Description
This classic Coconut Cream Pie features a flaky, buttery pie crust filled with rich, creamy coconut custard and topped with a generous layer of whipped cream and toasted coconut flakes. Perfectly balanced with a subtle coconut flavor and smooth texture, this pie is a delightful dessert for any occasion.
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
Coconut Filling
- 1 1/2 cups whole milk
- 1 1/2 cups coconut milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 1/2 cups sweetened shredded coconut
- 1 teaspoon pure vanilla extract
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup toasted sweetened shredded coconut
Instructions
- Prepare the Pie Crust: In a large bowl, combine flour and salt. Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough begins to come together. Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Prebake the Crust: Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface to fit a 9-inch pie pan. Transfer dough to pan, trim edges, and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, bake for an additional 10 minutes or until golden. Cool completely.
- Make the Coconut Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in both milks until smooth. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat. Slowly whisk about 1 cup of the hot mixture into the egg yolks to temper, then return the egg yolk mixture to the saucepan. Cook for an additional 2 minutes, stirring constantly.
- Finish the Filling: Remove from heat and stir in butter, shredded coconut, and vanilla extract. Pour filling into the cooled pie crust. Place plastic wrap directly on the surface of the custard to prevent a skin from forming, and chill for at least 4 hours or until set.
- Prepare the Topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream evenly over the chilled custard.
- Garnish and Serve: Sprinkle toasted coconut flakes over the whipped cream. Refrigerate the pie until ready to serve, ideally serving within 1-2 days for best freshness.
Notes
- Use cold ingredients for the pie crust to ensure a flaky texture.
- Tempering the egg yolks prevents curdling in the custard.
- Press a piece of plastic wrap on the custard surface while chilling to avoid a skin forming.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
- Let the pie chill thoroughly for the custard to set properly before adding whipped cream topping.
