Coconut Cream Pie

coconut cream pie, by the kosher foodies

Cream pies are just amazing desserts. I mean, custard, whipped cream, and cookie crusts, how can you go wrong? Well, you can’t. The only thing that’s so confusing is figuring out what kind of cream pie to make. This banana cream pie is a family favorite, but I decided to try something new. I adapted the recipe to make coconut cream pie and it was a huge hit! I’ll definitely be making it again. And very soon, because Zeke just loves banana cream pie. 

coconut cream pie, by the kosher foodies

I love how easy this recipe is, and how complicated people think it is. It means that when you bring it to someone’s house they think you are the best guest ever.

But really one of my all-time favorite things about this recipe is that you can make it on Friday and assemble it on Shabbat. This way if you’re having a dairy lunch, you can have the best dessert ever! And it only takes a few minutes to put together.

coconut cream pie, by the kosher foodiescoconut cream pie, by the kosher foodies


For the crust:

  • 7 ounces chocolate cookies
  • 6 tablespoons of butter, melted and cooled

For the Pastry Cream:

  • 1 1/2 cups whole milk
  • 1 large egg
  • 2 large egg yolks
  • 6 tablespoons sugar
  • 1/4 cup all purpose flour
  • 3 tablespoons unsalted butter, cold
  • 1/4 cup sweetened coconut flakes

For the whipped cream:

  • 1 1/4 cups heavy cream (1 1/2 cups if piping)
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract


  • 2 tablespoons toasted coconut flakes (optional)

coconut cream pie, by the kosher foodies


1. Make the crust: Grind cookies in food processor.

2. Add melted butter, mix until the crust comes together.

3. Add to 9 inch pie plate, and spread evenly across bottom and up the sides.

4. Bake at 350 degrees for 8-10 minutes. Let cool. Wrap in plastic and let sit at room temperature for up to 3 days.

5. Make the pastry cream: Pour the milk into a medium saucepan. Heat until the milk is just simmering, remove from heat.

6. In a medium bowl, whisk together egg, egg yolks, and sugar until smooth.

7. Add the flour and whisk some more, until smooth

8. Pour about 1/2 cup of the milk into the egg mixture, whisking constantly to temper the yolks. Pour back into the sauce pan (while whisking, of course)

9. Heat the mixture, whisking constantly, until it reaches a boil. Cook for another minute until the cream is very thick.

6. Remove from heat and whisk in the butter. Strain it over a bowl and place plastic wrap directly on surface of the cream. Cool completely either in a bowl of ice water or in the fridge.

7. Make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla until soft peaks form.

8. Assemble: Add pastry cream to crust, spreading evenly to the edge.

9. Spread whipped cream on top of the pastry cream, making sure the filling is completely covered. You can use an offset spatula and just spread it, or you can pipe it and make it pretty. If piping, you might want to spread a thin layer over the top in case there are any gaps in your design.

10. Garnish with toasted coconut or plain coconut flakes (those fat ones are pretty! I couldn’t find any. And forgot to toast it before shabbat. Oops! Still delicious).

11. Refrigerate for 30 minutes before serving.