Coconut Cream Pie With Coconut Milk Recipe
This delicious homemade coconut cream pie with coconut milk recipe from scratch is filled in a butter pie crust and topped with our 3 ingredients light and fluffy whipped cream and toasted coconut.
Homemade coconut cream pie is one of our family’s favorite desserts. Our homemade coconut cream pie with coconut milk filling is wickedly thick with a creamy texture that is totally irresistible.
Easy Coconut Cream Pie
You won’t believe how easy it is to prepare this homemade coconut pie with coconut milk recipe from scratch. First, you prepare the butter pie crust then prebake it, we call this blind baking. The coconut cream follows, then you fill the pie crust and chill it for 2 hours while it sets and thickens. While the coconut cream pie chills, you can toast some shredded coconut and whip up a batch of our light and fluffy whipped cream.
Composition Of Coconut Cream Pie
There are 4 components to make this creamy coconut cream pie from scratch.
- Base, Flaky Butter Pie Crust – Fully prebaked pie crust. We will guide you step by step on how to make and blind bake your flaky butter pie crust.
- Filling, Thick Creamy Coconut Filling – This coconut filling needs to be cooked prior to adding it into the prebaked pie shell.
- Topping, The Cream On The Top – A coconut cream pie isn’t worthy without a creamy fluffy whipped cream topping. You’ll be preparing our 3 ingredients whipped cream towards the end.
- Garnish, Toasted Coconut – Toasting shredded coconut takes a few minutes, as a garnish this will add texture and extra coconut flavor to the pie.
3 Methods To Mix Pie Dough
To mix this pie dough properly you can choose one of these 3 methods.
- Stand Mixer – in my opinion, this is the best and most consistent way to mix a pie.
- By Hand – this manual mixing method works well but requires a bit of time and effort.
- Food Processor – a popular choice but can easily overmix the dough, be careful, and always pulse in intervals.
How To Toast Coconut?
Here are 3 easy ways to perfectly toast 1/2 cup of shredded, flaked or shaved coconut to garnish this coconut cream pie.
- Stove Top Method – place and spread the coconut on a large skillet and cook on low-medium heat stirring occasionally until they turn lightly golden brown.
- Oven Method – Preheat the oven to 165°C (330°F), and spread the shredded coconut onto a lined baking tray. Bake for about 5 minutes.
- Microwave Method – spread the coconut flakes onto a microwave safe plate and microwave in 30 second intervals stirring in between each time until coconut reached golden light brown in color.
Ready to make this homemade coconut cream pie from scratch? Let’s do it!
Ingredients For Butter Pie Crust
- 1 1/4 cup all-purpose flour (180 grams)
- 1/4 cup of ice-cold water (60 grams)
- 8 tablespoons of unsalted butter (115 grams) chilled and cut into cubes
- 1 teaspoon apple cider vinegar (cold) optional for extra flaky crust
- 1/2 teaspoon salt (2.5 grams)
- 1 teaspoon granulated sugar (5 grams)
Ingredients For Coconut Pie Filling
- 1/2 cup heavy cream (120 grams)
- 1 can coconut milk (400 grams) full fat for cooking
- 1/2 cup full-fat milk (120 grams)
- 1 1/4 cup shredded sweet coconut (100 grams)
- 4 teaspoons unsalted butter (20 grams)
- 1 teaspoon vanilla extract (5 grams)
- 4 large egg yolks (80 grams)
- 4 tablespoons cornstarch (30g)
- 3/4 cup sugar (150 grams)
- 1/4 teaspoon salt (2 grams)
Ingredients For Fluffy 3 Ingredient Whipped Cream
- 1 and 1/4 cups heavy whipping cream, cold
- 3 tablespoons granulated sugar (30g)
- 1 teaspoon vanilla extract (5 grams)
How To Make Coconut Cream Pie Crust?
- Mixing Machine Method – Add the flour, sugar, and salt into a mixing bowl with the paddle attachment and mix on low for 1 minute.
- Add in the cold butter cubes and mix on slow speed until a crumble like texture is achieved about 3-4 minutes.
- Pour in the ice water, apple cider vinegar and mix on slow just until the pie dough comes together.
