This classic coconut cream pie features a buttery, flaky crust filled with a creamy, coconut-infused custard, topped with a layer of whipped cream and toasted coconut flakes. It’s a rich and comforting dessert that’s perfect for any occasion, offering the delightful combination of coconut’s tropical sweetness and the smooth texture of a homemade custard filling.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 2 to 4 tbsp cold water
- For the filling:
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 1/2 cups sweetened shredded coconut
- 1 tsp vanilla extract
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 cup toasted coconut flakes (for garnish)
Instructions
- Prepare the crust:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Roll the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and chill for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-18 minutes, then remove the paper and weights, and bake for an additional 5 minutes, or until golden brown. Let the crust cool completely.
- Make the filling:
- In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Whisk until smooth and bring to a boil over medium heat.
- In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly, to temper the eggs.
- Slowly pour the egg yolk mixture back into the saucepan with the rest of the milk mixture, whisking constantly. Cook, whisking frequently, for about 3-5 minutes until thickened.
- Remove from heat and stir in the butter, shredded coconut, and vanilla extract. Let it cool for a few minutes before pouring it into the prepared pie crust.
- Smooth the top with a spatula and chill in the refrigerator for at least 4 hours, or overnight, until set.
- Make the topping:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the cooled coconut filling, smoothing it out to cover the pie completely.
- Garnish and serve:
- Sprinkle toasted coconut flakes on top of the whipped cream for garnish.
- Slice and enjoy your old-fashioned coconut cream pie!
Enjoy your classic coconut cream pie, with the perfect balance of sweetness and creaminess!