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Homemade Coconut Cream Pie Recipe

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4.1 from 24 reviews

  • Author: Ava
  • Total Time: 6 hours 35 minutes
  • Yield: 9 servings

Description

This luscious Homemade Coconut Cream Pie features a flaky, buttery pie crust filled with a rich coconut custard made from full-fat coconut milk and half-and-half, topped with fluffy homemade whipped cream and toasted coconut for garnish. Perfectly creamy and tropical, it’s a classic dessert that requires chilling to set for a smooth, indulgent finish.

Ingredients

Pie Crust

  • 1 unbaked flaky Pie Crust or All Butter Pie Crust*

Coconut 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
  • Optional: 1/2 teaspoon coconut extract

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

Garnish (Optional)

  • Unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

Instructions

  1. Prepare Pie Crust: Make or unroll your pie dough and chill it in the refrigerator for at least 2 hours or overnight to ensure flakiness and easier handling during blind baking.
  2. Blind Bake Pie Crust: Preheat the oven to 375°F (190°C). Crimp or flute the edges of your chilled pie crust. Line the crust with parchment paper and fill with pie weights or dried beans. Bake fully blind for about 20 minutes or until edges are golden and the crust is cooked through. Remove weights and parchment and cool completely before filling.
  3. Mix Egg Yolks and Cornstarch: In a medium bowl, whisk together the egg yolks and cornstarch until smooth. Set aside.
  4. Heat Coconut Mixture: In a medium saucepan over medium heat, whisk together the coconut milk, half-and-half, granulated sugar, and salt. Stir occasionally and bring the mixture to a gentle boil. Allow it to boil for 2 minutes.
  5. Temper the Egg Mixture: Carefully remove about 1/2 cup of the hot coconut mixture and slowly whisk it into the egg yolk and cornstarch mixture in a steady stream to avoid scrambling the eggs.
  6. Cook Filling: Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture. The pudding will bubble and thicken immediately. Whisk constantly for 1 minute and 30 seconds until fully thickened. Remove from heat.
  7. Add Flavorings and Coconut: Stir in the sweetened shredded coconut, softened butter, vanilla extract, and optional coconut extract until smooth and well combined.
  8. Chill the Filling: Pour the warm coconut filling into the cooled pie crust. Cover the pie surface tightly with plastic wrap directly on the filling to prevent skin formation. Refrigerate for at least 3 hours or overnight until fully chilled and set.
  9. Prepare Whipped Cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed for about 3-4 minutes until medium peaks form—peaks that hold shape but are still soft.
  10. Top the Pie: Pipe or spread the whipped cream evenly over the chilled coconut filling. Garnish with your choice of unsweetened coconut shavings, coconut chips, or additional sweetened shredded coconut if desired.
  11. Serve and Store: Serve immediately or chill uncovered for a few hours for a firmer topping. Cover leftovers with plastic wrap and refrigerate for up to 5 days.

Notes

  • Make the pie crust and blind bake it a day ahead to save time.
  • Be careful when tempering egg yolks to prevent scrambling.
  • Cover the filling directly with plastic wrap to avoid a skin forming.
  • Use medium peaks for the whipped cream for ideal texture for piping or spreading.
  • Pie can be stored refrigerated up to 5 days, but best within first 2 days for freshness.
  • Optional coconut extract enhances the coconut flavor but is not necessary.
  • You can toast additional shredded coconut as a garnish for added texture and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/homemade-coconut-cream-pie-recipe/