coconut cream pie recipe
Indulge in the ultimate coconut cream pie with a flaky homemade crust, creamy coconut filling, and fresh whipped cream. Perfect for make-ahead desserts, this pie is a tropical treat that’s easy to freeze and serve!
Ingredients
- 1 9- inch pie crust enough for one bottom crust
- 3 large egg yolks
- ¼ cup 30g cornstarch
- 1 can 13-14 oz full-fat unsweetened coconut milk
- 1 cup 240ml half-and-half
- ⅔ cup 130g granulated sugar
- ¼ teaspoon salt
- 1 cup 80g sweetened shredded coconut
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional
For the Whipped Cream Topping:
- 1 cup 240ml heavy cream
- 2 tablespoons granulated sugar or confectioners’ sugar
- 1 teaspoon vanilla extract
For Garnish:
- ½ cup 40g unsweetened coconut flakes or sweetened shredded coconut, toasted
Instructions
- Start by making the pie dough a day ahead. Let it chill in the refrigerator for at least 2 hours before rolling out. This ensures the dough is firm and easy to work with.
- Preheat the oven to 375°F (190°C). Fully blind bake the crust, ensuring it’s golden and crisp. Don’t forget to crimp or flute the pie crust edges for a polished look. Let the cool pie crust sit before filling.
- In a medium saucepan, combine coconut milk, half-and-half, granulated sugar, and salt. Heat over medium heat until it reaches a boil. Reduce to medium-low heat and let it simmer.
- Whisk egg yolks and cornstarch together. Slowly add some of the hot coconut mixture to the yolks to temper them, preventing scrambling. Pour the tempered mixture back into the saucepan and cook until the pudding thickens.
- Off the heat, stir in coconut, butter, vanilla extract, and coconut extract for a rich, creamy filling. Pour the warm filling into the cooled pie crust.
- Cover the filling with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 3 hours or until chilled and thickened.
- Using a hand mixer or stand mixer with a whisk attachment, whip heavy cream, sugar, and vanilla extract until medium peaks form. This is the perfect consistency for topping the pie.
- Pipe or spread the whipped cream over the pie. Add a sprinkle of toasted coconut for garnish. Chill the pie briefly before serving, or enjoy it immediately. Store any leftovers in the refrigerator for up to 5 days.
Notes
- Prepare the Pie Dough: The pie dough can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months. This is a great way to save time on baking day.
- Freeze the Pie Shell: After blind baking, the pie shell can be frozen once it’s completely cooled. Wrap it tightly in plastic wrap to prevent freezer burn.
- Freeze the Filled Pie: The pie can also be frozen after step 5, once the coconut filling is set in the pie shell. Ensure the filling is fully cooled before wrapping it in an extra layer of plastic wrap. Freeze for up to 3 months.
- Thawing Instructions: When ready to serve, thaw the pie in the refrigerator or on the counter. Top with freshly made whipped cream just before serving.
- Special Tools: A 9-inch pie dish, pie weights, glass mixing bowls, a whisk, and an electric mixer (handheld or stand) are must-haves. For a polished finish, use a piping bag with an Ateco 849 piping tip.
- Coconut Topping: For garnish, use unsweetened coconut flakes or sweetened shredded coconut. Toast them at 300°F (149°C) for 6-8 minutes until golden brown for added flavor and texture.