Is Coconut Cream Pie old-fashioned? Maybe, but if so it deserves a comeback. How could something this sweet, cool, creamy and crispy-coconut-y ever go out of style? This version amps up the tropical vibe with extra hits of vanilla, both in the custard and in the Nilla wafer crust – which is a far more interesting and flavorful base layer than the usual pastry, and melds with the custard and whipped cream topping in the perfect creamy/crumbly balance of textures.
This classic dessert is the ideal ending to an island-themed meal featuring something like this salsa-topped pan-roasted fish, but it would be equally at home in an American-style steakhouse menu, such as grilled ribeye with a baked potato or native corn on the cob.
Let’s talk about the whipped cream topping. I don’t have much skill with or patience for pastry bags and piping on decorative designs. I care about making a dessert look pretty but I’m only willing to labor over it up to a point, after which my feeling is I’m not going to make it taste any more delicious if I keep fussing with it. Here, I broke out the pastry bag and a star tip and made a field of simple (and not very professional-looking) stars over the top of this pie. The imperfection of my technique is conveniently hidden by the shower of toasted coconut sprinkled over the top. If you want to go simpler still, dollop the whipped cream on top and swirl it around with a spoon.
Speaking of beauty, cutting neat slices of this pie gets easier the longer it chills. The custard is soft, and the whipped cream is softer still, and any pretty design you might make with the whipped cream may go a little sideways if you rush the chilling time. You simply must give it at least a few hours to firm up. If you can’t wait as long as overnight, then go ahead and (carefully) cut a slightly wobbly slice, and when you feel the silky soft custard in contrast with the crumbly vanilla cookie crust on your tongue, I’m guessing tidy slices will be the farthest thing from your mind.
Making this ahead and what to do with leftovers:
- Coconut Cream Pie has to chill for at least 4 hours, preferably 8 or overnight. So start early in the day or the day before.
- Whipped cream softens over time, as does a cookie crumb crust. Enjoy leftovers within 3 days.
Update, January 2021: When I originally posted this recipe in March, 2020, I made a downsized version in a small, square cake pan, serving four. For this update and new photos, I made the full sized version in a 9-inch pie plate. The general idea of a smaller dessert is a good one when you live in a small household and don’t want to end up with a lot of leftovers. This time…we wanted the leftovers! I’ve still included the proportions for the smaller pie at the bottom of the post, for anyone who wants it.
To see this recipe combined with others in a special dinner menu, read the post for Saturday March 14, 2020.
Coconut Cream Pie
Ingredients
- 13 tablespoons unsalted butter, softened, divided
- 8 ounces Nilla wafer cookies
- 6 ounces sweetened flaked coconut (1½ tightly-packed cups)
- 1½ cups whole milk
- 1½ cups heavy cream, divided
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon Diamond Crystal kosher salt, or a large pinch of Morton's
- 6 large egg yolks
- 1½ teaspoons pure vanilla extract
- ¾ teaspoon coconut extract
- 1½ tablespoons confectioner’s sugar
Directions
- Step 1 Heat the oven to 350 degrees.
- Step 2 Melt 9 tablespoons of the butter in a small saucepan over medium heat. Meanwhile, put the Nilla wafers in the bowl of a food processor, and process them into fine crumbs. Transfer the crumbs to a bowl and add the butter. Toss with a fork until all the crumbs are evenly moistened. Press the crumbs into a 9-inch pie plate.
- Step 3 Spread the coconut out on a sheet pan. Give the pan a quick shake to spread the coconut out in an even layer. Sweep stragglers from the edges in, so the edges are even – this will help the coconut brown more evenly.
- Step 4 Put both the crust and the coconut in the oven. Bake for 5 minutes, then stir the coconut, once again shaking the pan and straightening the edges. Continue to bake, checking the coconut every few minutes, until the darkest pieces of coconut are deep golden brown, about 10 minutes total. (The coconut will not be evenly browned, and some of it will still be mostly white, that’s fine.) Pour the coconut onto a plate and set it aside to cool.
- Step 5 Keep baking the crust until it’s golden brown and fragrant, about 15 minutes total, then remove it to a cooling rack.
- Step 6 As soon as the coconut is completely cool, start making the custard. (It’s OK if the crust is still warm.) Pour the milk and ½ cup of the cream into a medium saucepan and place it over medium heat. Bring the mixture just to a simmer.
- Step 7 Meanwhile, whisk the sugar, cornstarch and salt together in a large bowl until blended. Whisk in the egg yolks until smooth. When the milk mixture is simmering, drizzle about ½ cup of the hot milk gradually into the egg mixture, whisking briskly to incorporate it. Continue gradually adding the milk to the eggs, whisking constantly, until it’s all added. Set a sieve over the pot and strain the custard mixture back into the saucepan. Turn the heat up to medium-high.
- Step 8 Measure out ½ cup of the toasted coconut and set it aside for the topping. Add the remaining coconut to the custard. Cook the mixture, whisking constantly, until it thickens and comes to a simmer, about 3 minutes. Once it comes to a simmer, cook 30 seconds more, whisking constantly. The custard should be thick and smooth, with a pudding-like consistency.
- Step 9 Remove the saucepan from the heat. Stir in the remaining 4 tablespoons of butter until it’s melted and incorporated. Stir in the vanilla and coconut extracts.
- Step 10 Cool the mixture until it’s lukewarm, then spoon it into the crust. Smooth the top. Cover the surface with plastic wrap, pressing the wrap right onto the surface of the custard so it doesn’t form a skin. Chill the pie for at least 4 hours, or overnight.
- Step 11 Remove the plastic wrap from the top. To make the sweetened whipped cream, pour the remaining 1 cup of cream into a small, deep bowl. Beat with a handheld electric mixer on medium high until soft peaks form. Add the confectioner’s sugar and beat until the peaks are firm. Spoon the whipped cream over the pie, or use a pastry bag with a star tip to make a ruffled topping. Sprinkle the pie with the reserved toasted coconut. Chill until serving.
Ingredient quantities for down-sized version
Ingredients
- 9 tablespoons unsalted butter, softened, divided
- 5 ounces Nilla wafer cookies
- 4 ounces sweetened flaked coconut (1 tightly-packed cup)
- 1 cup whole milk
- 1 cup heavy cream, divided
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of kosher salt
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 1 tablespoon confectioner’s sugar
Directions
- Step 1 Use a standard 7½-inch pie plate or a 6-inch square cake pan lined with parchment paper long enough to extend out the sides to form handles for removal.
- Step 2 Use 6 tablespoons of butter for the crust and 3 for the custard.
- Step 3 Use 1/3 cup of cream for the custard and 2/3 cup for the sweetened whipped cream layer.
- Step 4 Reserve 1/3 cup of the toasted coconut for the topping and use the remainder for the custard.
