Description
This Homemade Coconut Cream Pie features a flaky, buttery crust filled with a rich and creamy coconut custard, topped with fluffy whipped cream and a garnish of toasted coconut for the perfect tropical dessert.
Ingredients
Scale
Pie Crust
- 1 unbaked flaky pie crust or all butter pie crust (9-inch)
Coconut Cream Filling
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 1 (14 ounce) can full fat coconut milk
- 1 cup (240ml) half-and-half
- 2/3 cup (130g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (80g) sweetened shredded coconut
- 2 tablespoons (28g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional)
Whipped Cream Topping
- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
- 3 tablespoons (20g) confectioners’ sugar or granulated sugar
- 3/4 teaspoon pure vanilla extract
- Unsweetened coconut shavings, coconut chips, or sweetened shredded coconut for garnish (optional)
Instructions
- Prepare Pie Crust: Make the pie dough the night before and chill in the refrigerator for at least 2 hours. Preheat oven to 375°F (190°C). Crimp or flute the pie crust edges, then fully blind bake the pie crust according to standard blind baking instructions. Allow to cool completely before filling; cooled crust can be covered and refrigerated up to 3 days before filling.
- Make Coconut Filling: In a bowl, whisk together the egg yolks and cornstarch until smooth and set aside. In a medium saucepan, combine coconut milk, half-and-half, sugar, and salt. Heat over medium heat, whisking occasionally, until the mixture comes to a boil. Boil for 2 minutes, then reduce heat to medium-low. Remove about 1/2 cup of the hot mixture and slowly whisk it into the egg yolk mixture, stirring constantly to prevent scrambling. Slowly pour the egg yolk mixture back into the saucepan, whisking continuously.
- Cook Custard: Continue whisking the mixture as it thickens and bubbles. Cook for 1 minute and 30 seconds more, then remove from heat. Stir in shredded coconut, softened butter, vanilla extract, and coconut extract if using.
- Assemble Pie: Pour the warm coconut custard filling into the cooled pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until the filling is set and chilled. The pie can be refrigerated up to 1 day at this stage.
- Make Whipped Cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream with the sugar and vanilla extract on medium-high speed until medium peaks form, about 3 to 4 minutes.
- Top Pie: Spread or pipe the whipped cream evenly over the chilled coconut filling using a piping tip if desired. Garnish with toasted coconut flakes, coconut chips, or shredded coconut. Chill uncovered for up to a few hours or serve immediately.
- Storage: Cover leftovers and store the pie in the refrigerator for up to 5 days.
Notes
- Make pie dough ahead of time and refrigerate for up to 5 days or freeze for up to 3 months.
- You can freeze the pie after filling and cooling the custard; ensure the filling is completely cool before freezing, and cover well with plastic wrap. Freeze for up to 3 months and thaw in the refrigerator before topping with whipped cream.
- Use canned full-fat unsweetened coconut milk (not the refrigerated carton kind) for best flavor and consistency.
- Granulated or confectioners’ sugar can be used interchangeably in the whipped cream without affecting texture.
- Toast coconut flakes by baking at 300°F (149°C) for 6-8 minutes until golden brown to add a crunchy garnish.
- Use only one crust for a 9-inch pie; leftover dough halves can be frozen for another use.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg
