This classic pie is well worth the time it takes to cook.



For the Crust
For the Filling
For the Topping


Instructions Checklist
  • 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)

195 Ratings
  • 5 star values: 33
  • 4 star values: 45
  • 3 star values: 79
  • 2 star values: 27
  • 1 star values: 11
Rating: Unrated
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: 5 stars
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
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
Rating: 5 stars
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