Description

This coconut cream pie has triple the coconut flavor and is delicious whether you use half-and-half or less expensive milk along with full-fat coconut milk for the filling. We add a tiny amount of black sesame paste to add a very subtle hint of toasty flavor to one of our favorite pies to help celebrate Gray May and spread the word for Brain Cancer Awareness Month. We hope you’ll make the recipe and spread the word to help us raise awareness for a cause that’s near and dear to our hearts♡. If you make it, please tag us on IG and let everyone know you’re helping support a great cause. (Thank You for your help and all of your support!)

Ingredients

Scale

Although we love the very subtle nutty flavor the black sesame paste lends to this pie, if you’re just looking for a really good old-fashioned coconut cream pie, simply omit the black sesame paste altogether.

Single Pie Crust Ingredients (You may choose to use butter only or lard only as long as you use a total of 1/3 cup of fat in this single crust recipe. I personally like to use both butter and lard for maximum taste and texture, but this is purely optional.)

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

*If you’re like us and you want to have the best flavor and texture in your pie crust, use equal amounts of butter and lard. If you have a scale it’s easy to measure using grams, but if you don’t here is the amount you’ll need for each ingredient using measuring spoons.

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)

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

Instructions

Make the pie crust (If using a ready-made pie crust, skip to step #5 below). Measure the flour, salt, and sugar (if using) in a medium bowl and whisk everything to combine. Add the butter and lard and place the bowl into the freezer for at least 30 minutes to chill.
Cut the fat into the flour mixture. Using a dough cutter (or two butter knives), cut the butter and lard into the flour mixture until it resembles coarse pea-sized crumbles.
Add the cold water. Start adding the cold water to the mixture 1 tablespoon (15g) at a time while simultaneously stirring the mixture with a fork to incorporate the water into the flour until the mixture leaves the sides of the bowl. At this point, grab a handful of the dough and if it holds together when squeezed, it has enough water. If it crumbles, continue adding just a bit more water until the mixture holds itself together, but isn’t wet or sticky.
Chill the dough. Form a flattened disc, wrap it in sustainable plastic wrap, and chill the dough in the fridge for at least 20 minutes but even better for one hour. If you’re in a hurry, place it in the freezer for 20 to 25 minutes or until firm but not frozen.
Roll out the dough & get it into the pie plate. When the dough has rested and is completely chilled, working as quickly as possible, place the disc onto a lightly floured countertop (or between 2 pieces of parchment paper), and using a floured rolling pin, roll the pastry out to approximately 1/4-inch thickness. Using your rolling pin, gently roll up the dough back onto itself on the rolling pin (see photos) and transfer it to the pie plate. Gently unroll it into the pie plate. Press the dough around and gently into, the sides of the pie plate. Trim the dough if needed leaving approximately 1 inch extra beyond the perimeter of the plate. Pinch or fold the pie dough into a decorative pattern all the way around being sure to secure the dough to the pie plate to ensure a well-sealed edge.
Chill the dough-lined pie plate. Place the pie plate into the freezer for 30 minutes to chill and firm up ensuring a flaky crust.
Blind-Bake the pie crust. When ready to bake, prick holes in the bottom and the sides to prevent the crust from bubbling, line it with parchment paper, and place dried beans, rice, or ceramic pie weights directly on top and bake in a preheated 475°F/245C° oven for approximately 20 to 25 minutes, or until golden brown being sure to remove the parchment paper with pie weights during the last 5 minutes of baking to ensure the bottom is fully cooked. Remove from oven to a wire rack to cool completely before filling.
Make the coconut cream. In a medium bowl, whisk the egg yolks and cornstarch until no streaks remain and set aside. In a medium saucepot set over medium-high heat, add the coconut milk, milk (or half-and-half if using), sugar, salt, and vanilla bean powder (if using) and bring the mixture to a boil and cook for just 1 to 2 minutes. Reduce the heat to low and add the sesame paste and whisk to combine.
Temper the egg yolk mixture & finish the coconut cream. Add about 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. Simultaneously 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 and chill the pie. Pour the warm coconut cream mixture into the cooled pie crust, smooth it out evenly, and cover it with recyclable cling film to prevent it from forming a “skin” on top. Once the cream has cooled to room temperature, place the pie into the refrigerator for at least 4 hours, but even better overnight. *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.
Make the whipped cream. In a medium-sized bowl using a handheld whisk, or in the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, vanilla, and powdered sugar and beat on medium-high for about 3 to 4 minutes, or until the cream holds stiff peaks and will hold its shape. *The colder the heavy cream is, the faster it will whip up.
Decorate the pie. Top the coconut cream pie with whipped cream by either piping it on in a decorative pattern, or simply spreading it out with a spatula. Sprinkle it with toasted coconut flakes and place it back into the refrigerator to chill for a while longer, or eat it right away, Enjoy!

Notes

Do not use refrigerated coconut milk or Coco Lopez Cream of Coconut in this recipe. Use canned full-fat coconut milk (see photos in main post).
You may add 1/4 teaspoon or 1/2 teaspoon coconut extract, or to taste if you prefer. I added a single drop to this pie, but you may also just 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.

Why Does My Coconut Cream Pie Get Watery?

There are generally a couple of different reasons cream pies (including coconut cream pie) get watery. Below are ways to avoid a water cream pie whether you’re topping it with whipped cream or a meringue topping.

To avoid a watery coconut cream pie (or any cream pie) that’s being topped with whipped cream, make sure you cool the pie completely before adding the whipped cream and refrigerating. Otherwise, the filling will sweat and melt the cream creating a watery pie.
To avoid a watery coconut cream pie with meringue topping, it’s best to pipe the meringue onto the coconut cream while it’s still hot which seals the meringue and helps it cook. Also, you need to spread the meringue all the way to the edges leaving no gaps between the crust and the meringue. Do not overbake or underbake the meringue which will cause it to weep and become watery.

Can You Freeze Coconut Cream Pie?

While technically, it’s not encouraged to freeze coconut cream pie, you totally can. Just know that the interior gets very hard (icy even) and you’ll need ample time for it to thaw out. It’s best to wrap whole coconut cream pie (or individual slices) with sustainable cling film and then store it in freezer bags or another air-tight container and freeze for up to 3 months. Thaw coconut cream pie overnight in the refrigerator and allow it to temper on the counter until it’s the perfect temperature before serving.

How Do You Store Coconut Cream Pie?

Do I need to store coconut pie with meringue in the refrigerator? Yes, you should always refrigerate cream pies. As mentioned above, you can technically freeze coconut cream pie, but if you’re looking to make the pie and eat it the same day or serve it a couple of days later, use these coconut cream pie storage tips outlined below:

Store for 2 to 3 days in advance of serving it. Place 4 to 5 skewers into the pie making sure they stick up above the meringue or whipped cream topping. Wrap the pie with sustainable cling film and refrigerate for 2 to 3 days. Alternatively, place it in a cake-keeper and pop it into the fridge if you have the space.
Serving it the same day you make it. If you’re serving the pie the same day you make it, there’s no need to wrap it. Just pop it into the fridge uncovered or into a cake-keeper in the fridge until ready to serve. Just be sure your refrigerator is free of any smells and you don’t place the pie next to pungent food items like onions, etc. because it can absorb those flavors.

How Long Does Coconut Cream Pie Last?

Generally, you can store coconut cream pie and coconut meringue pies for 3 to 4 days in the refrigerator before they need to be consumed.

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