Coconut cream pie is a rich dessert made with a creamy coconut filling, often topped with whipped cream and toasted coconut flakes. The pie is typically served chilled, allowing the flavors to meld beautifully. This dessert is not only a treat for coconut lovers but also for anyone who enjoys a luscious, creamy pie.

To make a homemade coconut cream pie, you will 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 pure vanilla extract
1/2 teaspoon coconut extract (optional)

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

Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out your pie dough and fit it into a 9-inch pie dish. Chill the crust for at least 30 minutes, then line it with parchment paper and fill with pie weights or dry beans. Bake for about 15 minutes or until the edges are lightly browned. Remove the weights and bake for an additional 10 minutes until golden brown. Allow it to cool completely.

Combine Ingredients: In a medium saucepan, whisk together the coconut milk, half-and-half, sugar, and salt. Heat over medium until it starts to simmer.
Temper the Eggs: In a bowl, whisk together the egg yolks and cornstarch. Slowly add a few tablespoons of the hot coconut mixture to the egg yolk mixture to temper the eggs, whisking constantly. Then, pour this mixture back into the saucepan.
Thicken the Filling: Cook the mixture over medium heat, whisking constantly until it thickens, about 2-3 minutes. Remove from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract if using.
Chill the Filling: Pour the warm filling into the cooled pie crust. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until set.

Whip the Cream: In a mixing bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract until medium peaks form.
Top the Pie: Spread or pipe the whipped cream over the chilled coconut filling. Garnish with toasted coconut flakes.

Use Full-Fat Coconut Milk: For the best flavor and texture, opt for full-fat coconut milk rather than refrigerated carton coconut milk.
Toast Your Coconut: Toasting the coconut adds a deeper flavor. Simply place sweetened shredded coconut in a skillet over medium heat, stirring frequently until golden brown.
Chill Thoroughly: Allow the pie to chill for at least 4 hours for the filling to set properly. This step is crucial for achieving the right consistency.

This coconut cream pie recipe from scratch is not only delicious but also a rewarding baking project. With its rich coconut filling and light whipped cream topping, it’s a dessert that will surely delight your family and friends. Whether it's for a holiday celebration or a simple weeknight treat, this pie is bound to become a favorite. So gather your ingredients and enjoy the process of creating this classic dessert!