Coconut Cream Pie
This Coconut Cream Pie features a flaky homemade crust filled with creamy coconut custard and topped with a cloud of whipped cream—a tropical treat perfect for any celebration!
Ingredients
- 1.25 cups all-purpose flour
- 0.25 cup granulated sugar or coconut sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter chilled & cubed
- 1 cup coconut milk full-fat
- 1 cup heavy cream for custard
- 0.5 cup granulated sugar for filling
- 3 tablespoons cornstarch
- 0.25 teaspoon salt
- 4 large egg yolks
- 1 cup sweetened shredded coconut toasted optional
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream chilled for topping
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract for topping
- 1 tablespoon unsweetened shredded coconut for garnish
Instructions
- Preheat oven to 350°F. Whisk flour, sugar, and salt, then cut in chilled butter until it resembles coarse crumbs. Press into a 9-inch pie pan.
- Line crust with parchment and pie weights. Bake 15 minutes, remove weights, then bake 5 more minutes until golden. Cool completely.
- Spread shredded coconut on a baking sheet and toast 5–7 minutes until edges turn golden, stirring once. Cool.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually add coconut milk and heavy cream, cooking over medium heat until thick and bubbling.
- Whisk egg yolks. Slowly whisk in a ladle of hot custard, then return yolk mix to pan. Cook 1–2 minutes until custard coats a spoon.
- Remove from heat, stir in vanilla and ¾ cup toasted coconut. Pour into cooled crust and smooth top.
- Cover surface with plastic wrap, refrigerate at least 4 hours or overnight for best texture.
- Beat chilled cream, powdered sugar, and vanilla to stiff peaks. Pipe over chilled pie and sprinkle remaining toasted coconut.
Notes
Leftovers stay fresh in an airtight container in the fridge for up to 3 days. For a vegan twist, swap dairy for plant-based alternatives and thicken with arrowroot.
Nutrition
Calories: 420kcal
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