This Classic Coconut Cream Pie is a heavenly dessert that embodies rich, tropical indulgence, making it a perfect treat for any occasion. It features a flaky, buttery pie crust generously filled with a velvety smooth, rich coconut custard that practically melts in your mouth. The true magic lies in the infusion of real coconut flavor throughout the custard, often enhanced by both coconut milk and shredded coconut, which adds delightful texture. To top it all off, a towering swirl of freshly whipped cream provides a cloud-like contrast to the dense filling, while a generous sprinkling of toasted coconut flakes adds a beautiful golden crunch and intensifies the coconut aroma. This pie is a symphony of textures and flavors – the crispness of the crust, the lusciousness of the custard, the lightness of the cream, and the satisfying chew of the toasted coconut. It’s a dessert that evokes warmth and comfort, transporting you to a tropical paradise with every decadent bite. Despite its impressive appearance, this recipe is designed to be approachable, guiding you through each step to create a pie that is both stunning and utterly delicious, suitable for seasoned bakers and enthusiastic beginners alike.
Ingredients:
For the Pie Crust (One 9-inch pie crust):
- All-Purpose Flour: 1 1/4 cups (150g)
- Cold Unsalted Butter: 1/2 cup (113g), cut into 1/2-inch cubes
- Ice Water: 4-6 tablespoons
- Salt: 1/2 teaspoon
For the Coconut Custard Filling:
- Granulated Sugar: 3/4 cup (150g)
- All-Purpose Flour: 1/4 cup (30g)
- Cornstarch: 3 tablespoons (24g)
- Salt: 1/4 teaspoon
- Large Egg Yolks: 4, separated from whites (save whites for another use or discard)
- Canned Full-Fat Coconut Milk: 1.5 cups (about one 13.5 oz can, well-shaken) – not light coconut milk or beverage.
- Whole Milk: 1/2 cup (120ml)
- Unsalted Butter: 2 tablespoons (28g)
- Vanilla Extract: 1 teaspoon
- Sweetened Shredded Coconut: 1 cup (90g), flaked or shredded
For the Whipped Cream Topping:
- Heavy Cream (or Heavy Whipping Cream): 1.5 cups (360ml), very cold
- Powdered Sugar (Confectioners’ Sugar): 3-4 tablespoons, or to taste
- Vanilla Extract: 1 teaspoon
For Garnish:
- Sweetened Shredded Coconut: 1/2 cup (45g), for toasting
Instructions:
Part 1: Prepare and Bake the Pie Crust
- Make the Dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water; the dough should be moist enough to hold together but not sticky.
- Chill the Dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) to allow the gluten to relax and the butter to firm up.
- Roll Out Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Fold the overhang under and crimp the edges decoratively.
- Chill and Prick: Pierce the bottom and sides of the pie crust all over with a fork. Place the pie plate in the freezer for 15-20 minutes. This helps prevent the crust from shrinking during baking.
- Blind Bake the Crust: Preheat your oven to 400°F (200°C). Line the chilled pie crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes.
- Remove Weights and Continue Baking: Carefully remove the parchment/foil and pie weights. Return the crust to the oven and continue baking for another 10-15 minutes, or until the crust is golden brown and cooked through. If the edges start browning too quickly, you can loosely cover them with aluminum foil.
- Cool: Once baked, remove the pie crust from the oven and let it cool completely on a wire rack before filling.
Part 2: Prepare the Coconut Custard Filling
- Whisk Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, all-purpose flour, cornstarch, and salt. This helps prevent lumps.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the egg yolks, coconut milk, and whole milk until well combined.
- Combine and Cook: Gradually pour the egg yolk mixture into the dry ingredients in the saucepan, whisking constantly to combine. Place the saucepan over medium heat. Cook, whisking continuously, until the mixture thickens significantly, comes to a boil, and holds thick bubbles for 1-2 minutes. It should be very thick and coat the back of a spoon. Do not stop whisking, especially as it thickens, to prevent scorching.
