Before diving into the recipe, let's gather the necessary ingredients:

1 unbaked flaky pie crust (homemade or store-bought)

4 large egg yolks
1/4 cup cornstarch
1 can (14 ounces) full-fat coconut milk
1 cup half-and-half
2/3 cup granulated sugar
1/4 teaspoon salt
1 cup sweetened shredded coconut
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Optional: 1/2 teaspoon coconut extract

1 and 1/2 cups cold heavy cream
3 tablespoons confectioners’ sugar
3/4 teaspoon vanilla extract
Optional: additional coconut flakes for garnish

Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish. Chill the crust for at least 30 minutes to prevent shrinking.
Bake: Line the crust with parchment paper, fill with pie weights or dried beans, and bake for about 15 minutes until the edges are lightly browned. Remove the weights and bake for an additional 5-10 minutes until golden brown. Let it cool completely.

Combine Ingredients: In a medium saucepan, whisk together the coconut milk, half-and-half, sugar, and salt. Heat over medium until it just begins to boil.
Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks and cornstarch. Gradually add a ladleful of the hot mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling. Repeat this process with another ladleful.
Thicken the Filling: Pour the egg yolk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens (about 2-3 minutes). Remove from heat and stir in the shredded coconut, butter, vanilla, and coconut extract (if using).
Cool the Filling: Pour the warm filling into the cooled pie crust. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 3 hours or overnight until set.

Whip the Cream: In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until medium peaks form. This should take about 3-4 minutes.
Top the Pie: Once the filling is set, spread or pipe the whipped cream over the top of the pie. Garnish with additional coconut flakes if desired.

Chill the Pie Crust: Always chill your pie crust before baking to prevent shrinking.
Use Full-Fat Coconut Milk: For the best flavor and texture, use canned full-fat coconut milk rather than carton coconut milk.
Allow Time to Set: Make sure to let the pie chill fully; this allows the filling to firm up properly.

This homemade coconut cream pie is a delightful dessert that's perfect for any occasion. With its creamy coconut filling, flaky crust, and luscious whipped cream, it’s sure to be a hit at your next gathering. Whether you're serving it for a holiday or just as a treat for yourself, this coconut cream pie will satisfy your sweet cravings. Enjoy every bite!

For more delicious recipes, check out Sally's Baking Addiction and Tastes Better From Scratch. Happy baking!