Pioneer Woman Coconut Cream Pie Recipe

Pioneer Woman Coconut Cream Pie is a classic American dessert dinner finale featuring a crisp crust and thick custard. Shredded coconut and heavy cream create a rich filling topped with plenty of fluffy whipped topping.

If you do nothing else, let that custard bubble for a full minute after it thickens. The first time I made this, I pulled it off the heat too early and the pie never set. Now I make sure those big bubbles are popping through the surface so the cornstarch does its job. If you skip the boiling, you’ll end up with a puddle instead of a slice.

The toasted coconut on top is doing more work than you’d think here. Without it, the texture is a bit one-note and soft. Toasting the flakes brings out a nutty flavor that cuts through the sugar. I usually toast a double batch because I can’t help snacking on it while the pie chills.

Pioneer Woman Coconut Cream Pie Ingredients

For the Crust

• 1 1/2 cups (180g) all-purpose flour
• 1/2 teaspoon (3g) salt
• 1 tablespoon (12g) granulated sugar
• 1/2 cup (115g) cold salted butter, cut into cubes
• 1/4 cup (60ml) ice water

For the Coconut Filling

• 1 1/2 cups (350ml) whole milk
• 1 1/2 cups (350ml) half-and-half
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon (1.5g) salt
• 1/3 cup (45g) cornstarch
• 4 large egg yolks
• 1 1/2 cups (150g) sweetened shredded coconut
• 2 tablespoons (30g) salted butter
• 1 1/2 teaspoons (7ml) vanilla extract

For the Topping

• 1 1/2 cups (350ml) heavy cream, chilled
• 3 tablespoons (25g) powdered sugar
• 1/2 cup (50g) sweetened shredded coconut, toasted

How To Make Pioneer Woman Coconut Cream Pie

• 1. Make the pie dough: Mix the flour, salt, and sugar in a bowl before rubbing in the cold butter with your fingers. Work it until the bits of butter are the size of small peas. Drizzle in the ice water and toss it with a fork until the dough just starts to clump together.
• 2. Chill and roll: Press the dough into a flat disk, wrap it in plastic, and let it sit in the fridge for at least 30 minutes. Once it’s cold, roll it out on a floured surface until it’s a couple of inches wider than your pie plate. Drape it over the plate, trim the edges, and crimp them with your thumb and finger.
• 3. Blind bake the crust: Line the dough with parchment paper and fill it with dried beans or pie weights. Bake at 200°C (400°F) for 15 minutes, then remove the weights and paper. Put it back in for another 10 minutes until the bottom looks dry and the edges are golden.
• 4. Mix the custard base: Whisk the milk, half-and-half, sugar, salt, cornstarch, and egg yolks in a large saucepan until there are no lumps left. It’s much easier to get the cornstarch smooth while the liquid is still cold. Put the pan over medium heat and stir constantly with a whisk so the bottom doesn’t scorch.
• 5. Thicken the filling: Keep stirring as the mixture heats up and starts to get heavy. When it reaches a boil and big bubbles break the surface, keep it going for one more minute. Take it off the heat and stir in the butter, vanilla, and the 1 1/2 cups of shredded coconut.
• Do not stop stirring for a second during this stage. If the custard sits still against the bottom of the hot pan, the eggs will scramble or the sugar will burn, leaving brown flecks in your white filling.
• 6. Fill and chill: Pour the hot coconut mixture into your baked pie shell and spread it out flat. Press a piece of plastic wrap directly onto the surface of the custard so it doesn’t grow a tough skin. Let it cool on the counter for a bit, then move it to the fridge for at least 4 hours.
• 7. Toast the topping: Put the remaining half cup of coconut in a small skillet over medium-low heat. Shake the pan often until the flakes turn a light golden brown and smell like toasted nuts. Watch it closely because it goes from perfect to burnt in a few seconds.
• 8. Whip the cream: Beat the cold heavy cream with the powdered sugar until it holds stiff peaks. This works best if you use a metal bowl that you’ve chilled in the freezer for a few minutes. Spread the whipped cream over the cold pie, pile it high, and finish it off with the toasted coconut.

