Can you freeze coconut cream pie?

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

Can I make this pie ahead of time?

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.

Why is my coconut custard pie watery?

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.

How long does coconut cream pie last?

Generally, you can store coconut cream pie for 3 to 4 days in the refrigerator before it should be consumed.

Coconut Cream Pie With Black Sesame (#GrayMay)

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

Units Scale

Single Pie Crust Ingredients (or substitute store-bought pie crust)

1 cup all-purpose flour (120g)
2 tablespoons + 2 teaspoons lard pinched off into 1/2 inch pieces (38g)
2 tablespoons + 2 teaspoons butter cut into 1/2 inch pieces (38g)
1 teaspoon sugar (4g)
1/4 teaspoon kosher salt (1g)
2 to 3 tablespoons ice-cold water (30 to 45g)

Coconut Cream Ingredients

4 large egg yolks
1/4 cup cornstarch (30g)
1 (14-ounce) can of full-fat coconut milk (400g)
1 cup half-and-half or whole milk (240g)
2/3 cup sugar (130g)
1/4 teaspoon kosher salt (1g)
1/4 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 1/2 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)
1/4 to 1/2 cup dehydrated crispy coconut flakes, or unsweetened shredded coconut

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

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 1/4-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 1/4 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 1/4 teaspoon or 1/2 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