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Coconut Cream Pie

Irresistible Coconut Cream Pie That's the Ultimate Comfort Dessert

This Coconut Cream Pie is the ultimate comfort dessert, featuring a creamy filling and a buttery crust.
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350

Ingredients
  

For the Filling
  • 1 cup Whipping Cream Use heavy cream for denser texture
  • 1 tsp Vanilla Extract Opt for pure vanilla for best flavor
  • 1/2 cup Icing Sugar Adjust sweetness to taste
  • 2 cups Whole Milk Coconut milk enhances coconut flavor
  • 1/3 cup Flour Essential for structure
  • 3/4 cup Sugar Coconut sugar is a healthier alternative
  • 1/4 tsp Salt Enhances overall flavor
  • 1 cup Unsweetened Fine Coconut Avoid sweetened coconut
  • 3 large Egg Yolks Use eggless custard mix for vegan option
  • 2 tbsp Butter Substitute with margarine for dairy-free
  • 1/2 tsp Almond Extract Optional for a pure coconut taste
  • 1 pie crust Pie Dough Store-bought or homemade
For the Topping
  • 1 cup Whipping Cream Whipping until soft peaks form
  • 2 tbsp Icing Sugar Adjust to taste
  • 1/2 cup Toasted Coconut Essential for classic finishing touch

Equipment

  • Mixing bowl
  • Medium saucepan
  • whisk
  • pie plate
  • plastic wrap

Method
 

Prepare the Pie Dough
  1. In a large mixing bowl, combine cold, cubed butter with flour and salt until it resembles coarse meal. Gradually add ice water, one tablespoon at a time, until a cohesive dough forms. Shape the dough into a disc, wrap it in plastic, and chill in the refrigerator for at least 20 minutes to firm up.
Blind Bake the Crust
  1. Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface, ensuring an even thickness, and fit it into a 9-inch pie plate. Poke holes in the bottom with a fork, refrigerate for another 20 minutes, then bake for about 12-15 minutes until golden brown. Once baked, allow the crust to cool completely on a wire rack.
Make the Custard Filling
  1. In a medium saucepan, scald the whole milk over medium heat until bubbles form around the edges. In a separate bowl, whisk together flour, sugar, salt, and unsweetened fine coconut. Gradually add the heated milk to this mixture, stirring constantly over low heat until it thickens, about 5-7 minutes, forming a luscious custard.
Temper the Egg Yolks
  1. In a small bowl, beat the egg yolks. Slowly whisk in a cup of the hot custard mixture to temper the yolks, preventing them from cooking too quickly. Return this mixture to the saucepan and cook over low heat, stirring continuously until the custard reaches a pudding-like consistency, roughly 3-5 minutes.
Cool and Finish the Filling
  1. Remove the saucepan from heat, and stir in the butter, vanilla, and almond extract until fully melted and combined. Allow the custard filling to cool slightly for about 10 minutes, then pour it into the cooled pie crust, smoothing the top for an even surface. Cover and chill the pie for several hours or overnight.
Prepare the Topping
  1. When ready to serve, beat the whipping cream in a mixing bowl with icing sugar and a splash of vanilla extract until soft peaks form, about 3-5 minutes. Spread the fluffy whipped cream generously over the chilled custard filling and garnish with toasted coconut.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 10gCholesterol: 115mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 450IUCalcium: 100mgIron: 1mg

Notes

Allow the pie to chill thoroughly for several hours or overnight for the best texture.

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