Coconut Cream Pie
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I feel like there are so many traditional, old-fashioned desserts that are getting the brush-off lately in favor of things like brownie/Oreo/chocolate chip bars, colossal-size Reese’s Pieces cookies, and margarita cupcakes. I’m as guilty as anyone. Throw some type of new, cockamamy peanut butter and chocolate combination my way and I won’t rest until it’s made and promptly eaten. I often forget about the myriad of amazing desserts that our grandmas were making long before there were food blogs, foodies, food trucks, and food trends. Back then, there was just food and of course, desserts. Cooked and baked from scratch, passed down from generation to generation, made without a fancy mixer, and revered as something special whenever it graced the table. I’m planning on spending some time this summer dedicated to resurrecting some of these classic desserts and started with the coconut cream pie. From a graham cracker and toasted coconut crust, to a creamy coconut filling and a rum-spiked whipped cream topping, this pie is classic, timeless and sensational.
This recipe calls for unsweetened shredded coconut, which is different than what you usually find in the baking aisle – sweetened shredded coconut. I have previously found unsweetened coconut in the natural foods section of the grocery store, and you can buy it online from a variety of places, including King Arthur Flour (one of my favorite places to buy ingredients). If you live in the Pittsburgh area, you might also try the bulk foods section of Giant Eagle Market District, which is where I stumbled upon some this past weekend. It’s perfect because you only need to scoop out as much as you need, if you think you won’t use it in other recipes. Love the bulk foods section, so many goodies!
If you’re unable to find unsweetened coconut you can substitute the standard sweetened shredded coconut, just know that the finished product will be more on the sweet side than the recipe intended.
Once the pie was served, eaten, the dishes cleared and no one was watching, I had no shame in eating the last piece straight from the pie plate. I’m more than confident that grandma would approve!
What are some of your favorite old-school, traditional desserts?
One year ago: Top 10 List: Favorite Bar Dessert Recipes
Two years ago: Dark Chocolate Cupcakes with Peanut Butter Frosting
Three years ago: Sweet and Sour Chicken
Four years ago: Pesto Pasta and Chicken
Coconut Cream Pie
Yield: 8 to 10 servings
Prep Time: 4 hours
Cook Time: 22 minutes
Total Time: 4 hours 30 minutes
Ingredients:
For the Crust:
5 tablespoons unsweetened shredded coconut
9 graham crackers (about 5 ounces), broken into rough pieces
2 tablespoons granulated sugar
5 tablespoons unsalted butter, meltedFor the Filling:
1 (14-ounce) can coconut milk, well stirred (not cream of coconut)
1 cup whole milk
½ cup unsweetened shredded coconut
2/3 cup granulated sugar
¼ teaspoon salt
5 egg yolks
¼ cup cornstarch
1½ teaspoons vanilla extract
2 tablespoons unsalted butter, cut into piecesFor the Whipped Cream Topping:
1½ cups heavy cream, chilled
1½ tablespoons granulated sugar
1½ teaspoons dark rum
½ teaspoon vanilla extractDirections:
1. Make the Crust: Preheat oven to 325 degrees. Spread the 5 tablespoons of coconut in a small baking pan and toast in the oven until golden brown, about 9 minutes, stirring every couple of minutes. When cool enough to handle, reserve 1 tablespoon for garnishing the finished pie.
2. Pulse the graham crackers and the remaining 4 tablespoons toasted coconut in a food processor until the crackers are broken down into coarse crumbs, about ten 1-second pulses. Process the mixture to evenly fine crumbs, about 12 seconds more. Transfer the crumbs to a medium bowl and stir in the sugar to combine; add the melted butter and toss with a fork until the crumbs are evenly moistened. Empty the crumb mixture into a 9-inch glass pie plate. Press the crumbs evenly into the bottom and up the sides, forming a crust. Bake the crust until deep golden brown and fragrant, about 22 minutes. Cool the crust on a wire rack while making the filling.
3. Make the Filling: Bring the coconut milk, whole milk, shredded coconut, 1/3 cup of the sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar. When the mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up, then whisk in the remaining 1/3 cup sugar and cornstarch until well combined and no lumps remain. Gradually whisk the simmering liquid into the yolk mixture to temper it, then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds. Off the heat, whisk in the vanilla and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours.
4. Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the rum and vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the reserved 1 tablespoon toasted coconut over the whipped cream and serve. Cover any leftovers with plastic wrap and store in the refrigerator.
(Recipe adapted from Baking Illustrated)
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I have always loved coconut cream pie. Yours look wonder.
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I was just saying the other day how much I love and appreciate the old-time desserts that our grandmother’s used to make. They are always the most delicious…
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That filling looks so good! Like a bed of clouds and fluffy goodness!
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Your coconut cream looks wonderful and well old fashion. I love it and I love making all those old classics. Two of my favorite pies are Lemon meringue and Banana cream.
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Drool at my screen! Coconut Cream Pie has to be one of THE best desserts ever, yes I love Oreos and the like but I would always pick this classic dessert any day over all the new trendy ones coming through! I am literally coconut obsessed,when I see in google reader that a blog post has coconut in the title I can’t help but squeal with delight!! Yours looks so yummy!
