Coconut Cream Pie

About this Recipe

With rich custard filling and mounds of sweet cream on top, cream pies are definitely decadent.

The problem with cream pies is that are often soft and sweet without contrasting flavors and textures.

The crunchy graham cracker crust for this pie and the layers of shredded coconut add a nice contrast to the creamy filling.

Ingredients

Ingredient Notes

• Shredded Coconut – Use sweetened shredded coconut in the pie. Unsweetened coconut flakes are much drier and not sweet enough for this recipe.
• Coconut Milk – Use canned coconut milk, not the type in the carton. The carton milk is watered down to use as a beverage and has a less pronounced coconut flavor.
• White Chocolate – Lining the graham cracker crust with melted white chocolate prevents the custard from making the crust soggy. Even after several days in the refrigerator, the crust will still be crunchy.
• Corn Starch – Corn starch is needed to thicken the filling enough to hold up when sliced.
• Rum – The alcohol is optional. In this recipe the rum is not particularly noticeable, it’s there to enhance the overall flavor.

Process Photos

See the recipe card for detailed measurements and instructions.

• Pulse the graham cracker crumbs, sugar and coconut in a food processor. Add the melted butter.
• Pour the crumbs into a pie plate and use a flat heavy object to press the crumbs into the pan.
• Use your fingers to press the crust up the sides of the pan.
• Bake until the crust is golden brown.

• Sprinkle chopped white chocolate over the warm crust and allow it to melt.
• Spread the chocolate over the crust.
• Sprinkle coconut over the white chocolate.

• Whisk together the eggs and cornstarch in a medium bowl.
• Add scalding hot coconut milk to the eggs then return them to the pan to cook just until the custard begins to boil.
• Strain the custard into a bowl with the butter and optional rum.
• Pour the cream into the prepared pie plate.

• Chill the pie for at least 4 hours to set the custard filling.
• Spread whipped cream over the filling and sprinkle with more coconut.

Work Ahead Tips

• The crust can be baked up to 2 days before assembling the pie. Line the crust with the white chocolate and let it set. Cover the pan and leave it at room temperature until you’re ready to assemble the pie.
• The pastry cream can be cooked and put into the crust the day before you want to serve.
• The whipped cream should be added the day you plan to serve the pie.

Storage

This pie should be refrigerated until serving time. It will keep in the refrigerator for 3-4 days. After a day or two the whipped cream may start to deflate and soften.