Creamy Coconut Cream Pie with Flaky Golden Crust
A luscious coconut cream pie featuring a flaky golden crust and a silky coconut custard filling topped with whipped cream and toasted coconut. This easy homemade recipe balances tropical flavors with comforting textures.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 1/4 cups (150 g) all-purpose flour, sifted
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1 tablespoon granulated sugar (optional)
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
- 1 1/2 cups (360 ml) full-fat canned coconut milk
- 1/2 cup (120 ml) coconut cream
- 3/4 cup (150 g) granulated sugar
- 4 large egg yolks, room temperature
- 1/4 cup (30 g) cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (240 ml) heavy cream, chilled
- 2 tablespoons powdered sugar
- 2 tablespoons toasted shredded coconut
Instructions
- Make the pie crust: In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized pieces. Drizzle ice water over the mix and gently stir until dough starts to come together. Wrap dough in plastic wrap and chill for at least 30 minutes.
- Roll out and blind bake: Roll chilled dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish, press into edges, trim excess leaving 1/2-inch overhang, then fold under and crimp edges. Chill crust for 15 minutes. Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 20 minutes, remove weights and paper, bake another 10 minutes until golden and crisp. Let cool completely.
- Prepare the coconut filling: In a medium saucepan, whisk coconut milk, coconut cream, sugar, and salt. Heat over medium until gentle simmer. In a separate bowl, whisk egg yolks with cornstarch until smooth. Slowly pour about 1/2 cup hot coconut mixture into yolks, whisking constantly to temper. Return yolk mixture to saucepan and cook over medium-low heat, whisking constantly, until custard thickens and bubbles, about 5 minutes. Remove from heat, stir in vanilla extract. Optionally strain custar…
- Chill the pie: Pour warm custard into cooled crust. Cover loosely with plastic wrap and refrigerate at least 4 hours or overnight until set.
- Make whipped topping: Just before serving, whip chilled heavy cream with powdered sugar until soft peaks form. Spread or pipe over pie and sprinkle with toasted shredded coconut.
Notes
Keep butter cold for flaky crust; do not overwork dough to avoid toughness. Blind bake crust thoroughly to prevent sogginess. Temper egg yolks slowly to avoid curdling. Use full-fat coconut milk and cream for best richness. Chill pie well for custard to set. Toast shredded coconut in dry pan over medium heat until golden for best aroma and crunch. For dairy-free, substitute heavy cream with coconut whipped cream and use vegan butter. For gluten-free, replace flour with almond flour but expect a different texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Fat: 25
- Carbohydrates: 20
- Protein: 5
Keywords: coconut cream pie, flaky crust, homemade pie, coconut custard, toasted coconut, easy dessert, tropical dessert