Pandan Coconut Cream Pie
This pandan coconut cream pie, from my cookbook Sugarcane, is infused with the tropical Southeast Asian flavor of pandan.
March 5, 2025
Pandan Coconut Cream Pie
*I reference the products I use to help you better re-create the recipe. But please note that I may earn commissions from these links.
This pandan coconut cream pie is infused with the tropical Southeast Asian flavor of pandan. One of my favorite desserts from my cookbook, Sugarcane.
If you’re into this, you’ll probably also love Chocolate Sesame Oil Cake and Ube Milk Crinkles.
Ingredients and Substitutions
• Pandan: I like using fresh, which you can find in the freezer section of your Asian grocery store.
Substitutions for pandan
- Pandan extract → In place of fresh frozen pandan leaves, combine the ¼ cup (60 g) water with ⅛ teaspoon pandan extract.
How Should I Store Pandan Coconut Cream Pie?
Store in an airtight container, in the refrigerator, for up to four days. You can also freeze individual slices.
Can I Make Pandan Coconut Cream Pie Ahead of Time?
Definitely! Just be sure to serve within four days of making the pie.
Pandan Coconut Cream Pie
Ingredients
Pastry Crust
- 1⅓ cups plus 1 tablespoon (174 g) all-purpose flour, plus extra for dusting
- ¼ teaspoon kosher salt
- 6 tablespoons (85 g) cold unsalted butter, cubed
- 4 tablespoons (60 g) ice water
Filling
- 8 frozen pandan leaves (about 65 g), cut into small pieces
- ¼ cup (60 g) water
- ¼ cup (33 g) cornstarch
- 4 large egg yolks, at room temperature
- One 13.5 fl. oz. (400 ml) can unsweetened coconut milk
- ½ cup (100 g) granulated sugar
- ¼ teaspoon kosher salt
- 1 cup (50 g) unsweetened shredded coconut
- 5 teaspoons (25 g) fresh lime juice
- 1 tablespoon (14 g) unsalted butter
- ¼ teaspoon coconut extract
Meringue Topping
- 2 large egg whites, at room temperature
- ¼ cup (50 g) granulated sugar
- ⅛ teaspoon cream of tartar
- Pinch of kosher salt
Instructions
For the pastry crust:
- In a food processor, add the flour, salt, and butter and pulse until the butter is broken up into small bits. Add the water and pulse until the mixture looks like crumbled dough.
- Transfer to an unfloured work surface. Gather and shape into a flat disc.
- Lightly dust the work surface with flour and roll out the dough into a 12-inch (30 cm) round.
- Transfer to a 9-inch (23 cm) pie plate. There should be some overhanging dough. Tuck this excess under itself, all the way around, and pinch and shape into an evenly raised border, using the flat lip of the pie plate as a base.
- Flute or crimp the crust. Prick the dough all over with a fork. Refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 350°F (180°C). Set the pie plate on a sheet pan and line the pastry with foil so it covers the dough entirely. Fill with dried beans or pie weights.
- Bake until the dough starts to look dry with a matte finish, 35 to 40 minutes.
- Remove the foil and beans and continue to bake (on the sheet pan) until the crust is light golden all over, 20 to 25 minutes.
- Transfer the pie plate to a wire rack and let cool completely.
For the filling:
- In a small food processor, add the pandan leaves and water and puree. Scrape down the sides as needed and resist the urge to add more water. It won’t look like it’s blending well, but you just want to get the pandan really pulverized.
- Place a fine-mesh sieve over a liquid measuring cup and strain the mixture, pressing with a rubber spatula to extract the green liquid. You should have ¼ cup (60 g) pandan juice (if you’re short for whatever reason, just add a little water).
- In a medium bowl, whisk together the pandan juice and cornstarch. Whisk in the egg yolks and set beside the stovetop.
- In a large saucepan, whisk together the coconut milk, sugar, and salt. Heat over medium heat, whisking occasionally, until warm and steaming, about 5 minutes. Turn off the heat.
- Gradually whisk the warm coconut mixture into the pandan mixture. Pour it back into the saucepan and cook over medium heat, whisking constantly, until thick like pudding, about 2 minutes. Remove from the heat and whisk in the shredded coconut, lime juice, butter, and coconut extract.
- Scrape the filling into the cooled crust and spread into an even layer. Cover with plastic wrap so it touches the surface of the pudding (this will prevent a skin from forming). Refrigerate until chilled and set, at least 4 hours, but overnight is best.
For the meringue topping:
- Bring a pot of water to a simmer (your stand mixer bowl should be able to sit over the pot without the bottom of the bowl touching the water). Fit the stand mixer with the whisk.
- In the stand mixer bowl, whisk together the egg whites, sugar, cream of tartar, and salt. Set the bowl over the pot of simmering water and cook, whisking constantly, until the sugar is dissolved and an instant-read thermometer registers 160°F (71°C), about 4 minutes.
- Fasten the bowl into the stand mixer and beat on high speed until glossy stiff peaks form (peaks should stand straight up and not curl at the tip), about 2 minutes.
- Transfer the meringue to a large pastry bag (see Note) fitted with a medium French star tip (Wilton #6B).
- Pipe dollops of the meringue around the perimeter of the filling. Repeat two more times so you have three concentric circles of meringue and a small bare round of pudding in the center.
- Toast the meringue with a kitchen torch. Alternatively, use your oven broiler to toast the meringue (but watch it carefully).
Notes
- In place of frozen pandan leaves, combine the ¼ cup (60 g) water with ⅛ teaspoon green pandan extract.
- If you’d rather not pipe the meringue, simply spread over the top, swooping and swirling to create whimsical peaks.
Leave a comment & rating.