Dining and Cooking
American Recipes

Beth’s Coconut Cream Pie Recipe



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BETH’S COCONUT CREAM PIE RECIPE
Serves 8
*Print Recipe on Blog* http://bit.ly/2HpaYN4

INGREDIENTS:
Crust:
9 graham crackers (1 ½ cup/225g) or digestive biscuits
½ cup (75g) raw macadamia nuts
1 tbsp (13g) sugar
½ cup (50g) sweetened coconut
pinch of salt
5 tbsp (75ml) melted butter

Coconut Filling:
1 cup (240ml) of milk
1 cup (240ml) of full-fat coconut milk (not lite coconut milk)
1 vanilla bean, scraped of its seeds
¼ cup (50g) of sugar
4 egg yolks
Pinch of salt
1/3 cup (40g) cornstarch
2 tbsp (30g) butter

Whipped Cream:
2 cups (475ml) heavy cream
2 tbsp (13g) powdered sugar
1 tsp (5ml) vanilla extract

To Garnish:
¼ cup (25g) unsweetened coconut flakes

METHOD:
Preheat oven to 375F (109C).

Lightly grease a metal pie tin with baking spray. Then distribute with a pastry brush. Set aside.

In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut, pulse until a fine crumb forms. Add butter and pulse until a wet crumb forms.

Pour out crumbs into pie plate. Shake pan to level crumbs. Take a ½ cup measuring cup or coffee mug and begin to push the crumbs up against the side of the tin, to form a crust. Work all the way around the pie tin until a crust forms all the way around the perimeter. Then pat down the center to form a flat bottom.

Place the pie tin on a baking sheet and bake for 10 mins until the crumbs are golden brown. Set aside to cool.

To create the coconut cream, place the milk and coconut milk in a medium sauce pot. Add the vanilla bean seeds and throw in the pod as well. Add the sugar. Whisk to combine. Simmer until the sugar is dissolved and vanilla seeds rise to the top. Remove the vanilla pod. Allow the milk mixture to cool slightly.

In a large bowl, combine egg yolks, pinch of salt and cornstarch. Whisk until a paste forms. Slowly add the milk mixture, tempering the eggs with just a small amount, whisk to combine, and then slowly add the rest of the mixture, whisking until combined.

Strain mixture through a fine mesh sieve, into a cleaned-out sauce pan. Cook on medium flame, whisking all the while, until a thick pastry cream forms. Whisk in butter.

Immediately pour pastry cream into cooled pie crust. Allow to cool completely.

Meanwhile make the whipped cream. In the bowl of an electric mixer combine heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer cream to a pastry bag fitted with a large star tip.

Once pie filling is cool to the touch (you can pop it in the fridge to speed up the cooling process if needed)

One the pastry cream is completely cooled, pipe large swirls of whipped cream mounds around the perimeter of the pie and then 3 swirls in the center. Refrigerate overnight for the custard and cream to set (otherwise it will be difficult to slice).

Just before serving, sprinkle ¼ cup of unsweetened coconut flakes on a baking sheet. Bake in a 400F oven for just 5 minutes or until golden brown. Allow to cool, and then sprinkle the golden flakes all over the top of the pie and serve!

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

42 Comments

  3. Nataly VB

    Beth deserves her own TV show. She is an amazing cook and I adore her beautiful lifestyle . She is just exquisite!

  6. ✨Olga Santiago - A Girlfriend’s Guide to Life

    I'm definitely going to try this recipe as well!🤗 Nine of your recipes have disappointed and I doubt that any will! We're huge fans of banana cream pie, this will be a nice alternative. Now, I must search for channel for a lamb recipe! I'm sure you have something for me!

  7. lukasha682

    One more subscriber. I can’t believe I have only just “met” you Beth. I am a recipe video junkie… and I am totally hooked on your channel. I have been home after a car accident and can literally just sit in bed and watch videos. You are amazing and your recipes too. Can’t wait to be back on my feet and cook your recipes! Vous êtes magnifique! Bravo pour votre travail! Your new #1 fan!

  8. Anita Thompson

    I am sooo going to try that coconut cream pie recipe looks so delicious thanks so much for sharing have a awesome blessed day today in Jesus Christ our Lord GOD and savior Jesus Christ by

  11. Beth V

    This pie looks delicious and I can’t wait to make it! But was wondering if I could use toasted macadamia nuts? I have a large bag from Costco.

  12. L S

    Hi Beth I am an American who married a Brit and lived in England, and I can tell you that Digestive Biscuits are the BEST for crumb crusts!

  14. DDarling

    Yesss! I've been wanting this recipe for so long 😍😍 Is there a way to make it a little bit more 'coconutty'? Perhaps desicated coconut in the filling or even a few drops of coconut extract? I am a total coconut fiend and want as much of the rich decadent flavour as possible 😂

  19. Michelle Dry

    I used a vintage glass pie plate because that was all I had and it turned out perfectly and was so pretty!

  23. Airis Anderson

    Beth , dear! I love all of your recipes. .you are one of my favorites. The way you explain !!!!just waaaaaooooo. It is like been in a class room. You are totally amazing. . Beth another thing! I love your mixer. What type of mixer is it? Please!!!! Thank you from Washington heights, NYC.

  27. Dua Khalaf

    Hello Beth , can I use coconut cream instead of coconut milk ??? In our country we don’t have coconut milk

  28. Fiazah Noor

    Hi Beth, thank you for the lovely recipe, please could you advise the measurements of this pie dish, as I am trying to locate a similar one in UK. Regards

  29. Audrey Liu

    I have had this recipe saved in my “favourite” folder on YouTube for almost a year, last night I decided to give it a try, I’m eating the pie as I’m writing this . Omg !! It’s so good , very coconut ie, and rich flavour , as someone who is a huge fan of coconut flavour dessert , this will for sure be on our dessert menu once a week from now. I didn’t add whipping cream as I can never make piping cream look as pretty as it should be 😂 a teaspoon of Greek yogurt on the side is my version . Thank you for making such good contents and please be safe

  30. Rose Real

    Beth thank you so much for all your awesome recipe..Thank you for sharing…with us you deserved to be on TV..

  33. cpolanco18

    Beth, I made this on Friday and OH MY GOODNESS!!!! 😋 I love that it’s not overly sweet. Seems the sweetness comes from the amazing crust that smelled AWESOME while it was baking! My hubby was raving about it to his family. 🥰 Will definitely make this when I want to make a “WOW!” dessert! 🙌🏼🙂

  34. Ahuja Ginni

    Beth, do you have a cookbook? My family loves your recipes and would love to give each other your cookbook as a gift as we all move out 😀

  35. Rose Real

    Hello Beth..my thanksgiving dinner with all your recipes is success thank you for sharing your recipe. And in the coconut pie I can't seem to find vanilla bean. Can I use just vanilla extract?

  37. soomi athar

    Beth thanks for mazedar recipe know the meaning of mazedar it's delicious. Can I use coconut milk powder to make coconut milk for recipe?

  38. Maria McCabe

    Beth, Love your very complete recipes. Have used so many successfully. What kind of pie pan are you using in the foolproof apple pie. It did not look familiar to me. Thank you

  41. Beatriz Sandoval

    Hi Beth. I just bought metal pie molds so I can make this. I got 2 sizes since I didn’t know what size I need. I got 8” and 10” which one should I use? Also I only found metal that looks kind like stainless steel. Is that okay?

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