Coconut cream pie is a traditional American dessert that features a luscious coconut-flavored filling made from scratch, nestled in a baked pie crust. The pie is typically topped with whipped cream and garnished with toasted coconut flakes, offering a delightful combination of textures and flavors.

To create a delicious coconut cream pie, you’ll need the following ingredients:

1 unbaked flaky pie crust (homemade or store-bought)

4 large egg yolks
1/4 cup cornstarch
1 (14-ounce) can full-fat coconut milk
1 cup half-and-half
2/3 cup granulated sugar
1/4 teaspoon salt
1 cup sweetened shredded coconut
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Optional: 1/2 teaspoon coconut extract for extra flavor

1 and 1/2 cups cold heavy cream
3 tablespoons confectioners’ sugar
3/4 teaspoon vanilla extract
Optional: Toasted coconut for garnish

Begin by preparing your pie crust. If you’re making a homemade crust, allow it to chill for at least 2 hours before rolling out. Preheat your oven to 375°F (190°C) and blind bake the crust until golden brown, about 15-20 minutes. Make sure to cool the crust completely before adding the filling.

In a medium saucepan, combine the coconut milk, half-and-half, sugar, and salt. Heat over medium until it begins to boil. In a separate bowl, whisk together the egg yolks and cornstarch. Once the coconut mixture is boiling, slowly whisk a small amount into the egg mixture to temper it, then gradually add this back into the saucepan. Continue to cook, whisking constantly, until the mixture thickens and bubbles, about 2 minutes.

Remove from heat and stir in the sweetened shredded coconut, butter, and vanilla extracts. Pour the filling into the cooled pie crust and cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Chill the pie in the refrigerator for at least 3 hours, or until set.

While the pie is chilling, prepare the whipped cream. In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract until medium peaks form. This should take about 3-4 minutes. Be careful not to overbeat.

Once the pie has set, remove it from the refrigerator. Spread or pipe the whipped cream over the top of the pie. For added texture and flavor, sprinkle with toasted coconut flakes. Slice and serve chilled.

Use Full-Fat Coconut Milk: This ensures a rich and creamy filling. Avoid using refrigerated carton coconut milk as it is usually too thin.
Chill Your Tools: For the best whipped cream, chill your mixing bowl and beaters before whipping.
Make Ahead: This pie can be made a day in advance, making it a perfect dessert for gatherings or special occasions.

This coconut cream pie recipe is not just a treat for coconut lovers; it’s a delightful dessert that everyone can enjoy. With its creamy filling, flaky crust, and fluffy whipped cream, it’s a classic that never goes out of style. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this homemade coconut cream pie will surely impress. So gather your ingredients and get ready to savor every delicious bite!