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Tropical Coconut Pie

  • Recipe Submitted by on

Category: Pies, Fruit

 Ingredients List

  • The Base
  • 170g / 6 oz Shortcrust pastry - click this link to make the exact amount needed.
  • Also in the shortcrust pastry is 2 Tablespoons of ground pecans & 2 Tablespoons of regular sugar. Add those when you add the flour.
  • You can also use a ready baked 8 inch pie crust, but of course it won't have the pecan flavour in it!
  • The filling
  • For the coconut custard:
  • 2 Tablespoons of Bird's Custard Powder OR 5 x half cup servings of Jell-O Cook & Serve Vanilla Flavour.
  • 225 ml or 1 1/4 cups milk and
  • 225 ml or 1 1/4 cups coconut milk.
  • The remaining ingredients for the filling
  • 4oz / 125 g Cream Cheese
  • 7 fl oz / 200 ml Whipping Cream half of this amount is also for the topping & 3 Teaspoons powdered sugar.
  • 200 g / 1 cup chopped pineapple (optional)
  • Some toasted coconut for the topping


Make the Pecan crumbs for the pastry (if not a ready made pastry case)
In a blender, add 2 tablespoons of pecans and blend until fine breadcrumbs and add to the pastry ingredients with the flour.
The Pastry
1. Put the oven on to 180C, 375F,Gas 5 (please note I have lowered the cook time to get this pastry case as crisp as a cookie without burning it)
2. Make your shortcrust pastry
3. Grease your pie dish & make sure you grease up the sides too.
4. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 20 minutes in the oven. **** After 10 minutes in the oven, remove the weights and return the pastry to the oven 'naked' so it cooks through and crisps up. When the pastry has cooked, remove from the oven and allow to cool in the pie dish.
5. Once you have baked blind your pastry, you need to get all your filling ingredients ready if you haven't done so already.

The filling
1. First, make the coconut custard up in the saucepan, and keep stirring until it thickens up. It should be really thick and not fall off your mixing spoon. Once thick, transfer to a mixing bowl and cover the surface with plastic wrap like the photo. this stops a skin from forming whilst it is cooling down.
2. In a small pan, toast your coconut, tossing until golden brown. Keep an eye as they burn very fast! Then set aside to cool.
3. When the coconut custard has cooled, add the cream cheese and use a hand whisk to mix it all in really well. The custard will be a little stiff at first but it will loosen so don't worry!
4. If you are adding pineapples, add them to the custard mix now, and mix them in well.
5. Use an electric whisk and whip up the cream until stiff peaks, adding 3 teaspoons of powdered sugar to the cream. When whipped, gently fold HALF of the whipped cream into the custard mix using a spatula. Try not to beat it or be rough as you will loose all that lovely air you just whisked in!

Now for the fun part!
6. Add the lovely creamy filling to the pie case, then add the other HALF of the whipped cream. Sprinkle all over with your toasted coconut and refrigerate of 3 -4 hours.

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