I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Coconut Cloud Pie

I have a funny relationship with coconut.  I don’t buy coconut candy bars, I leave the coconut balls behind in the assorted chocolate box, would order caramel over coconut cake and don’t do coconut rum drinks.  But when I happen to be served a coconut sweet, I always love it, and wonder why I don’t eat, and bake with, coconut more often.

Recently, my Dad requested a coconut cream pie for his birthday.  He’s my Daddy, so of course, I agreed immediately and set out to create one.  I had a feeling what he pictured in his mind was the old-school diner type.  Creamy, pudding like filling topped by a mound of cream.  But trolling through the old community cookbooks, most of the cream pie recipes I found used imitation coconut extract to flavor the filling, and that’s just not my style. I wanted a real punch of coconut flavor, and some texture too, but still with the soft creamy top.  Coconut milk in the filling with sweet, chewy shredded coconut hit the mark, and the cloud of sweetened cream makes it special.  I was a little nervous serving this to my Dad, because I thought maybe it’s not what he really he had in mind.  But the whole family licked their plates and it was declared a marvelous birthday.

Coconut Cloud Pie

1 unbaked 9-inch pie crust (pre-made or do it yourself)

1 cup milk

½ cup unsweetened coconut milk, well shaken

1 cup sugar

2 eggs, lightly beaten

3 Tablespoons all-purpose flour

1 Tablespoon butter, melted

½ teaspoon vanilla extract

¾ cup sweetened flaked coconut

For the Topping

2 cups heavy whipping cream

½ teaspoon vanilla extract

¼ cup powdered sugar (or more to taste)

Preheat the oven to 350 degrees.  Line a pie plate with the pie pastry.

In a large bowl, mix the milk, coconut milk, sugar, eggs, flour, butter and vanilla until smooth.  If there are a few small lumps of flour showing, don’t worry. Stir in the flaked coconut. Pour the filling into the prepared pie crust.  Bake the pie until puffed, golden and set in the center, about 35 – 40 minutes.  A slim knife inserted close to the center should come out clean.  Cool the pie, then chill in the refrigerator. You can make the pie up to a day ahead at this point, but wait until serving time to add the cream topping.

To make the topping, whip the cream with the vanilla extract until it begins to become stiff.  Slowly add the powdered sugar and beat until the cream holds stiff peaks. If you’d like your topping a bit sweeter, feel free to add a bit more sugar, but remember that the pie itself is nice and sweet. Spread the cream topping over the chilled pie and chill until ready to serve, but no more than a few hours.

Serves 8

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11 comments to Coconut Cloud Pie

  • Gorgeous. I love the soft light and the confetti of toasted coconut floating on the cloud. Happy birthday to your daddy, I’ll bet he’s already mighty pleased with you, but this is the sweetest birthday ‘cake’ ever. Must make this soon.

  • Sounds like a fabulous birthday treat to me…yum :)

  • I looove coconut cream pie. I’d love to get one of these for my birthday too!

  • flour power

    This would make anybody like coconut – even people like me who had a childhood prejudice!

  • BeeJay

    Is there supposed to be any sugar in this pie? Or is the sweetened coconut sufficient?

  • There is 1 cup of sugar. Whisk it together with the milk and egg mixture.

  • svati

    Good filling but to really make it sublime, your pie crust should be made with Coconut oil instead of butter or regular oil. This crust is truely to die for with any filling, but especially completes the coconut cream pie!

  • Sounds interesting, I’ve never used coconut oil.

  • BeeJay

    Thanks for the reply about the sugar and correcting the recipe. I’m planning on making this as dessert for Easter dinner.
    BeeJay

  • Sophia

    This sounds amazing! I love coconut and always have ever since I was young. But no one else in my family is a big coconut lover so that just means more pie for me! Yippee thanks for this amazing recipe I love it to death!

  • Stephanie

    I just made this! I’m taking it to my moms for mothers day, she loves coconut! I can’t wait to try it.

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