An old fashioned coconut cream pie with a homemade pie crust, coconut custard made from scratch, topped a coconut whipped cream and for a twist- a coconut streusel sprinkled on top. If you love coconut then you need to make this coconut cream pie today!
When it comes to pie. I’m in. When it comes to coconut. I’m in. So when it comes to a coconut cream pie, you know I’m all in. The creamy coconut custard. The flaky pie crust. The sweet whipped cream. And the crunch streusel on top. It hits all notes.
This recipe actually is from a fellow blogger and her fabulous cookbook- Cookies and Cups. I already have made her salted browned butter chocolate chip cookies. Um, might be the best chocolate chip cookie I have ever tried. And her nutella brownies. So if you’re looking for your next cookbook to try then definitely get a copy of this one. It won’t disappoint.
How To Make This Old Fashioned Coconut Cream Pie
The pie starts with making a basic all butter pie crust and blind baking it. You want to blind bake it, because the filling won’t be cooked once it’s in the shell so you need to bake it first. So no you won’t be baking this with your eyes closed. 😉 You can read the full tutorial on how to blind bake a pie crust here.
For more help in baking a pie crust, you can check out these posts:
- 9 tips for the best pie from scratch
- 4 Tips for the perfect pie crust
- 9 pie tools you need to make the perfect pie
Next you’re going to make the coconut custard filling. It’s really no different than making a pastry cream, but this time you’re folding in coconut of course. You’ll combine half-and-half with egg yolks in a bowl and whisk to combine so it’s all ribbony yellow and pretty. Then in your saucepan combine the sugar, cornstarch, and salt. Then add the yolk mixture and whisk it until it’s smooth.
This mixture will get heated over medium heat. You want to whisk constantly and bring the mixture to a boil. So don’t walk away. Don’t go catch up on Netflix. Or decide it’s time to throw a load of laundry in. Stay. And. Whisk.
Once it boils, then take it off the heat. Then add in cubed butter and vanilla and whisk it until it’s melted and incorporated. And then don’t forget to add in the coconut. Because otherwise you really just have a custard pie ;). The custard needs to cool.
Pro Tip: Be sure to cover the custard with plastic wrap so it doesn’t form a skin on top.
Now time for the streusel. This is what makes this coconut cream pie stand out from the crowd of all the other coconut cream pies out there. I mean butter, and sugar, and coconut, and flour all mixed together? Then baked into a crunchy sweet streusel. Like I said game changer, friend.
It took all my will power to not snack on it. Ok, I admit I did eat some. Once you taste it, you’ll know why.
So we’re almost there. Pie crust. Check. Coconut custard. Done. Streusel, snacked on. I mean done. So what’s left the whipped cream. But not just any whipped cream. A coconut whipped cream. Instead of using just sugar, the recipe uses cream of coconut.
A little tip for you. When you open the cream of coconut, the solid coconut will be sitting on top, and the liquid will be underneath. So be sure to get the liquid underneath.
Can I Make This Pie Ahead Of Time?
This pie can actually be made ahead up to 3 days. Just cover in plastic wrap and refrigerate. I mean you can make it ahead of time. Or eat it right away. I recommend the latter.
Old Fashioned Coconut Cream Pie
An old fashioned coconut cream pie with a coconut streusel sprinkled on top!
For the pie crust
- 1 1/4 cups all purpose flour
- 1 tablespoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup 1 stick cold salted butter (frozen works too), cubed or grated
- 1 teaspoon apple cider vinegar
- 4-6 Tbsp ice water
For the custard filling
- 2 cups half-and-half
- 5 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 2 Tablespoons salted butter cubed
- 1 teaspoon vanilla extract
- 1 cup sweetened flaked coconut
For the coconut streusel
- 3/4 cup all purpose flour
- 1 Tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1/4 cup sweetened flaked coconut
- 4 Tablespoons 1/2 stick salted butter, melted
For the topping
- 1 cup cold heavy cream
- 2 Tablespoons Cream of Coconut such as Coco Lopez
For the pie crust:
In a large metal bowl, whisk together the flour, brown sugar, and salt.
Add the cold cubed or grated butter to the flour mixture and use a pastry cutter or a fork to combine the butter with flour until it resembles coarse sand.
Add the vinegar and 1/4 cup (4 tablespoons) ice water and stir until it becomes too difficult, at which point use your hands, working quickly to knead the dough until it holds together. It should not be sticky; however, if the dough is too dry or crumbles apart, add 1 Tablespoon more water at a time until the dough holds together.
Wrap the dough into a flat disc in plastic wrap. And refrigerate for at least 1 hour and up to 3 days.
When you are ready to use the dough, roll out on a lightly floured surface to a 13-inch round. Fit the rolled out dough into a pie plate, trim and pinch the edges to form a decorative trim.
To pre-bake the crust: Pre-heat the oven to 375oF.
After fitting the dough into the pie plate, place the plate in the freezer for at least 30 minutes.
Cut out a round of parchment paper the same diameter as the bottom of the pie shell and place into the frozen crust. Top with pie weights or dried beans.
Bake the crust for 15 minutes. Remove from the oven and remove the weights and parchment round. Return to the oven to bake for 10 to 15 minutes longer, until the crust is golden. If the edges of the crust begin to brown too much, use a pie crust shield or strips of foil to cover the edges and continue baking.
For the custard filling:
In a medium bowl, whisk together the half-and-half and egg yolks. In medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the yolk mixture until smooth. Whisking constantly over medium heat, bring the mixture to a boil, then immediately remove from the heat. Quickly add the cubed butter and vanilla and whisk until melted and incorporated. Fold in the coconut.
Cover this warm mixture with plastic wrap, allowing the wrap to touch the custard so a skin doesn't form. Allow to cool for 30 minutes at room temperature.
Spread the cooled custard into the prebaked pie crust, cover again with plastic wrap touching the custard, and refrigerate for at least 1 hour.
For the coconut streusel:
Pre-heat the oven to 350oF. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, salt, and coconut on low speed. Add the melted butter and mix until it becomes a coarse crumble. Spread the mixture onto a prepared baking sheet and form the bits into larger crumbs using your hands. Bake for 15 to 20 minutes, until the streusel is golden brown. Remove from the oven and cool completely.
For the topping:
Just before serving, in the bowl of a stand mixer fitted with the whisk attachment, mix the heavy cream and cream of coconut on high speed until stiff peaks form.
Remove the pie from the refrigerator and remove the plastic wrap. Spread the whipped cream on top of the custard layer and sprinkles as much as coconut streusel on top of the whipped cream as desired.
Cover and refrigerate until ready to serve, up to 3 days.
- Be sure to cover the custard so it doesn't form a skin on top.
- When you open the cream of coconut, the solid coconut will be sitting on top, and the liquid will be underneath. So be sure to get the liquid underneath.
- Keep an eye on the custard when making it! You want to whisk constantly and bring the mixture to a boil. So don't walk away.
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