- Transfer the pie dough onto a floured working surface and form into a ball and slightly flatten into a disc about 1 inch in thickness.
- Firmly wrap the dough disc in plastic wrap and refrigerate for at least 1 1/2 hours and up to 7 days.
- Kneading By Hand – Blend together flour, sugar, and salt using a whisk in a large bowl then add the shortening and cubed butter.
- Using a pastry cutter or fork, incorporate the butter by cutting it into the flour mixture until it resembles small pea-sized crumble consistency.
- Pour in the ice-cold water, apple cider vinegar, and mix using your hands or spatula until the dough clumps together.
- Transfer the pie crust dough onto a floured working surface and knead the dough by folding it from the outer edges into the center, do this just until the pie dough is formed. The dough should not be sticky.
- Form the dough into a ball then flatten it into a disc to about 1 inch in thickness, wrap tightly in plastic, and refrigerate for 90 minutes before using.
- Food Processor Method – Add the flour, sugar, and salt and pulse twice.
- Add the cold butter and pulse until a crumble is formed.
- Pour in the vinegar and water and pulse until the pie dough begins to clumps up.
- Remove the pie crust dough and place onto a floured working surface and knead until the dough is developed.
- Shape the dough into a ball, then flatten to a 1-inch disc, wrap tightly with plastic, and refrigerate.
- Roll The Pie Dough – Remove the chilled pie dough about 20-30 minutes before rolling out.
- On a lightly floured working surface, gently roll out the pie dough starting from the center outward using quarter turns between each couple of rolls until 12 inches in diameter is reached.
- Carefully transfer the pie dough onto a 9X2 inch round deep pie dish.
- Tuck and press in the dough using your fingers then flute or crimp the edges.
- Place back into the refrigerator for about 30 minutes. In the meantime prepare the crumble and filling.
How To Make Coconut Cream?
- Add the egg yolks, vanilla extract, and cornstarch into a small bowl and mix together with a whisk. Set aside.
- In a medium-size pot, pour in the cream, milk, coconut milk, salt, and sugar and whisk on medium heat. Continue to stir the mixture occasionally and bring to a boil.
- Reduce the temperature to low heat and continue to boil for 2 minutes.
- Remove some of the cream mixture, about 1/2 cup and add it to the egg mixture and whisk together quickly. Be careful not to cook the egg yolk.
- Transfer the cream and egg mixture into the pot in a slow steady stream whisking vicoroisly. The pudding will begin to thicken and bubble at the surface, continue to mix for about 2 minutes.
- Remove the pudding from the heat and add the butter and shredded coconut and mix until well combined.
- Slighty cool and pour into the pie crust. Cover the top with plastic wrap and refrigerate for about 2 hours or until the filling is complete set.
How To Make Fluffy Whipped Cream?
- Add the heavy whipping cream, vanilla extract, and sugar into a bowl and whip on medium-high speed until soft-medium peaks are formed about 4-5 minutes.
- Using a spatula, spread the whipped cream over the top of the coconut cream pie.
- Garnish with toasted coconut and chill the pie uncovered until ready to serve.
- The cocount cream pie will keep for up to 5 days refrigerated.
More Great Pie Recipes
- DEEP DISH APPLE PIE
- DUTCH APPLE CRUMBLE PIE
- STRAWBERRY RHUBARB PIE WITH CRUMBLE
- SOUTHERN OLD FASHIONED CLASSIC PECAN PIE
- ICEBOX KEY LIME PIE NO BAKE
Coconut Cream Pie With Butter Pie Crust
Homemade coconut cream pie is one of our family’s favorite desserts. Our homemade coconut cream pie with coconut milk filling is wickedly thick with a creamy texture that is totally irresistible.
