Coconut Cream Pie
Learn how to make a classic homemade Coconut Cream Pie with flaky crust, creamy coconut custard, and whipped cream topping. Easy Coconut Cream Pie recipe for and occasion!
Ingredients
- 1 flaky pie dough *Recipe below
- 1 cup granulated sugar
- ¼ teaspoon salt
- ⅓ cup cornstarch
- 2 cups whole milk
- 1 cup full-fat coconut milk
- 4 large egg yolks
- ⅓ cup unsalted butter cut into 4 pieces
- 1 teaspoon vanilla extract
- 1 ½ cups unsweetened shredded coconut
Homemade Whipped Cream
- 1 ½ cups heavy whipped cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Pie Crust: I like to make the pie dough the day before to ensure that it has enough time to chill properly before rolling it out.
- Roll out the chilled pie dough and place it in your pie dish. Flute or crimp the edges, then line the crust with parchment paper. Add the pie weights to keep the sides from shrinking and the bottom from puffing up. If you don't have pie weights, dried beans, rice or even granulated sugar will work just fine.
- Freeze for 20 minutes. Don't freeze longer than 20 minutes. While the pie crust is chilling, preheat the oven to 375°F. Bake for 15-16 minutes. Carefully remove the parchment and weights, then dock the bottom of the crust with a fork. Return to the oven and bake for another 14-16 minutes, until the bottom is golden brown and fully baked.
- Coconut Filling: In a medium saucepan whisk together the granulated sugar, salt and cornstarch. In a medium bowl whisk together both milks and egg yolks until smooth.
- Slowly mix the milk mixture into the saucepan with the sugar mixture. Turn the heat to medium and cook, whisking constantly. The mixture will start to boil, keep whisking until thickened. This usually takes 6-8 minutes. The custard should be nice and thick when you remove it from the heat.
- Remove from the heat and stir in the butter, one at a time. Now stir in the vanilla extract and shredded coconut. Pour into the baked pie shell and cover with a piece of plastic wrap, ensuring it is touching the top of the custard. Cool for 30 minutes, then transfer the fridge for at least 6 hours.
- Whipped Cream: In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until medium to stiff peaks form.
- Top the cooled and set pie with the whipped cream and toasted or plain coconut if desired. Enjoy!
Notes
- Here is my Flaky Pie Dough Recipe
- Freeze the pie dough before blind baking it to ensure it doesn't melt in the oven.
- A clear glass pie dish makes it easier to tell when the pie crust is fully baked.
- Use full fat coconut milk for a rich, flavorful custard.
- Chill the custard completely before adding the whipped cream.
- Lightly toast a little coconut to garnish the pie before serving.
Tried this recipe?Let us know how it was!