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Coconut Cream Pie

Coconut Cream Pie - recipe card
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A classic American dessert featuring a buttery, flaky pie crust filled with a rich, velvety coconut custard and topped with a billowy meringue that is lightly browned. Every bite delivers creamy texture, sweet coconut flavor, and a satisfying contrast of crisp crust and soft topping.

Ingredients

  • For the Crust: 1 1/4 cups all-purpose flour (156g)
  • For the Crust: 1/2 teaspoon kosher salt
  • For the Crust: 1/2 cup (1 stick) cold unsalted butter, cut into small cubes (113g)
  • For the Crust: 3 to 4 tablespoons ice water
  • For the Filling: 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • For the Filling: 3 large eggs
  • For the Filling: 3/4 cup granulated sugar (150g)
  • For the Filling: 1/4 cup cornstarch (30g)
  • For the Filling: 2 tablespoons unsalted butter (28g), cut into small pieces
  • For the Filling: 1 teaspoon pure vanilla extract
  • For the Filling: 1 cup sweetened shredded coconut (85g)
  • For the Meringue: 3 large egg whites
  • For the Meringue: 1/4 cup granulated sugar (50g)
  • For the Meringue: 1/4 teaspoon cream of tartar

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and use a pastry blender or two forks to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Drizzle 3 tablespoons ice water over the mixture, then gently stir with a fork until the dough just comes together when squeezed. Add the remaining tablespoon if needed; do not overwork.
  2. Turn the dough onto a lightly floured surface, shape it into a 6-inch disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 days). Chilling relaxes the gluten and solidifies the butter, ensuring a tender, flaky crust.
  3. Preheat oven to 375°F (190°C). On a floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Carefully transfer it to a 9-inch pie dish, pressing gently into the bottom and sides. Trim the overhang to 1/2 inch, then fold the edge under and crimp decoratively. Prick the bottom and sides all over with a fork to prevent puffing.
  4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake another 5 minutes until the crust is lightly golden. Transfer to a wire rack to cool completely. This blind-baking step ensures a crisp crust that won’t become soggy from the filling.
  5. Prepare the filling: In a medium saucepan, combine coconut milk, sugar, and cornstarch. Whisk until cornstarch is dissolved. In a separate small bowl, lightly beat the 3 eggs. Slowly pour about 1/2 cup of the warm coconut milk mixture into the eggs, whisking constantly to temper them (this raises the egg temperature gradually and prevents scrambling).
  6. Pour the egg mixture back into the saucepan, whisking continuously. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and begins to bubble, about 5 to 7 minutes. You will feel resistance and see large bubbles burst on the surface; this indicates the custard has reached a boil and the cornstarch is fully activated.
  7. Remove the saucepan from heat and immediately whisk in the butter, vanilla, and shredded coconut until the butter is melted and the coconut is evenly distributed. The custard should be thick, glossy, and smooth. Pour the hot filling into the cooled pie crust and spread evenly. Let cool on the counter for 15 minutes, then press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours until fully set.
  8. Make the meringue: In a clean, grease-free bowl, combine egg whites and cream of tartar. Using an electric mixer with whisk attachment, beat on medium speed until soft peaks form (when you lift the whisk, the whites droop slightly). Gradually add the 1/4 cup sugar, a tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form and the sugar is fully dissolved—rub a bit between your fingers; it should feel smooth, not gritty.
  9. Spread the meringue over the chilled pie, making sure to seal it to the edges of the crust to prevent shrinking. Create decorative peaks and swirls with a spatula or the back of a spoon. The meringue should completely cover the filling to avoid weeping.
  10. Bake at 375°F (190°C) for 12 to 15 minutes, until the meringue peaks are lightly golden brown. Watch closely to prevent over-browning. Transfer to a wire rack and cool completely at room temperature for at least 1 hour. The pie can then be refrigerated until serving; for best texture, serve within 24 hours.

Notes

Storage: Cover any leftover pie loosely with plastic wrap and refrigerate for up to 3 days. The crust may soften slightly over time. Freezing: Not recommended, as the custard and meringue will become watery and lose texture upon thawing. Reheating: Serve cold or at room temperature. If desired, you can briefly warm slices in a 300°F (150°C) oven for 5 minutes to refresh the crust, but do not microwave—the meringue will collapse and become sticky.

Nutrition

Keywords: coconut cream pie, coconut pie, creamy coconut dessert, American classic pie, shredded coconut, custard pie, meringue topping, baked dessert, tropical dessert, homemade pie, 4 servings

Find it online: https://copycatkitchenco.com/coconut-cream-pie/