Perfect Coconut Cream Pie Recipe

Top view of a coconut cream pie with toasted coconut flakes.

4.73 from 54 votes

Perfect Coconut Cream Pie Recipe

Our Perfect Coconut Cream Pie is the ultimate dessert, made from scratch with love, and topped with whipped cream and toasted coconut.

Prep Time1

Cook Time1

Cooling Time4

Total Time6

Course: Dessert

Cuisine: American

Servings: slices

Calories: 1.075kcal

Author: Andrea

Ingredients

For the Crust (Please note this makes 2 crusts, but you only use one for this recipe. You can half the crust ingredients if you only want to make one crust for this pie.)

2 3/4 cup all-purpose flour
2 tsp granulated sugar
1 tsp salt
1 1/2 cup unsalted butter (3 sticks)
6-9 tbsp water ice cold

For the Filling

1 cup heavy cream
1 cup whole milk
1 (14.5 oz) can full-fat unsweetened coconut milk
3/4 cup granulated sugar
1 cup unsweetened toasted coconut flakes OR sweetened coconut flakes
1/4 tsp salt
1 egg
4 egg yolks
1/3 cup cornstarch
1 teaspoon vanilla extract or vanilla bean paste
1 tsp coconut extract
4 tbsp unsalted butter (1/2 stick), room temperature

For the Topping

1 1/2 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 cup unsweetened toasted coconut flakes OR sweetened

Instructions

For the Crust

In a medium mixing bowl, whisk together the flour, sugar, and salt.
Cut butter into tablespoons. Add to the dry ingredients. Using a pastry blender, cut butter into pea-size pieces.
Add 6 tablespoons of water. Using a fork, mix until combined. If too dry, continue adding water until the crust comes together and is clumpy. It should be shaggy and slightly dry.
Turn the mixture onto a lightly floured surface. Fold the dough into itself (kneading lightly) until it comes together. Form it into a ball and divide it into two. Pat into flat discs and wrap tightly in plastic wrap. Refrigerate for 2 hours.
On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Place into a 9-inch pie dish. Flute the edges and dock the bottom of the crust with a fork.
To blind bake pie crust, line it with parchment paper or foil, and fill it with pie weights, beans, or rice.
Refrigerate the crust for 30 minutes.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Bake for 6-15 minutes or until the edges are starting to brown, then remove the foil and beans and continue baking for an additional 6-8 minutes or until the bottom is fully baked through.
Let cool completely before filling.

For the Filling

In a medium saucepan set over medium heat, add the cream, milk, coconut milk, sugar, coconut flakes, and salt. Bring the mixture to a simmer, then turn the heat off and let stand for 15 minutes.
In a medium mixing bowl, whisk together the egg, yolks, and cornstarch. Gradually pour the warm milk mixture through a pasta strainer or sieve and into the egg mixture, whisking vigorously to prevent the eggs from scrambling (this is called tempering). Discard coconut.
Once fully combined, return the saucepan to the stove and place over medium heat. Pour the mixture back in and heat until it reaches 165 degrees Fahrenheit (74 degrees Celsius) on an instant-read thermometer. Continue cooking until the custard becomes very thick, about 6-10 minutes.
Remove from the heat and add the extracts and butter, continue whisking for 2 minutes. Let cool for 20 minutes before pouring it into a baked pie shell.
Cover with plastic wrap, pressing on the surface of the custard to prevent skin from forming. Place in the refrigerator for at least 4 hours, or overnight.

For the Topping

In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer, beat the cream, powdered sugar, and vanilla extract until stiff.
Spread onto the top of the custard, then top with coconut flakes. Serve cold.

Video

Notes

To STORE the Perfect Coconut Cream Pie, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. Freezing is not recommended as it can alter the texture of the custard.

Reheating is unnecessary, as this pie is best enjoyed cold. Simply remove from the refrigerator and serve directly. If the whipped cream topping starts to soften, whip a fresh batch and spread it on just before serving.

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