Ingredients
ALL BUTTER PIE CRUST
- 1 1/4 cup all-purpose flour 180 grams
- 1/4 cup of ice-cold water 60 grams
- 8 tablespoons of unsalted butter 115 grams chilled and cut into cubes
- 1 teaspoon apple cider vinegar cold optional for extra flaky crust
- 1/2 teaspoon salt 2.5 grams
- 1 teaspoon granulated sugar 5 grams
CREAMY COCONUT PIE FILLING
- 1/2 cup heavy cream 120 grams
- 1 can coconut milk 400 grams full fat for cooking
- 1/2 cup full-fat milk 120 grams
- 1 1/4 cup shredded sweet coconut 100 grams
- 4 teaspoons unsalted butter 20 grams
- 1 teaspoon vanilla extract 5 grams
- 4 large egg yolks 80 grams
- 4 tablespoons cornstarch 30g
- 3/4 cup sugar 150 grams
- 1/4 teaspoon salt 2 grams
FLUFFY WHIPPED CREAM
- 1 and 1/4 cups heavy whipping cream cold
- 3 tablespoons granulated sugar 30g
- 1 teaspoon vanilla extract 5 grams
Instructions
ALL BUTTER PIE CRUST
- Mixing Machine Method – Add the flour, sugar, and salt into a mixing bowl with the paddle attachment and mix on low for 1 minute.
- Add in the cold butter cubes and mix on slow speed until a crumble like texture is achieved about 3-4 minutes.
- Pour in the ice water, apple cider vinegar and mix on slow just until the pie dough comes together.
- Transfer the pie dough onto a floured working surface and form into a ball and slightly flatten into a disc about 1 inch in thickness.
- Firmly wrap the dough disc in plastic wrap and refrigerate for at least 1 1/2 hours and up to 7 days.
- Kneading By Hand – Blend together flour, sugar, and salt using a whisk in a large bowl then add the shortening and cubed butter.
- Using a pastry cutter or fork, incorporate the butter by cutting it into the flour mixture until it resembles small pea-sized crumble consistency.
- Pour in the ice-cold water, apple cider vinegar, and mix using your hands or spatula until the dough clumps together.
- Transfer the pie crust dough onto a floured working surface and knead the dough by folding it from the outer edges into the center, do this just until the pie dough is formed. The dough should not be sticky.
- Form the dough into a ball then flatten it into a disc to about 1 inch in thickness, wrap tightly in plastic, and refrigerate for 90 minutes before using.
- Food Processor Method – Add the flour, sugar, and salt and pulse twice.
- Add the cold butter and pulse until a crumble is formed.
- Pour in the vinegar and water and pulse until the pie dough begins to clumps up.
- Remove the pie crust dough and place onto a floured working surface and knead until the dough is developed.
- Shape the dough into a ball, then flatten to a 1-inch disc, wrap tightly with plastic, and refrigerate.
- Roll The Pie Dough – Remove the chilled pie dough about 20-30 minutes before rolling out.
- On a lightly floured working surface, gently roll out the pie dough starting from the center outward using quarter turns between each couple of rolls until 12 inches in diameter is reached.
- Carefully transfer the pie dough onto a 9X2 inch round deep pie dish.
- Tuck and press in the dough using your fingers then flute or crimp the edges.
- Place back into the refrigerator for about 30 minutes. In the meantime prepare the crumble and filling.
CREAMY COCONUT CREAM
- Add the egg yolks, vanilla extract, and cornstarch into a small bowl and mix together with a whisk. Set aside.
- In a medium-size pot, pour in the cream, milk, coconut milk, salt, and sugar and whisk on medium heat. Continue to stir the mixture occasionally and bring to a boil.
- Reduce the temperature to low heat and continue to boil for 2 minutes.
- Remove some of the cream mixture, about 1/2 cup and add it to the egg mixture and whisk together quickly. Be careful not to cook the egg yolk.
- Transfer the cream and egg mixture into the pot in a slow steady stream whisking vicoroisly. The pudding will begin to thicken and bubble at the surface, continue to mix for about 2 minutes.
- Remove the pudding from the heat and add the butter and shredded coconut and mix until well combined.
- Slighty cool and pour into the pie crust. Cover the top with plastic wrap and refrigerate for about 2 hours or until the filling is complete set.
FLUFFY WHIPPED CREAM
- Add the heavy whipping cream, vanilla extract, and sugar into a bowl and whip on medium-high speed until soft-medium peaks are formed about 4-5 minutes.
- Using a spatula, spread the whipped cream over the top of the coconut cream pie.
- Garnish with toasted coconut and chill the pie uncovered until ready to serve.
- The cocount cream pie will keep for up to 5 days refrigerated.