recipe for coconut cream pie
- The Best recipe for coconut cream pie
- Coconut Cream Pie with a Crispy Shortbread Crust
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Coconut Cream Pie with a Crispy Shortbread Crust Works
- ❓ Frequently Asked Questions About Coconut Cream Pie with a Crispy Shortbread Crust
The Best recipe for coconut cream pie
My family adores it too—my kids will eat a slice before I can even finish explaining why it’s good for them. It’s one of those desserts that’s naturally lower in sugar than most pies because of the coconut milk, and the added fiber from the crust keeps it from feeling too heavy. Plus, it’s a great way to use up canned coconut milk that’s been sitting in the pantry, and the flavors just melt together in the oven. Whether you’re serving it at a holiday gathering or just enjoying it as a quiet dessert after dinner, this pie is a crowd-pleaser that’s easy to love. The creamy filling is so smooth it feels like a dessert you’d find in a fancy restaurant, but it’s made right in your own kitchen.
Coconut Cream Pie with a Crispy Shortbread Crust
A rich, velvety coconut filling sandwiched between a buttery shortbread crust and a light meringue topping. Perfect for a comforting dessert.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 1 tsp sugar
- ½ tsp salt
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp unflavored gelatin
- 2 tbsp cold water
- 4 large egg whites
- ½ cup granulated sugar
- Pinch of salt
👨🍳Directions
-
1
Preheat oven to 350°F. Roll out 1 ½ cups flour, 1 tsp sugar, and ½ tsp salt with ½ cup cold butter until crumbly. Press into a 9-inch pie dish and chill for 15 minutes. -
2
In a saucepan, heat coconut milk until steaming. Remove from heat, whisk in sugar, then strain through a fine-mesh sieve. Stir in eggs and vanilla until smooth. Sprinkle gelatin over the coconut mixture, let sit 5 minutes, then whisk in cold water until dissolved. -
3
Pour filling into the chilled crust and bake at 350°F for 25 minutes. Cool completely before assembling. -
4
Whisk egg whites, sugar, and salt until soft peaks form. Gradually add more sugar until stiff peaks form. Spread meringue over the cooled pie and bake at 325°F for 15–20 minutes until golden.
🔧Equipment
- Mixing bowls
- Food processor
- Pie dish (9-inch)
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Coconut Cream Pie with a Crispy Shortbread Crust Works
❓ Frequently Asked Questions About Coconut Cream Pie with a Crispy Shortbread Crust
How do I adjust the texture if my coconut cream pie turns too thick?
If your coconut cream filling is too thick, gently warm it over a low heat while stirring until it reaches a smooth, pourable consistency—about 180°F. If it’s still too thick, add 1–2 tablespoons of warm heavy cream or coconut milk, stirring until blended. Avoid boiling to prevent curdling.
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Can I substitute regular cream cheese for coconut cream cheese in this recipe?
Regular cream cheese won’t work well because its tangy flavor clashes with the coconut’s sweetness, and it lacks the smooth, rich texture. Coconut cream cheese is specifically formulated to hold fillings like this pie, so stick to it for the best result.
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What’s the best way to store coconut cream pie to keep it fresh?
Store the pie in an airtight container in the refrigerator for up to 4 days. To prevent a soggy crust, press a piece of parchment paper directly on top of the filling before sealing the lid. For longer storage, freeze it for up to 3 months—thaw overnight in the fridge before serving.
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Why does my pie crust sometimes crack when baking?
Cracks in the crust often happen when the dough shrinks too quickly during baking. To prevent this, chill the dough for at least 30 minutes before rolling it out, and ensure your oven preheats to the correct temperature (375°F). If cracks appear, cover them with a thin layer of coconut cream before baking.
