Coconut Cream Pie Recipe - Brown Eyed Baker

Coconut Cream Pie Recipe | Brown Eyed Baker
http://www.browneyedbaker.com/2012/06/13/coconut-cream-pie-recipe/
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Coconut Cream Pie

June 13, 2012 66 comments
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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 Reeses Pieces cookies, and margarita cupcakes. Im as guilty as anyone. Throw some type of new, cockamamy peanut butter and chocolate combination my way and I wont rest until its 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. Im 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. Its perfect because you only need to scoop out as much as you need, if you think you wont use it in other recipes. Love the bulk foods section, so many goodies! If youre 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.
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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. Im more than confident that grandma would approve! What are some of your favorite old-school, traditional desserts?
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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 print save email
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, melted For the Filling: 1 (14-ounce) can coconut milk, well stirred (not cream of coconut) 1 cup whole milk cup unsweetened shredded coconut 2/3 cup granulated sugar teaspoon salt 5 egg yolks cup cornstarch 1 teaspoons vanilla extract 2 tablespoons unsalted butter, cut into pieces For the Whipped Cream Topping: 1 cups heavy cream, chilled 1 tablespoons granulated sugar 1 teaspoons dark rum teaspoon vanilla extract
Directions:
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.
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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) posted in Pies and Tarts 66 comments
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66 Responses to Coconut Cream Pie

1. 1
joy on June 13, 2012 at 1:01 am I have always loved coconut cream pie. Yours look wonder. Reply 2. 2
Ashley @ Wishes and Dishes on June 13, 2012 at 1:09 am I was just saying the other day how much I love and appreciate the old-time desserts that our grandmothers used to make. They are always the most delicious Reply 3. 3
Averie @ Averie Cooks on June 13, 2012 at 1:14 am That filling looks so good! Like a bed of clouds and fluffy goodness! Reply 4. 4
cynthia on June 13, 2012 at 1:26 am Your coconut cream looks wonderful and well old fashion. I love it and I love making all those old
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classics. Two of my favorite pies are Lemon meringue and Banana cream. Reply 5. 5
Cupcake Crazy Gem on June 13, 2012 at 5:41 am 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 cant help but squeal with delight!! Yours looks so yummy! Reply 6. 6
Mireia on June 13, 2012 at 6:22 am WOW! Amazing!! Reply 7. 7
Katrina on June 13, 2012 at 6:40 am Mmmm pure deliciousness! Reply 8. 8
Penny Wolf on June 13, 2012 at 6:41 am 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. Reply 9. 9
Lori on June 13, 2012 at 7:27 am This recipe is a keeper. I made the Cooks Illustrated recipe for my dads 86th birthday. He said it was the best he ever had. I couldnt 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 Reply
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10. 10
idabaker on June 13, 2012 at 7:47 am If I serve this at the next family gathering, it would be gone in a minute. Hey, that means I wont get any. Nope, not going there. Reply 11. 11
shelly (cookies and cups) on June 13, 2012 at 8:10 am My husband LOVES coconut cream pie! I will have to make this Sunday for him Reply 12. 12
The Doll Baker on June 13, 2012 at 8:41 am 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. Reply 13. 13
Carol on June 13, 2012 at 8:52 am Funny you should be resurrecting some classic recipes I have been meaning to give my moms lemon meringue pie a whirl. It used to be one of my favorites when I was a kid. Reply 14. 14
Jessica@AKitchenAddiction on June 13, 2012 at 8:53 am I love coconut cream pie!! Unfortunately, my husband doesnt like coconut. . . Reply 15. 15
Ali @ Gimme Some Oven on June 13, 2012 at 9:14 am
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Ooooh definitely one of my old school favorites! Along with key lime, of course. Reply 16. 16
Maria on June 13, 2012 at 9:30 am One of my favorite kinds of pie! I need a slice now! Reply 17. 17
Nomi on June 13, 2012 at 9:51 am You can usually find unsweetened coconut at Trader Joes (there is at least one in Pittsburgh on Penn where it meets Shady). Whole Foods also carries it. Reply 18. 18
Melissa @ Treats With a Twist on June 13, 2012 at 9:59 am Yup this is definitely my favorite kind of pie! And I always hunt down unsweetened coconutits totally worth it. (PS I think you didnt mean to write to brown the graham crackers into pieces?) Reply
Michelle on June 14th, 2012 at 10:55 am Thanks for the catch! I made the edit! Reply 19. 19
Jennifer @ Peanut Butter and Pepper on June 13, 2012 at 10:03 am Oh my gosh! This looks amazing!!!!! Reply 20. 20
