A classic that will never go out of style
Coconut cream pie has it all: a flaky crust, creamy coconut custard, mountains of whipped cream and crunchy flakes of toasted coconut. I’ve always had a soft spot for this light-as-air pie, and I honestly feel it doesn’t get the attention it deserves. Can we all agree it’s time to bring back this classic dessert?
This step-by-step recipe will guide you through making an absolutely perfect coconut cream pie. It includes a simple, all-butter crust, a creamy coconut filling prepared entirely on the stovetop and a just-sweetenough whipped cream topping to pile on top. Serve it with Sunday brunch, as an after-dinner treat or for no real reason at all. You can’t go wrong with a classic coconut cream pie.
The difference between coconut cream pie and coconut custard pie comes down to how the filling is prepared. Coconut cream pie filling is prepared on the stovetop and poured into a fully baked crust. The pie is then chilled for several hours to allow the filling to set.
Coconut custard pie is cooked in the oven. The crust is typically only partially baked; filled with an uncooked mixture of eggs, coconut milk and sugar (among other ingredients); baked until the filling is set; and then cooled in the fridge.
Both pies have their pros and cons, but the biggest advantage of making a coconut cream pie versus a custard pie is that you don’t have to worry as much about overcooking the filling or that the crust will get soggy during baking. Cream pies also come together a bit more quickly, although you do have to spend some time stirring the filling as it cooks.
Before you head into the kitchen, keep these tips in mind.
1. Use full-fat coconut milk. Full-fat coconut milk gives the filling a silky richness and bold coconut flavor. Be sure to avoid reduced-fat options as well as coconut cream, which is a thicker, more syrupy product typically used in mixed drinks.
2.Strain the filling through a fine-mesh sieve after cooking. Straining the mixture removes any lumps of cornstarch or cooked egg that may form during cooking. Use a rubber spatula to press it through the sieve.
3. Chill the filling for four hours before serving. Although it’s tempting to slice into the pie right away, the filling will be fairly loose and pudding-like. Chilling it for at least four hours firms it up and gives it a chance to become more custard-like.