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Coconut Cream Pie Recipe

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★★★★★

4.8 from 145 reviews

This luscious Coconut Cream Pie features a tender, flaky homemade crust filled with a rich, creamy coconut custard made from coconut milk and sweetened condensed milk. Topped with freshly whipped cream and toasted shredded coconut, it’s a perfect tropical dessert that’s both decadent and comforting, ideal for any occasion.

Ingredients

Scale

For the Pie Crust

  • 1 ¼ cups (163g) all-purpose flour, divided
  • ½ teaspoon salt
  • ½ cup (112g) cold unsalted butter, cut into ½ inch cubes
  • 2–4 tablespoons ice water

For the Coconut Filling

  • 4 large egg yolks, room temperature
  • ¾ cup (143g) granulated sugar
  • 3 ½ tablespoons (20g) cornstarch
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk
  • 1 can (13.5 oz) full-fat coconut milk (1 ¾ cups)
  • 1 can (14 oz) sweetened condensed milk (1 ¼ cups)
  • 2 teaspoons coconut extract
  • 1 ½ cups sweetened shredded coconut

For the Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 4 tablespoons (29g) powdered sugar
  • ¾ teaspoon vanilla extract

Instructions

  1. Make the Crust: Combine 3/4 cup (98g) of flour and salt in a food processor and pulse to mix. Add the cubed cold butter and pulse until mixture resembles coarse crumbs with coated flour.
  2. Add Remaining Flour: Add the remaining 1/2 cup (65g) flour and pulse a few more times until the dough looks sandy with small clusters and no large pieces.
  3. Add Ice Water and Form Dough: Transfer mixture to a bowl; add 2 tablespoons ice water and fold gently with a rubber spatula until the dough begins to come together. Add more water if needed until dough holds when pinched.
  4. Chill Dough: Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour up to 2 days.
  5. Roll Out and Prep Crust: On parchment paper, roll out crust and transfer to a 9-inch deep-dish pie plate. Dock the crust by pricking with a fork to prevent bubbling. Refrigerate 2-3 hours or freeze 20 minutes to chill thoroughly.
  6. Blind Bake: Preheat oven to 350°F (180°C). Line crust with parchment and fill with pie weights or rice. Bake 20-25 minutes until edges brown, then remove weights and bake an additional 5-10 minutes until golden. Cool completely.
  7. Prepare Custard Base: Whisk egg yolks in a bowl and set aside. In a saucepan, whisk sugar, cornstarch, and salt. Stir in whole milk, coconut milk, and sweetened condensed milk and heat over medium, whisking constantly.
  8. Temper Eggs & Cook Filling: When mixture simmers, slowly add some hot milk to egg yolks while whisking to temper. Pour egg mixture back into saucepan, whisk constantly until thickened and boiling. Boil 1 minute, then remove from heat.
  9. Add Flavor and Coconut: Stir in coconut extract and shredded coconut until evenly distributed.
  10. Fill Pie and Chill: Pour filling into cooled crust, smooth top, press plastic wrap directly on surface, and refrigerate 4-6 hours until set.
  11. Make Whipped Cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
  12. Assemble and Serve: Remove plastic wrap from pie, pipe or spread whipped cream on top, garnish with toasted coconut flakes if desired, and serve chilled.

Notes

  • Ensure the butter is very cold to achieve a flaky crust texture.
  • Docking the crust prevents air bubbles while baking.
  • Chilling the dough and the crust is crucial to prevent shrinking and ensure a crisp base.
  • Tempering the eggs avoids scrambling when mixing with hot milk.
  • Pressing plastic wrap directly onto the filling prevents a skin from forming.
  • Whip cream just before serving for the best texture and freshness.

Keywords: coconut cream pie, homemade pie crust, coconut custard, whipped cream topping, tropical dessert

Find it online: https://kitchenbyclara.com/coconut-cream-pie-recipe/