Classic Coconut Cream Pie

This beloved dessert combines a flaky crust with velvety coconut custard filling, topped with clouds of whipped cream and toasted coconut. A family recipe that has delighted four generations, this homemade coconut cream pie delivers pure comfort in every bite.

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Course: Dessert

Cuisine: American, Southern

Keyword: Coconut Cream Pie, Classic Pie, Homemade Pie, Custard Pie, Coconut Dessert

Prep Time: 35

Cook Time: 15

Cooling Time: 3

Total Time: 4

Servings: slices

Calories: 485kcal

Equipment

9-inch Pie Plate
Pastry Blender
Medium Saucepan
Mixing bowls
Pie Weights or Dried Beans
Wire Whisk
Baking Sheet

Ingredients

For the Crust

1 1/4 cups all-purpose flour substitute whole wheat pastry flour for a nuttier flavor
1/4 tsp salt
1/3 cup cold unsalted butter cubed (or vegetable shortening for a more flaky texture)
3-4 tbsp ice water

For the Coconut Filling

1 cup granulated sugar can use coconut sugar for deeper flavor
1/2 cup all-purpose flour
1/4 tsp salt
3 cups whole milk substitute coconut milk for intensified coconut flavor
4 large egg yolks lightly beaten, room temperature
2 tbsp butter
1 1/2 tsp pure vanilla extract
1 1/2 cups sweetened flaked coconut divided (1 cup for filling, 1/2 cup for toasting)
1/2 tsp coconut extract optional but recommended for enhanced coconut aroma

For the Whipped Topping

1 1/2 cups heavy whipping cream chilled for optimal volume
3 tbsp powdered sugar
1/2 tsp vanilla extract

Instructions

Mix the flour and salt in a large bowl. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough holds together when pressed. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 425°F (220°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie plate. Trim edges, crimp decoratively, and prick the bottom with a fork. Line with parchment paper, fill with pie weights or dried beans, and bake for 12 minutes. Remove weights and paper, then bake for an additional 5 minutes until lightly golden. Cool completely.
In a medium saucepan, whisk together sugar, flour, and salt. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles—about 8-10 minutes. Reduce heat; cook and stir 2 minutes longer.
Remove about 1 cup of the hot milk mixture and gradually whisk it into the beaten egg yolks to temper them. Return the egg mixture to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from heat; stir in butter, vanilla, and 1 cup of coconut. If using, add the coconut extract now. Pour into the cooled pie crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until completely chilled, about 3-4 hours.
In a chilled mixing bowl, beat heavy cream until soft peaks begin to form. Add powdered sugar and vanilla, then continue beating until stiff peaks form. Spread or pipe the whipped cream over the chilled pie filling.
Spread the remaining 1/2 cup coconut on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden brown. Allow to cool, then sprinkle over the whipped cream topping just before serving.

Notes

For best results, keep all pastry ingredients as cold as possible. The custard will continue to thicken as it cools. Watch the coconut carefully while toasting as it can burn quickly. For a more stable whipped cream, especially in warm weather, add 1/4 teaspoon cream of tartar before beating.

Make-Ahead: The pie crust can be blind-baked up to 2 days ahead. The completed pie can be refrigerated for up to 3 days, though the whipped cream is best added within 4 hours of serving.

Nutrition

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