Classic Coconut Cream Pie with Toasted Coconut and White Chocolate
This traditional coconut cream pie features a flaky coconut-infused pastry crust filled with rich vanilla bean pastry cream and topped with billowy whipped cream. The combination of coconut milk and shredded coconut creates an intensely coconut flavor throughout, while toasted coconut chips and white chocolate curls add textural contrast and visual appeal. Perfect for special occasions or when you want to impress guests with a show-stopping dessert that balances creamy, crunchy, and sweet elements in every bite.
Ingredients
- 3 all-purpose flour, plus extra for rollinggluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- ½ sweetened coconut, shreddedunsweetened coconut1:1dietary
reduce sugar content
- 8 unsalted butter, cold, cut into 1/2-inch dice
- 2 granulated sugar
- ¼ kosher salt
- ⅓ ice-cold water, or more as needed
- 1 milk
- 1 unsweetened coconut milk, canned, stirredunsweetened coconut1:1dietary
reduce sugar content
- 2 sweetened coconut, shreddedunsweetened coconut1:1dietary
reduce sugar content
- 1 vanilla bean, split in half lengthwise
- 2 large eggs
- 2 ½ sugar
- 3 all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 4 unsalted butter, room-temperature
- 2 ½ heavy cream, chilled
- ⅓ sugar
- 1 pure vanilla extract
- 2 unsweetened coconut, chip or large-shred (about 1 1/2 cups)unsweetened coconut1:1dietary
reduce sugar content
- 4 white chocolate, chunk
Instructions
- 1
Combine flour, coconut, diced butter, sugar and salt in food processor and pulse to form coarse crumbs
- 2
Gradually add ice water one tablespoon at a time, pulsing until dough holds together when pressed
- 3
Wrap dough in plastic wrap and shape into flattened round, then chill for 30 minutes to 1 hour
- 4
Roll chilled dough on floured surface to 1/8 inch thickness and trim to 12-13 inch circle
- 5
Transfer dough to 9-inch pie pan, trim to 1-1.5 inch overhang, and flute edges
- 6
Chill pie shell for 15-20 minutes while oven preheats
- 7
Line pie shell with parchment and fill with dried beans, then bake for 20-25 minutes until rim is golden
- 8
Remove beans and parchment, then bake 10-12 minutes more until bottom has golden patches
- 9
Combine milk, coconut milk, and shredded coconut in heavy saucepan with vanilla bean seeds and pod
- 10
Heat mixture on medium-high heat, stirring occasionally until almost boiling
- 11
Whisk eggs, sugar, and flour together in bowl until well combined
- 12
Temper eggs by whisking in small amount of hot milk mixture, then add warmed eggs back to saucepan
- 13
Whisk over medium-high heat until pastry cream thickens and bubbles, then continue whisking 4-5 minutes until very thick
- 14
Remove from heat, whisk in butter until melted, and remove vanilla pod
- 15
Cool pastry cream over ice water bath, stirring occasionally, then cover surface with plastic wrap and refrigerate
- 16
Whip heavy cream with sugar and vanilla to firm peaks
- 17
Spread coconut chips on baking sheet and toast for 7-8 minutes, stirring once or twice until lightly browned
- 18
Fill cooled pie shell with chilled pastry cream and top with whipped cream
- 19
Garnish with toasted coconut chips and white chocolate curls made with vegetable peeler
Tips
Chill the dough properly before rolling to prevent cracking and make it easier to handle without overworking the pastry.
Place plastic wrap directly on the pastry cream surface while cooling to prevent a skin from forming on top.
Watch the coconut chips carefully while toasting as coconut burns quickly and can go from golden to burnt in seconds.
Good to Know
Refrigerate covered for up to 3 days. Best served within 24 hours for optimal crust texture.
Pastry cream can be made 1-2 days ahead and refrigerated. Assemble pie day of serving for best results.
Serve chilled. Cut with sharp knife wiped clean between slices for neat presentation.
Common Mistakes
Chill dough adequately to avoid cracking when rolling
Temper eggs slowly to avoid scrambling when adding hot milk
Cool pastry cream completely to avoid melting whipped cream when assembling
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
General Alternatives
reduce sugar content
FAQ
Can I make this pie without coconut milk?
Yes, substitute with whole milk for a milder coconut flavor, though the filling will be less rich and coconutty than the original version.
What if my pastry cream is lumpy after cooking?
Strain the warm pastry cream through fine mesh sieve to remove lumps, then proceed with cooling process as directed.
How long will this pie keep in the refrigerator?
The assembled pie will keep for up to 3 days refrigerated, though the crust may soften slightly after the first day.