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Rebekah on June 13, 2012 at 10:57 am 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 dont know about. This looks so amazing! Reply 21. 21
Jen of My Tiny Oven on June 13, 2012 at 11:02 am Oh Wow!! Coconut Cream is one of my Dads all time favourites. I think I will have to try your version for Fathers Day! YUM YUM!! Reply 22. 22
Nancy on June 13, 2012 at 11:12 am 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 40sand 50s. 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. Reply 23. 23
Kayla on June 13, 2012 at 11:33 am Its like you read my mind! My husband requested coconut cream pie for Fathers Day last night. Looks great! Reply 24. 24
Meghan @ After the Ivy League on June 13, 2012 at 11:48 am This pie looks delicious! Im 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 moms) and chocolate cream pie (my grandpas). Perfectly comforting! Reply 25. 25
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Christine on June 13, 2012 at 12:19 pm YUMMY! I have always loved coconut cream pie! I really should bake on this weekend! Looks great! Reply 26. 26
Riley on June 13, 2012 at 12:22 pm Wow! Blast from the past. This looks great and Im not a huge lover of coconut. Thanks for posting! Reply 27. 27
DB-The Foodie Stuntman on June 13, 2012 at 1:06 pm 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 Reply 28. 28
Laura Dembowski on June 13, 2012 at 1:26 pm I love Coconut Cream Pie, and I think its a great idea to bake some older recipes. Im looking forward to seeing more as you share them! Reply 29. 29
Catalina @ Cake with Love on June 13, 2012 at 1:27 pm So creamy, OMG, this pie is out of this world, love the tropical theme! Reply 30. 30
Stephanie on June 13, 2012 at 1:46 pm I love coconut custard pie or even NY style cheesecake. ^_^ Reply 31. 31
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Amber @ Slim Pickin's Kitchen on June 13, 2012 at 2:01 pm OMG. I could bathe in a vat of coconut on a regular basis if I could afford it. This.looks.phenomenal. Reply 32. 32
Lisle Chiropractor on June 13, 2012 at 2:14 pm OMG OMG OMG. I love anything with coconut oh and pie cant wait for my next get together with my girlfriends to make this!!! Reply 33. 33
Peggy on June 13, 2012 at 2:36 pm This is one of my favorite pies! This looks absolutely wonderful =) Reply 34. 34
Tracey on June 13, 2012 at 3:00 pm Ok this looks beyond amazing! I only learned to love coconut a few years ago, but now I seriously cant get enough. And that fluffy whipped cream on top is heavenly! Reply 35. 35
Shirley@bells-bakery on June 13, 2012 at 3:11 pm mmmmm cream pie,looks delish! Reply 36. 36
Allison on June 13, 2012 at 3:23 pm I LOVE LOVE LOVE coconut cream pie. Oh my! I may just have to make this myself! Reply
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Angelyn on June 13, 2012 at 4:59 pm The pie is beautiful and it looks absolutely delicious!! Reply 38. 38
Catherine on June 13, 2012 at 5:31 pm That looks goooood *-* Reply 39. 39
Jessica on June 13, 2012 at 6:48 pm My mom and I LOVE coconut! This WILL be made to honor my baby girl being born in July!!! Reply 40. 40
ela on June 13, 2012 at 11:39 pm 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. Reply
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. Reply
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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Reply 41. 41
caralyn @ glutenfreehappytummy on June 14, 2012 at 12:12 am wow that looks so delicious! i love love LOVE coconut! thanks for sharing! Reply 42. 42
Jennifer on June 14, 2012 at 7:39 am 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! Reply 43. 43
Leah on June 16, 2012 at 4:43 pm And my dad JUST requested coconut cream pie for Fathers Day! BTW, check the frozen food aisle near the pie crusts and cool whip, I can almost always find unsweetened coconut there. Reply 44. 44
Sarah on June 16, 2012 at 10:44 pm Ive never had coconut cream pie but that looks AMAZING! Im going to make this the very next time we have people over for dinner or something. Mmm-mm-mmmmm!! Reply 45. 45
Iris on June 24, 2012 at 12:34 am This divine pie crust is in the oven right now, but wondering if its 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! Reply
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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. Reply 46. 46
Iris on June 24, 2012 at 11:57 am 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 wasnt any flour or baking involved, so I wasnt sure how it was going to set. Is there anything I can do with the pie now, as it taste good, but its essentially a soup? Reply
Michelle on June 25th, 2012 at 11:43 pm Hi Iris, Im 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 doesnt sound like it was allowed to cook long enough. While there is a time estimation, its only a guideline, and the filling should be cooked until large bubbles burst on the surface and the mixture noticeably thickens. Reply 47. 47
Charlotte on June 30, 2012 at 10:00 am This looks to die for! Cant wait to try it! Thanks for sharing xo C Reply 48. 48
Hayley @ The Domestic Rebel on July 2, 2012 at 12:25 pm That fillingso 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! Reply 49. 49
MaryClare on July 9, 2012 at 1:07 pm Coconut cream pie is one of my all-time faves!
