No-Bake Coconut Cream Pie Recipe — Silky Coconut Custard Pie

How to blind bake the crust

Blind baking stabilizes the pie shell so it won’t puff up while the filling sets. Let the prepared pie crust soften slightly at room temperature, lightly flour both sides, then fit it into an ungreased 9″ pie pan. If the dough cracks, moisten your fingers and press the seams together.

Line the crust with parchment paper and weight it with about 1 cup of dried beans or pie weights. Bake at 375°F for 13–15 minutes until lightly golden. Remove the parchment and weights and set the shell aside to cool.

How to make the custard filling

• Use a wooden spoon and stir constantly, scraping the bottom of the saucepan to prevent scorching.
• In a medium saucepan over medium-high heat, whisk together sugar, cornstarch and salt. Add the milk and cook, stirring, until the mixture thickens and begins to bubble. Remove a small amount of the hot mixture and whisk it into the lightly beaten egg yolks to temper them, then return the yolk mixture to the pan. Continue cooking at a gentle boil for a couple of minutes, then stir in butter, vanilla and shredded coconut.
• Pour the hot filling into the baked crust, press a piece of plastic wrap directly on the filling to prevent a skin from forming, and refrigerate until completely chilled and set.

Tips for creamy coconut pie filling

• Stir constantly with a wooden spoon and scrape the bottom of the pan to avoid hot spots.
• Temper the egg yolks (slowly add hot filling to the yolks) to prevent scrambling.
• Keep the heat moderate: cornstarch thickens quickly and can burn if the temperature is too high.
• If the mixture shows signs of burning, remove the pan from the heat and continue stirring off the burner until it cools slightly.
• If you notice a few browned bits, skim them out; if the custard smells burned, start over for best flavor.
• Chill the pie before slicing—cooling firms the filling and yields neat slices.

How to make the meringue topping

For meringue, use a completely clean metal or glass bowl and room-temperature egg whites. Any grease or residue can prevent the whites from whipping properly. Beat the whites until frothy, add cream of tartar, a pinch of salt and vanilla, then increase speed and add sugar gradually. Whip until glossy, stiff peaks form—do not overbeat or the meringue will become grainy.

Spread meringue over the pie, making sure it seals to the crust edge to prevent weeping. Bake on the middle rack at 400°F for 11–16 minutes, rotating the pie for even browning. Cool and refrigerate before serving.

How to toast coconut for garnish

Toasted coconut adds color and a toasty flavor and takes only a few minutes.

• Use a large dry skillet (aluminum or nonstick).
• Heat over medium and spread the shredded coconut in a thin, even layer.
• Stir continuously with a spatula so the flakes toast evenly and don’t burn.
• When the coconut is golden and fragrant (about 2–4 minutes), remove immediately to a plate to cool.
• Sprinkle over the whipped cream or meringue just before serving.