Coconut Cream Pie

5 from 1 vote

Indulge in this classic coconut cream pie recipe that's easy to make and irresistibly tasty. Perfect for any dessert lover, it's rich and satisfying.

Prep Time25

Cook Time20

Chilling Time4

Total Time4 45

Course: Dessert

Cuisine: American

Keyword: Coconut, pie

Servings: slices

Author: Bella Bucchiotti

Equipment

Ingredients

1 pie crust homemade or store-bought, 9-inch

For the Pie Filling:

2 Cups sweetened coconut flakes
3 Cups Half & Half
1 Cup granulated white sugar
4 egg yolks
¼ Cup cornstarch
2 Tablespoons salted butter chilled
1 Teaspoon coconut extract optional

For the Topping:

1 Cup heavy whipping cream very cold
⅓ Cup powdered sugar
½ Teaspoon coconut extract
½ Cup toasted coconut reserved from toasting

Instructions

Toast the Coconut:

Preheat the oven to 350°F.
Spread the shredded coconut flakes in an even layer on a baking sheet.
Toast the coconut in the preheated oven for 10 to 15 minutes, stirring every 2 or 3 minutes, until golden brown. Watch closely to prevent burning.
Remove the toasted coconut shreds from the oven and set aside.

Blind-Bake the Pie Crust:

Put the store-bought pie crust in a 9-inch pie dish.
Pierce the bottom a few times with a fork to prevent bubbling.
Cover the pie crust with parchment paper and pour pie weights or dry beans into it.
Bake the pie crust for 12 minutes.
Remove parchment paper and pie weights and cook for another 5 to 10 minutes or until golden brown.
Remove from the oven and set aside to cool.

Make the Filling:

In a medium saucepan, combine the Half & Half and sugar.
Heat the mixture over a medium heat until it begins to simmer, stirring frequently so the bottom doesn’t burn. This should take about 10 minutes.
In a separate bowl, whisk together the beaten egg yolks and cornstarch until smooth.
Gradually pour ½ cup of the hot Half & Half mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the saucepan, continuing to whisk.
Cook the mixture over a medium heat, whisking constantly, for 5 minutes or until thick.
Remove the pan from the heat and stir in the cold butter and coconut extract, if using.
Once combined, add in 1½ cups of the toasted coconut and stir until fully incorporated.
Pour the filling into the pie crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours or until fully set.

Add the Topping:

In a chilled mixing bowl, whip the cold heavy whipping cream, powdered sugar, and coconut extract together until stiff peaks form.
Spread the whipped cream over the set coconut filling.
Sprinkle the remaining ½ cup of toasted coconut on top of the whipped cream and refrigerate until ready to serve.

Notes

No pie weights? Use dried beans or even uncooked rice as an alternative for blind baking the pie crust.
Watch the coconut flakes: Keep an eye on them during toasting. Golden is good, dark brown is burned (and this can happen fast!)
Serve chilled: Keep the pie chilled and serve it straight from the refrigerator because of the high dairy content.

Nutrition

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