream with the powdered sugar and an additional ½ teaspoon of coconut extract until stiff peaks form.
- Scoop the whipped cream into a pastry bag fitted with a large star attachment. Pipe the whipped cream onto the top of the coconut cream pie in decorative mounds.
- Sprinkle the remaining ½ cup (43 grams) of toasted coconut over the top of the pie.
Refrigerate the pie until ready to serve.
Notes
Tips for perfect pastry cream:
- I like to stir with a silicone spatula until the custard starts to thicken so I can easily scrape along the corners of the pan. Once the custard begins to thicken, switch to a whisk and whisk vigorously.
- After adding the egg yolks, it's important to heat the pastry cream slowly so that the eggs don't scramble. It should take roughly 15 minutes for the cream to thicken. If it's taking longer than that, go ahead and turn up the heat slightly.
- It's important to remove the pastry cream from the heat as soon as it thickens. This happens quickly; you'll be stirring and stirring, and the consistency will remain the same, and then suddenly, it will thicken. When this begins to happen, whisk vigorously over the heat until the entire mixture is the consistency of pudding. Then remove it from the heat and continue to whisk for 20 seconds or so.
How to freeze the coconut cream filling:
- Freeze the pastry cream filling BEFORE adding the toasted coconut or the whipped cream.
- Make the pastry cream and let it cool in the refrigerator completely.
- Make sure it's in an air-tight container or a bowl that's well wrapped and put it in the freezer for up to 3 months.
- Allow the frozen pastry cream to thaw in the refrigerator overnight or at room temperature for about 3-4 hours. Once thawed, add the whipped cream and toasted coconut, and spoon it into the pie crust.
How to substitute coconut milk for whole milk in the coconut cream pie filling:
One reader left a comment about how she substituted coconut milk for whole milk and left out the coconut extract to achieve the coconut flavor that tasted best to her. This is a fantastic idea and worth playing around with. As she pointed out, coconut extract can be overpowering for some people, so if you want a mild coconut flavor you may want to follow suit. One caution is to make sure to use full-fat coconut milk. Lower fat versions contain too much water and might result in a runny filling that won't set properly.
Nut-free alternative to toasted almond pie crust:
If you'd prefer to use a pastry that does not contain almonds, use this recipe for Fool Proof Pie Crust instead. The recipe for Fool Proof Pie Crust makes enough for 2 double crust pies, which is much more than you'll need for this pie. You can cut the recipe in half, or just freeze the leftover pie crust dough according to the instructions in the recipe notes.
How to keep the edges of the pie crust from burning:
Cut two pieces of aluminum foil that are about 2 feet (24 inches) long. Set the foil pieces on a baking sheet so that they are perpendicular to each other.
Set the pie in the center of the foil. Wrap the foil up and over the edges of the pie crust, crimping the foil so that the edges of the pie are loosely covered. This will protect the edges of the crust from burning.
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Nutrition Information:
Yield: 8 Serving Size: ⅛ of the pieAmount Per Serving: Calories: 551Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 267mgSodium: 400mgCarbohydrates: 50gFiber: 2gSugar: 33gProtein: 13g
Marcie says
My husband and I are retired Boomers. I started baking last June because he loves pies, cookies, etc. I am a good cook but never caught the baking bug. (Until now.) His favorite is coconut cream pie. I have made several versions these past several months, but when “toasted almond flour crust” popped up on Google the other day which was touted as “the creamiest,” I had to give it a try!
The toasted almond flour crust is delicious. But the filling is the star! The addition of the gelatin is brilliant; I kept opening the refrigerator door tonight to marvel at the perfection of the pie with two pieces cut out of it.(I made THAT?!!!) I don’t remember seeing any ccp recipes with the gelatin.
I did wonder why there was no (unsweetened) coconut milk in it and subbed a small 12 oz. carton for 1 1/2 C. of the whole milk. (I always use evaporated milk for cream sauces.) I am on the fence about coconut extract as it can be a bit overpowering; next time I will leave it out. I don’t think the pastry cream needs it what with the toasted coconut and unsweetened coconut milk in the mixture.
I did leave out the coconut extract in the whipped cream and substituted vanilla extract.
So, this is my go-to recipe now! It is outstanding; heads and tails above any of the other ccp’s I’ve tried!
Thank you so much! The directions were wonderfully detailed. (Although there is an error which might horrify someone who does not read the whole article and goes straight to the recipe at the bottom of the page: the instructions at the top of the article says to stir the pastry cream for 20 seconds after it has finished cooking and is taken off the heat. The recipe at the bottom of the page says to stir for 20 minutes!)
Rebecca Blackwell says
Hi Marcie! Reading your comment just now has brightened my whole morning. I love that you are experimenting with coconut milk and leaving out the coconut extract to find the balance that works for you. I think I'll add a note in the recipe for other bakers about doing the same. What's reflected in the recipe is simply my preferences, but I can't tell you how much I appreciate bakers like you writing in to share your experience with a recipe. It's honestly one of my favorite things about publishing recipes online - as people bake a recipe and share their experience, I have the opportunity to modify and change a recipe, or add options and notes for other bakers which only makes the recipe better for everyone. So, thank you so much for taking the time to write. And, especially, THANK YOU for noticing the "20 minutes" in the recipe notes. Wowza. I don't know how that kind of stuff gets past me sometimes but I am eternally grateful for you're pointing it out. It has been corrected.
Also, I imagine you already saw this, but the filling for this pie is based on my favorite pastry cream recipe which I've used in several other recipes you might enjoy including coconut cream cake and chocolate cream pie. You'll notice in those recipes the similarities in the pastry cream ingredients and process.
Thank you again for taking the time to write to me! I truly appreciate it! Please let me know if you ever have any other questions about any recipe you find here.
xo
Ann says
My husband loves coconut cream pie and this pie looks to die for! I am headed to the grocery to get all of these ingredients to make this weekend!