Description
A rich and creamy coconut cream pie made from scratch with a flaky blind-baked crust, a velvety coconut custard filling, and topped with homemade whipped cream and toasted coconut flakes. This tropical dessert is perfect for any occasion and can be made ahead for convenience.
Ingredients
Scale
- 1 unbaked flaky pie crust
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 1 (14 oz) 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
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 1/2 cups (360ml) cold heavy cream
- 3 tablespoons (20g) confectioners’ or granulated sugar
- 3/4 teaspoon vanilla extract (for whipped cream)
- Optional garnish: toasted coconut flakes or shavings
Instructions
- Prepare and chill pie dough for at least 2 hours. Roll out and fit into a 9-inch pie dish, crimp edges, and chill again for 30 minutes.
- Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights, prick bottom with fork, and bake again until golden. Cool completely.
- In a bowl, whisk together egg yolks and cornstarch. Set aside.
- In a medium saucepan, combine coconut milk, half-and-half, sugar, and salt over medium heat. Bring to a boil, stirring occasionally.
- Temper the eggs: slowly whisk 1/2 cup of the hot mixture into the egg mixture. Then pour the tempered eggs back into the saucepan, whisking constantly.
- Cook and stir until mixture thickens and bubbles. Remove from heat and stir in shredded coconut, butter, vanilla, and coconut extract (if using).
- Pour the warm filling into the cooled pie crust. Cover with plastic wrap directly on the surface and refrigerate for at least 3 hours or overnight until set.
- To make whipped cream, beat heavy cream, sugar, and vanilla extract until medium peaks form.
- Top the chilled pie with whipped cream and garnish with toasted coconut, if desired. Serve cold.
Notes
- Use only full-fat canned coconut milk for proper consistency.
- Temper the eggs to avoid curdling the custard.
- Blind bake crust thoroughly to avoid sogginess.
- Pie filling must chill for at least 3 hours to set properly.
- Make whipped cream fresh before serving for best texture.
- To toast coconut, bake at 300°F (149°C) for 6–8 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 26g
- Sodium: 190mg
- Fat: 33g
- Saturated Fat: 23g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 130mg
Keywords: coconut cream pie, homemade pie, creamy coconut dessert, tropical dessert, custard pie, coconut dessert