Classic Coconut Cream Pie Recipe

This classic Coconut Cream Pie is a delightful dessert that combines a buttery, flaky pie crust, rich coconut pudding, fresh whipped cream, and toasted coconut. Perfect for any occasion, this pie is sure to impress your family and friends with its delicious flavors and creamy texture.

Ingredients

Pie Crust

• ½ cup chilled butter, cut into small cubes
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• 5-6 tablespoons chilled water

Coconut Cream Pie Filling

• 2/3 cup sugar
• ¼ cup cornstarch
• 1 (13.5-ounce) can coconut milk (full fat)
• ½ cup half-and-half
• 4 egg yolks
• 1 ¼ cups sweetened shredded coconut
• 2 tablespoons butter
• 1 ½ teaspoons vanilla extract

Whipped Cream

• 1 ⅓ cups whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ¼ teaspoons cornstarch (optional, see notes)
• ⅓ cup toasted coconut

Instructions

Preparing the Pie Crust

1. Combine Ingredients: In a large mixing bowl, combine the butter, flour, and salt. Using a pastry blender, cut in the butter until the mixture is very crumbly.
2. Add Water: Gradually add the chilled water, a few tablespoons at a time, mixing with a fork until the dough begins to pull together.
3. Form and Chill Dough: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 2 hours, or up to overnight.

Rolling Out and Baking the Pie Crust

1. Preheat Oven: Preheat the oven to 375°F (190°C).
2. Roll Out Dough: On a lightly floured surface, gently roll out the pie crust to a 12-inch circle. Fold the pie crust or roll it around your rolling pin to transfer it to the pie plate. Gently tuck it into the pie pan, trim the edges, tuck the excess dough along the edge, and flute it. Refrigerate the crust for several hours.
3. Blind Bake: Line the pie crust with aluminum foil and fill it with pie weights, rice, beans, or sugar. Bake for 15 minutes. Remove from the oven and carefully remove the weights and foil. Prick holes all over the bottom of the crust with a fork. Return to the oven and bake for an additional 15 minutes, or until the bottom is golden brown. Set aside to cool.

Making the Coconut Cream Pie Filling

1. Mix Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, coconut milk, and half-and-half.
2. Cook Mixture: Bring to a boil over medium heat and cook for 2 minutes, whisking frequently.
3. Temper Eggs: Reduce the heat to low. In a separate bowl, whisk the egg yolks. Add 2-3 tablespoons of the hot mixture to the egg yolks, whisking until thoroughly incorporated. Repeat this process several times until the egg yolks are warmed thoroughly.
4. Combine Mixtures: Slowly whisk the egg yolk mixture into the hot pudding mixture. Increase the heat to medium and boil for 2 minutes, whisking constantly.
5. Finish Filling: Remove from the heat and stir in the shredded coconut, butter, and vanilla extract. Pour the mixture into the cooled pie crust and cover with plastic wrap directly on the surface of the pudding. Chill in the refrigerator for at least 3 hours or overnight.

Preparing the Whipped Cream

1. Toast Coconut: Add 1/3 cup of shredded coconut to a large skillet over medium-low heat. Cook until mostly golden brown, stirring frequently.
2. Whip Cream: Using a hand mixer or stand mixer with the whisk attachment, beat the heavy whipping cream and powdered sugar on medium-high speed until soft peaks form. Slowly add the cornstarch and vanilla extract and continue beating until stiff peaks form.
3. Assemble Pie: Remove the plastic wrap from the chilled pie. Gently spread or pipe the whipped cream over the top of the pie. Sprinkle with the toasted coconut.

Tips for Perfect Coconut Cream Pie

• Cold Butter: For the best pie crust, use very cold butter.
• Water Addition: Add just enough water to form a dough that doesn’t crumble when pulled apart. Too much water will make the dough sticky and tough; too little water will make it fall apart and crack while working with it.
• Chill Dough: Allow the pie crust dough to chill for at least a couple of hours, up to overnight. This relaxes the gluten, making it easier to roll and reducing shrinkage during baking.
• Rolling Out Dough: Be gentle when rolling out the dough, working from the middle out and turning the dough as you go.
• Transferring Dough: Always fold the pie crust or roll it onto the rolling pin before transferring it to the pie plate to avoid stretching the dough.

FAQs

How do I store the coconut cream pie?

Store the pie in the refrigerator, covered with plastic wrap or aluminum foil. It will keep well for up to 3-4 days.

Can I use a store-bought pie crust?

Yes, you can use a store-bought pie crust for convenience, but a homemade crust will provide the best flavor and texture.

Can I make the pie crust ahead of time?

Yes, you can make the pie crust ahead of time. Prepare the dough, wrap it in plastic wrap, and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight before rolling out.

Can I use a different type of milk for the filling?

Full-fat coconut milk is recommended for the best texture and flavor. However, you can use other types of milk, but the filling may be less creamy.

Is the cornstarch in the whipped cream necessary?

The cornstarch helps stabilize the whipped cream, allowing it to hold its shape longer. If you prefer, you can omit the cornstarch, but the whipped cream may not hold its shape as well.

Can I make this pie dairy-free?

Yes, to make this pie dairy-free, substitute the half-and-half with a non-dairy milk of your choice, use a dairy-free butter alternative for the crust and filling, and use a non-dairy whipped topping instead of whipped cream.

How do I prevent the pie crust from shrinking?

Ensure the pie crust dough is well-chilled before rolling it out. Avoid stretching the dough when transferring it to the pie plate. Blind bake the crust using pie weights to keep it from shrinking and bubbling up.

Enjoy your homemade classic Coconut Cream Pie, a dessert that’s sure to delight!