Coconut Cream Pie

Inger Taylor

Posted on May 15 2018

My sweet tusk took over and I had to make this coconut cream pie inspired by the recipe in my edition of Baking Illustrated!  I love my Baking Illustrated cookbook and it’s easy to tell since it’s so tattered and stained. 

It gives more information than you could ever need for a given recipe and how they arrived at their finished product, but I will say their recipes are delish and this coconut cream pie was no exception!  The recipe claims to serve 8-10, but I’d say not more than 8.  The hardest part is allowing chill time and deciding who gets to lick the bowl!


5 T unsweetened shredded coconut (I use sweetened)

9 graham crackers

2 T sugar

5 T unsalted butter, melted (I use salted)



1 (14 oz) can coconut milk, well stirred

1 C whole milk

½ C unsweetened shredded coconut (I use sweetened)

2/3 C Sugar

¼ C Cornstarch

1 ½ t vanilla extract

2 T unsalted butter, cut into 4 pieces (I use salted)


Whipped Cream Topping

1 ½ C heavy cream, chilled

1 ½ T sugar (I use 1/3 C)

½ t vanilla extract

1 ½ t dark rum (optional… I like it better without)

1/4 C toasted shredded coconut



Preheat oven to 325 degrees.  Get your food processor out, if you’ve got one.  You can do without, but why not make life easier.  Blend graham crackers, coconut, sugar until finely ground. 

Drizzle in melted butter and combine until moistened through.  Pour crust mixture into 9 inch glass pie dish and evenly distribute using ½ C measuring cup, pressing down evenly. 

You may need to use your fingers to press up the sides to form the crust.  Pop into the oven for 15-20 minutes. 

It will smell divine when it’s done.  Remove from oven and make filling while the crust cools.  Before you turn the oven off. toast your ¼ C shredded coconut to top off the pie once assembled.  Spread in an even layer on a baking sheet and toast for about 5-7 minutes, but keep an eye on it because it burns easily.


Filling: In a medium sauce pan, whisk and simmer over medium high heat, coconut milk, milk, shredded coconut 2/3 C sugar, cornstarch, salt, and egg yolks.  Constantly whisk until it reaches a boil and continue to whisk for 60 seconds.  Your mixture should be thickened by now.  Remove from heat, stir in butter and vanilla.  Once combined, pour into cooled crust and cover with plastic wrap so that it rests directly on pie mixture.  Pop it in the fridge for at least 3 hours.  Ouch!  The wait is brutal, I know!


Topping:   Pour heavy cream and sugar into bowl of a mixer and beat at high speed until soft peaks form.  Stop, add vanilla, and continue to beat until somewhat stiff peaks are formed.  Spread or pipe the whipped topping onto chilled coconut cream filling and sprinkle with toasted coconut.

Call me if you’re having trouble eating all the pie… I’ll rush right over and lend a mouth!  My girls had no trouble devouring this pie!

Happy baking and enjoy!



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