Kokoscreme-Pie
A diner-classic coconut cream pie: a crisp blind-baked crust holding a thick coconut custard, crowned with softly whipped cream and golden toasted coconut. Cooking the filling with a full can of coconut milk plus whole milk and five egg yolks gives it real coconut depth and a silky, sliceable set, no pudding mix required. A long chill is the secret to clean slices, so the pie is best made hours ahead.
Blind-bake a 9-inch pie shell at 375°F (190°C) until fully golden, about 25 minutes, and let it cool. For the filling, whisk 2/3 cup sugar, 1/4 cup cornstarch, and a pinch of salt in a saucepan, then whisk in one 13.5-oz can of full-fat coconut milk and 1 cup whole milk; cook over medium heat, whisking constantly, until thick and bubbling, about 8 minutes. Temper 5 egg yolks with some of the hot mixture, return everything to the pan, and boil gently for 1-2 minutes so the custard sets firm. Off heat, stir in 2 tbsp butter, 2 tsp vanilla, and 1 cup sweetened shredded coconut, pour into the cooled shell, press plastic wrap onto the surface, and chill at least 4 hours. Top with whipped cream and toasted coconut just before serving.
- Whisk the custard constantly and let it reach a full boil for 1-2 minutes after adding the yolks; underboiled cornstarch custard weeps and slices runny.
- Bake the crust until deeply golden all over, not just pale blond, so it stays crisp under the moist filling.
- Press plastic wrap directly onto the hot custard before chilling to prevent a rubbery skin from forming.
Equipment
- 9-inch (23 cm) pie dish
- Rolling pin
- Pie weights or dried beans
- Medium heavy-bottomed saucepan
- Balloon whisk
- Fine-mesh sieve
- Electric hand or stand mixer
Zutaten
Crust
- 160 g all-purpose flour, plus more for rolling
- 12 g granulated sugar
- 3 g fine sea salt
- 115 g cold unsalted butter, cut into small cubes
- 45-60 ml ice water
Coconut custard filling
- 130 g granulated sugar
- 35 g cornstarch
- 1 g fine sea salt
- 400 ml full-fat coconut milk, shake or stir well before using; not cream of coconut
- 240 ml whole milk
- large egg yolks, save the whites for another use
- 28 g unsalted butter
- 10 ml vanilla extract
- 85 g sweetened shredded coconut
Topping
- 360 ml cold heavy cream
- 25 g powdered sugar
- 5 ml vanilla extract
- 30 g sweetened shredded coconut, for toasting
Zubereitung
- SCHRITT01
Whisk the flour, sugar, and salt in a bowl. Toss in the cold butter cubes and pinch them into the flour with your fingertips until the largest pieces are pea-sized. Drizzle in 3 tablespoons of ice water and stir with a fork, adding the last tablespoon only if the dough won't hold together when squeezed. Shape into a flat disk, wrap, and refrigerate 30 minutes.
- SCHRITT02
Heat the oven to 375°F (190°C). On a floured surface, roll the dough into a 12-inch (30 cm) round and ease it into the pie dish without stretching. Trim, fold the edge under, and crimp. Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake 15 minutes, lift out the parchment and weights, then bake 10-12 minutes more until the bottom is dry and evenly golden. Cool completely on a rack.
- SCHRITT03
Lower the oven to 325°F (165°C). Spread the 1/3 cup of shredded coconut on a baking sheet and toast 5-7 minutes, stirring once halfway, until golden with some white streaks remaining. It burns fast at the edges, so watch it closely. Set aside to cool.
- SCHRITT04
In a medium heavy-bottomed saucepan, whisk the sugar, cornstarch, and salt so there are no lumps. Gradually whisk in the coconut milk, then the whole milk, until smooth. Set over medium heat and cook, whisking constantly and scraping the corners of the pan, until the mixture thickens noticeably and big bubbles start to break the surface, about 8 minutes.
- SCHRITT05
Whisk the yolks in a bowl. While whisking, slowly stream in about 1 cup (240 ml) of the hot mixture to warm the yolks gently. Scrape the yolk mixture back into the saucepan and return it to medium heat. Whisking the whole time, bring it back to a gentle boil and cook 1-2 minutes more; a full boil is what lets the cornstarch set completely and keeps the yolks' enzymes from thinning the filling later.
