Pie is a super important food in my life. It was something I loved helping my grandmother make during the holidays, and it was my grandfather’s favorite birthday treat (move over, cake!). Needless to say, I have strong feelings about an all-butter crust.

This Brown Butter Coconut Cream Pie incorporates plenty of real butter for the ultimate flake-factor, plus a little sour cream for tenderness, into the crust. However, the butter doesn’t stop there. More butter is browned and blended right into the luscious coconut pudding that acts at the filling for this creamy-dream of a pie.

Brown Butter Coconut Cream Pie

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 12 servings

Brown Butter Coconut Cream Pie


    For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) cold butter, cubed
  • 1 tablespoons sour cream or thick yogurt
  • 3-5 tablespoons ice water
  • For the pudding:
  • 4 tablespoons unsalted butter
  • 1 1/4 cups whole milk
  • 1 3/4 cups coconut milk (full-fat, from can)
  • 3 egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/4 cups unsweetened coconut
  • For the topping:
  • 1 1/2 cups whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioner’s sugar
  • 1/2 cup toasted coconut flakes


  1. To prepare pie crust, lace flour, sugar and salt in bowl of food processor and pulse to combine. Add cold butter and pulse until mixture is crumbled with some larger pieces throughout. Add sour cream and pulse to combine, followed by just enough ice water to bring dough together when pinched between two fingers. Turn out dough onto well-floured surface and knead a couple of times to bring dough together. Flatten into disk and wrap well in plastic. Refrigerate for at least 30 minutes, up to 24 hours.
  2. Once dough has rested, preheat oven to 375°F. Roll out dough on well-floured surface into 11-inch-diameter circle. Transfer to 9-inch pie plate. Fold over edges of dough and crump. Line dough with parchment paper and fill with pie weights, dried beans or uncooked rice, and bake pie shell in center of preheated oven for about 40 minutes or until crust is golden and firm to touch. Remove from oven and cool completely while you prepare filling.
  3. To prepare pudding, heat butter over medium heat in skillet and cook until butter begins to foam and smell fragrant like toffee. Pour browned butter into heatproof dish and set aside.
  4. Whisk together milk and coconut milk in saucepan. In bowl, whisk together egg yolks and sugar until well combined. Whisk egg mixture into milk mixture, followed by cornstarch and salt until completely incorporated. Place saucepan over medium heat and cook, stirring constantly, until pudding thickens and coats back of spoon. Remove pudding from heat and, using immersion blender or regular blender, pulse in browned butter. Fold in coconut and scrape pudding into baked and cooled pie shell. Place plastic wrap directly onto surface of the pudding and allow filling to cool to room temperature before chilling for several hours until set.
  5. When ready to serve, prepare whipped cream topping. In bowl of electric mixer, whip cream with vanilla and confectioner’s sugar. Pipe or spoon whipped cream onto chilled pie and top with toasted coconut.

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