Coconut Cream Pie Recipe

No ratings yet

This coconut cream pie recipe features a thick, creamy coconut filling and swirls of fresh whipped cream in a golden, flaky pie crust.

Prep Time15

Cook Time25

Chilling Time4

Total Time4 40

Course: Dessert

Cuisine: American

Keyword: coconut cream pie recipe

Servings: servings

Combine the crust ingredients. In the bowl of a food processor, pulse together the flour and salt. Then, add the butter and mix until it resembles a coarse meal.
Add water. With the machine running, slowly add the ice water and process until a dough comes together. Add more water if the dough seems too dry.
Shape and chill the pie dough. Flatten the dough into a disk, wrap it in plastic wrap, and chill for 1 hour.
Prep for baking. Preheat the oven to 350°F.
Roll out the crust. Roll the dough out on a floured surface. Then place it in a pie pan. Carefully line the pie dough with parchment paper, then add some weight, such as pie weights or dry beans.
Bake the pie crust. Blind bake the pie crust for 15 minutes. Remove the pie crust from the oven, and then remove the pie weights and parchment. Pop it back in the oven and continue baking the crust for another 10 minutes, or until golden. Let the pie crust cool down while you make the filling.

Toast the coconut. Add the coconut to a large skillet. Toast the coconut over medium heat for 1 to 2 minutes, stirring constantly. Once toasted, remove from the stove and set aside.
Make the creamy filling. Whisk the heavy cream, coconut milk, sugar, cornstarch, eggs, salt, and vanilla extract in a saucepan.
Cook. Cook the cream mixture for 15 minutes over low heat, stirring occasionally, until it thickens and coats the back of a spoon.
Add coconut. Stir in the toasted coconut, reserving some of it (around ¼ cup) for topping the pie.
Fill the pie. Pour the cream mixture into the baked pie crust. Transfer the pie to the refrigerator and chill it for at least 4 hours, or overnight until it is chilled and thickened.

Whip the cream. Add heavy cream and powdered sugar to a bowl and beat it with an electric mixer until stiff peaks form, about 3 to 4 minutes.
Assemble the pie. Spread or pipe the whipped cream topping over the pie. Add toasted coconut on top. Slice the pie and serve. Keep the pie refrigerated.

Instead of my pie crust, you can make the pie with a graham cracker crust, and you won't have to bake it. Also, you can use a pre-baked pie crust.
Use full-fat coconut milk for the recipe. For more coconut flavor, you can add coconut extract.
Make sure to chill the pie properly before slicing. This will ensure the filling stays in place.