- SCHRITT06
Off the heat, stir in the butter and vanilla until melted, then fold in the 1 cup of shredded coconut. If you spot any cooked egg bits, pass the custard through a fine-mesh sieve first, then stir the coconut in after. Scrape the hot filling into the cooled crust, smooth the top, and press plastic wrap directly onto the surface.
- SCHRITT07
Refrigerate the pie at least 4 hours, or overnight, until the center is cold and firm. Don't rush this stage; a warm custard will collapse when sliced.
- SCHRITT08
Just before serving, beat the cold heavy cream with the powdered sugar and vanilla on medium-high speed to medium peaks, about 2-3 minutes. Peel the plastic off the filling, pile the whipped cream over the pie, swirl it with the back of a spoon, and shower with the toasted coconut. Slice with a knife dipped in hot water and wiped between cuts.
Make ahead
The dough can be made 2 days ahead (refrigerated) or 1 month ahead (frozen), and the crust can be blind-baked the day before and kept at room temperature. The filled, plastic-covered pie can chill up to 24 hours before serving; hold the whipped cream and toasted coconut until the last minute so the topping stays billowy.
Storage
Refrigerate leftovers, loosely covered, up to 3 days; the crust softens gradually but the flavor holds. Freezing is not recommended because the cornstarch custard and whipped cream both weep and separate when thawed.
Variations
Gluten-free coconut cream pie
Swap the pastry for a press-in crumb crust: mix 200 g (2 cups) gluten-free graham-style or gingersnap crumbs with 85 g (6 tbsp) melted butter and 2 tbsp sugar, press into the dish, and bake at 350°F (175°C) for 10 minutes. The filling and topping are already gluten-free; just confirm your shredded coconut is certified.
Dairy-free version
Use a second can of coconut milk in place of the whole milk, swap the butter for refined coconut oil in both crust and filling, and top with chilled whipped coconut cream (the solid layer from two refrigerated cans, whipped with powdered sugar). The result is even more intensely coconutty.
Banana-coconut cream pie
Layer 2 sliced ripe bananas over the cooled crust before pouring in the hot custard. The bananas soften into the filling and pair beautifully with the toasted coconut topping; serve within a day so they don't brown.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Häufige Fragen
Why did my coconut cream pie turn out runny?
Nine times out of ten the custard never reached a true boil. Cornstarch only sets fully at a boil, and egg yolks carry an enzyme (amylase) that will thin the filling overnight unless it is deactivated by that final 1-2 minutes of gentle boiling after tempering. The other common culprit is slicing before the pie has chilled a full 4 hours.
Can I use cream of coconut or light coconut milk instead of full-fat coconut milk?
Neither swaps in cleanly. Cream of coconut (the cocktail product) is heavily sweetened and would make this coconut cream pie recipe cloying unless you cut most of the sugar; light coconut milk lacks the fat the custard needs for body and flavor. Stick with a well-stirred can of full-fat coconut milk for the intended texture.
Can I make this coconut cream pie recipe with unsweetened coconut?
Yes. Unsweetened shredded coconut is drier and chewier, so use 65 g (3/4 cup) in the filling and add an extra 2 tablespoons of sugar to the custard base. Finely shredded unsweetened coconut also toasts faster, so start checking the topping at 4 minutes.
How far ahead can I assemble the pie?
The filled pie is actually better made ahead: it needs at least 4 hours to set and holds well in the fridge for up to 24 hours with plastic wrap pressed on the surface. Add the whipped cream and toasted coconut just before serving; if you must top it early, stabilize the cream with 1 tablespoon of cornstarch-based powdered sugar per cup and keep it chilled.
Can I use a store-bought or graham cracker crust?
Absolutely. A fully baked store-bought pastry shell or a 9-inch graham cracker crust both work; just make sure a pastry shell is baked to deep golden and completely cooled before filling. A crumb crust gives a slightly sweeter, more casual pie and shaves about 45 minutes off the project.
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