Coconut Cream Pie
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 8
About this dish
Coconut cream pie fills a blind-baked pastry shell with a thick, silky custard built from coconut milk, whole milk, egg yolks, and cornstarch.
Read more
The custard is cooked directly on the stovetop, stirred constantly until it thickens enough to coat the back of a spoon without running. Once poured into the cooled crust and refrigerated for several hours, it sets firmly enough to slice cleanly, holding its shape on the plate. The coconut flavor is strong and tropical, drawing entirely from real coconut milk rather than extract or artificial flavoring, so the sweetness stays rounded and natural. A thick layer of freshly whipped cream spread over the top cuts through the density of the custard, and a generous scattering of toasted coconut flakes across the surface adds a nutty, crunchy contrast to the smooth layers below. When sliced, the cross section shows three distinct layers: a golden, crumbly crust at the base, a pale ivory custard in the middle, and white cream on top. The pie is served cold straight from the refrigerator, which keeps the custard firm and the whipped cream stable.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Blind bake 1 pie crust at 180C for 15 minutes, until the base looks lightly golden and dry.
Let it cool completely at room temperature before filling, because warm pastry will loosen the custard.
- 2Season
Pour 300ml coconut milk and 200ml milk into a saucepan first, then whisk in 90g sugar and 35g cornstarch until smooth.
Add 3 egg yolks and whisk again so no dry starch or yolk streaks remain.
- 3Control
Set the pan over medium-low heat and stir constantly, scraping the bottom and corners.
When the thin liquid starts turning glossy and creamy, lower the heat so the yolks thicken gently instead of curdling.
- 4Control
Cook until the custard coats the back of a spoon thickly and a line drawn through it closes slowly.
If the bottom smells toasted or starts catching, reduce the heat at once and keep stirring.
- 5Finish
Fold part of the measured 60g shredded coconut into the hot custard and reserve the rest for the finish.
Fill the cooled crust, smooth the surface, and chill for several hours until firm enough to slice.
- 6Finish
Whip 180ml cream to stiff peaks and spread it lightly over the chilled custard.
Toast the reserved coconut until pale golden, cool it, scatter it over the cream, and serve cold.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Cornstarch and egg yolks set the coconut milk custard firm enough for clean, sharp slices.
- Finish cue
- Toast the reserved coconut until pale golden, cool it, scatter it over the cream, and serve cold.
- Storage and reheating
- Once poured into the cooled crust and refrigerated for several hours, it sets firmly enough to slice cleanly, holding its shape on the plate.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
50min, 8 ingredients
Category median
55min, 8 ingredients
Based on 257 recipes
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