Coconut cream pie is a classic dessert that features a creamy coconut filling, often made with coconut milk, shredded coconut, and egg yolks, all nestled in a baked pie crust. The pie is typically topped with whipped cream and can be garnished with toasted coconut flakes for added texture and flavor.

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

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

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
1 teaspoon pure vanilla extract
Optional: 1/2 teaspoon coconut extract

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

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 again for 30 minutes to prevent shrinking. Line the crust with parchment paper and fill it with pie weights. Bake for about 15 minutes, then remove the weights and bake for an additional 10-15 minutes until golden brown. Allow it to cool completely (you can do this up to 3 days in advance) Sally's Baking Addiction.

Combine Ingredients: In a medium saucepan, whisk together the coconut milk, half-and-half, sugar, and salt. Heat over medium until it begins to boil.
Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks and cornstarch. Once the coconut mixture is boiling, temper the egg mixture by slowly adding a bit of the hot mixture to the yolks while whisking continuously. This prevents the eggs from scrambling.
Thicken the Filling: Pour the tempered egg mixture back into the saucepan. Cook on low heat, whisking constantly, until the mixture thickens, about 1-2 minutes. Remove from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract if using Old-Fashioned Coconut Cream Pie Recipe.

Fill the Crust: Pour the warm coconut 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 101 Cookbooks.

Whip the Cream: In a mixing bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract until medium peaks form. Be careful not to overbeat Marie Saba.
Top the Pie: Once the pie is set, remove the plastic wrap and spread or pipe the whipped cream on top. Garnish with toasted coconut flakes if desired.

Chill Your Ingredients: Ensure that your pie crust and filling are well-chilled before assembly to prevent the pie from falling apart.
Toast Coconut Flakes: For added flavor, toast your coconut flakes in the oven at 300°F (149°C) for about 6-8 minutes until golden brown.
Make Ahead: This pie can be made a day in advance, making it a perfect dessert for gatherings Sally's Baking Addiction.

Making a coconut cream pie from scratch is a rewarding process that results in a delicious dessert perfect for any occasion. With a crispy crust, creamy coconut filling, and fluffy whipped cream topping, this pie is sure to impress your family and friends. Follow the steps outlined in this guide, and enjoy the delightful flavors of homemade coconut cream pie!