Coconut Cream Pie

How to Make Coconut Cream Pie

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Mix the biscuit crumbs, melted butter and 25 g of sugar and press firmly into a 23 cm pie tin, up the sides. Bake for 10 minutes, then cool.

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2. Whisk the 100 g of sugar, cornflour and salt in a saucepan. Whisk in the milk, coconut milk and egg yolks until smooth.

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3. Cook over medium heat, whisking constantly, for 8 to 10 minutes, until the custard thickens and comes to a bubble. Keep cooking, whisking, for 1 minute more.

   Mark done Start 8 min timer

4. Take the pan off the heat and stir in the desiccated coconut, butter and vanilla. Pour the custard into the crust and smooth the top.

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5. Press a piece of cling film onto the surface of the custard to stop a skin forming. Chill for at least 4 hours, until set.

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6. Whip the cream with the icing sugar to soft peaks. Swirl over the pie and scatter with the toasted flaked coconut. Slice with a hot, clean knife.

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Tips for Making Coconut Cream Pie

• Let the custard bubble for a full minute while you whisk. Undercooked cornflour tastes raw, and the custard will not set firmly.
• Press cling film on the surface of the hot custard. It stops a skin from forming, and the filling stays smooth.
• Toast the flaked coconut in a dry pan for 2 minutes until golden. Keep watching, since it burns quickly.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.

What to Serve with Coconut Cream Pie

• Hot coffee
• Fresh pineapple
• Tropical fruit salad

Storing & Reheating Coconut Cream Pie

Keeps in the fridge for up to 3 days, though the crust softens after the first day. Do not freeze.

Coconut Cream Pie FAQ: Common Questions

Coconut Cream Pie Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.