For the Pie Crust

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

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 Topping

1 and 1/2 cups cold heavy cream
3 tablespoons confectioners’ sugar (or granulated sugar)
3/4 teaspoon pure 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 dough and fit it into a 9-inch pie dish. Chill the crust for at least 30 minutes to prevent shrinking. Then, line the crust with parchment paper and fill it with pie weights or dry beans. 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.

Step 2: Make the Coconut Filling

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.
Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks and cornstarch. Once the coconut mixture is boiling, slowly whisk about 1/2 cup of it into the egg yolk mixture to temper the eggs. Then, pour this mixture back into the saucepan.
Thicken the Filling: Cook the mixture over medium heat, whisking constantly, until it thickens (about 2-3 minutes). Remove from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract if using.
Cool the Filling: Pour the filling into the cooled pie crust, cover with plastic wrap (to prevent a skin from forming), and refrigerate for at least 3 hours or overnight until set.

Step 3: Prepare the Whipped Cream

Whip the Cream: In a mixing bowl, beat the cold heavy cream, confectioners’ sugar, and vanilla extract until medium peaks form. Be careful not to over-whip.
Top the Pie: Once the coconut filling has set, remove the plastic wrap and spread or pipe the whipped cream over the top. Garnish with toasted coconut flakes if desired.

Use Quality Ingredients: For the best flavor, use full-fat coconut milk and fresh ingredients.
Chill the Pie: Allow the pie to chill thoroughly before serving to ensure the filling is firm and the flavors are well combined.
Make Ahead: This pie can be made a day in advance, making it a great option for gatherings.

Making coconut cream pie from scratch may seem daunting, but with this step-by-step guide, you can create a delicious and impressive dessert that’s perfect for any occasion. The combination of a flaky crust, creamy coconut filling, and fluffy whipped cream is sure to delight your friends and family. So gather your ingredients and get ready to indulge in this classic treat! Enjoy your homemade coconut cream pie!