Pioneer Woman Coconut Cream Pie

A buttery blind-baked crust filled with a thick coconut custard made from coconut milk, egg yolks, and sweetened shredded coconut, topped with vanilla whipped cream and toasted coconut chips. Chilled for 8 hours until the filling sets firm enough to slice cleanly. The recipe serves eight and takes about 30 minutes of active cooking plus overnight chilling.

Ree blind bakes the crust in two stages: first with pie weights to hold its shape, then without them after pricking the bottom so trapped air can escape. The custard filling uses both canned coconut milk and whole milk, which gives it a rich coconut flavor without being too heavy or greasy. She boils the custard for a full minute while whisking constantly, and that one minute is what activates the cornstarch and sets the filling thick enough to hold a clean slice.

Ree presses plastic wrap directly onto the surface of the hot filling before it chills, which prevents a thick skin from forming on top. She adds the shredded coconut to the custard while it’s still hot so it softens and absorbs flavor instead of sitting on top dry and chewy. The whipped cream goes on right before serving, not hours ahead, so it stays tall and firm on the pie instead of deflating and weeping into the filling.

Pioneer Woman Coconut Cream Pie

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories: kcal Best Season:Summer

Description

A rich coconut custard pie in a flaky butter crust, topped with whipped cream and toasted coconut chips, chilled overnight until perfectly set and sliceable.

Ingredients

For the Crust:

• 1 ball of all-butter pie crust
  

For the Filling:

• ¾ cup granulated sugar
  
• ⅓ cup cornstarch
  
• 1 tablespoon all-purpose flour
  
• ½ teaspoon salt
  
• 1 (13.5 oz) can unsweetened coconut milk
  
• 1 cup whole milk
  
• 5 large egg yolks
  
• 1½ cups sweetened shredded coconut
  
• 2 tablespoons unsalted butter
  
• 2 teaspoons vanilla extract

For the Topping:

• 1½ cups heavy cream
  
• 2 tablespoons granulated sugar
  
• 1 teaspoon vanilla extract
  
• Toasted coconut chips, for garnish

Instructions

1. Preheat the oven to 400 degrees F. Roll the pie dough into a 13-inch circle on a floured surface. Transfer to a 9-inch deep dish pie plate. Tuck the edges under and crimp as desired. Chill in the refrigerator for 1 hour or the freezer for 30 minutes.
   
2. Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 16 to 18 minutes until the edges are very lightly golden. Remove the weights and parchment, prick the bottom with a fork 6 to 8 times, and bake for another 12 to 14 minutes until golden brown all over. Cool completely.
   
3. Whisk together the sugar, cornstarch, and salt in a medium saucepan. In a measuring cup, whisk together the coconut milk, whole milk, and egg yolks until smooth. Pour the milk mixture into the saucepan with the sugar mixture.
   
4. Cook over medium heat, whisking frequently, until the mixture boils, about 4 to 5 minutes. Boil for 1 minute, whisking and stirring constantly. Remove from the heat.
   
5. Immediately stir in the shredded coconut, butter, and vanilla. Keep stirring until the butter is fully melted.
   
6. Pour the filling into the cooled pie shell. Press plastic wrap directly onto the surface of the filling. Let sit at room temperature for 1 hour, then refrigerate until set, about 8 hours.
   
7. Whisk together the heavy cream, sugar, and vanilla in a stand mixer until stiff peaks form, 1 to 2 minutes. Dollop the whipped cream over the chilled pie and garnish with toasted coconut chips.

FAQs

What other pies are worth making?

Her chocolate pie uses a similar custard method and comes together almost the same way if you already have the technique down. The chocolate Peanut Butter Pie Bars is a no-bake option that’s faster and just as rich. And if you want something completely different, the  Brownie Pie is an old-fashioned Midwestern recipe that uses pantry staples and takes almost no prep.

My custard filling is lumpy instead of smooth. What went wrong?

The cornstarch clumped because it hit liquid that was too hot too fast. Whisk the dry ingredients together first before adding any liquid, and pour the milk mixture in slowly while whisking the whole time. If you already have lumps, push the finished custard through a fine mesh strainer before pouring it into the crust.

Can I use a store-bought pie crust instead of homemade?

Yes. A frozen deep-dish pie shell works fine. Blind bake it the same way with weights first, then without. The bake time might be a few minutes shorter since store-bought crusts are thinner. Watch the color and pull it when it’s golden brown all over.

How do I toast coconut chips without burning them?

Spread them in a single layer on a baking sheet and toast at 325 degrees for 5 to 7 minutes, tossing halfway through. They go from golden to burnt in about 30 seconds, so don’t walk away from the oven. You can also toast them in a dry skillet over medium-low heat, stirring constantly.

Does this pie have to chill for the full 8 hours?

Yes. Cutting it early gives you a runny, soupy mess that won’t hold its shape on the plate. The cornstarch needs time to fully set in the cold. Making it the night before and slicing it the next day is the safest move. If you’re truly in a rush, 6 hours is the absolute minimum.