Coconut cream pie is a dessert consisting of a creamy coconut-flavored filling, typically made with coconut milk, sugar, and egg yolks, 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 rich coconut flavor and the lightness of whipped cream makes it a beloved choice for coconut lovers and dessert enthusiasts alike.

To make a delicious coconut cream pie filling, you'll need the following ingredients:

1 cup sweetened shredded coconut: Provides the signature coconut flavor.
4 large egg yolks: These help thicken the filling.
1/4 cup cornstarch: Acts as a thickening agent.
1 can (14 ounces) full-fat coconut milk: This adds creaminess and coconut flavor.
1 cup half-and-half: A blend of milk and cream for a rich texture.
2/3 cup granulated sugar: Sweetens the filling.
1/4 teaspoon salt: Enhances the overall flavor.
2 tablespoons unsalted butter: Adds richness.
1 teaspoon pure vanilla extract: For depth of flavor.
Optional: 1/2 teaspoon coconut extract: For an extra coconut punch.

1 and 1/2 cups heavy cream: For making whipped cream.
3 tablespoons powdered sugar: Sweetens the whipped cream.
1 teaspoon vanilla extract: For flavoring the whipped cream.
Toasted coconut flakes: For garnish.

Before making the filling, you need to have a baked pie crust ready. You can use a homemade or store-bought crust. If making from scratch, follow these steps:

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. Cover with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes until the edges are lightly golden. Remove the weights and bake for an additional 10 minutes until the bottom is golden. Allow it to cool completely.

Combine Ingredients: In a medium saucepan, mix the coconut milk, half-and-half, sugar, and salt. Heat over medium heat until the mixture begins to boil.

Prepare Egg Yolks: In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Once the coconut mixture is boiling, slowly whisk about 1/2 cup of it into the egg yolk mixture to temper the eggs, preventing them from scrambling.

Thicken the Filling: Pour the tempered egg yolk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 1-2 minutes.

Add Coconut and Flavorings: Remove from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract (if using). Mix until the butter is melted and everything is well combined.

Chill the Filling: Pour the warm filling into the cooled pie crust. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours or until fully set.

Whip the Cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until medium peaks form.

Top the Pie: Once the filling is set, spread or pipe the whipped cream over the top of the pie. Garnish with toasted coconut flakes for added flavor and texture.

Use Full-Fat Coconut Milk: For the best flavor and creaminess, opt for full-fat canned coconut milk rather than refrigerated varieties.
Chill the Pie: Allowing the pie to chill for several hours is crucial for setting the filling properly.
Toast Your Coconut: Toasting the coconut flakes before using them as a topping enhances their flavor and adds a nice crunch.

Making a coconut cream pie from scratch is a rewarding experience that results in a deliciously creamy dessert. With its rich coconut flavor, smooth filling, and fluffy whipped cream topping, this pie is sure to impress your family and friends. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this coconut cream pie will become a favorite in your dessert repertoire. Enjoy your baking!