This is an improved Coconut Cream Pie made with both half & half and coconut milk. The addition of coconut milk gives the filling more body and a gentle coconut flavor without relying solely on coconut shreds. If you prefer less texture in the filling, the coconut flavor from the milk and a little extract is enough to omit the flakes from the cream itself.
If you don’t like coconut shreds dispersed throughout the filling, try lining the bottom of the baked crust with the toasted coconut and then pouring the custard over it. This keeps the coconut texture at the edge and base of each slice while maintaining a smooth, creamy center. A touch of coconut extract boosts the aroma and flavor without changing texture.
Filling Tips
- Use full-fat coconut milk for richness; light coconut milk hasn’t been tested and likely won’t yield the same texture.
- To simplify, whisk the dry ingredients with the liquids off heat until smooth, then place the saucepan over medium heat and continue whisking until it thickens. A double boiler can also be used if you prefer gentler heat.
- To avoid lumps from the egg yolks, combine some of the liquid with the dry ingredients first, then whisk in the yolks.
- Add boiling water just as the custard begins to heat; this helps smooth and lighten the filling.
- Save leftover egg whites by freezing them in ice cube trays for later use.
- If you like coconut flavor but not the texture, sprinkle toasted flakes in the crust rather than stirring them into the filling.
Coconut Cream Pie Crust Baking
You can use a pre-baked homemade crust or a store-bought crust. A sturdy baked all-butter crust works well, or use a graham cracker crust for a different texture. If using shallow graham crusts, this filling may be enough for two pies; for deep frozen pastry or single-use crusts, plan on one. If you’re using a frozen pie crust, follow the manufacturer’s instructions for prebaking before filling.
Boiling Water Addition
A small amount of boiling water (½ cup) added to the custard as it heats can improve texture. This traditional technique helps address enzymes in egg yolks that can cause a slightly runny finish, producing a smoother, creamier filling. Add the hot water once the custard is warming, then continue whisking until it thickens and briefly boils.
Recipe
Coconut Cream Pie with Half & Half
Anna
Pin Recipe
Ingredients
- 9 inch deep dish pastry crust, baked
- ¾ cup granulated sugar (150 grams)
- ⅓ cup cornstarch, lightly spooned (about 35 grams)
- 1 cup half & half
- 1 cup coconut milk (full fat)
- 4 large egg yolks
- ½ cup boiling water
- 1 tablespoon butter (14 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon good quality coconut extract
- 1 ¼ cup flaked sweetened coconut, divided
Whipped Cream Topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar (start with ¼ cup and add to taste up to ⅓ cup)
- 1 teaspoon vanilla extract or paste
Instructions
- In a heavy 3 to 3½ quart saucepan off heat, whisk together the sugar, cornstarch, half & half, coconut milk, and egg yolks until smooth. Have ½ cup boiling water ready (you can heat it in another pan or microwave it). Do not add the hot water yet.
- Set the saucepan over medium heat and whisk until the mixture is warm. Stir in the boiling water and continue whisking. Whisk until the mixture thickens and just begins to boil, then boil for 1 minute while whisking. This brief boil helps stabilize the custard.
- Remove from heat and whisk in the butter and salt. Let cool slightly, then stir in the vanilla and coconut extracts and about ¾ cup of the flaked coconut if you want flakes in the filling. Otherwise, reserve all the coconut to toast and use beneath the filling.
- Transfer the custard to a bowl, press a piece of greased wax or parchment paper directly on the surface to prevent a skin, and let cool to room temperature. When cool, pour into the baked pie shell and chill until set. For faster cooling, place the bowl in an ice bath and whisk to speed cooling before filling the crust.
- While the pie chills, toast the remaining coconut on a tray in a 350°F oven or toaster oven until the edges begin to brown, 5–8 minutes. Watch closely so it doesn’t burn. Let cool.
- Whip the cream to soft peaks, add powdered sugar (start with ¼ cup, up to ⅓ cup to taste), and beat to stiff peaks. Fold in the vanilla. Spread or pipe the whipped cream over the chilled pie, then sprinkle with the toasted coconut.