Coconut Sweet Cream Pie
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Silky, smooth, and thick coconut custard makes up this traditional Coconut Sweet Cream Pie. it's topped with Homemade Whipped Cream for an old fashioned cream pie recipe that everyone will love.
If you love coconut as much as I do, check out some of my other favorite coconut recipes like my Coconut Chocolate Chip Cookies, Toasted Coconut Bundt Cake, or my Vegan Toasted Coconut Brownies.
Table of Contents
Why You'll Love This Recipe
Nostalgic: Today I am sharing an oldie but goodie! I created this recipe for Coconut Sweet Cream Pie when I started my bake shop. And, even though I sold my bakery, they still serve it there today! So, if you've been a customer then you know what I'm talking about. And now you can re-create this nostalgic dessert at home.
Old Fashioned: I make a traditional old fashioned custard, using only the egg yolks, and flavor it with coconut extract. My favorite brand of organic coconut extract to use is Flavorganics. Not all coconut extracts are created equal, so make sure you find one that you like the flavor of. That is key to a good Coconut Sweet Cream Pie!
Homemade Whipped Cream: I top this Coconut Sweet Cream Pie with homemade whipped cream. This is the only way to top a cream pie, in my opinion. This cold pie is the perfect dessert on a warm summer night.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Food to Live Organic Unsweetened Wide Flake Coconut
Organic Valley Heavy Whipping Cream
Simply Organic Vanilla Extract
Annie’s Organic Honey Graham Crackers
Tools Needed
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
To make the crust: In a food processor, add the graham crackers, butter, and cane sugar. Pulse, and then mix until you have a uniform mixture and there are no chunks of graham cracker or butter.
Grease a 9-inch pie pan with butter. Transfer the graham cracker mixture to the pie pan, and lightly press it to the sides first. Use the remaining crust, and press it down into the bottom of the pan.
Bake for 5 minutes or until lightly golden brown. Allow to cool completely.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add in the flour and whisk to combine completely.
Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
Step 3
In a clean saucepan (do not use the one the milk was heated in, incase milk stuck to the bottom, that will burn if used without cleaning), pour in the egg mixture. Put over low/medium heat.
Continue to heat while continuously stirring with a high heat spatula by scraping the bottoms and the sides. The mixture will start to rise and may bubble, continue to stir. The mixture will start to thicken, and continue to stir. The trick is to keep stirring so clumps do not form, as you want a smooth custard. If you see clumps beginning to form, stir vigorously and they will dissolve.
Continue to stir until the custard coats the spatula and does not drip off when you lift it from the pot. The whole process should take around 20 minutes. Remove the pot from heat.
Step 4
Add in the butter and coconut extract, and stir to combine completely. Place in the fridge for 24 hours (no need to cover it).
Step 5
To assemble the pie: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase the speed as the whipped cream starts to thicken, until you are full speed. Whisk until stiff peaks form.
Step 6
Reserve half of the whipped cream (8 ounces or about 1 cup) for the topping and set aside. Add in about half (4 ounces) of the remaining whipped cream and fold to combine, then add in the other half (4 ounces) of the remaining whipped cream and the wide flake coconut, and fold to combine completely.
Step 7
Transfer the coconut cream mixture mixture to the pie crust, and spread evenly. Top with the remaining 8 ounces of whipped cream. Sprinkle a few extra coconut flakes on top (optional).
FAQ's
Yes, this is a great pie to make ahead of time as the custard has to chill before you can put the pie together. The custard can sit in the fridge for 24 to 48 hours so you can even prep it two days ahead of time. The whipped cream topping is best when it's fresh, so I always recommend putting the pie together as close to when you're serving as possible. If you do prep the pie the day before, you need to be sure to cover it tightly with plastic wrap. Once the custard is made and put in the pie crust, it can dry out if it's not covered.
Cream pies need to be stored in the fridge because they are custard with whipped cream topping. Not only that, but they also need to be covered so they do not dry out. If you're storing the whole pie, cover it tightly with plastic wrap. If you are storing leftover slices, they can go in tupperware.
Absolutely! If you want to toast the coconut before stirring it into the custard, you can do that at 350°F for about 5 minutes until lightly browned.
Craving More?
Coconut Sweet Cream Pie
Ingredients
Crust
- 204 grams honey graham crackers (crushed)
- 113 grams salted butter softened
- 71 grams cane sugar
Filling
- 1 cup milk
- 3 large egg yolks
- 226 grams cane sugar
- 57 grams all purpose flour
- 57 grams salted butter
- 1 teaspoon coconut extract
- 43 grams unsweetened wide flake coconut
Topping
- 2 cups heavy whipping cream
- 2 teaspoons cane sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- To make the crust: In a food processor, add the graham crackers, butter, and cane sugar. Pulse, and then mix until you have a uniform mixture and there are no chunks of graham cracker or butter.
- Grease a 9-inch pie pan with butter. Transfer the graham cracker mixture to the pie pan, and lightly press it to the sides first. Use the remaining crust, and press it down into the bottom of the pan.
- Bake for 5 minutes or until lightly golden brown. Allow to cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg yolks and cane sugar. Whisk on low for 2 to 3 minutes or until lightened in color. Add in the flour and whisk to combine completely.
- Heat the milk to 140°F. Once the milk has heated, turn the mixer on low and slowly add in the warm milk into the egg mixture. Once completely combined, stop the mixer.
- In a clean saucepan (do not use the one the milk was heated in, incase milk stuck to the bottom, that will burn if used without cleaning), pour in the egg mixture. Put over low/medium heat.
- Continue to heat while continuously stirring with a high heat spatula by scraping the bottoms and the sides. The mixture will start to rise and may bubble, continue to stir. The mixture will start to thicken, and continue to stir. The trick is to keep stirring so clumps do not form, as you want a smooth custard. If you see clumps beginning to form, stir vigorously and they will dissolve.
- Continue to stir until the custard coats the spatula and does not drip off when you lift it from the pot. The whole process should take around 20 minutes. Remove the pot from heat.
- Add in the butter and coconut extract, and stir to combine completely. Place in the fridge for 24 hours (no need to cover it).
- To assemble the pie: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream, cane sugar, and vanilla extract. Mix on low and gradually increase the speed as the whipped cream starts to thicken, until you are full speed. Whisk until stiff peaks form.
- Reserve half of the whipped cream (8 ounces or about 1 cup) for the topping and set aside. Add in about half (4 ounces) of the remaining whipped cream and fold to combine, then add in the other half (4 ounces) of the remaining whipped cream and the wide flake coconut, and fold to combine completely.
- Transfer the coconut cream mixture mixture to the pie crust, and spread evenly. Top with the remaining 8 ounces of whipped cream. Sprinkle a few extra coconut flakes on top (optional).
- Serve immediately or cover with plastic wrap and store in the fridge for up to 3 days.
Notes
Nutrition
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