Description

This Coconut Cream Pie features a creamy coconut custard filling layered in a flaky pie crust, topped with fluffy whipped cream and toasted coconut. It’s rich, light, and wonderfully tropical — a perfect dessert for holidays, summer gatherings, or simply treating yourself to a taste of paradise.

Ingredients

Scale

Pie Filling

1 unbaked flaky Pie Crust or All Butter Pie Crust*
4 large egg yolks
1/4 cup (30g) cornstarch
1 can (14 ounces / 400ml) full-fat coconut milk*
1 cup (240ml) half-and-half
2/3 cup (130g) granulated sugar
1/4 teaspoon salt
1 cup (80g) sweetened shredded coconut
2 Tablespoons (28g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
Optional: 1/2 teaspoon coconut extract

Whipped Cream Topping

1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
3 Tablespoons (20g) confectioners’ sugar or granulated sugar*
3/4 teaspoon pure vanilla extract
Optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut

Instructions

Blind bake the crust: Preheat oven to 375°F (190°C). Roll out your pie dough into a 12-inch circle and fit into a 9-inch pie dish. Line with parchment and fill with pie weights. Bake for 15 minutes, then remove weights and bake 10 more minutes until golden. Cool completely.
Make the coconut custard: In a medium bowl, whisk egg yolks and cornstarch until smooth; set aside. In a medium saucepan, combine coconut milk, half-and-half, sugar, and salt. Cook over medium heat until warm and steaming (do not boil).
Temper the eggs: Slowly pour about 1/2 cup of the warm milk mixture into the yolks while whisking constantly. Then pour the tempered yolks back into the saucepan.
Thicken the custard: Continue whisking over medium heat until the mixture thickens and bubbles, about 5–7 minutes. Remove from heat and stir in butter, vanilla, coconut extract (if using), and shredded coconut.
Assemble: Pour the warm custard into the cooled pie crust and smooth the top. Cover the surface with plastic wrap to prevent a skin from forming. Chill for at least 3 hours, preferably overnight, until firm.
Whip the topping: Using a hand or stand mixer, beat cold cream, sugar, and vanilla on high speed until medium peaks form.
Finish and garnish: Spread the whipped cream over the chilled pie and sprinkle with toasted or shredded coconut before serving.

Notes

Active time: 25 minutes | Cooling: 3 hours minimum
For best texture, serve chilled. Toasting coconut at 325°F (160°C) for 5–7 minutes enhances flavor and aroma.