Coconut Cream Pie Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A creamy coconut custard pie with toasted coconut flakes and a flaky crust. Made with a pre-baked shell, a thickened milk and cornstarch base, sweetened shredded coconut folded in, and topped with whipped cream and extra toasted coconut. Timing depends on sensory cues: golden edges on crust, thick custard that coats the spoon, and whipped cream stiff but not grainy. Substitutions include almond milk for dairy and coconut sugar for granulated to tweak sweetness and fat content. Toast coconut evenly by stirring halfway through baking. The pie should chill thoroughly for clean slices and melded flavors.
Prep:
30 min
Cook:
50 min
Total:
Servings:
8 servings
#dessert
#pie
#coconut
#baking
#custard
#whipped cream
#almond milk
#gluten-free option
Pie crust prepped, blind baked until golden, not brown—crisp edges prove you won’t end toothless. Toasted coconut flakes get that light crunch and nutty aroma filling kitchen. Filling thickened with cornstarch until it coats spoon like velvet, never lumps. Egg yolks tempered urgently, so custard silk, not scrambled. Butter and vanilla swirled in, shredded coconut stirred for chewy surprise. Chill that pie solid for hours; patience pays off. Whipped cream beat to perfect peaks, dusted with toasty coconut crown. Tried with almond milk once — subtle, but dairy keeps richness intact. A dash of lime zest added bright twist. Custard and cream contrast, layers build texture with every bite.
Ingredients
- 9-inch unbaked pie crust
- 3/4 cup coconut flakes (unsweetened)
- 2 1/2 cups whole milk (or almond milk)
- 3/4 cup granulated sugar (or coconut sugar)
- 1/4 cup cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 1/2 cups sweetened shredded coconut
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- optional twist - 1 tablespoon lime zest
About the ingredients
Coconut flakes for toasting best unsweetened—less sugar, better chew. Sub sweetened shredded coconut in filling for deeper sweetness but drier. Milk swap almond or oat for dairy-free; cornstarch key thickener alternative to flour. Sugar variants coconut or brown tweak depth and color. Butter lends richness, absolutely essential or custard flat. Lime or orange zest can cut coconut’s heaviness. Heavy cream chilled and whipped to soft peaks; powdered sugar sweetens without graininess; vanilla critical for real flavor boost. Nonstick spray or butter brush stops sticking crust, foil protects edges. Weights—beans or rice work, but not all kitchen-friendly as pie weights; no skipping tempering yolks—key for smooth custard. Pinch salt optional to balance sweetness.
Method
Pie Shell and Toasted Coconut
- Preheat oven near 380F; crust sprays nonstick spray in 9-inch pie plate. Have foil handy, also sprayed. Press unbaked crust evenly, edges neat but rustic fine.
- Line crust with sprayed foil, dump pie weights or dried beans on top. Look for little bubbles forming after 15 mins—crust inching golden, not brown. Take off weights and foil, bake shell 6-8 mins more till edges lightly toasted, set aside. Cooling crust crucial; soggy pie, no thanks.
- In separate shallow dish, spread coconut flakes thinly. Toast 6 minutes in oven at same temp, toss gently halfway—golden edges not burnt. Use unsweetened coconut here to control sweet balance.
Coconut Pie Filling
- Medium heavy-bottom pan, medium-high heat. Combine milk, sugar, cornstarch. Whisk constantly; mixture starts thickening around 6-8 mins. Should coat spoon thickly, not gelatinous but not runny.
- Tempering yolks prevents scrambled mess. Whisk 1/2 cup hot milk mix into yolks fast, then fold yolks gently into main pan. Whisk 2-3 mins more off direct heat. Custard smooth, silk-like sheen.
- Butter in, vanilla too. Stir in shredded coconut and lime zest here if you want bright pop—classic with coconut. Blend well but don't over-mix.
- Pour filling into fully cooled crust—warm crust ruins custard texture. Set pie in fridge minimum 4 hours; custard firms, flavors meld.
Whipped Topping
- Chill mixing bowl, beat heavy cream, powdered sugar, vanilla. Peak stage—soft but firm enough spreads without falling. Too much whipping? Butter. Undo with fresh cream or start over.
- Smooth top cream over pie, generous but neat. Scatter toasted coconut evenly—watch flakes or they burn fast at this stage if reheated. Chill more hour or two before slicing sharp knife heated to get clean cuts.
- Leftovers? Covered, refrigerated, eaten within three days best. Crust gets soggy if too long out.
Notes and Tips
- Milk substitute almond or oat milk depends on tolerance. Almond taste subtle; oat sweeter. Use coconut sugar for earthier sweetness and less spike but watch color. If crust bubbles uneven, poke holes with fork before blind baking for flat bottom.
