Coconut Cream Pie
This Coconut Cream Pie features a flaky homemade crust filled with rich, creamy coconut custard, topped with freshly whipped cream and toasted coconut flakes—a tropical sweet treat perfect for any occasion!
Ingredients
- 1 9-inch pie crust homemade or store-bought
- 3 cups half-and-half or whole milk
- 1 cup sweetened coconut flakes divided, large-flake
- 4 egg yolks large, pasteurized
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp kosher salt
- ½ tsp coconut extract optional
- 2 Tbsp unsalted butter room temperature
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar for whipped cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F and blind-bake crust with parchment and pie weights for 15 minutes, then remove weights and bake 5 more minutes until golden.
- Spread ¾ cup coconut flakes on a baking sheet; toast 5–7 minutes at 350°F, stirring halfway, until light golden.
- Heat half-and-half and ¾ cup coconut flakes in a saucepan until steam rises and tiny bubbles form around the edges.
- Whisk egg yolks, sugar, cornstarch, and salt in a bowl until pale and smooth.
- Slowly whisk 1 cup of warm dairy into yolk mixture, then return everything to the saucepan.
- Cook over medium-low, whisking constantly until custard boils and thickens, about 2 minutes.
- Strain custard through a fine sieve into a bowl, then stir in butter and coconut extract until smooth.
- Press plastic wrap onto the custard surface and chill 1–2 hours until set.
- Whip heavy cream, powdered sugar, and vanilla to soft peaks in a chilled bowl.
- Fill crust with chilled custard, spread or pipe whipped cream on top, and sprinkle with toasted coconut flakes.
Notes
For a crisp crust, blind-bake with pie weights. Store pie covered in the fridge for up to 3 days. Freeze unwhipped pie (custard only) airtight for up to 1 month.
Nutrition
Calories: 350kcal
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