Bullock's Wilshire Coconut Cream Pie Recipe (2024)

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!

Tader Joe's has coconut flakes like those pictured in the recipe.

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.

Lord have mercy. What a spectacular pie! Not too sweet, luscious, subtle coconut, flaky-crisp pie crust. We did not eat it all at once, so kept the whipped cream off until slices were served, and then sprinkled with lots of toasted coconut. A show-stopper, no kidding. Make this!

William, Baked custards taste different. I'm sure there are coconut custard recipes that do not need to go into the oven, but they will taste a bit more like pudding than this one.

What do you think about Graham cracker crust?

For inexperienced bakers or sticklers for following recipes exactly, this recipe would have baker heat up the over for over an hour since step 1 is preheat over and step 2 says make the dough and refrigerate for at least an hour.

Make another pie. I refrigerated mine and it was good in the fridge for at least six months. Because I knew it was there, I made more pies.

Wonderful and not too difficult. Just be sure you start early so that you have plenty of time to let it cool.

I like to double the volume of the whipped cream, by doubling the heavy cream quantity and adding 12 oz of marscapone cheese. You can warm the marscapone in a pan till it is softened, and then fold very gently into the whipped cream/sugar mixture. Adding the seeds of one vanilla bean while whipping the cream creates visual interest as well. After your whipped cream mountain has chilled for 4 hours in the refrigerator, it will be significantly firmer and richer than the original recipe here.

First time I made this the pie filling curdled in the oven. Figured I cooked the custard for too long. Second time cooked it much less and it came out beautifully.Did make some adjustments to bump up the coconut flavor: added coconut rum, more of both extracts, plus stirred in about 3/4 cup unsweetened coconut shreds after cooking but before baking. Delicious and will definitely make again for my coconut-loving mom once this dang quarantine is over.

This was a hit at Thanksgiving. I more than doubled the coconut extract because the flavor was quite mild. Next time I think I’ll experiment with using coconut milk to make the custard, or steeping shredded coconut in the liquids beforehand. People love a cream pie though!

Does this make a 9” regular or deep dish pie?

Perfect every time. And if you find this hidden downtimes throughout the day, it doesn't feel like too much. Have made many time and will continue - I total crowd pleaser.

PERFECT. SUBLIME. HIGHLY RECOMMEND. Like others, doubled the amount of coconut extract.

This pie is excellent. After reading the comments, I increased the coconut extract by about 50% and used sweetened coconut in the whipped cream because it was all I could find. I dropped the amount of sugar and the result was fine. An Easter hit, in fact.

Custard is finished at 185 degrees

This was the first pie I ever attempted, and I found the recipe to be totally doable and the pie to be delicious. I made the crust the night before and let it sit under a loosely draped dish towel on the counter overnight. I also doubled the coconut extract after reading the notes here, and I’m glad I did. My family raved about the pie on Thanksgiving and already requested it for Christmas.

Highly recommend straining the custard before filling the pie shell. It really helps ensure a smooth filling once baked.

This is a spectacularly delicious pie. We make it every Thanksgiving and Christmas. Found it a few years ago and even today my now grown up sons ask for it every year. Ignore the skeptics. You will making it again and again

can you make the pie crust the night before and the filling the next day? would it need refrigerated?

Double the amount of coconut extract.

This was absolutely delightful. Fun to make, fun to eat. Agree on the larger coconut flakes at Trader Joes! :) I ran out of vanilla extract, so used coconut extract in the whipped cream. SO GOOD! :)

Make twice as much filling. Add more coconut flavoring. Didn’t cook the filling.

Happy mistake! I goofed up my measurements when I made this pie last week. I had an entire recipe of the milk/cream/sugar mixture, which I stored in my fridge until today. I picked up the recipe from the egg yolks, and when I combined them, they went together smoothly and without lumps. This time we added coconut to the custard before we baked it, but we would like it to have more coconut flavor, so next time we will double the coconut extract. Wonderful recipe!

Six eggs is a bit much, even for a custard pie. Really did not enjoy the flavor of this one - very eggy and not sweet enough. The pastry recipe was also challenging to execute. I’m an experienced pie maker and this one fell flat for me. On the bright side, it came together quickly.