If you’re searching for a dessert that strikes the perfect balance between rich, creamy filling and light, flaky crust, this coconut cream pie is a must-try. With its luxurious coconut custard, pillowy whipped topping, and toasted coconut garnish, it’s a tropical twist on a traditional favorite. Whether you’re hosting a summer gathering, celebrating a holiday, or just craving something sweet, this homemade coconut cream pie will win hearts and satisfy every sweet tooth. This version is made completely from scratch, so you can skip the boxed mixes and create a pie that’s fresh, flavorful, and truly unforgettable.
Ingredients:
For the crust:
1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ cup cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water
For the coconut custard filling:
1 can (14 oz) full-fat coconut milk
1 cup whole milk
¾ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 ½ cups sweetened shredded coconut
1 teaspoon pure vanilla extract
For the whipped topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
For garnish:
¼ cup toasted shredded coconut
Instructions:
- Prepare the crust:
In a large mixing bowl, combine flour, salt, and sugar. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough begins to come together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour. - Blind bake the crust:
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10–12 minutes or until golden brown. Allow to cool completely. - Make the coconut custard:
In a medium saucepan over medium heat, combine coconut milk, whole milk, and sugar. Whisk in cornstarch and salt until smooth. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. Slowly pour the egg yolk mixture back into the saucepan, whisking continuously. Cook, stirring constantly, until the mixture thickens and begins to bubble—about 5–7 minutes. - Finish the filling:
Remove the thickened custard from heat. Stir in butter, shredded coconut, and vanilla extract until well combined. Let the mixture cool slightly, then pour it into the cooled pie crust. Smooth the top with a spatula and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate the pie for at least 4 hours or until fully set. - Whip the cream:
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Once the pie is fully chilled and the custard is firm, spread the whipped cream over the top. - Toast the coconut and garnish:
In a dry skillet over medium heat, toast the shredded coconut until golden and fragrant, stirring frequently to prevent burning. Allow to cool slightly and sprinkle over the whipped cream topping. - Serve and enjoy:
Slice the pie with a sharp knife and serve chilled. This coconut cream pie is best enjoyed within 2–3 days and should be kept refrigerated.