Description
This Homemade Coconut Cream Pie features a flaky pie crust filled with a rich, creamy coconut pudding filling made from coconut milk, egg yolks, half-and-half, and shredded coconut. Topped with freshly whipped cream and garnished with coconut flakes, this dessert is perfect for coconut lovers seeking a luscious and comforting treat.
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 (unsweetened)
- 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 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
- Unsweetened coconut shavings, coconut chips, or sweetened shredded coconut for garnish (optional)
Instructions
- Prepare Pie Crust: Make pie dough the night before so it chills in the refrigerator for at least 2 hours. Preheat the oven to 375°F (190°C). Blind bake the pie crust fully by lining it with parchment and pie weights, then baking until the crust is crisp and golden. Crimp or flute the edges before baking. Cool completely before filling. Cover and refrigerate if not using immediately.
- Make Coconut Filling Base: In a medium bowl, whisk together the egg yolks and cornstarch until smooth and set aside. In a medium saucepan over medium heat, whisk together the coconut milk, half-and-half, granulated sugar, and salt. Bring the mixture to a boil, whisking occasionally.
- Temper Egg Yolks: Once boiling, remove about 1/2 cup of the hot mixture and slowly whisk it into the egg yolk and cornstarch mixture to warm it without scrambling. Then, pour and whisk the egg yolk mixture slowly into the pot. The pudding will bubble and thicken quickly.
- Cook and Thicken Filling: Continue whisking and cooking the mixture over medium heat for 1 minute and 30 seconds until thickened. Remove from heat, then stir in the shredded coconut, softened butter, vanilla extract, and coconut extract if using.
- Chill Filling in Crust: Pour the warm filling into the cooled pie crust. Cover tightly with plastic wrap placed directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until fully chilled and set.
- Make Whipped Cream Topping: Using a hand or stand mixer fitted with a whisk attachment, whip the heavy cream with the sugar and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
- Assemble and Garnish: Spread or pipe the whipped cream onto the chilled pie filling using a piping tip like Ateco 849, if desired. Garnish with coconut flakes, shavings, or chips. Chill uncovered for up to a few hours or serve immediately.
- Store Leftovers: Cover leftover pie and refrigerate for up to 5 days.
Notes
- Make Ahead & Freezing: Pie crust dough can be made up to 5 days ahead or frozen for 3 months. The pie can be frozen after filling is completely cooled by tightly wrapping with plastic wrap and freezing for up to 3 months. Thaw in refrigerator or at room temperature before adding whipped cream.
- Pie Crust Tips: Both flaky and all-butter crust recipes can be used. Make 2 crusts and freeze the extra for another use.
- Coconut Milk: Use full fat, canned coconut milk (usually found near Thai food products), not refrigerated carton coconut milk. Shake the can before opening.
- Sugar in Whipped Cream: Confectioners’ or granulated sugar works well; use whichever you prefer.
- Toasted Coconut: For extra flavor, toast coconut flakes in a 300°F (149°C) oven for 6-8 minutes until golden brown.
- Whipped Cream Consistency: Whip to medium peaks for ideal texture that holds shape but remains soft.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 120 mg
