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Coconut cream pie

Perfect Coconut Cream Pie Recipe Guide

A luscious and creamy dessert filled with a rich coconut custard, topped with whipped cream, and nestled in a flaky, buttery crust. This pie is a tropical dream come true!

  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • For the crust:
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 2–3 tbsp cold water
  • For the filling:
  • 2 1/2 cups (600ml) whole milk
  • 1 cup (240ml) canned coconut milk
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks
  • 1/4 tsp salt
  • 1 1/2 cups (120g) sweetened shredded coconut
  • 2 tsp vanilla extract
  • For the topping:
  • 1 cup (240ml) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Toasted coconut flakes (optional, for garnish)

Instructions

  1. Prepare the crust:
  2. In a large bowl, mix the flour and butter until the mixture resembles coarse crumbs.
  3. Gradually add cold water, one tablespoon at a time, until the dough comes together.
  4. Roll out the dough on a lightly floured surface and press it into a 9-inch pie pan. Trim and crimp the edges.
  5. Chill the crust in the refrigerator for 30 minutes.
  6. Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and bake for an additional 10 minutes, or until golden brown. Cool completely.
  7. Make the filling:
  8. In a medium saucepan, whisk together milk, coconut milk, sugar, cornstarch, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
  9. Remove from heat and stir in shredded coconut and vanilla extract.
  10. Pour the filling into the cooled crust, spreading it evenly. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.
  11. Prepare the topping:
  12. Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  13. Spread or pipe the whipped cream over the chilled pie.
  14. Garnish and serve:
  15. Sprinkle with toasted coconut flakes if desired. Slice and serve chilled.

Notes

  • For the crust, ensure the butter is cold to achieve a flaky texture.
  • Chilling the pie for at least 4 hours is crucial for the filling to set properly.
  • Toasted coconut flakes add a nice crunch and extra flavor as garnish.
  • Author: Mateo
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 345 kcal
  • Sugar: 25g
  • Sodium: 120mg
  • Fat: 20g
  • Saturated Fat: 15g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 120mg

Keywords: coconut cream pie, tropical dessert, creamy pie