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Coconut Cream pie

Coconut Cream pie Recipe

There is something about coconut flavor that is just so good when incorporated into a cake and the coconut cream pie is the best of them all.

Coconut flavor to me is all about vacation, drinking Pina colada on a Caribbean beach so there is something about this pie that brings me back to these tropical flavor which I love so much.

Coconut Cream pie

Coconut Cream pie  – the tart base

For this tart, I have chosen to go with a biscuit tart shell, not the store bought one of course, it’s very easy to make your own tart shell, it’s almost effortless.

In general, the base consist of any sweet cracker or biscuit of your choosing, it can be with ground graham crackers or any other buttery sweet crackers. I used a mix of graham crackers and lotus biscuits, to reach an accurate flavor of a sweet tart crust.

All it takes is to mix the crackers with the butter, that’s it, nothing much to this pie shell.

Coconut Cream pie

The filling

In this coconut cream pie the filling is high is coconut flavors, I used coconut milk plus shredded coconut flakes to get the exotic coconut taste, it will not be delicate, we aim for real coconut lovers.

We cook all ingredients of the filling over medium heat adding egg yolks, corn flour and finally butter, all of these ingredients will make the filling be stable almost custard like and will hold its shape after cooling down.

The topping is fairly simple and consist of whipped cream, vanilla sugar and rum, the topping only needs to compliment the coconut flavor and not to overpower it.

Once you make this coconut pie, you will never go back to simple coconut tarts, this version is so rich and full of flavor, that’s all you need if you’re a true coconut fan.

this pie is great by a hot coffee cup or just as its own and can hold in the fridge for up to 4 days. ½

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Coconut Cream pie


1 biscuit tart base
1 cup Milk
1 Can coconut milk (14oz)
½ cup shredded coconut
85g/ 2½oz sugar
½ tsp salt
5 Egg yolks
30g/ 1oz cornstarch
1 tbsp Vanilla extract
45g/ 1½oz unsalted butter
240g/ 8oz heavy cream
1 tbsp sugar
1 tsp Rum


Place the coconut milk, regular milk, half of the sugar, shredded coconut and salt in a medium saucepan and bring into a simmer.
Coconut Cream pie
in a separate bowl whisk the other half of the sugar, egg yolks and cornstarch. take about 1 cup of the milk mixtur and add it to the egg yolks bowl. we want to even the temperature of the egg yolks mixture.
Coconut Cream pie
pour the egg yolks mixture into the simmering milk saucepan and whisk
Coconut Cream pie
Reduce the heat to medium and whisk constantly until the filling starts to thicken, it takes about 3-5 minutes
Coconut Cream pie
Remove the filling from heat, add the butter and Vanilla extract . Continue whisking for 1 more minute until the mixture incorporates completely.
Coconut Cream pie
Pour the coconut pie filling into the tart shell
Coconut Cream pie
Cover with a plastic wrap and place in the fridge for at least 4 hours
Coconut Cream pie
Make the topping by mixing the sugar heavy cream and rum in a bowl of a stand mixer. Whisk the heavy cream mix into soft peaks and spread on the coconut pie filling.
Coconut Cream pie
Serve immediately
Coconut Cream pie

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