Coconut cream pie is a dessert traditionally made with a creamy coconut filling, topped with whipped cream, and often garnished with toasted coconut flakes. The pie typically features a fully baked pie crust, which serves as a sturdy base for the luscious filling. This dessert is perfect for any occasion, from holiday celebrations to casual family dinners.

To make a delicious 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 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 for extra flavor

1 and 1/2 cups heavy cream
3 tablespoons confectioners’ sugar
3/4 teaspoon vanilla extract
Optional: Toasted coconut flakes 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 for at least 30 minutes to prevent shrinking. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes until the edges are golden brown. Remove the weights and bake for an additional 10-15 minutes until the bottom is golden. Let it cool completely.

Combine Ingredients: In a medium saucepan, whisk together the coconut milk, half-and-half, sugar, and salt. Heat over medium heat until it begins to boil.
Temper the Egg Yolks: In a separate bowl, whisk the egg yolks and cornstarch together. Once the coconut mixture is boiling, slowly pour about 1/2 cup of it into the egg yolks, whisking constantly to prevent scrambling. Then, return the mixture to the saucepan.
Thicken the Filling: Continue to cook while whisking for about 1-2 minutes until the mixture thickens. Remove from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract (if using).
Chill the Filling: Pour the filling into the cooled pie crust, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 3 hours or overnight.

Whip the Cream: In a large mixing bowl, combine the heavy cream, confectioners’ sugar, and vanilla extract. Beat with an electric mixer until medium peaks form.
Top the Pie: Once the filling is set, remove the plastic wrap and spread or pipe the whipped cream on top of the pie. Garnish with toasted coconut flakes if desired.

Use Full-Fat Coconut Milk: For the best flavor and texture, opt for canned full-fat coconut milk rather than refrigerated varieties.
Chill Your Ingredients: Ensure your pie crust and filling are well-chilled before assembly to maintain structure and flavor.
Make Ahead: This pie can be made a day in advance, making it a great option for gatherings.

Making a homemade coconut cream pie is a rewarding experience that results in a delicious dessert everyone will love. With its creamy filling, flaky crust, and fluffy whipped cream topping, this pie is sure to become a favorite in your dessert repertoire. Enjoy this tropical treat at your next gathering or simply as a sweet indulgence for yourself!

For more delightful recipes, check out other variations like Key Lime Pie or Banoffee Pie!