This easy Coconut Cream Pie recipe is unique and full of flavor. It's a favorite year-round but especially popular in the summer months. The combination of a flaky homemade pie crust, tasty (grey-colored) creamy coconut filling, and fluffy whipped cream topping makes it irresistible to coconut lovers!
Friends, today I'm giving my classic coconut custard pie a little makeover - it's going gray! But don't worry, we haven't lost our minds (or our taste buds). I've turned this traditional southern cream pie into a scrumptious gray dessert for Brain Cancer Awareness Month (#GrayMay).
It's my way of cheering on the warriors currently battling brain cancer and tipping our hats to those who've fought the good fight. And let me tell you, this one's extra special because it's for my Mama - the queen of spreading joy and an all-around amazing human who we lost to this disease. So grab a fork, dive in, and let's make some noise (and pie) for brain cancer awareness! 🥧❤️🧠
If you enjoy this pie, you might also like my Triple Coconut Cream Pie with Mile-High Meringue or these Black Sesame BBQ Chicken & Pork Bao Buns.
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What is Black Sesame Paste?
Toasted black sesame paste is a staple in Asian cuisines and I first became acquainted with it when I lived in China. It's made from ground black sesame seeds and comes in roasted and unroasted varieties.
It's versatile and used in both sweet and savory dishes. Often it's mixed with sesame oil and used for savory dishes like steamed buns. For sweet desserts it's mixed with honey or sugar to make sweet treats like black sesame ice cream.
In this recipe, I've used the roasted variety which provides a very subtle nutty background taste and a beautiful color. Like tahini its much fairer colored cousin, it's naturally oily, so stir it well before using.
Ingredients
Here's what you'll need to create this easy and deliciously unique Coconut Cream Pie featuring black sesame coconut custard.
For the crust & black sesame coconut cream:
- 1 homemade or store-bought single pie crust
- Egg yolks
- Cornstarch
- Coconut milk
- whole milk or half and half
- Sugar
- Unsweetened shredded coconut
- Vanilla extract + optional vanilla bean powder
- Black sesame paste
For the sweetened whipped cream:
- Heavy cream
- Powdered sugar
- Optional garnish: Dehydrated crispy coconut flakes
See recipe card for quantities.
Instructions
Let's walk through the process of making this Coconut Cream Pie step by step. Don't be intimidated by the homemade crust - it's easier than you think and so worth the effort! The hardest part is waiting for the pie to set up in the refrigerator to get just cold enough to eat.
Start by making the pie crust. Combine flour, salt, sugar, butter, and lard, then chill the mixture. Roll out the chilled dough, transfer it to a pie plate, and trim the edges. Prick the bottom with a fork before blind baking for a perfectly crisp crust.
For the coconut cream filling, whisk egg yolks and cornstarch until smooth. In a separate pot, boil coconut milk, milk, sugar, salt, and vanilla powder. Lower the heat, add sesame paste, and whisk. Temper the egg yolks, then add to the mixture. Stir in dried coconut and vanilla extract. Cover and cool before pouring into the baked crust.
Hint: For the flakiest crust, make sure all your ingredients are very cold. You can even chill your flour for extra insurance!
See recipe card for detailed steps.
In-Depth Step-by-Step Recipe Photos
Substitutions
While this recipe is delicious as is, here are some substitutions you can make to accommodate dietary restrictions or personal preferences:
- Dairy-free - Use all coconut milk instead of half-and-half, and replace butter with coconut oil
- Vegan - Use all coconut milk instead of half-and-half, replace butter with coconut oil, and use a vegan pie crust, and use a vegan whipped cream or acquafaba
- Vegetarian - Replace the lard in the pie crust with equal amounts of butter
- Gluten-free - Use a gluten-free flour blend for the crust
- A Sweeter Pie - Use sweetened shredded coconut instead of unsweetened
- No black sesame - Simply omit the black sesame paste for a traditional coconut cream pie (see below)
Variations
Get creative with your Gray May Coconut Cream Pie! Here are a few variations to try:
- Chocolate Chip Coconut Cream Pie - Add ¼ cup semi-sweet mini chocolate chips to the filling for a chocolatey twist
- Tropical Coconut Pie- Fold in ½ cup of finely diced mango to the filling (don't use an overly ripe mango which tend to be mushy)
- Coconut Macadamia Cream Pie - Sprinkle toasted macadamia nuts on top of the whipped cream
- No Crust Coconut Pie - Simply omit the crust and pour the coconut cream into desired serving dish
- No-Bake Coconut Pie - Replace the pie crust with a no-bake graham cracker or Biscoff cookie crust
- Mini Coconut Cream Pies - Use mini pie plates or aluminum pie tins to make mini cream pies
- Hand Pies - Double the pie crust recipe, cut 3 or 4-inch circles, fill with black sesame coconut cream, and fry
Equipment
To make this Coconut Cream Pie, you'll need:
- 9-inch pie plate
- Rolling pin
- Medium saucepan
- 2 Mixing bowls
- Whisk
- Rubber spatula
- Optional: Stand mixer or hand mixer
Storage
Store coconut cream pie in the refrigerator, covered with plastic wrap, for up to 3 days. The crust may soften slightly over time, but it will still be delicious!
