Coconut cream pie is a luscious dessert characterized by its creamy coconut filling, which is typically made from coconut milk, sugar, and egg yolks. The filling is poured into a fully baked pie crust, chilled until set, and then topped with whipped cream and shredded coconut. The combination of flavors and textures makes it a favorite among coconut lovers and dessert enthusiasts alike.

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

Step 1: Prepare the Pie Crust

To start, you need to blind bake the pie crust. This ensures that the crust is fully cooked before adding the filling. Here’s how to do it:

Chill the Dough: If you’re making homemade pie crust, chill your dough for at least 2 hours before rolling it out.
Roll and Fit: Roll out the dough and fit it into a 9-inch pie dish. Crimp the edges as desired.
Chill Again: Chill the shaped pie crust for 30 minutes to prevent shrinking.
Blind Bake: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 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 over medium heat until it begins to boil.
Temper the Egg Yolks: In a separate bowl, whisk the egg yolks and cornstarch together. Gradually add a small amount of the hot coconut mixture to the egg yolks to temper them, then return the mixture to the saucepan.
Thicken the Filling: Cook the mixture on medium-low heat, whisking constantly, until it thickens (about 1-2 minutes).
Add Flavorings: Remove from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract (if using).
Cool the Filling: Pour the warm 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.
Top the Pie: Once the filling is set, remove the plastic wrap and spread or pipe the whipped cream over the top of the pie. Garnish with toasted coconut flakes if desired.

Use Full-Fat Coconut Milk: For a rich and creamy filling, opt for full-fat canned coconut milk rather than carton coconut milk.
Chill the Pie: Ensure the pie is thoroughly chilled before serving to maintain its structure and enhance the flavors.
Make Ahead: This pie can be made a day in advance, making it a great option for parties or gatherings.

Coconut cream pie is a delightful dessert that brings together the tropical flavors of coconut with the comforting texture of a creamy filling and a flaky crust. By following this recipe, you can create a stunning and delicious pie that will surely impress your guests. Whether enjoyed on a special occasion or as a sweet treat any day of the week, this coconut cream pie is sure to become a favorite in your dessert repertoire. Enjoy your baking!