Homemade Coconut Cream Pie

Coconut Cream Pie

Description

This Coconut Cream Pie is a dreamy dessert with a buttery, flaky pie crust filled with a luscious coconut custard, topped with fluffy whipped cream, and sprinkled with toasted coconut. Perfect for coconut lovers, it’s rich, creamy, and indulgent without being too heavy.

Ingredients

For the Pie Crust (or use 1 pre-baked 9-inch crust):

• 1 ¼ cups all-purpose flour

• ½ teaspoon salt

• ½ cup (1 stick) unsalted butter, chilled and cubed

• 3–4 tablespoons ice water

For the Coconut Custard Filling:

• 1 cup sweetened shredded coconut

• 2 ½ cups whole milk

• 1 cup heavy cream

• ¾ cup granulated sugar

• ½ cup cornstarch

• ¼ teaspoon salt

• 4 large egg yolks, lightly beaten

• 3 tablespoons unsalted butter

• 1 teaspoon pure vanilla extract

• ½ teaspoon coconut extract (optional, for stronger flavor)

For the Whipped Cream Topping:

• 1 cup heavy whipping cream

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Garnish:

• ½ cup toasted sweetened shredded coconut

Instructions

Step 1: Prepare the Pie Crust

1. In a large bowl, mix flour and salt. Cut in the cold butter until mixture resembles coarse crumbs.

2. Add ice water, 1 tablespoon at a time, mixing until dough just comes together.

3. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

4. Roll out dough and fit into a 9-inch pie pan. Trim and crimp edges.

5. Line with parchment, add pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake for 10–12 more minutes until golden. Let cool.

Step 2: Make the Coconut Custard

1. In a medium saucepan, toast shredded coconut over medium heat for 2–3 minutes until golden. Remove and set aside.

2. In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk and heavy cream until smooth.

3. Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken.

4. In a small bowl, whisk egg yolks. Slowly pour in ½ cup of the hot milk mixture to temper the eggs.

5. Return tempered egg mixture to the saucepan and cook for 2 more minutes.

6. Remove from heat and stir in butter, vanilla extract, coconut extract (optional), and toasted coconut (reserve a little for garnish).

Step 3: Assemble the Pie

1. Pour the hot coconut custard into the cooled pie crust.

2. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

3. Chill for at least 4 hours, or until set.

Step 4: Whipped Cream Topping

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Spread or pipe over the chilled pie.

3. Sprinkle with reserved toasted coconut before serving.

Equipment Needed

• 9-inch pie pan

• Rolling pin

• Mixing bowls

• Medium saucepan

• Whisk

• Electric mixer or hand whisk

• Parchment paper & pie weights

Prep Time: 30 minutes

Cook Time: 25 minutes

Chill Time: 4 hours

Total Time: 4 hours 55 minutes

Serving Size: 8 slices

Coconut Cream Pie

This Coconut Cream Pie is a dreamy dessert with a buttery, flaky pie crust filled with a luscious coconut custard, topped with fluffy whipped cream, and sprinkled with toasted coconut. Perfect for coconut lovers, it’s rich, creamy, and indulgent without being too heavy.

Print Recipe

Prep Time:30 minutes mins

Cook Time:25 minutes mins

Total Time:4 hours hrs 55 minutes mins

Equipment

• 9-inch pie pan
• Rolling Pin
• Mixing bowls
• Medium saucepan
• Whisk
• Electric mixer or hand whisk
• Parchment paper & pie weights

Ingredients

• For the Pie Crust or use 1 pre-baked 9-inch crust:
• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup 1 stick unsalted butter, chilled and cubed
• 3 –4 tablespoons ice water
• For the Coconut Custard Filling:
• 1 cup sweetened shredded coconut
• 2 ½ cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ½ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks lightly beaten
• 3 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• ½ teaspoon coconut extract optional, for stronger flavor
• For the Whipped Cream Topping:
• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Garnish:
• ½ cup toasted sweetened shredded coconut

Instructions

• Step 1: Prepare the Pie Crust
• In a large bowl, mix flour and salt. Cut in the cold butter until mixture resembles coarse crumbs.
• Add ice water, 1 tablespoon at a time, mixing until dough just comes together.
• Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
• Roll out dough and fit into a 9-inch pie pan. Trim and crimp edges.
• Line with parchment, add pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake for 10–12 more minutes until golden. Let cool.
• Step 2: Make the Coconut Custard
• In a medium saucepan, toast shredded coconut over medium heat for 2–3 minutes until golden. Remove and set aside.
• In a saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk and heavy cream until smooth.
• Cook over medium heat, stirring constantly, until mixture begins to bubble and thicken.
• In a small bowl, whisk egg yolks. Slowly pour in ½ cup of the hot milk mixture to temper the eggs.
• Return tempered egg mixture to the saucepan and cook for 2 more minutes.
• Remove from heat and stir in butter, vanilla extract, coconut extract (optional), and toasted coconut (reserve a little for garnish).
• Step 3: Assemble the Pie
• Pour the hot coconut custard into the cooled pie crust.
• Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
• Chill for at least 4 hours, or until set.
• Step 4: Whipped Cream Topping
• Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Spread or pipe over the chilled pie.
• Sprinkle with reserved toasted coconut before serving.

Servings: 8 slices

10 FAQs About Coconut Cream Pie

1. Can I use a store-bought pie crust instead of homemade?
Yes, a pre-baked store-bought crust works perfectly and saves time. Just make sure it’s fully baked and cooled before adding the filling.

2. Can I make the filling in advance?
Yes, you can make the coconut custard up to 2 days ahead. Store it covered in the fridge and whisk it before assembling the pie.

3. How do I toast coconut for the topping?
Place shredded coconut in a dry skillet over medium heat, stirring constantly for 2–4 minutes until golden brown, or toast in the oven at 350°F (175°C) for 5–7 minutes.

4. Can I use unsweetened coconut instead of sweetened?
Yes, but the flavor will be less sweet. You may want to slightly increase the sugar in the custard if you use unsweetened coconut.

5. Why did my custard turn out runny?
This usually happens if the custard wasn’t cooked long enough to activate the cornstarch thickening or if too much liquid was added. Make sure it reaches a gentle boil and thickens before removing from heat.

6. Can I freeze Coconut Cream Pie?
Freezing is not recommended because the custard and whipped cream can separate when thawed, affecting the texture.

7. Can I make this pie without eggs?
Yes, you can replace the egg yolks with 2–3 tablespoons of additional cornstarch for a firmer, egg-free custard.

8. What’s the best milk to use for the filling?
Whole milk gives the best creaminess, but you can use 2% milk with a little extra cream for richness. Avoid skim milk.

9. Can I add more coconut flavor?
Absolutely! Use coconut milk in place of some of the whole milk or add extra coconut extract to the custard.

10. How long does Coconut Cream Pie last?
It’s best eaten within 3 days for the freshest flavor and texture.

How To Store Coconut Cream Pie

• In the Refrigerator:
  Cover the pie loosely with plastic wrap or foil. Store in the fridge for up to 3 days. Avoid tightly sealing the whipped cream topping as it may flatten.

• Before Serving:
  For best texture, assemble the pie (with whipped cream topping) just before serving, especially if making ahead.

• Avoid Freezing:
  Freezing will cause the custard and cream to separate, resulting in a watery filling upon thawing.