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Coconut Cream Pie Recipe: A Classic Dessert Masterpiece

Complete coconut cream pie with slice removed showing layers of crust custard and whipped cream
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A classic coconut cream pie with silky coconut custard filling, flaky crust, and homemade whipped cream topping. Complete with expert tips and step-by-step instructions.

Ingredients

Scale
  • 1 9-inch unbaked flaky pie crust (store-bought or homemade)
  • 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
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 1/2 cups (360ml) cold heavy cream or heavy whipping cream
  • 3 tablespoons (20g) granulated sugar (for whipped cream)
  • 3/4 teaspoon pure vanilla extract (for whipped cream)
  • Additional sweetened shredded coconut for garnish
  • Pie weights or dried beans for blind baking

Instructions

  1. Preparing and Blind Baking the Pie Crust
  2. Position your oven rack in the lower third position and preheat to 350°F (175°C).
  3. Roll the chilled pie dough on a lightly floured surface into a 12-inch circle approximately 1/8 inch thick. Transfer to your pie dish, pressing gently into the bottom and sides. Trim excess dough leaving a 1-inch overhang, then fold under and crimp decoratively.
  4. Prick the bottom of the crust multiple times with a fork. Line completely with parchment paper and fill with pie weights, ensuring coverage extends to the edges.
  5. Bake for 20 minutes, then carefully remove parchment and weights. Continue baking for 10-15 minutes until the bottom is golden brown. Transfer to a wire rack to cool completely.
  6. Creating the Silky Coconut Custard Filling
  7. In a small bowl, whisk together 4 egg yolks and 1/4 cup cornstarch until completely smooth. Set aside.
  8. In a medium saucepan over medium heat, whisk together coconut milk, half-and-half, 2/3 cup sugar, and salt. Bring to a full rolling boil, whisking occasionally, then boil for 2 minutes while whisking constantly.
  9. Remove 1/2 cup of hot coconut mixture. While whisking the egg yolk mixture vigorously, slowly drizzle the hot liquid in a thin stream. Continue whisking until incorporated.
  10. Pour tempered egg mixture back into saucepan. Reduce heat to medium-low and cook, whisking constantly, for 90 seconds until thick and bubbly.
  11. Remove from heat. Stir in 1 cup shredded coconut, 2 tablespoons butter, 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract (if using) until butter melts and everything is incorporated.”
  12. Pour hot coconut custard filling into the cooled pie crust, spreading evenly to the edges.
  13. Press plastic wrap directly onto the surface of the hot filling to prevent a skin from forming.
  14. Refrigerate for at least 4 hours or preferably overnight until completely set.
  15. In a chilled bowl with chilled whisk, combine cold heavy cream, 3 tablespoons sugar, and 3/4 teaspoon vanilla. Beat on medium speed, gradually increasing to medium-high, until medium peaks form.
  16. Remove plastic wrap from chilled pie. Pipe or spread whipped cream over the filling. Sprinkle generously with additional shredded coconut or toasted coconut.
  17. Chill uncovered for 30 minutes before slicing. Slice with a hot, wet knife for clean cuts.

Notes

  • Make Ahead: The coconut cream filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Whisk vigorously until smooth before pouring into the pie crust.
  • Double Boiler Method: For the silkiest filling, cook the custard in a double boiler (or a heat-proof bowl over a simmering pot of water) to prevent scorching.
  • Troubleshooting: If your filling is runny, it may not have boiled long enough to activate the cornstarch. If it curdles, the eggs were likely heated too quickly during the tempering step.

Nutrition

Find it online: https://www.recipescommunity.com/coconut-cream-pie-recipe/