Description
Indulge in the silky, tropical goodness of homemade Coconut Cream Pie! With a flaky crust, creamy coconut custard, and fluffy whipped topping, this easy recipe is perfect for any occasion.
Ingredients
For the Pie Crust
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup ice water
- 1 tablespoon sugar
- ¼ teaspoon salt
For the Coconut Filling
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk
- ¾ cup sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
For the Whipped Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup toasted coconut (for garnish)
Instructions
- Prepare the Crust:
Combine flour, sugar, and salt in a bowl. Cut in butter until mixture resembles crumbs. Add ice water gradually until the dough forms. Wrap and chill for 30 minutes. Roll out, fit into a 9-inch pie dish, prick with a fork, and bake at 375°F (190°C) for 15–20 minutes or until golden. Cool completely. - Make the Filling:
In a saucepan, heat coconut milk, whole milk, and half the sugar until warm. In another bowl, whisk egg yolks, remaining sugar, and cornstarch. Gradually add warm milk mixture to yolks while whisking, then return to saucepan. Cook over medium heat, stirring until thickened. Remove from heat, stir in vanilla and shredded coconut. Pour into cooled crust and refrigerate for at least 2 hours. - Prepare the Whipped Topping:
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread evenly over chilled pie. Sprinkle toasted coconut on top. - Chill and Serve:
Refrigerate for 1 more hour to set. Slice, serve, and enjoy your creamy coconut masterpiece!
Notes
- For an extra-crispy crust, brush with egg wash before baking.
- To avoid lumps, whisk the custard constantly as it thickens.
- Toast the coconut until golden brown for a nutty flavor boost.
- Chill the mixing bowl and beaters before whipping cream for best results.
- Let the pie chill overnight — it tastes even better the next day!
- Prep Time: 25 minutes
- Cook Time: 20 minutes