You can also freeze coconut cream pie, but it becomes very firm (icy even). Wrap in sustainable cling film, store in airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge. Note that freezing may affect texture, so it's best to eat it fresh when possible.
Top tip
For the best flavor and texture in your pie crust, use equal amounts of butter and lard. The butter provides flavor while the lard ensures a flaky texture.
FAQ
You can freeze coconut cream pie, but it becomes very firm (icy even). Wrap in sustainable cling film, store in airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge, then let it come to room temperature before serving. Note that freezing may affect texture, so fresh is best when possible
Yes, you can make this pie up to 3 days in advance. Keep it refrigerated and add the whipped cream topping just before serving for the best results.
For whipped cream-topped pies: cool the filling in the cooled pie crust completely before adding whipped cream topping.
For meringue-topped pies: Piipe the meringue onto hot filling, ensuring it reaches the crust edges without gaps. Avoid over or underbaking meringue to prevent weeping. These steps help seal the topping and prevent moisture from making the pie watery.
Generally, you can store coconut cream pie for 3 to 4 days in the refrigerator before it should be consumed.
Related Recipes
Looking for more delicious pie recipes? Try these:
📖 Recipe
Coconut Cream Pie With Black Sesame Paste (Celebrating #GrayMay)
- Total Time: 4 hours 45 minutes
- Yield: One 9-inch Pie 1x
Description
Get ready for a coconut lover's dream come true! This black sesame coconut cream pie is bursting with flavor, whether you splurge on half-and-half or keep it budget-friendly with regular milk. We've snuck in a smidge of black sesame paste for a subtle toasty twist, giving this classic a makeover for Gray May (Brain Cancer Awareness Month). It's our tasty way of spreading the word for a cause that's super close to our hearts.
Whip up this cream pie, snap a pic, and tag us on IG to show you're part of the fight! Every slice shared is a step towards awareness. Thanks a million for joining our delicious mission - you're the best! 🥥🧠💗
Ingredients
Single Pie Crust Ingredients (or substitute store-bought pie crust)
- 1 cup all-purpose flour (120g)
- 2 tablespoons + 2 teaspoons lard pinched off into ½ inch pieces (38g)
- 2 tablespoons + 2 teaspoons butter cut into ½ inch pieces (38g)
- 1 teaspoon sugar (4g)
- ¼ teaspoon kosher salt (1g)
- 2 to 3 tablespoons ice-cold water (30 to 45g)
Coconut Cream Ingredients
- 4 large egg yolks
- ¼ cup cornstarch (30g)
- 1 (14-ounce) can of full-fat coconut milk (400g)
- 1 cup half-and-half or whole milk (240g)
- ⅔ cup sugar (130g)
- ¼ teaspoon kosher salt (1g)
- ¼ teaspoon vanilla bean powder (optional but recommended)
- 1 cup unsweetened shredded coconut (use sweetened coconut for a sweeter pie) (75g)
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons black sesame paste (optional to make the pie gray) (6g)
- 2 tablespoons unsalted butter, room temperature (30g)
Whipped Cream + Garnish Ingredients
- 1 cup heavy cream, chilled in the freezer for 15 minutes (240g)
- 3 tablespoons powdered sugar, or more to taste (30g)
- 1 teaspoon pure vanilla extract (4g)
- ¼ to ½ cup dehydrated crispy coconut flakes, or unsweetened shredded coconut
Get Recipe Ingredients
Instructions
- Make the pie crust (or substitute store-bought and skip to Step 6): Whisk flour, salt, and sugar in a bowl. Add butter and lard, then freeze for 30 minutes.
