Homemade Coconut Cream Pie
This Homemade Coconut Cream Pie is a tropical delight! Creamy coconut custard with a flaky crust topped with whipped cream and toasted coconut flakes.
Servings: 8 servings
Ingredients
Pie Crust
- 1 9-inch pie dish pie dough for lining
Coconut Custard Filling
- 0.5 cup sugar for custard
- 3 tablespoons cornstarch thickening agent
- 2 cups half and half
- 4 egg yolks egg yolks lightly beaten
- 1 cup toasted sweetened coconut flakes divided
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract for custard
Whipped Cream Topping
- 1 cup heavy cream
- 3 tablespoons sugar for whipped cream
- 1 teaspoon vanilla extract for whipped cream
Instructions
Prepare the Pie Crust
- Roll out your pie dough and line the 9-inch pie dish. Prick the bottom of the dough with a fork to prevent bubbling. Chill the crust in the refrigerator for 30 minutes.
- Preheat oven to 375°F (190°C). Blind bake the crust with pie weights or dried beans for 20 minutes, then remove weights and bake for an additional 10 minutes until golden brown. Cool completely on a cooling rack.
Toast the Coconut
- Toast 1 cup sweetened coconut flakes in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes. Divide into two halves: one for filling, one for garnish.
Make the Coconut Custard
- In a medium saucepan, whisk together 1/2 cup sugar and 3 tablespoons cornstarch. Gradually whisk in 2 cups half and half until smooth.
- Cook over medium heat, stirring constantly until thickened and boiling gently, about 5-7 minutes.
- In a separate bowl, lightly beat 4 egg yolks. Slowly pour about 1/2 cup of hot custard into yolks while whisking to temper.
- Pour egg yolk mixture back into saucepan, whisk constantly, and cook another 2 minutes until thickened.
- Remove from heat. Stir in 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, and half of the toasted coconut flakes. Mix well.
- Pour filling into cooled crust. Cover with plastic wrap to prevent skin and refrigerate at least 4 hours or until set.
Whip the Topping
- In a chilled bowl, beat 1 cup heavy cream, 3 tablespoons sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Spread or pipe whipped cream over chilled pie.
Garnish and Serve
- Sprinkle remaining toasted coconut flakes over whipped cream. Slice and serve chilled.
Equipment
- 9-inch Pie Dish
- Medium Saucepan
- Whisk
- Mixing Bowls
- Spatula
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Cooling Rack
Notes
- Blind bake and chill the crust well to prevent a soggy bottom.
- Toast coconut flakes to enhance flavor and add crunch.
- Temper egg yolks carefully to avoid scrambling and ensure smooth custard.
- Cover custard with plastic wrap while chilling to prevent skin formation.
- Store pie covered in refrigerator and consume within 2-3 days for best freshness.