- Remove from Heat and Finish: Remove the saucepan from the heat. Stir in the butter and vanilla extract until the butter is completely melted and incorporated.
- Add Coconut: Stir in the 1 cup of sweetened shredded coconut.
- Pour into Crust: Pour the hot coconut custard filling into the cooled, pre-baked pie crust.
- Chill: Cover the surface of the filling directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4-6 hours, or preferably overnight, until the filling is completely set and thoroughly chilled.
Part 3: Prepare the Toasted Coconut Garnish
- Toast Coconut: While the pie is chilling, or just before serving, preheat your oven to 325°F (160°C). Spread the 1/2 cup of sweetened shredded coconut for garnish in a single layer on a baking sheet.
- Bake: Bake for 5-10 minutes, stirring every 2-3 minutes, until the coconut is evenly golden brown and fragrant. Watch carefully, as coconut can burn quickly.
- Cool: Remove from the oven and transfer the toasted coconut to a plate to cool completely. It will crisp up as it cools.
Part 4: Prepare the Whipped Cream Topping and Assemble
- Whip Cream: In a large, chilled bowl (preferably a metal bowl chilled in the freezer for 10-15 minutes), combine the very cold heavy cream, powdered sugar, and vanilla extract.
- Beat to Stiff Peaks: Using an electric mixer (stand mixer with whisk attachment or handheld mixer) on medium-high speed, beat the mixture until stiff peaks form. Be careful not to overbeat, or it will become grainy.
- Top the Pie: Once the coconut cream pie filling is completely set and chilled, remove the plastic wrap. Spoon or pipe the whipped cream evenly over the top of the pie filling.
- Garnish and Serve: Generously sprinkle the cooled toasted coconut flakes over the whipped cream. Slice the pie with a sharp knife and serve immediately.
Tips for Success & Variations:
- Cold Butter and Water for Crust: This is crucial for a flaky pie crust. The cold butter creates pockets of steam that expand during baking, resulting in a tender, flaky texture.
- Blind Baking: Don’t skip blind baking the crust! It ensures a crisp bottom crust that won’t become soggy from the custard filling.
- Whisking the Custard: Constant whisking is essential when cooking the custard to prevent lumps and scorching on the bottom of the pan. Once it thickens and boils, keep whisking for the specified time to ensure the cornstarch and flour are fully cooked and the custard sets properly.
- Direct Contact Plastic Wrap: Covering the custard directly with plastic wrap prevents a skin from forming on the surface as it cools, keeping it perfectly smooth.
- Thorough Chilling: Allow ample time for the pie to chill completely. This is vital for the custard to set properly and for the flavors to meld. A rushed chill can lead to a runny pie.
- Fresh Whipped Cream: While store-bought whipped topping can be used, fresh homemade whipped cream makes a significant difference in taste and texture. Ensure your cream and bowl are very cold for best results.
- Coconut Types:
- Sweetened vs. Unsweetened: The recipe calls for sweetened shredded coconut, which is standard for dessert pies. If using unsweetened, you might want to increase the sugar slightly in the custard.
- Toasting Coconut: Toasting the coconut for garnish adds a deeper, nuttier flavor and a wonderful aroma.
- Flavor Boosts:
- Coconut Extract: For an even stronger coconut flavor, add 1/2 teaspoon of pure coconut extract to the custard along with the vanilla.
- Rum: A tablespoon or two of light rum can be added to the custard for a subtle tropical kick.
- Make Ahead: The pie crust can be made a day or two in advance. The filling can be made, poured into the cooled crust, and chilled overnight. Add the whipped cream and toasted coconut just before serving for the best appearance and texture.
- Storage: Store leftover pie covered loosely with plastic wrap in the refrigerator for up to 3-4 days.
Enjoy this truly delightful and classic Coconut Cream Pie!