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WOW! Amazing!!
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Mmmm pure deliciousness!
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Old school involves Crisco in our family. But a graham cracker crust reminds me of frozen pies from the grocery. It was a treat to get one of those pies since my Mom made most everything from scratch.
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This recipe is a keeper. I made the Cooks Illustrated recipe for my dad’s 86th birthday. He said it was the best he ever had. I couldn’t find the unsweetened coconut so used the sweetened and reduced the sugar just a bit. It worked out just fine. How am I ever going to join WW with you posting such incredible recipes to tempt me? lol
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If I serve this at the next family gathering, it would be gone in a minute.
Hey, that means I won’t get any.
Nope, not going there.
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My husband LOVES coconut cream pie! I will have to make this Sunday for him
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OHHHHH! Coconut cream pie is my absolute favorite. This looks so yummy! I am currently trying to lose a few pounds so I will have to save this one for a special occassion. ♥
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Funny you should be resurrecting some classic recipes… I have been meaning to give my mom’s lemon meringue pie a whirl. It used to be one of my favorites when I was a kid.
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I love coconut cream pie!! Unfortunately, my husband doesn’t like coconut. . .
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Ooooh — definitely one of my old school favorites! Along with key lime, of course.
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One of my favorite kinds of pie! I need a slice now!
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You can usually find unsweetened coconut at Trader Joe’s (there is at least one in Pittsburgh – on Penn where it meets Shady). Whole Foods also carries it.
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Yup this is definitely my favorite kind of pie! And I always hunt down unsweetened coconut…it’s totally worth it.
(PS I think you didn’t mean to write to “brown” the graham crackers into pieces?)
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Michelle on June 14th, 2012 at 10:55 am
Thanks for the catch! I made the edit!
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Oh my gosh! This looks amazing!!!!!
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This makes me sad because my grandma died when I was very young and I have no recipes passed on to me. I need to hit my mom up and see if she has any that I don’t know about. This looks so amazing!
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Oh Wow!! Coconut Cream is one of my Dad’s all time favourites. I think I will have to try your version for Father’s Day! YUM YUM!!
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Michelle, My mother made a lemon meringue pie that the filling was almost clear. It was almost like Jello. She was the pie baker for Peabody High school in the 40′sand 50′s. She made all her own shells and fillings. I have never been able to duplicate the lemon, and of course nothing was written down. My brother always requested a chocolate cake with penuche frosting for his birthday. You never hear about that icing today.
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It’s like you read my mind! My husband requested coconut cream pie for Father’s Day last night. Looks great!
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This pie looks delicious! I’m going through a coconut phase, adding sprinklings of coconut to anything from ice cream to yogurt to granola. So delicious. My favorite classic recipes that should never be tampered with are a classic apple pie (my mom’s) and chocolate cream pie (my grandpa’s). Perfectly comforting!
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YUMMY! I have always loved coconut cream pie! I really should bake on this weekend! Looks great!
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Wow! Blast from the past. This looks great and I’m not a huge lover of coconut. Thanks for posting!
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Oh, the nestalgia! Yes, I love old school desserts too. This looks yummy but I look forward to seeing what else is in the pipeline…
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I love Coconut Cream Pie, and I think it’s a great idea to bake some older recipes. I’m looking forward to seeing more as you share them!
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So creamy, OMG, this pie is out of this world, love the tropical theme!
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I love coconut custard pie or even NY style cheesecake. ^_^
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OMG. I could bathe in a vat of coconut on a regular basis if I could afford it. This.looks.phenomenal.
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OMG OMG OMG…. I love anything with coconut… oh and pie… can’t wait for my next get together with my girlfriends to make this!!!
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This is one of my favorite pies! This looks absolutely wonderful =)
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Ok this looks beyond amazing! I only learned to love coconut a few years ago, but now I seriously can’t get enough. And that fluffy whipped cream on top is heavenly!
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mmmmm cream pie,looks delish!
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I LOVE LOVE LOVE coconut cream pie. Oh my! I may just have to make this myself!
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The pie is beautiful and it looks absolutely delicious!!
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That looks goooood *-*
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My mom and I LOVE coconut! This WILL be made to honor my baby girl being born in July!!!
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I love anything with coconut and this recipe is one of them. Thank you for sharing it with us.
May I know the difference when adding granulated sugar vs. confectioners’ sugar when whipping cream? Thank you.
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Michelle on June 14th, 2012 at 10:40 am
Hi Ela, Generally, adding granulated sugar to whipped cream or egg whites will produce a more stable, firmer whipped cream or meringue. Adding confectioners sugar will result in a thicker whipped cream.
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ela on June 14th, 2012 at 6:16 pm
When you say thicker do you mean fluffier with powdered sugar? Thanks.
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wow that looks so delicious! i love love LOVE coconut! thanks for sharing!
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Oh my gosh, your pie looks fantastic. I like coconut, but the eaters in my house do not. Maybe I can sneak this pie all for myself and make something on the side for everyone else!
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And my dad JUST requested coconut cream pie for Father’s Day!
