I LOVE coconut. I’m not even sure how my obsession with this tropical flavour began but coconut cream pies, pina coladas, bounty bars…those are all my favourites!
This recipe is one of my favourites to make for the summertime! Living in a place where there’s no air conditioning is fine until you want to bake something in the oven!
The custard filling is made all on the stove top saving you from sweating while baking and still being able to impress your friends at the BBQ.
What does require the oven is baking a pie crust. I don’t support what I call ‘cheating’ in baking but an option is to buy a pre-made crust or you can follow my Crisco Pie Crust tutorial and just turn the oven on, on a cool day!
The pie fits so perfectly in an 9 inch pie crust and is nice to have limited dishes to clean up afterwards! With its custard type texture the pie stays together well after the first day (if it lasts longer than that) and doesn’t make the crust become soggy because there is no juices from the fruits!
Many Coconut Cream Pie recipes only call for flaked coconut, which wasn’t a strong enough flavour for me. By combining a can of coconut milk into the custard it brings out a more tropical and real coconut taste!
On my Youtube Channel includes two video tutorials for this recipe – the pie crust and the filling. Please subscribe!
Coconut Cream Pie
1 cup sugar
1/2 cup flour
1/4 tsp salt
3 cups milk – 1 can of coconut milk, rest milk of choice
4 egg yolks
3 tbsp butter
1 1/2 tsp vanilla
1 cup flaked coconut + extra for topping
1 9 inch pie shell, baked
1. In a medium saucepan combine sugar, flour and salt and start the stirring over medium heat.
2. Add the coconut milk and other milk to the flour mixture. Cook and stir over medium heat until the mixture is thick and bubbly – can take almost 8 minutes. Reduce to low and cook 2 minutes more.
3. Remove 1 cup of custard mixture into the egg yolks (that are in a separate bowl) and whisk together slightly.
4. Pour the egg yolk mixture back into the pan. Bring mixture to a gentle boil continuously stirring for about 2 minutes.
5. Remove from heat, add butter and vanilla, stir. Add coconut flakes, stir.
6. Pour into prepared pie crust. Let cool. Make sure to store it in the fridge.
1 1/3 cup All Purpose Flour
1/2 tsp salt
1/2 cup Crisco All-Vegetable Shortening
3 to 6 tbsp ice cold water (use some ice cubes)
1. In a bowl combine flour salt and shortening. Cut the shortening into the flour with a fork or pastry blender, should start to become crumbly.
2. Slowly add water, tsp by tsp, to the dough until it begins to stick together. I was baking the dough right away and don’t own a rolling pin (a wine bottle can work), so I formed the dough just into a ball.
3. Once it stuck together like a ball I begin pushing it with my fingers, fork, spatula etc. into and up the sides of the 9 or 10 inch pie plate. Try to get this as even as possible, but as you can see in the picture mine wasn’t even.
4. Bake at 425* F for 10-14 minutes, just until the edges become golden.
Now for the fun part…the filling! I’ll let you in on a little secret though, it is to use coconut milk in the pie. A lot of recipes just call for regular milk and the coconut flakes are the only coconut flavouring used. With a can of coconut milk incorporated the flavour is enhanced and a great non-dairy milk substitute.