Coconut cream pie is a dessert made with a custard-like filling that features coconut as its star ingredient. The filling is typically made with egg yolks, sugar, and coconut milk, thickened with cornstarch, and poured into a baked pie crust. It is often topped with whipped cream and toasted coconut flakes, making it a visually appealing and tasty treat.

For the Pie Crust:

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

For the Coconut Filling:

4 large egg yolks
1/4 cup cornstarch
1 (14-ounce) can 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 pure vanilla extract
Optional: 1/2 teaspoon coconut extract

For the Whipped Cream:

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

Step 1: Prepare the Pie Crust

Make the Pie Dough: If you’re making your pie crust from scratch, prepare the dough ahead of time and refrigerate it for at least 2 hours.
Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a 9-inch pie dish. Chill the crust for an additional 30 minutes to prevent shrinking. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and bake for another 10-15 minutes until golden brown. Allow it to cool completely.

Step 2: Make the Coconut Filling

Whisk Egg Yolks and Cornstarch: In a bowl, whisk together the egg yolks and cornstarch until smooth.
Heat Coconut Mixture: In a medium saucepan, combine the coconut milk, half-and-half, sugar, and salt. Heat over medium heat until it comes to a gentle boil.
Temper the Egg Yolks: Slowly add a few spoonfuls of the hot coconut mixture to the egg yolk mixture while whisking constantly to prevent the eggs from scrambling. Once tempered, pour the egg mixture back into the saucepan.
Thicken the Filling: Cook the mixture over medium heat, stirring constantly, until it thickens and bubbles. This should take about 1-2 minutes.
Add Remaining Ingredients: Remove from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract (if using). Pour the filling into the cooled pie crust.

Step 3: Chill the Pie

Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or overnight, until set.

Step 4: Prepare the Whipped Cream

Whip the Cream: In a mixing bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract until medium peaks form.
Top the Pie: Spread or pipe the whipped cream over the chilled coconut filling. Garnish with toasted coconut flakes for added flavor and texture.

Use Full-Fat Coconut Milk: For the best flavor and texture, use canned full-fat coconut milk rather than refrigerated varieties.
Chill the Crust: Ensure that your pie crust is well-chilled before baking to maintain its shape and prevent shrinkage.
Allow to Set: Be patient and let the pie chill thoroughly before serving. This helps the filling firm up for a cleaner slice.

Making a homemade coconut cream pie from scratch is a rewarding experience that will impress your family and friends. With its creamy filling, flaky crust, and fluffy whipped cream topping, this dessert is sure to become a favorite. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this coconut cream pie recipe is a delightful choice. Enjoy every bite of this tropical-inspired dessert!