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

4 large egg yolks
1/4 cup cornstarch
1 can (14 ounces) 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
Optional: 1/2 teaspoon coconut extract

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

Make the Dough: If making from scratch, prepare your pie dough in advance and refrigerate for at least 2 hours.
Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a 9-inch pie dish. Prick the bottom with a fork and chill for 30 minutes. Line with parchment paper, fill with pie weights, and bake for about 15 minutes. Remove weights, prick the bottom, and bake for an additional 10-15 minutes until golden brown. Allow 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 reaches a gentle boil.
Temper the Egg Yolks: In a separate bowl, whisk the egg yolks and cornstarch. Gradually add a small amount of the hot coconut mixture to the egg yolks, whisking constantly to prevent scrambling. Once tempered, pour the egg mixture back into the saucepan.
Thicken the Filling: Cook the mixture for about 2-3 minutes, stirring constantly until it thickens. Remove from heat and stir in the sweetened coconut, butter, vanilla, and coconut extract (if using).
Cool the Filling: Pour the warm filling into the cooled pie crust. Cover with plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 3 hours or overnight until set.

Whip the Cream: In a large mixing bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract until medium peaks form. Be careful not to overwhip.
Top the Pie: Once the pie filling is set, spread or pipe the whipped cream on top. Garnish with toasted coconut flakes if desired.

Chill the pie for an additional hour if possible, then slice and serve. Enjoy the creamy, dreamy flavors of your homemade coconut cream pie!

Yes, you can use a store-bought pie crust if you're short on time. However, homemade crusts often yield better flavor and texture.

Homemade coconut cream pie can be stored in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap to maintain freshness.

Yes, you can freeze the pie before adding the whipped cream topping. Wrap it tightly and freeze for up to 3 months. Thaw it in the refrigerator overnight before serving and add the whipped cream just before serving.

Making a homemade coconut cream pie is a rewarding experience that results in a delicious dessert loved by many. With its creamy coconut filling and fluffy whipped cream topping, this pie is sure to impress your family and friends. Whether for a holiday gathering or a simple weeknight treat, this coconut cream pie recipe is one to keep in your collection. Enjoy your baking, and savor every slice of this delightful dessert!