Description

This homemade coconut cream pie features a flaky, buttery pie crust filled with a rich, creamy coconut custard made from coconut milk and half-and-half, topped with freshly whipped cream and garnished with coconut flakes. It's a luscious dessert perfect for coconut lovers, with a smooth texture and a hint of tropical flavor, requiring no special equipment beyond basic baking tools and stovetop cooking.

Ingredients

Pie Crust

1 unbaked flaky Pie Crust or All Butter Pie Crust (9-inch)

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
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 garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut

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Instructions

Prepare the Pie Crust: Begin by making or preparing your pie dough at least 2 hours ahead to chill in the refrigerator or prepare the night before. Once chilled, preheat your oven to 375°F (190°C) and blind bake the pie crust by following your blind baking method, crimping or fluting the edges. Bake until fully cooked and let it cool completely. The crust can be baked and refrigerated up to 3 days in advance.
Make the Coconut Filling: In a medium saucepan over medium heat, whisk together the coconut milk, half-and-half, sugar, and salt. In a separate bowl, whisk the egg yolks and cornstarch until smooth. Bring the liquid mixture to a boil, boil for 2 minutes, then reduce to medium-low. Gradually temper the egg yolk mixture by slowly whisking about 1/2 cup of the hot mixture into the yolks. Then, slowly whisk the yolk mixture back into the saucepan. The mixture will bubble and thicken. Cook for 1 minute and 30 seconds more while whisking, remove from heat, and stir in shredded coconut, butter, vanilla, and optional coconut extract.
Chill the Filling: Pour the warm coconut filling into the cooled pie crust. Cover the surface tightly with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until firm and set. The pie can be refrigerated for up to 1 day at this stage.
Make the Whipped Cream: Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream with sugar and vanilla on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks hold their shape while still being slightly soft.
Assemble and Serve: Pipe or spread the whipped cream atop the chilled coconut filling. Use a piping tip for decoration if desired. Garnish with additional coconut flakes or chips. Serve immediately or chill uncovered for a few hours. Store leftovers covered in the refrigerator for up to 5 days.

Notes

Blind baking the crust fully is essential to prevent sogginess from the custard filling.
Whisk the eggs continuously during tempering to avoid scrambling.
Covering the custard with plastic wrap directly on the surface prevents a skin from forming.
Use full fat coconut milk for the richest flavor and texture.
Pie can be made a day ahead but should be topped with whipped cream just before serving for best texture.
If you don’t have coconut extract, vanilla extract alone provides great flavor.
Medium peaks in whipped cream mean the cream forms peaks that are neither too soft nor too stiff.