Few desserts capture the essence of tropical indulgence quite like a homemade coconut cream pie. With its buttery, flaky crust, a smooth coconut filling, and a dollop of whipped cream, this pie is the perfect balance of sweetness and texture.

The toasted coconut on top adds the perfect final touch, making this pie not only delicious but visually stunning. Whether you’re making it for a holiday dessert or a weekend treat, this coconut cream pie is sure to impress!

Homemade Coconut Cream Pie Recipe

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time: 4 hours

Total Time: 4 hours 55 minutes

Indulge in the rich and creamy flavors of this homemade coconut cream pie! With a flaky crust, luscious coconut filling, and a whipped cream topping, it's a tropical dessert favorite.

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Ingredients

• For the Pie Crust
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 9 to 10 tablespoons cold water
• For the Coconut Cream Filling
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1/3 cup cornstarch
• 3 cups whole milk
• 1/4 cup unsalted butter
• 2 teaspoons vanilla extract
• 2 cups sweetened shredded coconut
• For the Whipped Cream Topping
• 2 cups heavy whipping cream
• 1/3 cup granulated sugar
• For the Topping
• 1/2 cup toasted sweetened coconut

Instructions

Step 1: Prepare the Pie Crust

1. Mix the dry ingredients: In a medium bowl, combine the flour and salt.
2. Cut in the shortening: Using a pastry cutter or fork, cut in the shortening until the mixture resembles coarse crumbs with small pea-sized pieces.
3. Add water: Gradually sprinkle cold water, starting with 6 tablespoons. Stir until the dough holds together. Add more water, one tablespoon at a time, if necessary.
4. Form the dough: Divide the dough into two balls. Roll one out on a lightly floured surface into the size of your pie dish.
5. Blind bake the crust: Press the dough into a 9-inch pie pan and trim the edges. Prick the bottom with a fork and line with parchment paper. Add pie weights or dried beans to prevent the crust from puffing up. Bake at 400°F (200°C) for 12-15 minutes, or until golden. Let cool completely.

Step 2: Make the Coconut Cream Filling

1. Whisk eggs and dry ingredients: In a large bowl, whisk the eggs, sugar, and cornstarch until smooth.
2. Cook the milk mixture: In a saucepan over medium heat, warm the milk until just simmering. Gradually whisk the hot milk into the egg mixture, ensuring it’s smooth and lump-free.
3. Thicken the filling: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 7-9 minutes).
4. Add butter and coconut: Remove from heat and stir in butter, vanilla extract, and shredded coconut.
5. Cool the filling: Pour the filling into the prepared pie crust and smooth the top. Let it cool to room temperature before chilling in the fridge for at least 4 hours.

Step 3: Make the Whipped Cream Topping

1. Whip the cream: In a large mixing bowl, beat the heavy cream and sugar until stiff peaks form.
2. Top the pie: Once the pie has fully chilled, spread or pipe the whipped cream over the top of the pie.

Step 4: Garnish with Toasted Coconut

1. Toast the coconut: Spread the shredded coconut on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, or until golden brown, stirring occasionally.
2. Finish the pie: Sprinkle the toasted coconut over the whipped cream topping.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought pie crust works just as well if you want to save time. Just make sure to blind bake it as directed.

How long does coconut cream pie last?

Coconut cream pie can be stored in the refrigerator for up to 3 days. Keep it covered with plastic wrap or in an airtight container.

Can I use canned coconut milk instead of whole milk?

Canned coconut milk can be substituted for a more intense coconut flavor. Use the same amount of coconut milk in place of whole milk.

Can I make this pie in advance?

Yes! You can prepare the pie a day in advance and store it in the fridge. Just wait to add the whipped cream and toasted coconut until right before serving.