Coconut cream pie with super easy pie crust

16 Jun


Coconut cream tart with easy crust.

I love coconut in all of its forms – freshly cracked, desiccated in cakes, served alongside spicy curries in a sambal, and especially coconut milk.

We go through so much coconut milk! We eat lots of home-made laksa and curries and even Miss8 and 10 are slowly coming around to the fact that curries don’t have to be spicy. We usually make vegetarian curries with lots of chickpeas – which they both love – and coconut milk for sweetness.

I recently came across a dessert recipe on that used coconut milk and was curious – to me, coconut milk is a savoury cooking ingredient, not sweet. Boy, was I in for a treat! This coconut cream pie was just amazing.

I made a few changes, including using my own pie crust. This pie crust is such a winner – it uses just a handful of ingredients, requires no kneading and can be made using jus a bowl and spoon – no food processor required.



1 cup coconut milk – make sure you shake it thoroughly before opening

1 3/4 cups milk

4 egg yolks

1/3 cup caster sugar

1/4 cup cornflour

3/4 cup thickened cream

1/4 cup shredded coconut


115 grams butter, melted

¼ cup caster sugar

1 ¼ cups plain flour

Base/ pie crust:

In a large bowl stir together all the crust ingredients with a spoon until a soft dough forms – this should take about one minute.

Spray a 20cm round tart pan with non-stick baking paper and press the dough all over the base and up the sides. Using the bottom of a glass helps with this.

Cover with plastic wrap and place in fridge for half an hour.

Preheat the oven to 180C and after 30 minutes remove plastic wrap and use a fork to prick the pastry base all over.

Bake for 20-ish minutes, until lightly golden. Remove and set aside.

coconut cream pie with very easy no-knead pie crust.


In a large saucepan over low heat stir together coconut milk and milk and simmer for around three or four minutes. Do not boil. Remove from heat.

Meanwhile, whisk egg yolks, sugar, cornflour and vanilla together in a medium bowl. Gradually whisk in milk mixture.

Pour back into pan. Over a low heat, whisk constantly for five minutes or until the mixture has thickened. Remove from heat and pour into clean bowl. Cover with cling film, ensuring it touches the surface to stop skin from forming. Cool to room temperature then tip into pastry case and leave in fridge for at least two hours.

Just before serving beat cream until soft peaks then dollop over tart and decorate with the shredded coconut. Serve immediately.

coconut cream tart


16 Responses to “Coconut cream pie with super easy pie crust”

  1. Lorraine @ Not Quite Nigella June 16, 2016 at 3:20 pm #

    We’re huge coconut fans here too. I try to make sure we have coconut in every form. The only one that I haven’t really worked that much with is coconut flour!

  2. youthfoodblog June 16, 2016 at 4:41 pm #

    It looks so delicious! Your recipe makes it easy to make this wonderful dessert!

  3. Gingerbread Jenn June 16, 2016 at 6:17 pm #

    I am literally OBSESSED with coconut. I love it so much. Looks yummy!

  4. goldenbrodie June 16, 2016 at 10:03 pm #

    So easy even I can do this one. Such an impressive presentation!

    • The Hungry Mum June 17, 2016 at 1:02 pm #

      All my baking is easy! If I can do it, anyone can x

  5. prettypolymath June 17, 2016 at 2:52 am #

    easy dessert recipes are my weakness- esp with coconut cream!

    • The Hungry Mum June 19, 2016 at 4:23 pm #

      How amazing is coconut cream?! That reminds me – I need to restock 🙂

  6. Tasty Eats Ronit Penso June 17, 2016 at 6:35 am #

    I’m a huge coconut fan and love this. The pastry cream with coconut milk is a brilliant idea! 🙂

  7. Shari June 17, 2016 at 8:05 am #

    This looks so good!!! I love how creamy it is. What a beautiful pan you used, too! This would taste wonderful with the heat we are experiencing right now. It is so interesting that you think of coconut milk as savory. I’m the complete opposite. I really need to try making curry sometime. I really like that undertone of coconut flavor you get when eating it. I am new to curries and thai food, but have enjoyed it recently at a couple restaurants that my son took me to. Thanks so much for sharing your yummy recipe for coconut cream pie!

    • The Hungry Mum June 17, 2016 at 12:38 pm #

      Hey Shari, Thanks! It is super dooper creamy and melts in your mouth 🙂 Funny how we all of our ‘prejudices’ of food! It is winter here in Australia so curries are def in high rotation, and my fav ones all have a coconut milk base x

  8. FrugalHausfrau June 18, 2016 at 2:19 pm #

    What a gorgeous looking pie – it looks so creamy and delish!


    • The Hungry Mum June 22, 2016 at 1:44 pm #

      Thanks Mollie! It is a great dessert for when you have guests as it is easy to throw together but looks so impressive.

  9. Miss Dinie June 25, 2016 at 3:38 am #

    Ooh.. Coconut cheesecake!!


  1. Coconut cream pie with super easy pie crust | homethoughtsfromabroad626 - June 22, 2016

    […] Coconut cream pie with super easy pie crust […]

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