- Weights? Dried beans or rice work fine but store separately, don't eat after. Toasting coconut smells nutty, watch closely—burnt coconut bitter mess. Custard thickness best judged by coating back of spoon test—not runny, not paste. Tempering egg yolks crucial or you'll have curdles. For speed, chill cream in freezer 15 mins pre-whip.
- Experiment with lime zest or orange for twist. Using pre-shredded sweetened coconut in filling okay but drier unsweetened fresher texture. Salt pinch thrown in milk can balance flavor.
- When whipping cream, minimum sugar besides powdered, use vanilla you trust. Too little sugar, bland whipped cream. Don't skip thorough cooling steps to avoid collapsing pie layers.
Cooking tips
Blind bake crust with foil & weights until just golden, watch closely last minutes to avoid crust drying hard. Toast coconut in shallow dish, stir mid-way for even color—smells like a tropical beach bbq, signals readiness. For filling, whisk milk/sugar/cornstarch off heat then back on to prevent lumps. Thick but pourable is target; test by spoon-coating without drips. Temper yolks swiftly—slow yolk addition means scrambled eggs, not custard. Butter and vanilla off heat keeps shine without breaking custard. Stir in coconut flakes, pour into cool crust to avoid sog. Chill pie enough to set custard, slice easily later. Whip cream cold slow at high speed until holds shape but avoid over whipping—if grainy, fix with fresh cream folding. Spread whipped cream gentle, no deflate. Toasted coconut topping completes texture and aroma cascade. Chill finally to meld layers. Serve with sharp knife dipped hot water, cleaned each slice. Cleanup tip—warm water loosens custard residue better than cold.
Chef's notes
- 💡 Blind bake crust with foil and weights stopping puff or crack. Watch golden edges closely. Soggy bottom means crust not cooled enough or improper lift of weights. Use fork holes if bubbling uneven. Nonstick spray helps release but butter brush gives better flavor balance. Toast coconut flakes shallow layer; toss mid-bake or uneven browning hurts mouthfeel. Smell nutty, no bitter ash.
- 💡 Tempering egg yolks non-negotiable. Add hot milk mix slowly, whisk fast or end with scrambled bits. Then fold yolks back in pan away from direct heat or risk lumps. Cornstarch mix thickens slow. Watch spatula, not too runny or jelly-firm. Coat spoon softly but not drip. Cool crust full measure before filling or custard splits. Patience here avoids frustrating cracks or runniness.
- 💡 Lime zest optional but cuts heaviness and lifts aroma—lemon also okay for subtler tone. Folding shredded coconut last keeps texture intact, drier flakes keep filling chew, not mush. Butter and vanilla swirl off heat adds silkiness and aroma punch. Custard color pale but rich. Chill pie minimum four hours for firm set else messy slices and lame layering.
- 💡 Whip cold heavy cream slow high speed with powdered sugar and vanilla. Peaks soft but hold shape spread without break or gritty texture. Overwhip? Turns to butter. Fix by adding fresh cream and folding gently or restart. Cold bowl and beaters crucial. Smooth topping laid evenly, don’t deflate custard underneath. Toasted coconut topping dust sputters aroma but watch reheating; flakes burn fast on brief warming.
- 💡 Slice pie with sharp knife warmed in hot water. Wipe blade between cuts for clean edges. Chill fully or get sloppy slices, custard smearing everywhere. Leftovers keep best under cover fridge, crust softens after day two. Almond or oat milk swap changes texture, oat sweeter, almond subtle with less fat. Coconut sugar darkens color and adds earth notes but watch pungency. Reserve dry beans separate after blind baking; no munching.
Common questions
How to avoid soggy crust?
Blind bake with foil weights proper. Watch golden color, no deep brown. Cool crust fully before adding filling. Hold moisture back. Fork holes help vent bubbles. Chilling after bake helps crust hold shape, no floppy bottom.
Can I use other milks?
Yes, almond or oat milk work. Oat milk sweeter, almond milk subtle. Fat content differs, affects texture. Dairy richer, gives silk more than nut milks. Adjust sugar if swapping to keep balance. Cornstarch still thickener but custard may be less glossy.
What if custard lumpy?
Temper yolks well to avoid scrambled bits. Whisk mix constantly as it heats, thickens slowly. Off heat whisking helps. If lumps form, strain custard or reheat slowly with whisk. Cornstarch must be fully dissolved before heat. Don’t rush stirring.
How long store leftovers?
Refrigerate covered up to three days max. Crust that long gets soggy inside. Overnight best for flavors melding. Freeze not advised, cream topping ruins texture. Reheat slice briefly if cold affects taste, but avoid remake custard.
