📝 About This Recipe
This quintessential American classic features a velvety, rich coconut custard nestled inside a buttery, flaky pastry shell. We elevate the traditional recipe by using a blend of whole milk and coconut milk for a deeper tropical profile, topped with a cloud of homemade whipped cream and golden toasted flakes. It is the perfect balance of creamy texture and nutty crunch that has made it a staple of boutique bakeries and family gatherings for generations.
🥗 Ingredients
The Crust
- 1 9-inch shell Pie Crust (homemade or store-bought, blind-baked and cooled)
Coconut Custard Filling
- 3/4 cup Granulated Sugar
- 1/3 cup Cornstarch (sifted to avoid lumps)
- 1/4 teaspoon Salt (fine sea salt)
- 1 1/2 cups Whole Milk (room temperature)
- 1 cup Canned Coconut Milk (full-fat, shaken well)
- 4 large Egg Yolks (beaten)
- 2 tablespoons Unsalted Butter (cubed)
- 1 teaspoon Vanilla Extract (pure extract)
- 1/2 teaspoon Coconut Extract (for extra depth)
- 1 cup Shredded Coconut (sweetened)
Whipped Topping & Garnish
- 1 1/2 cups Heavy Whipping Cream (very cold)
- 3 tablespoons Confectioners' Sugar
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Flaked Coconut (unsweetened, toasted until golden)
👨🍳 Instructions
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1
Ensure your 9-inch pie crust is fully baked and completely cooled before starting the filling.
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2
In a medium heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt until well combined.
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3
Gradually whisk in the whole milk and the canned coconut milk, ensuring there are no dry pockets of cornstarch remaining.
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4
Place the saucepan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and reaches a gentle boil. This usually takes 6-8 minutes.
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5
Once boiling, continue to cook for 1-2 minutes while whisking vigorously. The mixture should be thick and glossy.
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6
Temper the eggs: Place your beaten egg yolks in a small bowl. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking the yolks constantly. This prevents the eggs from scrambling.
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7
Pour the tempered egg mixture back into the saucepan with the remaining hot custard. Cook over medium heat for another 2 minutes, whisking constantly.
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8
Remove from heat. Immediately stir in the butter, 1 teaspoon vanilla extract, coconut extract, and the 1 cup of shredded sweetened coconut. Stir until the butter is completely melted.
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9
Pour the warm custard into the cooled pie shell and smooth the top with a spatula.
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10
Place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4-6 hours, or ideally overnight, until completely set.
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11
When ready to serve, toast the flaked coconut in a dry skillet over medium heat for 3-5 minutes, tossing frequently until fragrant and golden brown. Let cool.
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12
In a chilled bowl, beat the heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla until stiff peaks form.
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13
Remove the plastic wrap from the pie. Spread or pipe the whipped cream over the set custard.
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14
Generously sprinkle the toasted coconut flakes over the whipped cream and serve immediately.
💡 Chef's Tips
Always use full-fat canned coconut milk rather than the refrigerated carton version for a stable, creamy set. To avoid a 'weeping' pie, ensure the custard has come to a full boil to properly activate the cornstarch. Tempering the egg yolks is the most critical step; go slow to ensure a silky smooth texture without cooked egg bits. For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut. If you prefer a less sweet pie, use unsweetened shredded coconut in the filling instead of sweetened.
🍽️ Serving Suggestions
A crisp glass of dessert Riesling or a late-harvest Moscato pairs beautifully with the tropical notes. Serve with a side of fresh sliced mango or pineapple to cut through the richness of the cream. A hot cup of Kona coffee or dark roast espresso provides a wonderful bitter contrast to the sweet coconut. For a summer party, garnish with a few lime zest curls for a bright, citrusy aromatic finish.