Coconut Cream Pie

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Sometimes you just need a slice of coconut cream pie in your life. With silky coconut custard, flaky pastry crust, and a sprinkle of toasted coconut flakes, this easy-to-make pie is the perfect way to treat yourself to a little something special.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: coconut cream pie

Servings:

Calories: 651kcal

Author: Viana Boenzli

Ingredients

Pie Crust

2 ½ cups all purpose flour, sifted
1 cup unsalted butter, cold and cubed
1 teaspoon granulated sugar
1 teaspoon salt
Few Tablespoons ice water

Coconut Cream Pie Filling

4 large egg yolks
¾ cup granulated sugar
¼ cup cornstarch
13.5 ounces coconut milk
1 cup half & half
1 Tablespoon butter
1 ½ teaspoons vanilla extract
1 cup sweetened shredded coconut flakes

Whipped Cream Topping

1 ½ cups heavy cream
2 Tablespoons granulated sugar
3 teaspoons vanilla extract

Toasted Coconut Topping

¼ c sweetened shredded coconut flakes

Instructions

Toasting the Coconut Flakes

Preheat oven to 350°F.
Sprinkle the coconut flakes in a single layer on a parchment-lined baking sheet and bake for 5 to 10 minutes until golden brown.
¼ c sweetened shredded coconut flakes

Making the Pie Crust

Preheat oven to 400°F.
Mix all dry ingredients in a food processor. *(see notes for options)
2 ½ cups all purpose flour, sifted, 1 cup unsalted butter, cold and cubed, 1 teaspoon granulated sugar, 1 teaspoon salt
Then, add cubed butter and a tablespoon or two of ice water. Pulse briefly a few times for 5 to 10 seconds each. If the dough isn't all sticking together yet, add another tablespoon of ice water and repeat.
1 cup unsalted butter, cold and cubed, Few Tablespoons ice water
Remove dough, roll into a ball, wrap in plastic wrap, and chill in the fridge for an hour.
After an hour, remove the dough from the fridge and roll out.
Gently place in a pie pan and prick the bottom and sides with a fork.
Now place a sheet of parchment paper on top of the pie crust and fill it with pie weights. *(see notes for options)
Bake on the middle rack of the oven for 20 to 25 minutes or until the crust is lightly golden in color.
Let cool.

Making the Coconut Cream Pie Filling

First, stir together the egg yolks, sugar, and cornstarch in a bowl until it's thick and smooth.
4 large egg yolks, ¾ cup granulated sugar, ¼ cup cornstarch
In a pot on the stove, over medium heat, warm up the coconut milk and half & half until steaming.
13.5 ounces coconut milk, 1 cup half & half
Once it's steaming, add a quarter cup of the hot milk/cream to the egg mixture and whisk continuously. This is tempering the eggs to the hot temperature, so they don't scramble. Add another quarter cup of hot milk and repeat.
Reduce the heat on the stove to low-medium and slowly but steadily pour the egg mixture into the pot of milk/cream, whisking continuously.
Stir in the butter and vanilla extract, stirring frequently, and simmer until thickened, about 1 to 2 minutes.
1 Tablespoon butter, 1 ½ teaspoons vanilla extract
Remove the pot from the heat and stir in the (untoasted) coconut flakes.
1 cup sweetened shredded coconut flakes
Let cool for a few minutes.
Once both the filling and the crust have cooled, pour the filling into the pie crust and refrigerate for at least 3 hours until chilled and firm.

Making the Whipped Cream Topping

Whisk together heavy cream, sugar, and vanilla extract until it reaches stiff peaks.
1 ½ cups heavy cream, 2 Tablespoons granulated sugar, 3 teaspoons vanilla extract

Finishing the Pie

Once the pie has chilled, spread or pipe a layer of whipped cream on top of the filling, then sprinkle toasted coconut flakes over the entire top.
Serve and enjoy!

Notes

⭐ Tip: If you don't have a food processor, you can easily make it by hand. First mix all dry ingredients together, then cut in the butter cubes using a pastry cutter or your fingers. Then sprinkle in a couple tablespoons of water and mix it in until all of the dough sticks together.

⭐ Tip: Instead of pie weights, you can use dried beans or rice instead. It will do the job just as well! For a visual aid, see my fresh fruit tart recipe, where I did just this.

🧺 Storage

When kept covered in the refrigerator, this pie will stay delicious for several days. It can also be frozen for up to 3 months (just make the whipped cream topping right before serving).

❓ FAQ

Can I use a store-bought pie crust instead?

Absolutely! You don't have to make a pie crust from scratch. There are many great options at your grocery store.

😃 Suggestion: If you enjoyed this, you're gonna love our lemon meringue pie!

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