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Perfect Coconut Cream Pie Recipe with Toasted Coconut

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A creamy coconut filling nestled in a buttery crust, topped with whipped cream and toasted coconut for a tropical dessert that’s both comforting and impressive.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (60ml) ice water
  • 1/2 teaspoon salt
  • 3 cups (720ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (40g) cornstarch
  • 5 large egg yolks
  • 1/4 teaspoon salt
  • 1 1/2 cups (120g) sweetened shredded coconut
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (40g) sweetened shredded coconut, toasted

Instructions

  1. Make the crust: In a mixing bowl, combine flour and salt. Add cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
  2. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for 30 minutes.
  3. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie pan. Trim and crimp the edges, then prick the bottom with a fork.
  4. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake for another 10 minutes. Cool completely.
  5. Prepare the filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking to combine. Heat over medium until the mixture thickens, about 10 minutes.
  6. Temper the egg yolks by whisking a small amount of the hot mixture into them, then return to the saucepan. Cook for 2 more minutes, stirring constantly.
  7. Remove from heat and stir in shredded coconut and vanilla extract. Pour the filling into the cooled crust and refrigerate for at least 4 hours.
  8. Make the topping: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the chilled pie.
  9. Toast the coconut on a baking sheet at 350°F (175°C) for 5 minutes, or until golden. Sprinkle over the whipped cream.

Notes

[‘Blind baking ensures the crust stays crisp and doesn’t get soggy.’, ‘Chill your bowl and beaters for faster results when whipping cream.’, ‘Keep a close eye on the coconut while toasting to avoid burning.’, ‘Make the pie a day ahead and add the whipped cream and coconut topping before serving.’]

Nutrition

Keywords: Coconut Cream Pie, Toasted Coconut, Dessert Recipe, Tropical Dessert, Creamy Pie

Find it online: https://chrisfeasts.com/perfect-coconut-cream-pie-recipe-with-toasted-coconut/