Description
This luscious Coconut Cream Pie features a flaky homemade crust filled with a rich, creamy coconut custard made from a blend of whole milk and coconut milk, topped with fluffy whipped cream and toasted coconut flakes for added texture and flavor. Perfectly balanced between sweet and tropical, this pie is a delightful dessert that’s ideal for gatherings or a special treat at home.
Ingredients
Scale
For the Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold unsalted butter, cubed
- 3–5 tablespoons ice water
- Alternatively, use a high-quality store-bought pie shell if preferred
For the Coconut Cream Filling
- 1 cup whole milk
- 1 cup canned coconut milk (unsweetened)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Garnish
- ½ cup toasted coconut flakes (sweetened or unsweetened)
Instructions
- Make the Pie Crust: In a medium bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
- Roll Out and Bake the Crust: On a lightly floured surface, roll out the chilled dough and press it into a 9-inch pie plate. Trim and crimp the edges as desired. Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans to prevent bubbling. Bake for 15 minutes, then remove the weights and parchment paper. Continue baking for another 10–15 minutes or until the crust is golden brown. Allow it to cool completely before adding the filling.
- Prepare the Coconut Cream Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Add the whole milk, coconut milk, and egg yolks, whisking until smooth. Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble, about 7–10 minutes. Remove from heat and stir in the butter, vanilla extract, and shredded coconut until fully incorporated. Pour the warm filling into the cooled pie crust and smooth the top with a spatula. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
- Make the Whipped Cream Topping: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream evenly over the chilled coconut filling.
- Toast the Coconut Garnish: Heat a dry skillet over medium heat and toast the coconut flakes, stirring constantly, until they turn golden brown, about 3–5 minutes. Allow them to cool completely before sprinkling over the whipped cream topping for garnish.
Notes
- Chilling the pie crust dough is essential to ensure a flaky texture.
- Pressing plastic wrap directly on the filling prevents a skin from forming while chilling.
- To save time, a pre-made pie shell can be used as an alternative.
- For extra coconut flavor, use sweetened shredded coconut in the filling and garnish.
- Toast the coconut flakes carefully to avoid burning; stir constantly and remove from heat once golden.
- Store leftover pie covered in the refrigerator for up to 3 days.
