Coconut cream pie is a dessert that features a creamy coconut custard filling, typically made with coconut milk and shredded coconut, poured into a baked pie crust. It is often topped with whipped cream and toasted coconut flakes for added texture and flavor. The combination of the sweet, creamy filling and the crunchy crust makes it a favorite among coconut lovers.

To make a delicious coconut cream pie, you will need the following ingredients:

For the Pie Crust:

1 unbaked flaky pie crust (homemade or store-bought)
Optional: Pie weights or dried beans for blind baking

For the Coconut Filling:

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

For the Whipped Cream Topping:

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

Step 1: Prepare the Pie Crust

Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out your pie crust and place it in a 9-inch pie dish. Chill for at least 30 minutes to prevent shrinkage. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for an additional 10-15 minutes until golden brown. Allow to cool completely.

Step 2: Make the Coconut Filling

Combine Ingredients: In a medium saucepan, whisk together coconut milk, half-and-half, sugar, and salt over medium heat. Bring to a simmer.
Temper the Egg Yolks: In a separate bowl, whisk together egg yolks and cornstarch. Gradually add a small amount of the hot coconut mixture to the egg yolks to temper them, then whisk the yolk mixture back into the saucepan.
Thicken the Filling: Continue cooking the mixture over medium heat, whisking constantly until it thickens and starts to bubble. Remove from heat and stir in shredded coconut, butter, vanilla, and coconut extract (if using).
Chill the Filling: Pour the filling into the cooled pie crust, cover with plastic wrap, and refrigerate for at least 3 hours or until set.

Step 3: Prepare the Whipped Cream

Make Whipped Cream: In a mixing bowl, beat 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 if desired.

Use Canned Coconut Milk: For the best flavor and texture, use full-fat canned coconut milk instead of refrigerated carton coconut milk.
Chill Thoroughly: Make sure to chill the pie for at least 3 hours to allow the filling to set properly. This will help avoid a runny pie when sliced.
Make Ahead: This pie can be made a day in advance, making it a great option for parties or holidays.

Coconut cream pie is a delightful dessert that brings together the creamy goodness of coconut and the crunch of a perfectly baked crust. With this easy recipe, you can create a homemade coconut cream pie that will impress your family and friends. Whether for a holiday celebration or a simple weeknight treat, this pie is sure to become a favorite. Enjoy the tropical flavors and the satisfaction of a homemade dessert!