Old-Fashioned Coconut Cream Pie

Why you’ll love it

• Double coconut flavor from coconut milk and shredded coconut.
• Stovetop custard: no water bath, no fuss.
• Make-ahead friendly for holidays.

Quick facts

Ingredients

For the crust

• 1 unbaked 9-inch (23 cm) pie crust, homemade or store-bought

For the coconut custard

• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 1/2 cups (360 ml) whole milk
• 2/3 cup (130 g) sugar
• 1/4 cup (32 g) cornstarch
• 1/4 tsp salt
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 1/2 tsp vanilla extract
• 1 cup (85 g) sweetened shredded coconut

For the topping

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp powdered sugar
• 1/2 cup (40 g) shredded coconut, toasted

Step-by-step method

1. Bake the crust. Heat the oven to 400°F (200°C). Fit the crust into a pie pan, prick with a fork, line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove the weights and bake 10–12 minutes more, until golden. Cool completely.

2. Start the custard. In a saucepan, whisk the coconut milk, milk, sugar, cornstarch, salt and egg yolks until smooth.

3. Cook until thick. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens like pudding, 8–10 minutes. Let it bubble 1 more minute.

4. Finish the filling. Remove from the heat and stir in the butter, vanilla and shredded coconut.

5. Fill and chill. Pour into the cooled crust. Press plastic wrap directly on the surface to prevent a skin. Refrigerate at least 4 hours, until set.

6. Top and serve. Whip the cream with the powdered sugar to soft peaks. Spread over the pie and sprinkle with toasted coconut. Slice cold.

Tips for the best result

• Toast coconut in a dry skillet over medium-low heat, stirring, 3–4 minutes; it burns quickly.
• Fully baking the crust first keeps it crisp under the creamy filling.
• Wipe your knife between slices for clean cuts.

Storage

Refrigerate covered up to 3 days. Not suitable for freezing.