Coconut Cream Pie
What I love most about this coconut dessert is how timeless it feels. Coconut has a way of making desserts taste nostalgic and indulgent at the same time, and this coconut pie delivers that in the best way possible.
Equipment
- 9-inch pie dish
- Mixing Bowls
- Whisk
- Saucepan
- Measuring Cups & Spoons
- Rolling Pin
- Spatula
- Electric Mixer (or Hand Whisk)
- Fine mesh sieve (optional)
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 3 –4 tablespoons ice water
For the Coconut Cream Filling:
- 1 ¾ cups whole milk
- ¾ cup sweetened shredded coconut
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional, but adds a lovely boost!
For the Whipped Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons toasted coconut for garnish
Instructions
Step 1: Prepare the Pie Crust
- In a mixing bowl, combine flour, sugar, and salt.
- Add cold, cubed butter and use a pastry cutter (or your fingers) to cut it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, just until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
- Pro Tip: Chilling the dough keeps it from shrinking in the oven and makes it easier to roll out.
Step 2: Blind Bake the Crust
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit your 9-inch pie dish.
- Transfer the dough to the pie dish, press gently into the edges, and trim any excess.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, remove weights and parchment, then bake another 10–12 minutes until golden brown.
- Pro Tip: Keep an eye on the edges—they can brown faster. Cover with foil if needed.
Step 3: Make the Coconut Cream Filling
- In a medium saucepan, combine milk and shredded coconut over medium heat. Heat until it’s just simmering, stirring occasionally.
- In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
- Slowly pour about ½ cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking continuously until thickened and bubbling.
- Remove from heat and stir in butter, vanilla, and coconut extract.
- Pro Tip: Whisk continuously while cooking the custard to prevent lumps and keep it silky smooth.
Step 4: Assemble the Pie
- Pour the warm coconut cream filling into the baked pie crust.
- Smooth the top with a spatula and cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
- Chill in the refrigerator for at least 4 hours or overnight for the best texture.
Step 5: Prepare the Whipped Topping
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie filling.
- Sprinkle with toasted coconut for garnish.
- Pro Tip: Keep your cream very cold—it whips faster and holds its shape longer.
Notes
Nutritional Value (per serving, approximate):
- Calories: 350–400 kcal
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 120mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 5g