Our Favorite Coconut Cream Pie

This creamy, dreamy coconut cream pie has a flaky crust, rich coconut custard filling, and a fluffy whipped cream topping. It’s a family favorite that never fails to impress!

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Ingredients

For the Pie Crust

1. 1 ¼ cups all-purpose flour
2. ½ teaspoon salt
3. ½ cup (1 stick) cold unsalted butter, cubed
4. 3–4 tablespoons ice water

You can also use a store-bought pie crust if preferred.

For the Coconut Custard Filling

1. 1 cup whole milk
2. 1 cup coconut milk (unsweetened, full-fat)
3. ¾ cup granulated sugar
4. ¼ cup cornstarch
5. ¼ teaspoon salt
6. 4 large egg yolks
7. 2 tablespoons unsalted butter
8. 1 teaspoon vanilla extract
9. 1 ½ cups sweetened shredded coconut

For the Topping

1. 1 cup heavy whipping cream
2. 2 tablespoons powdered sugar
3. ½ teaspoon vanilla extract
4. ¼ cup toasted shredded coconut (for garnish)

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Instructions

Stage 1: Prepare the Crust

1. In a large bowl, whisk flour and salt. Cut in butter until mixture looks like coarse crumbs.
2. Add ice water, one tablespoon at a time, until dough comes together.
3. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Roll out dough, fit into a 9-inch pie dish, trim edges, and prick bottom with a fork.
5. Line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake 10–12 minutes more until golden. Let cool.

Stage 2: Make the Custard

1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk and coconut milk.
2. Cook over medium heat, whisking constantly, until mixture thickens and comes to a gentle boil.
3. In a small bowl, whisk egg yolks. Slowly whisk in ½ cup hot custard, then pour yolk mixture back into saucepan.
4. Cook for 2–3 more minutes until thick and smooth. Remove from heat.
5. Stir in butter, vanilla, and shredded coconut.
6. Pour filling into cooled crust. Cover with plastic wrap (directly touching surface) and chill for at least 3–4 hours.

Stage 3: Whipped Cream Topping

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread over chilled pie.
3. Sprinkle with toasted coconut.

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📌 Serving Tip

Chill the pie overnight for the best flavor and texture. Serve slices cold with an extra sprinkle of coconut on top.

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Recommendation: Use full-fat coconut milk for a rich, creamy custard.
Next step: Add this recipe draft to your cooking blog with a nice photo of the finished pie.