Bullock’s Wilshire Coconut Cream Pie

Name: Bullock’s Wilshire Coconut Cream Pie
Total time: 3 h
Yield: 12 servings
Cuisine: american
Ingredients: 1¼ cups sifted all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/4 cup shortening, chilled, cut into pieces; 1/3 cup chilled unsalted butter, cut into pieces; 2 to 5 tablespoons ice water; 1 cup evaporated milk; 1 cup heavy cream; 1/2 cup sugar; 6 egg yolks; 1 tablespoon cornstarch; 1 tablespoon softened unsalted butter; 1/4 teaspoon vanilla extract; 1/4 teaspoon coconut extract; 3 tablespoons cream of coconut; 1 cup sweetened, shredded coconut or unsweetened coconut flakes; 2 cups heavy cream; 4 tablespoons sugar; 1 teaspoon vanilla extract

Recipe from Valerie Gordon

Adapted by Robert Trachtenberg

Updated May 6, 2025

Bullock’s Wilshire Coconut Cream Pie — Craig Lee for The New York Times

Total Time: 2 hours, plus chilling
Rating: 5(716)
Comments: Read comments

This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock’s Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable. —Robert Trachtenberg

Featured in: Now Serving | Los Angeles Cake Revival

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Ingredients

Yield:12 servings

For the Crust

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

For the Filling

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

For the Topping

1cup sweetened, shredded coconut or unsweetened coconut flakes
2cups heavy cream
4tablespoons sugar
1teaspoon vanilla extract

Ingredient Substitution Guide

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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

Ratings

5 out of 5

716 user ratings

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Comments

John7 years ago

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?

Margaux Laskey, Staff Editor7 years ago

It's 20 minutes. We've corrected the recipe. Thank you!

Candace7 years ago

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

Jackie2 weeks ago

For anyone who hasn’t used Cream of Coconut before, it says on the can to shake well. I shook it but it should be opened and stirred for best results.

Luther2 months ago

Very good pie. I will say I found the amount of whipped to be way too much. It's rich so you better have a lot of people to serve this too.

Dorie5 months ago

Use coconut sugar! It adds depth to the sweetness. I also used graham cracker crust, doubled coconut extract, and used 1 tablespoon less sugar for whipped topping. Sooo good!

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