Martha Stewart Best Coconut Cream Pie

Martha Stewart best coconut cream pie turns coconut milk, egg yolks and shredded coconut into a silky, chilled dessert in 5 hours 30 minutes. This make-ahead easy dessert fits Easter dinner, Thanksgiving and summer potluck tables, and it slices cleanly once it's fully set.

Chill the pie for the full 4 hours before you add the whipped cream, because the custard needs that time to set. Cut it early and the filling runs out of the crust instead of holding a clean slice.

Martha's custard uses both coconut milk and whole milk, so the filling tastes of coconut without turning heavy. She also strains it through a fine sieve and finishes the pie with large flakes of coconut toasted until golden.

Martha Stewart Best Coconut Cream Pie

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

520

kcal

A crisp, golden crust holds a smooth coconut custard that sets up cold and cuts into clean slices. Whipped cream and toasted coconut flakes on top give it a light, fluffy finish.

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 3/4-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

• Blind bake the crust: Roll the pate brisee into a 12-inch round about 1/8 inch thick, fit it into a 9-inch pie plate, then trim, fold under and crimp the edge. Prick the bottom, freeze for 15 minutes, then bake at 375°F with parchment and weights for 25 minutes.
• Finish the crust: Lift out the weights and parchment, then bake for about 10 minutes more. It's ready when the bottom looks golden and dry, so let it cool completely.
• Cook the custard base: Whisk 1/2 cup granulated sugar, 1/4 cup cornstarch and 1/2 teaspoon coarse salt in a medium saucepan. Then whisk in 1 1/2 cups coconut milk and 1 1/4 cups whole milk, and cook over medium-high heat, stirring constantly, for about 7 minutes until it bubbles and thickens.
• Temper the yolks: Whisk the 4 egg yolks in a medium bowl, then pour the hot milk mixture over them in a slow, steady stream while whisking. Return everything to the saucepan and boil over medium heat for 1 to 2 minutes, stirring the whole time.
• Strain and fill: Strain the custard through a fine sieve into a bowl, then stir in 3/4 teaspoon vanilla and 1 cup shredded sweetened coconut. Pour it into the cooled crust and smooth the top.
• Chill the pie: Wrap the pie tightly in plastic. Refrigerate for about 4 hours until the filling is completely set, or up to 2 days.
• Toast the coconut: Heat the oven to 350°F and spread 1/2 cup large-flake coconut on a rimmed baking sheet. Bake for 10 to 12 minutes, tossing now and then, until golden, then let it cool.
• Whip and top: Beat 1 1/2 cups heavy cream with 2 tablespoons confectioners' sugar until soft peaks form. Mound it over the pie, sprinkle on the toasted coconut and serve right away.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Mrs. Anderson's ceramic pie weights, Cuisinart fine mesh strainer set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make coconut cream pie ahead of time?

Yes, the filled pie can chill for up to 2 days, wrapped tightly in plastic. Bake the crust and toast the coconut ahead too, then whip the cream and top the pie just before serving.

Can I use a store-bought crust?

A refrigerated pie crust works well when you're short on time. Blind bake it the same way, with parchment and weights, until the bottom is golden and dry, because a damp crust turns soggy under the custard.

Why do I need to strain the custard?

Straining through a fine sieve catches any bits of cooked egg and leaves the filling silky. Do it before you stir in the shredded coconut, since the sieve would catch that too.

How do I store leftover coconut cream pie?

Cover leftover slices loosely and keep them in the fridge for 1 to 2 days. The crust softens and the whipped cream loses its fluff over time, so the pie is best on the first day.

What's the biggest mistake with this pie?

Cutting it before the filling has chilled for the full 4 hours is the most common mistake. A warm custard slumps and runs, so give it the time to set firm.