Description
This homemade coconut cream pie features a flaky blind-baked pie crust filled with a rich and creamy coconut custard made from full-fat coconut milk, half-and-half, and egg yolks. Topped with fluffy whipped cream and garnished with shredded coconut, it’s a tropical dessert perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 unbaked flaky pie crust or all butter pie crust (for one 9-inch pie)
Coconut Filling
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 1 (14 ounce) can full fat coconut milk (unsweetened)
- 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
- Optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut
Instructions
- Prepare Pie Crust: If using homemade dough, chill it in the refrigerator for at least 2 hours or overnight. Preheat oven to 375°F (190°C). Blind bake the pie crust fully by lining it with parchment paper and filling with pie weights or dried beans. Crimp or flute the edges, then bake until set and lightly golden. Cool completely before filling; can be refrigerated up to 3 days.
- Make Coconut Filling Base: In a medium bowl, whisk together egg yolks and cornstarch until smooth. In a medium saucepan, combine coconut milk, half-and-half, granulated sugar, and salt over medium heat. Whisk occasionally and bring mixture to a boil, then boil for 2 minutes.
- Temper Egg Yolks: Remove about 1/2 cup of the hot coconut mixture and slowly whisk it into the egg yolk and cornstarch mixture to prevent scrambling. Then pour the tempered egg yolk mixture slowly back into the saucepan while whisking constantly.
- Thicken the Custard: Continue whisking as the mixture bubbles and thickens. Cook for 1 minute and 30 seconds more after it begins to bubble. Remove from heat promptly to avoid overcooking.
- Finish Filling: Stir in shredded coconut, softened butter, vanilla extract, and optional coconut extract until smooth. Pour the warm coconut custard filling into the cooled pie crust. Cover the filling directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until completely chilled and set.
- Make Whipped Cream: Using a hand mixer or stand mixer with whisk attachment, whip cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3 to 4 minutes. Medium peaks hold shape but are not stiff.
- Assemble and Serve: Spread or pipe the whipped cream evenly over the chilled coconut filling. Garnish with your choice of coconut flakes, shavings, or chips. Serve immediately or chill uncovered for a few hours. Cover and refrigerate leftovers for up to 5 days.
Notes
- Pie dough can be made ahead and refrigerated for up to 5 days or frozen for up to 3 months.
- Freezing is possible after filling step once cooled; cover well with plastic wrap and freeze for up to 3 months. Thaw before adding whipped cream.
- Use canned full-fat unsweetened coconut milk, not carton beverage coconut milk.
- You can substitute confectioners’ sugar or granulated sugar in whipped cream according to preference.
- Toast coconut topping in a 300°F (149°C) oven for 6-8 minutes if desired for added flavor and texture.
- Only one pie crust is needed; if making homemade dough, freeze the second crust for future use.
- Ensure the pie crust is fully cooled before adding filling to prevent sogginess.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 120 mg
