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Coconut Cream Pie

A perfect coconut cream pie with a flaky crust, rich coconut custard, and topped with toasted coconut flakes.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.25 cups all-purpose flour For gluten-free, substitute a 1:1 GF flour blend.
  • 0.5 teaspoon fine salt
  • 0.5 tablespoon granulated sugar
  • 0.5 cups unsalted butter, cold, cubed
  • 3-4 tablespoons ice water For a quicker option, use a store-bought pie crust.
For the Filling
  • 0.5 cups granulated sugar To reduce sweetness, adjust sugar by 2 tablespoons.
  • 1/3 cups cornstarch Can substitute with 3 tablespoons of all-purpose flour.
  • 0.25 teaspoon fine salt
  • 2.5 cups whole milk Use full-fat for best richness.
  • 1 cups coconut milk Shake cans before measuring.
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1.5 cups sweetened shredded coconut, divided Reserve 1/2 cup for garnish.
  • 1 teaspoon pure vanilla extract
For the Topping
  • 1 cups heavy whipping cream For a lighter version, substitute half-and-half.
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon vanilla extract
  • 1/2 cups reserved toasted coconut For garnish.

Method
 

Prepare the Crust
  1. Preheat oven to 375°F (190°C). In a food processor, pulse flour, salt, and sugar.
  2. Add butter and pulse until mixture forms coarse crumbs.
  3. Add ice water 1 tablespoon at a time until the dough just holds together.
  4. Press dough into a 9-inch pie dish, chill for 15 minutes in the fridge to reduce shrinkage.
  5. Line crust with parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake for an additional 8-10 minutes until golden and set.
  6. Cool on a rack.
Toast the Coconut
  1. Spread 1 cup shredded coconut on a baking sheet.
  2. Toast in a 350°F (175°C) oven for 5-7 minutes, stirring once, until golden brown.
  3. Reserve 1/2 cup for garnish.
Make the Coconut Custard
  1. Whisk sugar, cornstarch, and salt in a medium saucepan.
  2. Slowly whisk in milk and coconut milk until smooth.
  3. Cook over medium heat, stirring constantly, until mixture comes to a simmer and thickens, about 6-8 minutes.
  4. Stir in the egg yolks and cook for 1-2 minutes more until very thick.
  5. Remove from heat and stir in butter, toasted coconut, and vanilla. Strain through a fine mesh sieve for extra silkiness.
  6. Pour warm custard into the cooled crust. Press plastic wrap directly on the surface to prevent a skin, chill for at least 4 hours or overnight until set.
Whip and Top
  1. Whip cream with powdered sugar and vanilla until soft peaks form.
  2. Spread over chilled pie and sprinkle reserved toasted coconut.

Notes

The pie can be made ahead and kept in the fridge for up to 3 days; add whipped topping just before serving for best texture. For a dairy-free adaptation, use coconut cream and a plant-based butter.