To create the best 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 (30g) cornstarch
1 can (14 ounces) full-fat coconut milk
1 cup (240ml) half-and-half
2/3 cup (130g) granulated sugar
1/4 teaspoon salt
1 cup (80g) sweetened shredded coconut
2 tablespoons (28g) unsalted butter, softened
1 teaspoon pure vanilla extract
Optional: 1/2 teaspoon coconut extract for extra flavor

1 and 1/2 cups (360ml) cold heavy cream
3 tablespoons (20g) confectioners’ sugar
3/4 teaspoon pure vanilla extract
Optional: toasted coconut flakes for garnish

Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out your pie crust and place it in a 9-inch pie dish. Chill for at least 30 minutes. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes or until the edges are lightly golden. Remove the weights and parchment, then bake for an additional 5-10 minutes until the bottom is golden brown. Allow to cool completely.

Cook the Filling: In a medium saucepan, combine the coconut milk, half-and-half, sugar, and salt. Bring to a gentle boil over medium heat. In a separate bowl, whisk together the egg yolks and cornstarch. Gradually add a small amount of the hot coconut mixture to the egg yolk mixture to temper it, then return it all to the saucepan. Cook while stirring constantly until the mixture thickens, about 2-3 minutes.
Add Coconut and Flavorings: Remove from heat and stir in the sweetened shredded coconut, butter, vanilla extract, and coconut extract (if using). Pour the filling into the cooled pie crust, cover with plastic wrap to prevent a skin from forming, and refrigerate for at least 3 hours or overnight until set.

Make Whipped Cream: In a mixing bowl, whip the heavy cream, sugar, and vanilla extract until medium peaks form. Be careful not to overwhip.

Once the filling is set, spread or pipe the whipped cream over the top. Garnish with toasted coconut flakes if desired. Serve chilled.

Use Full-Fat Coconut Milk: For the best flavor and texture, opt for full-fat coconut milk rather than lighter versions or refrigerated coconut milk.
Chill the Pie: Allow the pie to chill thoroughly before serving to ensure the filling is firm and the flavors meld beautifully.
Make Ahead: This pie can be made a day in advance, making it an excellent choice for gatherings or special occasions.

Yes, using a store-bought pie crust is a great time-saver. Just follow the package instructions for blind baking.

Coconut cream pie can be stored in the refrigerator for up to 3-4 days. Be sure to cover it tightly with plastic wrap to maintain freshness.

While it’s possible to freeze the pie, it’s best to do so before adding the whipped cream topping. Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to three months. Thaw in the refrigerator before serving.

This homemade coconut cream pie recipe is sure to impress with its creamy filling and flaky crust. Whether you’re hosting a gathering or simply treating yourself, this pie is a delicious choice that’s easy to prepare. With the tips and steps outlined above, you can create a coconut cream pie that’s not only beautiful but also bursting with flavor. Enjoy every slice of this heavenly dessert!