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This homemade coconut cream pie has a flaky, buttery pie crust filled with a silky, coconut-rich vanilla pastry cream and topped with fluffy whipped cream and toasted coconut flakes. Creamy, tropical, and made completely from scratch, it is a nostalgic diner-style classic that is perfect for holidays, potlucks, and Sunday dinners.

Ingredients

  • 1 9-inch pie crust, homemade or store-bought, fully blind-baked and cooled
  • 2/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1 (13.5 oz) can full-fat coconut milk
  • 5 large egg yolks
  • 3 tablespoons unsalted butter, cubed
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 1/2 cups sweetened shredded coconut, divided
  • 1 1/2 cups cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the crust: Bake the pie crust at 400°F (200°C) with parchment and pie weights for 15 minutes. Remove the weights and bake for 8 to 10 minutes more until deep golden brown. Cool completely.
  2. Toast the coconut: Reduce the oven to 350°F (175°C). Spread 1 cup of the shredded coconut on a baking sheet and toast for 5 to 7 minutes, stirring once or twice, until golden brown. Cool and set aside.
  3. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Slowly whisk in the milk and coconut milk until smooth.
  4. Cook over medium heat, whisking constantly, for 6 to 8 minutes, until the mixture thickens and begins to bubble. Let it bubble for 1 minute, then remove from the heat.
  5. In a separate bowl, whisk the egg yolks. Slowly drizzle about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
  6. Pour the tempered yolks back into the saucepan and cook over medium heat, whisking constantly, for 2 minutes until very thick.
  7. Remove from the heat and whisk in the butter, 2 teaspoons vanilla, and coconut extract until smooth. Strain through a fine-mesh sieve for the silkiest texture.
  8. Stir in 1/2 cup of untoasted shredded coconut and 1/2 cup of the toasted coconut.
  9. Pour the warm filling into the cooled crust and smooth the top. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely chilled and set.
  10. Just before serving, whip the cold heavy cream with the powdered sugar and 1 teaspoon vanilla to stiff peaks.
  11. Remove the plastic wrap, then pile or pipe the whipped cream over the pie. Sprinkle with the remaining toasted coconut. Slice with a hot, dry knife and serve chilled.

Notes

  • Use full-fat canned coconut milk (not the refrigerated carton variety) for the richest flavor and creamiest texture.
  • Shake the can of coconut milk well before opening so the cream and liquid are fully blended.
  • Whisk constantly while cooking the pastry cream so it does not scorch on the bottom of the pan.
  • Tempering the egg yolks slowly prevents them from scrambling.
  • Toast the coconut until golden for the best flavor and a beautiful finish. Watch it closely, as it burns quickly.
  • Add the whipped cream just before serving so it stays fluffy and does not weep.
  • Store covered in the refrigerator for up to 3 days.
  • This pie is not recommended for freezing, as the pastry cream changes texture when thawed.
  • A graham cracker or vanilla wafer crust makes an easy substitute for a traditional pie crust.

Nutrition

Find it online: https://thefamilycooking.com/homemade-coconut-cream-pie/