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Since I love the taste of coconut, replacing the milk w/coconut milk (try SoDelicious or Silk brands) adds more coconut flavor. Otherwise, it doesnt 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 cows milk w/coconut milk is helpful and if you cant do corn, which is high-glycemic, you can exchange the cornstarch for tapioca starch as they both have the same thickening properties. Enjoy! ) Reply
Marghi on April 1st, 2013 at 7:07 pm I dont 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. Reply 50. 50
Elizabeth on July 16, 2012 at 12:01 pm I made this last weekend and it turned out amazing! I couldnt 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 didnt have to share. Reply 51. 51
Dannielle D. on July 26, 2012 at 7:26 pm 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 cant wait to try making a pineapple pie with this recipe. Reply 52. 52
jenni on August 31, 2012 at 4:50 pm I just made this. I dont make custardy pie fillings often (usually just chocolate), so heres my question: I tasted the filling when it was still somewhat warm, and it tastes fine initially, but then has
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a strange aftertaste, almost cornstarchy, or milky. Did I do something wrong? Will this perhaps go away when it cools completely? Im kind of afraid to offer it to guests tomorrow. Sigh. Reply
Michelle on October 3rd, 2012 at 1:14 pm Hi Jenni, If it tastes too much like cornstarch, theres a possibility that the cornstarch wasnt dissolved and cooked enough in the filling. I didnt notice any type of aftertaste with this pie. Reply
jenni on October 3rd, 2012 at 1:29 pm Actually, it tasted fine after it completely cooled. But it didnt 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. Its definitely worth a second attempt! Reply 53. 53
Becca on October 23, 2012 at 11:27 am 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 havent please go. It is $7/slice but well worth it. I am going to make this pie this weekend, cant wait!!!! As always, your recipes are wonderful my family has thanked you many times!!! Reply
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! Reply 54. 54
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Marghi on April 1, 2013 at 6:53 pm 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 cant get sweetened organic coconut. Reply 55. 55
Meg on April 1, 2013 at 11:02 pm Ive 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! Reply 56. 56
Bonne L on May 29, 2013 at 1:02 pm Absolutely the best pie ever! I havent made a Coconut Creme Pie in about 20 years, so I searched online and this one seemed to be perfect to me after looking at a dozen recipes. I made this for a Memorial Day party this weekend, and it was a big hit! We ate it Sunday, and Mon and Tues all everyone said was wheres the leftover pie??? Didnt last more than an hour with 10 people and we loved the pie not too sweet (even used reg. coconut, no rum in creme), the graham cracker crust was yummy, and I doubled the amount of toasted coconut one TBSP wasnt enough for the topping!!! Thanks for a great recipe; all my friends are expectantly waiting for me to make it again, and this time Im making two at once I only got a little sliver!! Reply 57. 57
Krystal Smith on June 20, 2013 at 1:48 pm I followed this recipe exactly as instructed, i even read the comments before hand to see all those who tried it, what there results were like. when i was done the taste of this pie was exceptional, as my critics gave it 10/10, however i had to convince them to try it as the appearance was horrible. The same problem encountered by a poster above with a soup like texture is what were my ending results. From review i noted the comment to make sure the custard had obviously thickened and was bursting with bubbles, but several bubbles later and a consistency that was very thick and it still had the texture of clam chowder, that i could ot cut the pie but scoop it out. Any suggestions on how to improve this? It was loved by everyone and are requesting it again, but as a lover of baking i am determined to perfect this pie. Help please! Reply
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Coconut Cream Pie Recipe - Brown Eyed Baker

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