Here’s a classic Coconut Cream Pie recipe that’s rich, creamy, and topped with fluffy whipped cream and toasted coconut.
🥧 Coconut Cream Pie Recipe
Ingredients:
For the crust (or use a pre-baked 9-inch pie shell):
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup unsalted butter, cold and cubed
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3–4 tbsp ice water
For the coconut filling:
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1 cup whole milk
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1 cup canned coconut milk (unsweetened or full-fat)
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3/4 cup granulated sugar
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1/4 cup cornstarch
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1/4 tsp salt
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4 large egg yolks
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1 tsp vanilla extract
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2 tbsp unsalted butter
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1 1/2 cups sweetened shredded coconut
For the topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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1/2 tsp vanilla extract
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1/2 cup sweetened shredded coconut, toasted
🧑🍳 Instructions:
1. Prepare the crust:
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In a bowl, combine flour and salt.
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Cut in butter until mixture resembles coarse crumbs.
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Add ice water 1 tbsp at a time until dough comes together.
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Form into a disk, wrap, and chill for 30 minutes.
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Roll out and fit into a 9-inch pie plate. Trim and flute edges.
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Blind bake: Line with parchment and fill with pie weights or beans.
Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 10 more minutes or until golden. Cool.
2. Make the coconut filling:
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In a medium saucepan, whisk together milk, coconut milk, sugar, cornstarch, and salt.
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Heat over medium, stirring constantly, until it thickens and begins to bubble.
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In a separate bowl, whisk egg yolks. Slowly whisk in about 1/2 cup of the hot mixture to temper.
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Gradually add egg yolk mixture back into saucepan, stirring constantly.
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Cook 2–3 more minutes until thick and smooth.
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Remove from heat, stir in vanilla, butter, and shredded coconut.
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Pour into cooled pie crust. Smooth the top. Cover with plastic wrap (touching surface).
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Chill at least 4 hours or overnight.
3. Whip the topping:
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Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Spread or pipe over chilled pie.
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Sprinkle with toasted coconut (toast in a dry pan or 350°F oven until golden, about 5–7 minutes).
✅ Tips:
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For extra coconut flavor, add a few drops of coconut extract to the filling or whipped cream.
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Store pie in the fridge and serve within 2–3 days.