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Creamy Homemade Coconut Cream Pie Delight

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A quick and easy coconut cream pie with a tender crust, silky coconut filling, and whipped cream topping, perfect for any occasion and crowd-pleasing.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 can (13.5 oz / 400ml) full-fat coconut milk (shake well before opening)
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (40g) cornstarch
  • 4 large egg yolks, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (80g) sweetened shredded coconut (toasted)
  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Additional toasted coconut flakes for garnish

Instructions

  1. Prepare the Pie Crust (15-20 minutes): In a large bowl, whisk together the flour and salt. Add cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing gently until dough just comes together. Don’t overwork it! Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Blind Bake the Crust (25 minutes): Preheat oven to 375°F (190°C). Roll out chilled dough on a floured surface to fit your 9-inch pie dish. Transfer dough carefully, trim excess, 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, then bake another 10 minutes until golden. Let cool completely.
  3. Make the Coconut Cream Filling (20 minutes): In a saucepan, whisk together sugar, cornstarch, and a pinch of salt. Slowly pour in coconut milk and whole milk, whisking to combine. Cook over medium heat, stirring constantly, until the mixture thickens and just begins to bubble (about 5-7 minutes). Temper egg yolks by whisking a small amount of hot mixture into them, then slowly whisk egg yolks back into the saucepan. Cook 2 more minutes, stirring constantly. Remove from heat, stir in vanilla and …
  4. Prepare the Whipped Cream Topping (10 minutes): In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
  5. Garnish and Serve: Sprinkle additional toasted coconut flakes on top. Let the pie sit for 10 minutes at room temperature before slicing for the best texture.

Notes

Toast shredded coconut in a dry pan for 3-5 minutes for best flavor. Chill dough for at least 30 minutes before rolling. Temper egg yolks slowly to avoid scrambling. Cover filling with plastic wrap directly on the surface to prevent skin. Chill pie for at least 4 hours or overnight for best texture. For dairy-free, substitute milks and crust accordingly. Strain filling if lumpy for silky smooth texture.

Nutrition

Keywords: coconut cream pie, homemade pie, creamy dessert, coconut dessert, easy pie recipe, coconut cream filling, toasted coconut, whipped cream topping

Find it online: https://chrisfeasts.com/creamy-homemade-coconut-cream-pie-recipe-easy-5-step-delight/