coconut cream pie

Certainly. Below is a formal, classic recipe for a rich and silky Coconut Cream Pie — featuring a flaky pie crust, creamy coconut custard filling, and a billowy whipped cream topping.

Coconut Cream Pie

Servings: 8

Prep Time: 30 minutes

Cook Time: 15 minutes

Chill Time: 4 hours (minimum)

Total Time: 5 hours (including chilling)

Ingredients

For the Pie Crust (or use 1 pre-baked 9-inch shell):

• 1 ¼ cups (160 g) all-purpose flour

• 1/2 teaspoon salt

• 1/2 cup (115 g) unsalted butter, cold and cubed

• 3–4 tablespoons ice water

For the Coconut Custard Filling:

• 1 can (400 ml) full-fat coconut milk

• 1 cup (240 ml) whole milk

• 3/4 cup (150 g) granulated sugar

• 1/4 teaspoon salt

• 1/4 cup (30 g) cornstarch

• 5 large egg yolks

• 2 tablespoons unsalted butter

• 1 ½ teaspoons vanilla extract

• 1 cup (75 g) sweetened shredded coconut (toasted or untoasted)

For the Whipped Cream Topping:

• 1 cup (240 ml) heavy whipping cream

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 cup toasted coconut, for garnish

Instructions

1. Prepare the Pie Crust:

1. In a bowl, mix flour and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

2. Add ice water, 1 tablespoon at a time, until dough comes together.

3. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

4. Roll out and fit into a 9-inch pie dish. Trim and crimp the edges.

5. Blind bake: Line with parchment and fill with pie weights. Bake at 190°C (375°F) for 15 minutes. Remove weights and parchment, then bake another 10–12 minutes until golden. Cool completely.

Or use a store-bought, pre-baked pie shell.

2. Make the Coconut Filling:

1. In a saucepan, combine coconut milk, whole milk, sugar, and salt. Heat over medium until steaming.

2. In a bowl, whisk egg yolks and cornstarch until smooth.

3. Gradually whisk hot milk into yolks to temper, then return the mixture to the saucepan.

4. Cook over medium heat, whisking constantly, until thick and bubbling (about 3–5 minutes).

5. Remove from heat and stir in butter, vanilla, and shredded coconut.

3. Assemble the Pie:

1. Pour the hot filling into the cooled pie crust.

2. Smooth the top and press plastic wrap directly onto the surface to prevent a skin from forming.

3. Chill in the refrigerator for at least 4 hours, or until fully set.

4. Prepare the Whipped Cream:

1. In a cold mixing bowl, beat the cream, powdered sugar, and vanilla until soft peaks form.

2. Spread or pipe over the chilled pie.

3. Sprinkle with toasted coconut.

To Toast Coconut:

Spread shredded coconut on a baking sheet and bake at 175°C (350°F) for 5–7 minutes, stirring once, until golden. Watch carefully to avoid burning.

Storage:

• Refrigerate pie for up to 3 days.

• Best served cold. Not suitable for freezing.

Would you like a dairy-free, no-bake, or gluten-free variation of this pie?