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5 from 1 vote

Coconut Cream Pie

This pie is a Coconut Lover's dream. It has a thick, creamy coconut filling, sweet whipped cream topped with toasted coconut, and a crispy buttery crust. Coconut Cream Pie is simply divine! Make it with my All-Butter Pie Crust or Perfect Pie Crust recipes.
Prep Time30 minutes
Cook Time1 hour
Chill time:3 hours 30 minutes
Total Time5 hours
Course: Dessert
Cuisine: American
Keyword: creamy, flaky
Servings: 8
Author: Louise Rio

Ingredients

  • 8 large egg yolk
  • ½ cup cornstarch
  • 2 cups whole milk
  • 1 (13.5oz) can unsweetened coconut milk
  • ¾ cup sugar
  • ½ tsp kosher salt
  • 2 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 3 Tbsp unsalted butter
  • 1 cup sweetened coconut flakes
  • 1 9-inch pie crust, blind baked

Whipped Cream Topping

  • 2 cups cold heavy cream
  • ½ cup powdered sugar
  • ½ tsp pure vanilla extract

Garnish

  • ½ cup sweetened coconut flakes

Instructions

  • To blind bake a homemade pie crust: Dock (prick) the bottom of the pie crust with a fork. Chill in the fridge for 30-60 minutes. Cover with foil or parchment paper and fill with pie weights or uncooked beans. Bake in a 400°F oven for 20 minutes. Remove weights and foil. Bake for another 8 minutes or until the shell is light golden. Remove from the oven; set aside to cool completely.
  • In a small bowl, whisk the egg yolks and cornstarch; set aside. In a medium saucepan over medium heat, whisk milk, coconut milk, sugar, and salt. Bring to a simmer; about 2 minutes. Ladle about 1 cup into the egg yolk mixture whisking to combine, then add to the milk mixture. Turn the heat to medium-low and simmer for 2-3 minutes, whisking constantly.
  • Remove from heat and stir in vanilla extract, coconut extract, and coconut flakes. Pour warm filling into a cooled pie crust. Cover with plastic directly on top of the filling (to prevent a skin from forming). Refrigerate for at least 3 hours to overnight.
  • Make the Whipped Cream Topping: Using a hand mixer or stand mixer, whisk together heavy cream, powdered sugar, and vanilla extract, until medium stiff peaks for spreading or stiff peaks for piping. Spread or pipe whipped cream on top.
  • Make the toasted coconut garnish: Preheat the oven to 350 degrees F and spread coconut flakes on a baking sheet. Toast for 10-12 minutes, stirring frequently. Sprinkle on top of the whipped cream topped pie. Store pie in refrigerator for up to 5 days.

Notes

  • If making the crust ahead; cover tightly and refrigerate for up to 3 days.