Description
A bakery-style homemade coconut cream pie with a crisp, flaky crust, a silky coconut custard made from canned coconut milk, and a cloud of fresh whipped cream topped with toasted coconut. Creamy, sliceable, and full of true coconut flavor.
Ingredients
- 1 unbaked 9-inch flaky pie crust (homemade or store-bought)
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 1 (14 oz) can full-fat unsweetened coconut milk, well shaken
- 1 cup (240 ml) half-and-half
- 2/3 cup (130 g) granulated sugar
- 1/4 teaspoon fine salt
- 1 cup (80 g) sweetened shredded coconut
- 2 tablespoons (28 g) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- Optional: 1/2 teaspoon coconut extract
- 1 1/2 cups (360 ml) cold heavy cream
- 3 tablespoons (20 g) confectioners’ sugar or granulated sugar
- 3/4 teaspoon pure vanilla extract
- Optional garnish: coconut flakes or shredded coconut, toasted if desired
Instructions
- Blind bake the crust: Roll dough into a 9-inch pie dish, chill, then line with parchment and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights, prick base, and bake until golden. Cool completely.
- Whisk egg yolks and cornstarch in a bowl until smooth. Set aside.
- In a saucepan over medium heat, whisk coconut milk, half-and-half, sugar, and salt. Bring to a gentle boil and cook 2 minutes, whisking occasionally.
- Temper yolks: Slowly whisk in 1/2 cup of hot mixture, then return yolk mixture to saucepan, whisking constantly. Cook until custard thickens and bubbles (about 1–2 minutes).
- Remove from heat. Stir in shredded coconut, butter, vanilla, and coconut extract (if using).
- Pour warm filling into cooled crust. Press plastic wrap directly onto the surface and refrigerate at least 3 hours or overnight until set.
- Whip cream: Beat heavy cream, sugar, and vanilla to medium peaks (3–4 minutes). Spread or pipe over chilled pie. Garnish with toasted coconut.
- Slice with a sharp knife, wiping clean between cuts. Serve chilled.
Notes
- For extra coconut flavor, use both extract and toasted coconut in the filling and topping.
- Substitute graham cracker crust for a twist.
- Cook custard long enough after tempering to ensure it sets firmly.
- Prepare crust and filling a day ahead; top with whipped cream just before serving.
- Do not reheat—serve chilled.
- Prep Time: 6 hours (includes chilling)
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 420
- Sugar: 27 g
- Sodium: 160 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 145 mg
