Perfect Coconut Cream Pie Recipe

4.72 from 52 votes

This fool-proof perfect coconut cream pie made completely from scratch is cool and creamy with whipped cream and toasted coconut on top.

Prep Time1

Cook Time1

Cooling Time4

Total Time6

Course: Dessert

Cuisine: American

Servings: slices

Calories: 842kcal

Author: Andrea

In a medium mixing bowl whisk together the flour, sugar, 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 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 the crust, line with parchment paper or foil, and fill with pie weights, beans, or rice.
Refrigerate crust for 30 minutes.
Preheat oven to 350 degrees.
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.

In a medium saucepan set over medium heat, add the cream, milk, coconut milk, sugar, coconut flakes, and salt. Bring mixture to a simmer, then turn 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 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 into baked pie shell.
Cover with plastic wrap, pressing on the surface of the custard to prevent a skin from forming. Place in the refrigerator for at least 4 hours, or overnight.

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 on to the top of the custard, then top with coconut flakes. Serve cold.