BTW, check the frozen food aisle near the pie crusts and cool whip, I can almost always find unsweetened coconut there.
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I’ve never had coconut cream pie but that looks AMAZING! I’m going to make this the very next time we have people over for dinner or something. Mmm-mm-mmmmm!!
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This divine pie crust is in the oven right now, but wondering if it’s ok to use graham crumbs? I used a combination of both because I had a leftover packet of crumbs. Was there a particular reason you went for whole crackers? Great site!
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Michelle on June 25th, 2012 at 11:41 pm
Hi Iris, I used whole crackers but then crushed them into crumbs.
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I made this last night. Chilled it, only to find a soup in a crust. What did I do wrong? I followed your method exactly. I did notice there wasn’t any flour or baking involved, so I wasn’t sure how it was going to set. Is there anything I can do with the pie now, as it taste good, but it’s essentially a soup?
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Michelle on June 25th, 2012 at 11:43 pm
Hi Iris, I’m sorry you ran into some problems with the filling. There is indeed no flour and the filling is not baked, but it is thickened much like a pastry cream – the combination of egg yolks and cornstarch, which are cooked, is what allows it to set up. If your filling had the consistency of soup, it doesn’t sound like it was allowed to cook long enough. While there is a time estimation, it’s only a guideline, and the filling should be cooked until large bubbles burst on the surface and the mixture noticeably thickens.
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This looks to die for! Cant wait to try it! Thanks for sharing xo C
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That filling–so fluffy and cloud-like and SO VERY DANGEROUS to a coconut lover like myself! Seriously, I could polish off this beauty in one sitting. Gorgeous!
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Coconut cream pie is one of my all-time faves!
)
Since I love the taste of coconut, replacing the
milk w/coconut milk (try SoDelicious or Silk brands)
adds more coconut flavor. Otherwise, it doesn’t have
as much coconut flavor as I would like. I also toast
the coconut before adding to the mixture for added
coconut flavor and add 1/2 tsp coconut extract too.
For those w/dairy intolerance, the replacement of
cow’s milk w/coconut milk is helpful and if you can’t
do corn, which is high-glycemic, you can exchange the
cornstarch for tapioca starch as they both have the
same thickening properties. Enjoy!
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Marghi on April 1st, 2013 at 7:07 pm
I don’t believe that coconut milk substitute for regular milk is what this recipe calls for. I used the canned coconut milk (Thai Kitchen Organic) in a can and it came out perfect. Perhaps this confusion is at the root of why some people had trouble with the pie thickening.
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I made this last weekend and it turned out amazing! I couldn’t get any dark rum for the whipped topping but it still tasted great. I even added some of the coconut flakes into the topping. Delicious! I would have eaten the whole thing if I didn’t have to share.
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Yes! This is the perfect cream recipe! I made it for my sister for her birthday, and the only change was that I used a different crust recipe, but otherwise I stayed true to the directions. It. Was. Fabulous. I was so scared that the cream part would be wet, like pudding status, but no sir. The egg+sugar+cornstarch concoction made the pudding set up firm and oh so stable. So happy! Thank you so much for this recipe, and I can’t wait to try making a pineapple pie with this recipe.
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I just made this. I don’t make custardy pie fillings often (usually just chocolate), so here’s my question: I tasted the filling when it was still somewhat warm, and it tastes fine initially, but then has a strange aftertaste, almost cornstarchy, or milky. Did I do something wrong? Will this perhaps go away when it cools completely? I’m kind of afraid to offer it to guests tomorrow. Sigh.
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Michelle on October 3rd, 2012 at 1:14 pm
Hi Jenni, If it tastes too much like cornstarch, there’s a possibility that the cornstarch wasn’t dissolved and cooked enough in the filling. I didn’t notice any type of aftertaste with this pie.
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jenni on October 3rd, 2012 at 1:29 pm
Actually, it tasted fine after it completely cooled. But it didn’t set up as much as I would have expected. I think maybe I should have stirred the coconut milk better, because the leftover coconut milk was really thick.
It’s definitely worth a second attempt!
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I just had coconut cream pie at Legends on the North Shore yesterday. I say this because it seems you are from the Pittsburgh area. That was the best coconut cream pie I have ever had. So today, I am naturally trying to find what I feel would be comparable and yours looks to be as close as anything – especially the coconut in crust and homemade whipped cream. Please let me know if you have ever had it, if you haven’t – please go. It is $7/slice but well worth it. I am going to make this pie this weekend, can’t wait!!!! As always, your recipes are wonderful – my family has thanked you many times!!!
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Michelle on October 25th, 2012 at 2:57 pm
Hi Becca, I have not been there, but I will definitely check it out and have a slice of the coconut cream pie. Thank you for the recommendation!
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I made this pie for a birthday at work today. It was absolutely fabulous and a huge hit. The coconut milk lends both favor and silkiness to the filling, and the coconut in the crust was special (I did use a bit more than called for). I particularly liked the use of unsweetend coconut because I can’t get sweetened organic coconut.
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I’ve made this pie twice now and it is absolutely delicious! It actually works well with skim milk and the crust is to die for! Thanks for the recipe!
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