Set this aside and heat up your milk mixture just to a boil, To start, you whisk together your egg mixture until it’s It’s very simple to makeĪnd is the base for my coconut cream pie.

Tart then you’ve tasted this thick and creamy custard. If you’ve ever enjoyed a cream puff, éclair, or fruit Pastry crème, or crème patisserie, is a basic component in I use unsweetened coconut but you can use sweetened flakes and justĭecrease the sugar a bit to make up for the added sweetness. To make the coconut filling I use my favorite pastry cream recipe,īut switch out some of the milk for coconut milk and add in a cup of driedĬoconut. I used to make this coconut pie without the rum but these two teaspoons make all the difference in the world! It’s optional but it really enhances the coconut flavor in the coconut custard pie. To give my coconut cream pie plenty of flavor I like to add both coconut milk and dried coconut flakes to my pastry cream, along with a splash of rum. Once baked and fully cooled, this crispy, flaky pie shell is ready for your creamy coconut cream filling (you can also fully bake it a few days in advance). This cools the butter and helps the pie crust keep its shape as it bakes. To prevent shrinking it’s important to chill your rolled out dough 30 minutes before baking. The weights removed to get an even golden color. In two steps in what is called a blind bake – first with weights/driedīeans/uncooked rice to prevent the crust from losing its shape and then with Since this coconut cream pie has a filling that does not getīaked you will need to fully bake your pie crust before assembling. Let the dough rest for at least an hour and up to 3 days before rolling it out.

Your final dough will be quite crumbly, but don’t worry since you will be using your hands to form it into a ball. You want to pulse the mixture until it resembles a coarse meal (the butter pieces may not all be the same size). It’s important to use very cold butter and water in the dough so the dough will be easy to work with. I’ve made this recipe many times, and have picked up a few tricks along the way. My easy all-butter recipe, also known as a pate brisee, can easily be made in the food processor (you can also use a pastry cutter). For many people, the crust is the most daunting part of the pie-making process. This coconut cream pie recipe uses my favorite pie c r ust recipe. The key to any good pie is in the base: a buttery, crisp and flaky pie crust. If you love pies with flaky crusts, thick and creamy fillings and a fluffy whipped cream topping then this easy coconut cream pie is just for you! Homemade Pie Crust It’s similar to my Banana Cream Pie recipe but uses coconut milk and dried coconut in the pastry cream filling to give it a refreshing burst of coconut flavor.

I use both coconut milk and coconut flakes in this coconut pie recipe to give it extra coconut flavor.Ĭoconut Cream Pie is a classic dessert for anyone who loves the flavor of coconut. This coconut cream pie features my favorite homemade flaky pie crust and a thick and creamy coconut cream filling.

Mini coconut cream pie