Recipe Tips

• Use cold fats for the crust. Make sure your butter and water are as cold as possible so the crust stays flaky. If the butter melts into the flour while you’re working it, the shell will turn out tough and greasy instead of crisp.
• Whisk the cornstarch thoroughly. Before you turn on the stove, check that the cornstarch is completely mixed into the cold milk. If you see any white clumps floating around, they’ll turn into gummy balls once the heat hits them and you can’t get them out later.
• Temper the eggs carefully. If you’re worried about the eggs curdling, you can pour a little bit of the warm milk into the egg yolks first to warm them up. This helps them join the hot liquid without shocking them into scrambled eggs.
• Keep the whipped cream stiff. Beat the cream until it’s thick enough to hold its shape when you lift the whisk. If you leave it too soft, it’ll slide right off the custard slices when you try to serve the pie.
• Store the pie without the topping. If you’re making this a day early, keep the custard base in the fridge and only add the whipped cream right before serving. This keeps the topping fresh and prevents the toasted coconut from getting soggy.
• Check the coconut moisture. Sweetened shredded coconut can vary in how much moisture it holds. If yours feels very wet in the bag, give it a quick pat with a paper towel before adding it to the custard so it doesn’t thin out the filling.

What To Serve With Coconut Cream Pie

A hot mug of coffee or a strong Earl Grey tea is the best way to enjoy this. The bitterness of the drink balances out the sweet cream and sugary coconut perfectly.

If you want something extra on the side, a few fresh raspberries or blackberries work well. Their tartness provides a nice change from the heavy custard and buttery crust.

How To Store Coconut Cream Pie

• Fridge: Keep the pie in the refrigerator at all times. Cover it loosely with a pie dome or plastic wrap, making sure the wrap doesn’t squash the whipped cream. It’ll stay good for up to 3 days, though the crust will start to soften after the first 24 hours.
• Reheat: You shouldn’t reheat this dish at all. It’s meant to be eaten ice cold straight from the fridge to keep the custard firm and the whipped cream light. If the crust gets too soft, there’s no way to crisp it back up without melting the middle.
• Freeze: This pie doesn’t freeze well because the custard will break and get watery when it thaws. The whipped cream also loses its texture and becomes grainy after being frozen, so it’s best to eat it fresh.

Pioneer Woman Coconut Cream Pie Nutrition Facts

Per serving (1 of 8):

• Calories: 540 kcal
• Protein: 7g
• Fat: 38g
• Carbohydrates: 45g
• Sugar: 28g
• Sodium: 260mg

FAQs

Why is my Pioneer Woman Coconut Cream Pie runny?

The custard usually stays runny if it wasn’t boiled long enough or if the cornstarch wasn’t measured accurately. You must see large bubbles popping for a full minute to make sure the starch thickens the milk and yolks into a firm filling.

Can I use unsweetened coconut in this recipe?

Yes, you can swap the sweetened flakes for unsweetened ones if you want to reduce the sugar. Just keep in mind that the flavor will be less intense, so you might want to add an extra splash of vanilla.

Can I make Pioneer Woman Coconut Cream Pie with a graham cracker crust?

No, a traditional pastry crust is better here because it handles the heavy, moist custard without falling apart. A cookie or cracker crust often gets too mushy after sitting in the fridge for the required four hours of chilling time.

How do I stop a skin from forming on the custard?

Press a piece of plastic wrap or wax paper directly onto the top of the hot filling before you put it in the fridge. If you leave any air between the custard and the cover, the surface will dry out and create a chewy layer.

Can I use coconut milk instead of whole milk?

Yes, you can use canned full-fat coconut milk to give the pie an even stronger tropical flavor. Don’t use the thin coconut milk from a carton meant for drinking, as it lacks the fat needed to make the filling set correctly.

Try More Pioneer Woman Recipes:

• Pioneer Woman Apple Pie Bars Recipe
• Pioneer Woman Strawberry Pie Recipe
• Pioneer Woman French Silk Pie Recipe