- Cut fat into the flour until pea-sized crumbles form. Add ice-cold water 1 tablespoon (15g) at a time, stirring with a fork until dough just holds together when squeezed. Form a dough disc, wrap, and chill it for 30 minutes to 1 hour (or freeze for 20-25 minutes) until firm but not frozen.
- Roll out chilled dough to ¼-inch thickness on a lightly floured surface working as quickly as possible to keep the dough cold. Transfer to pie plate, trim excess, and crimp the edges.
- Freeze the dough-lined pie plate for 30 minutes.
- Blind-bake the pie crust: Using a fork, prick the crust all over, line with parchment and add pie weights (or rice or dried beans). Bake at 475°F/245°C for 20-25 minutes, removing weights for the last 5 minutes to allow the bottom to cook. Cool completely.
- Make the coconut cream filling: In a medium bowl, whisk together the egg yolks and cornstarch until no streaks remain. Set aside.
- In a medium saucepot set over medium-high heat, bring the coconut milk, milk (or half-and-half if using), sugar, salt, and vanilla bean powder to a boil, and then continue cooking for 1-2 minutes longer. Reduce heat to low, add sesame paste, and whisk to combine.
- Temper the egg yolk mixture & finish the coconut cream. Add ¼ cup of the hot coconut cream mixture to the egg yolk-cornstarch mixture whisking constantly so the eggs so do not curdle. Turn the heat back up to medium-high and bring the cream to a boil. Next add the tempered egg mixture to the coconut cream mixture in a slow steady stream while whisking vigorously. Continue cooking and whisking for about 2 minutes until the mixture thickens enough to coat the back of a spoon. Turn off the heat, add the shredded coconut, vanilla extract, coconut extract (if using), and butter, and whisk well to combine.
- Fill pie and chill: Pour filling into cooled crust and smooth it out. Top it with sustainable cling film, and cover and refrigerate 4 hours or overnight.
- Make whipped cream: In a medium mixing bowl using a hand-held mixer (or stand mixer), whisk heavy cream, vanilla, and powdered sugar for 3-4 minutes until stiff peaks form.
- Decorate & Serve: Top pie with whipped cream and toasted coconut. Enjoy!
Notes
- Do not use refrigerated coconut milk or Coco Lopez Cream of Coconut. Instead, use canned or boxed full-fat coconut milk (see photos in the main post).
- You can add ¼ teaspoon or ½ teaspoon coconut extract if desired, but it's not necessary. I added a single drop to this pie, but you can leave it out.
- Check out the full pie crust post over here to learn more about how to make a super flaky and tender pie crust.
- If the coconut cream is ready before the pie crust has fully cooled, add a layer of parchment paper or sustainable cling film to the top of the cream in the pot to keep it from forming a skin.
- The colder the whipped cream, the faster it will reach stiff peaks.
- Prep Time: 30 minutes
- Refrigerating Time: 4 hours
- Cook Time: 15 minutes
- Category: Pies + Cobblers + Crostate
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Food safety
- Cook eggs thoroughly to avoid risk of salmonella
- Don't leave dairy-based foods sitting out at room temperature for extended periods
- Wash hands after handling raw eggs
How To Help Us Raise Awareness For Brain Cancer Awareness Month
Besides sharing this post on your social media, there are lots of ways you can help raise awareness and actually make a difference with very little effort.
Everything from sending an email to your local and state government officials asking them to increase the current bipartisan funding for brain cancer research, to donating as little as $1 to the National Brain Tumor Society, or helping the awesome team over at Angel's For Change help keep life-saving medicines in supply, or even starting your own fundraiser where you live.
Even the smallest actions help but we know life gets busy and not everyone has the money, the time, or the desire to do much (especially putting on big fundraisers).
If this sounds like you, a simple share of this post on social media is more than enough and greatly appreciated.
If you're interested in learning about the public policy agenda that we're supporting in Congress, click the link just below, or visit the National Brain Tumor Society to find out more. Below are just a few good reasons to help.
- Glioblastoma is the most commonly occurring primary malignant brain tumor, accounting for 14.3% of all tumors and 49.1% of all malignant tumors.
- Brain tumors are the leading cause of cancer-related death among children ages 0-14 years.
- Brain tumors are the most common solid cancer in children ages 0-14 years and an estimated 4,170 new cases of childhood brain tumors are expected to be diagnosed in 2022 at the time of writing this post.
Made the Recipe? Tell Us What You Think!