Coconut Cream Pie

I'm crazy for coconut desserts in general, but this coconut cream pie is one I dream about. The not-too-sweet custard is topped with homemade whipped cream and and toasted coconut for layers of creamy goodness with an added toasty crunch. It just might be one of my favorite summer pies, and will win over any coconut lover—guaranteed. Keep reading on to learn how to ace every part of this pie, from the coconut filling to the perfect pie dough.

What People Are Saying:
"Oh my gosh this was absolutely perfect! First time making a coconut cream pie for me and my boyfriend. And it was a big hit! I also added a touch of coconut extract to the whipped topping. Would definitely use this recipe again!!" - GreenTree

How To Make Coconut Cream Pie

INGREDIENTS

• Pie Crust: You can use store-bought refrigerated dough if you're short on time (or just feelin' lazy), but I highly recommend trying our perfect pie crust. Whether you're a beginner or a pie aficionado, it's super easy to make, and gives a flaky and buttery base that's a perfect pair to the sweet custard center.
• Granulated Sugar: On my first round of making this pie, I only used ¾ cup of sugar. After retesting, I decided to up the amount of sugar to 1 cup for a sweeter custard filling.
• Egg Yolks & Cornstarch: To prevent a runny filling, I increased the ingredients to include 8 yolks and 1/2 cup of cornstarch. This not only increases the finished custard amount (don't mind if I do), but helps to stabilize the custard once it's chilled.
• Coconut Milk: This is where our coconut flavor comes from. Make sure your buying unsweetened coconut milk—sweetened will result in a too-sweet pie.
• Vanilla Extract: I add pure vanilla extract to not only the custard but to the whipped cream to really drive home that warm, sweet flavor. Opt for a nice, pure vanilla extract here.
• Whipped Cream: Homemade whipped cream is always a welcome addition, but is an absolute must when it comes to this pie.
• Toasted Sweetened Coconut Flakes: While you can toast your own coconut flakes, I recommend buying them pre-toasted just for ease. I’d also recommend buying sweetened coconut flakes for that final sweet, crunchy bite.

STEP-BY-STEP INSTRUCTIONS

The first step is to prepare our crust. Get out your pie dough, and roll it out into a 12" circle on a lightly-floured surface. Then, gently drape it over your pie dish. Lightly press it down to fit, but avoid stretching your dough—you don't want any tears. Work gently and carefully for success. Then, dock the bottom of your crust with a fork (to allow steam to escape) before trimming the edges and crimping. You can create a simple crimp just by pinching with your fingers all the way around. Refrigerate your pie for at least 30 minutes, or if you're in a rush, you can freeze it for 10 minutes. Now, we're going to blind bake our crust. Line the crust with parchment paper and whatever weights you desire. You can use pie weights, dried beans, or even uncooked rice. Bake for 30 minutes, then remove the parchment paper and weights. Bake again for around 20 minutes more, or until the crust is golden and fully baked. Set on a rack to cool completely; meanwhile, we can get started on the filling.

The first step of creating the filling is to whisk egg yolks with sugar, cornstarch, and just a small pinch of salt. If the mixture seems very thick, don't worry—that's what we're looking for.

Now, add milk, coconut milk, and vanilla to a saucepan over medium-low heat. Let this come to a simmer, then very slowly add a ladle of the warm milk mixture to the egg mixture. This will temper the egg and sugar mixture, preventing it from curdling. Whisk the milk mixture constantly as it's being added to the egg mixture, and keep mixing until everything is well combined.

Then you can pour the egg mixture into the saucepan, whisking to incorporate it all. Keep whisking constantly, and let it cool until it's very thick.

Once it is thick and well combined, remove from the heat, and strain through a fine mesh strainer. We want a smooth, beautiful custard. Once strained, stir in the softened butter. You can let it sit on the countertop to cool, or if you're in a rush, cover with plastic wrap and place in the fridge.

Now we can get started on our whipped cream. You can use a handheld mixer or a whisk to do this, but I prefer to use a handheld mixer to give my muscles a break. Whip powdered sugar, heavy cream, and vanilla until stiff peaks begin to form.

Let's assemble! First, make sure that all your components are cooled before putting them together. Add your cooled custard to the pie crust, smoothing out the top with a spatula. Transfer that to the refrigerator to let it sit; this should take around 2 hours. Once set, top with a (very) generous spread of whipped cream, and as many toasted coconut flakes as your heart desires.

Full list of ingredients and instructions can be found in the recipe below.

Make Ahead

Feel totally free to make this the day before and assemble the next day when you're ready to serve. Tip: Make sure you let your custard rest in the in the pie shell, refrigerated, for at least two hours before serving and assembling your toppings. This allows the custard to get completely set and beautifully marry into your perfect pie crust.

Storage

Coconut cream pie will last covered in the fridge for around 3-4 days after baking (that is if you have any leftovers!).