Dessert

Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: 25 min
Cook time: 15 min
Total time: 4 h 40 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 pcs pre-baked pie crust 9-inch (23cm); 700 ml whole milk divided; 150 g granulated sugar; 40 g cornstarch; 20 g all-purpose flour; 0.5 tsp salt; 4 pcs egg yolk large; 30 g unsalted butter cubed; 1 tsp vanilla extract; 100 g sweetened shredded coconut; 4 pcs egg white large, at room temperature; 100 g granulated sugar; 0.5 tsp cream of tartar; 30 g sweetened shredded coconut toasted (optional)

A classic dessert featuring a rich, creamy coconut custard in a flaky pastry crust. This pie is topped with a light and airy meringue and a sprinkle of toasted coconut for extra texture and flavor.

An original recipe by Forkin

Total time: 4 hr 40 min
Serves: 8
Difficulty: Medium
Per serving: 513 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Crust

1 pcspre-baked pie crust, 9-inch (23cm)

Filling

700 mlwhole milk, divided
150 ggranulated sugar
40 gcornstarch
20 gall-purpose flour
0.5 tspsalt
4 pcsegg yolk, large
30 gunsalted butter, cubed
1 tspvanilla extract
100 gsweetened shredded coconut

Meringue Topping

4 pcsegg white, large, at room temperature
100 ggranulated sugar
0.5 tspcream of tartar

Garnish

30 gsweetened shredded coconut, toasted(optional)

Equipment

saucepan · spatula · mixing bowl · electric mixer · whisk · oven · pie dish

The method

Step by step

1
In a medium saucepan, combine about three-quarters of the milk with the filling's granulated sugar. Heat over medium heat until steaming, but do not let it boil.
About 5 min
Cook’s note: Stir occasionally to prevent the sugar from scorching on the bottom of the pan.
2
In a separate mixing bowl, whisk together the remaining milk, cornstarch, all-purpose flour, salt, and egg yolks until you have a completely smooth slurry.
About 3 min
Cook’s note: Whisking the dry ingredients with the cold liquid first prevents lumps from forming in your custard.
3
While whisking constantly, slowly pour about half of the hot milk mixture into the egg yolk slurry. This process, called tempering, gently warms the eggs without scrambling them.
About 2 min
4
Pour the tempered egg mixture back into the saucepan with the rest of the hot milk. Return to medium heat and cook, whisking constantly, until the custard thickens and starts to bubble.
About 5 min
Cook’s note: Be sure to scrape the bottom and corners of the pot to ensure the custard cooks evenly.
5
Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter, vanilla extract, and the filling's shredded coconut until fully combined.
About 2 min
6
Pour the hot coconut custard into the pre-baked pie crust and spread it evenly. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
About 2 min
7
Refrigerate the pie for at least 4 hours, or until the filling is completely chilled and firm.
About 1 min
Cook’s note: Chilling thoroughly is crucial for the pie to set properly before adding the meringue.
8
Just before serving, preheat your oven's broiler. In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.
About 3 min
Cook’s note: Ensure the bowl and beaters are completely free of any fat or oil, which can prevent the egg whites from whipping properly.
9
Increase the mixer speed to high and gradually add the meringue's granulated sugar, one tablespoon at a time, until the meringue is stiff, glossy, and the sugar has dissolved.
About 3 min
Cook’s note: Test if the sugar is dissolved by rubbing a small amount of meringue between your fingers; it should feel smooth, not grainy.
10
Spread the meringue over the chilled pie filling, making sure to seal it against the crust on all sides. Use the back of a spoon to create decorative swirls or peaks.
About 2 min
Cook’s note: Sealing the meringue to the crust helps prevent it from shrinking away from the edges as it bakes.
11
Place the pie under the broiler and toast for 1-2 minutes, watching it constantly, until the meringue is golden brown. A kitchen torch can also be used for more control.
About 2 min
Cook’s note: The meringue will brown very quickly, so do not walk away during this step.
12
Sprinkle the pie with the toasted coconut for garnish, if desired. Slice and serve immediately for the best texture.
About 1 min

Per serving

Nutrition

54%Score

Calories: 512.6kcal
Protein: 8.6g
Carbs: 64.8g
Fat: 24.9g
Fibre: 1.4g
Sugar: 42.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store the pie loosely covered in the refrigerator.