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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 5 hrs 30 mins Servings: 8 Yield: Makes one 9-inch pie coconut-cream-pie-001-ld107757.jpg

Ingredients For the Crust 1 disk Pate Brisee All-purpose flour, for surface For the Filling 1/2 cup granulated sugar 1/4 cup cornstarch 1/2 teaspoon coarse salt 1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can) 1 1/4 cups whole milk 4 large egg yolks 3/4 teaspoon pure vanilla extract 1 cup shredded sweetened coconut For the Topping 1/2 cup large-flake unsweetened dried coconut (optional) 1 1/2 cups heavy cream 2 tablespoons confectioners’ sugar

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 5 hrs 30 mins Servings: 8 Yield: Makes one 9-inch pie coconut-cream-pie-001-ld107757.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 5 hrs 30 mins Servings: 8 Yield: Makes one 9-inch pie

Recipe Summary

prep: 30 mins total: 5 hrs 30 mins

Servings: 8 Yield: Makes one 9-inch pie

prep: 30 mins

total: 5 hrs 30 mins

prep:

30 mins

total:

5 hrs 30 mins

Servings: 8

Yield: Makes one 9-inch pie

8

Makes one 9-inch pie

coconut-cream-pie-001-ld107757.jpg

coconut-cream-pie-001-ld107757.jpg

Ingredients

Ingredients

  • 1 disk Pate Brisee All-purpose flour, for surface

  • 1/2 cup granulated sugar 1/4 cup cornstarch 1/2 teaspoon coarse salt 1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can) 1 1/4 cups whole milk 4 large egg yolks 3/4 teaspoon pure vanilla extract 1 cup shredded sweetened coconut

  • 1/2 cup large-flake unsweetened dried coconut (optional) 1 1/2 cups heavy cream 2 tablespoons confectioners’ sugar

Directions

Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.

Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.

Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.

Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners’ sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

Reviews (4)

 Add Rating & Review     195 Ratings   5 star values:        33    4 star values:        45    3 star values:        79    2 star values:        27    1 star values:        11

Reviews (4)

Add Rating & Review     195 Ratings   5 star values:        33    4 star values:        45    3 star values:        79    2 star values:        27    1 star values:        11

Add Rating & Review

195 Ratings 5 star values: 33 4 star values: 45 3 star values: 79 2 star values: 27 1 star values: 11

195 Ratings 5 star values: 33 4 star values: 45 3 star values: 79 2 star values: 27 1 star values: 11

195 Ratings 5 star values: 33 4 star values: 45 3 star values: 79 2 star values: 27 1 star values: 11

  • 5 star values: 33 4 star values: 45 3 star values: 79 2 star values: 27 1 star values: 11

    Martha Stewart Member     Rating: Unrated       02/26/2017   I made this pie on the weekend and unfortunately.. it turned out soupy! Any insight into why? Flavour was lovely and Id like to try it again. Thanks!  

Martha Stewart Member     Rating: 5 stars       02/06/2016   I made this pie yesterday and everyone wanted seconds!!! I followed the recipe ingredients exactly. Some time ago, I saw Martha make a Lemon Meringue Pie by placing all the cookable ingredients into a cold saucepan and slowly bring the liquid mixture to a thickened state, whisking constantly, so I do not use more than the saucepan. It is foolproof and I have been using this method for all my lemon and custard pies! No need to dirty a bowl to temper eggs! Thank you Martha for sharing!  

Martha Stewart Member     Rating: 5 stars       04/27/2015   Martha, do you have a recipe for a Pineapple Cream Pie. The coconut cream pie is delicious. I love pineapple and can't find a really good recipe for Pineapple Cream Pie. Would you help, please. I watch your TV show. Could you do a Pineapple Pie please. thanks  

Martha Stewart Member     Rating: 5 stars       04/27/2015   I made the coconut cream pie today. This pie should be illegal. It is soooo delicious. With each bite my husband so OMG this is so good. I've been baking for over 50 years and thought I had tried it all. I love cream pies(even though I both myself and my hubby shouldn't have them). This isn't a pie I would make all the time. It would be wonderful for special occasions and when company comes around. It is easy to make. I used a Pillsbury pie crust(forgive me Martha). Try it, you will love it

    Martha Stewart Member

    Rating: Unrated 02/26/2017

I made this pie on the weekend and unfortunately.. it turned out soupy! Any insight into why? Flavour was lovely and Id like to try it again. Thanks!

Rating: Unrated

Rating: 5 stars 02/06/2016

I made this pie yesterday and everyone wanted seconds!!! I followed the recipe ingredients exactly. Some time ago, I saw Martha make a Lemon Meringue Pie by placing all the cookable ingredients into a cold saucepan and slowly bring the liquid mixture to a thickened state, whisking constantly, so I do not use more than the saucepan. It is foolproof and I have been using this method for all my lemon and custard pies! No need to dirty a bowl to temper eggs! Thank you Martha for sharing!

Rating: 5 stars

Rating: 5 stars 04/27/2015

Martha, do you have a recipe for a Pineapple Cream Pie. The coconut cream pie is delicious. I love pineapple and can’t find a really good recipe for Pineapple Cream Pie. Would you help, please. I watch your TV show. Could you do a Pineapple Pie please. thanks

I made the coconut cream pie today. This pie should be illegal. It is soooo delicious. With each bite my husband so OMG this is so good. I’ve been baking for over 50 years and thought I had tried it all. I love cream pies(even though I both myself and my hubby shouldn’t have them). This isn’t a pie I would make all the time. It would be wonderful for special occasions and when company comes around. It is easy to make. I used a Pillsbury pie crust(forgive me Martha). Try it, you will love it

All Reviews for Best Coconut Cream Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Best Coconut Cream Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest