Description
This Homemade Coconut Cream Pie features a flaky pie crust filled with a rich, creamy coconut custard made from full-fat coconut milk and half-and-half. Topped with luscious whipped cream and garnished with shredded coconut, this dessert is perfect for coconut lovers looking for a classic, comforting pie with a tropical twist.
Ingredients
Scale
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
- 1/2 teaspoon coconut extract (optional)
Whipped Cream
- 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
- Unsweetened coconut shavings, coconut chips, or sweetened shredded coconut for garnish (optional)
Instructions
- Prepare Pie Crust: Make the pie dough the night before and chill it in the refrigerator for at least 2 hours. Preheat the oven to 375°F (190°C). Blind bake the pie crust by crimping or fluting the edges before baking. Cool the pie crust completely before filling; it can be stored covered in the refrigerator for up to 3 days.
- Mix Egg Yolks and Cornstarch: In a bowl, whisk together the egg yolks and cornstarch until smooth and set aside.
- Heat Dairy Mixture: In a medium saucepan over medium heat, whisk together the coconut milk, half-and-half, granulated sugar, and salt. Whisk occasionally as you bring the mixture to a boil. Boil for 2 minutes, then reduce heat to medium-low.
- Temper Egg Mixture: Slowly remove about 1/2 cup of the hot dairy mixture and, in a slow steady stream, whisk it into the egg yolk and cornstarch mixture to temper it, preventing curdling. Then, slowly pour and whisk the egg yolk mixture back into the saucepan.
- Cook Filling: The pudding will bubble and thicken immediately; stir and cook for 1 minute and 30 seconds while whisking continuously. Remove from heat and stir in shredded coconut, softened butter, vanilla extract, and optional coconut extract.
- Chill Filling: Pour the warm filling into the cooled pie crust. Cover tightly with plastic wrap directly on the surface to prevent skin forming. Refrigerate for at least 3 hours or overnight until chilled and set.
- Make Whipped Cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed for 3-4 minutes until medium peaks form.
- Assemble Pie: Spread or pipe the whipped cream over the chilled pie filling. Garnish with coconut shavings or chips if desired. Serve immediately or chill uncovered for a few hours for firmer topping.
- Store Leftovers: Cover leftover pie and refrigerate for up to 5 days.
Notes
- The pie dough can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Freeze the pie after filling it (step 5), but ensure the filling is fully cooled before freezing. Cover tightly with plastic wrap for freezing up to 3 months. Thaw in the refrigerator or at room temperature before adding whipped cream.
- You can use either confectioners’ sugar or granulated sugar in the whipped cream; both work fine.
- For coconut garnish, use unsweetened coconut flakes or sweetened shredded coconut; optionally toast in a 300°F (149°C) oven for 6-8 minutes until golden brown.
- Both flaky and all-butter pie crusts work well; the recipe only requires one crust, so freeze the leftover dough for another use.
- Use canned full-fat unsweetened coconut milk (not carton), found near Thai food products, shaken before use.
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: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg
