Homemade Coconut Cream Pie
Ingredients
- 1 unbaked Flaky Pie Crust or All Butter Pie Crust*
what I used
- 4 large egg yolks
- 1/4 cup cornstarch
30g
- 1 can full fat coconut milk*
14 ounce
- 1 cup half-and-half
240ml
- 2/3 cup granulated sugar
130g
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
80g
- 2 Tablespoons unsalted butter
softened to room temperature, 30g
- 1 teaspoon pure vanilla extract
- optional: 1/2 teaspoon coconut extract
- 1 and 1/2 cups cold heavy cream or heavy whipping cream
360ml
- 3 Tablespoons confectioners’ sugar or granulated sugar*
20g
- 3/4 teaspoon pure vanilla extract
- optional for garnish: unsweetened coconut shavings
coconut chips, or sweetened shredded coconut*
Directions
- 1
Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- 2
Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
- 3
Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- 4
The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
- 5
Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
- 6
For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
- 7
Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
- 8
Cover leftovers and store in the refrigerator for up to 5 days.
Homemade Coconut Cream Pie
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About this Recipe
Dreaming of a slice of creamy, tropical paradise? This homemade coconut cream pie recipe brings that classic comfort directly to your kitchen, offering a delightful escape with every spoonful.
This recipe stands out by building its luscious filling with a foundation of full-fat coconut milk and rich half-and-half, ensuring an unparalleled creamy texture. The precise balance of cornstarch guarantees a perfectly set, yet silken, custard that's never runny, letting the vibrant coconut flavor shine.
Prepare for a truly indulgent experience. Each bite delivers a harmonious blend of sweet, tropical coconut flavor nestled in a crisp, flaky crust. The velvety smooth filling, studded with sweetened shredded coconut, is perfectly balanced by a generous topping of freshly whipped cream. It's a dessert that feels both elegantly rich and delightfully refreshing, promising a truly satisfying finish to any meal.
For an extra layer of tropical intensity, consider adding the optional coconut extract to your filling. You can choose between a Flaky Pie Crust or an All Butter Pie Crust depending on your preference for texture. Garnish beautifully with unsweetened coconut shavings, coconut chips, or more sweetened shredded coconut for an appealing finish.
This showstopping dessert is perfect for special occasions, holiday gatherings, or simply when you're craving a taste of the tropics. Serve chilled as a decadent end to any meal.