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Coconut Cream Pie

Prep Time 2 hours 15 minutes
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Servings 8
Author Filling from Bon App├ętit Magazine


  • One homemade or store-bought pie crust


  • 1/2 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 3 tablespoon all-purpose flour
  • 1 1/2 cups whole milk {2% works just fine too}
  • 1 1/2 cups sweetened flaked coconut
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coconut extract


  • 1 1/4 cups cold heavy whipped cream
  • 2 tablespoons sugar
  • 1/8 teaspoon coconut extract
  • 1/3 cup sweetened flaked coconut



  1. Preheat oven to 375 degrees F.
  2. If using a store bought crust, defrost if needed. Line a 9" pie plate with pie crust. Line pie plate with aluminum foil - covering pie crust dough. Add enough uncooked rice or beans to cover the foil with a good layer to weight things down a little. Bake for 20 minutes. Remove from oven. Reserve rice/beans; set aside to cool on a wire rack.


  1. In a medium saucepan over medium heat, bring milk and coconut to a simmer.
  2. Beat together sugar, eggs, egg yolk, and flour in a large bowl. Slowly pour hot milk mixture to egg mixture, whisking constantly. Don't go too fast or the eggs will scrambled.
  3. Return to same saucepan, and cook for 4 to 7 minutes until pastry cream begins to boil and thickens. Remove from heat; add vanilla and coconut extracts and mix to combine.
  4. Transfer to a medium bowl. Cover with plastic wrap, making sure wrap is touching the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours (up to 1 day).
  5. Pour filling into baked and cooled pie crust. Return to refrigerator while preparing topping.


  1. In a large skillet over medium heat, toast coconut until browned. Stirring often to prevent burning. Remove from skillet; set aside.
  2. In a large bowl, whip together heavy cream, sugar, and coconut extract until stiff peaks form.
  3. Spread whipped cream over pastry cream, and sprinkle with toasted coconut.
  4. Refrigerate until ready to serve.