Bullock’s Wilshire Coconut Cream Pie
Updated May 6, 2025
- Total Time
- 2 hours, plus chilling
- Rating
- Comments
- Read comments
Ingredients
- 1¼ cups sifted all-purpose flour
- ½teaspoon salt
- ½teaspoon sugar
- ¼cup shortening, chilled, cut into pieces
- ⅓cup chilled unsalted butter, cut into pieces
- 2 to 5tablespoons ice water
- 1cup evaporated milk
- 1cup heavy cream
- ½cup sugar
- 6egg yolks
- 1tablespoon cornstarch
- 1tablespoon softened unsalted butter
- ¼teaspoon vanilla extract
- ¼teaspoon coconut extract
- 3tablespoons cream of coconut
- 1cup sweetened, shredded coconut or unsweetened coconut flakes
- 2cups heavy cream
- 4tablespoons sugar
- 1teaspoon vanilla extract
For the Crust
For the Filling
For the Topping
Nutritional analysis per serving (12 servings)
508 calories; 41 grams fat; 25 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 6 grams protein; 145 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Make the crust: Sift flour, sugar and salt together. Using a food processor or pastry cutter, blend butter and shortening into the flour mixture until pea-sized pieces form. Slowly add the water until the dough just comes together. Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least one hour. Roll out chilled dough on a floured surface until it is large enough to create a 1-inch overhang on a 9-inch pie pan. Using a fork, poke several holes along the base of the crust. Finish the rim of the crust to your liking and chill until firm, 30 minutes. Line with parchment paper and pie weights. Bake until the edges are pale golden and the crust will hold its shape, 25-30 minutes. Carefully remove the parchment and weights and bake until the crust is dry and pale golden, 5-10 more minutes. Remove from oven and cool.
- Step 3
Make the filling: Decrease oven temperature to 325 degrees. Pour evaporated milk, cream and sugar into a saucepan. Over medium heat, bring to a boil, then immediately remove from heat. Using a whisk attachment on an electric mixer, beat egg yolks until they appear pale and fluffy. Add cornstarch and butter; continue beating until they are fully incorporated. Add vanilla, coconut extract and cream of coconut. Set the mixer on a low speed and slowly add the warm cream mixture to the egg mixture. Pour the filling back into the saucepan and cook over low heat for 10 minutes, stirring constantly, until the custard has thickened to the consistency of runny yogurt. Pour coconut filling into the baked pie shell and bake until the edges are barely puffed and the center wobbles like Jell-o when you give the pan a shuffle, about 20 minutes. Remove from oven and allow the pie to cool completely, 2-3 hours
- Step 4
Make the topping: Place coconut on baking sheet and toast until light brown, about 7 minutes. Whip cream, sugar and vanilla to stiff peaks.
- Step 5
To finish: Place a large mountain of whipped cream in the center of the pie and, using a small offset spatula, create a dome shape. Sprinkle the entire dome with toasted coconut. Refrigerate until ready to serve
Private Notes
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Comments
I think there is a mistake/contradiction in step 3. From, "Pour coconut filling..." to the end of the paragraph it gives two times for cooking in the oven first 35 minutes and then 20 minutes, unless I'm reading it wrong...which is it?
It's 20 minutes. We've corrected the recipe. Thank you!
You're right: the recipe is inconsistent. Actually I'm not sure why the filling needs to be baked at all. The pie crust has been blind baked, and the filling has been cooked before it's poured into the crust. Most recipes for these types of pies omit the second bake and simply call for the pie to be chilled in the refrigerator to set the filling before the whipped cream topping is applied.
This was delicious! I added almost a full cup of shredded coconut with the filling mix after it was cooked but before baking, as suggested by another reader and I also added some coconut cream to the whipped topping, along with vanilla bean paste instead of extract and extra coconut extract. Toasted shredded coconut on top just made it even more delicious.
I used a Graham cracker crust because I was short on time and as suggested, tripled the amount of coconut extract. It was phenomenal. Everyone raved about it! Next time I will reduce the amount of sugar to half...but that is a personal preference.
Pie was good, relatively straight forward. Did not care for the crust - think I'll go with another recipe for that if I make again. Someone suggested the crust from 'Atlantic Beach Pie' on this site and I think that would work well too.