Description
This Coconut Cream Pie features a rich, velvety coconut custard filling inside a flaky homemade crust, topped with fluffy whipped cream and toasted coconut. Perfect for special occasions or a refreshing tropical dessert, it blends creamy textures with sweet coconut flavors for a truly indulgent treat.
Ingredients
Units
Scale
For the Pie Crust
- 1 9-inch pie crust
For the Filling
- 1 cup (240 ml) heavy cream (double cream in the UK)
- 1/2 cup (60 g) all-purpose flour
- 1 (14-ounce/400 ml) can coconut milk
- 4 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 1/2 teaspoon salt
- 1 cup (85 g) sweetened shredded coconut
- 2 tablespoons (28 g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
For the Topping
- 1 1/2 cups (360 ml) heavy cream (double cream in the UK)
- 1/4 cup (30 g) powdered sugar
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 3 tablespoons toasted sweetened shredded coconut
Instructions
- Prepare the Crust: Preheat your oven to 400°F (200°C). Roll out the pie dough into a 13-inch circle and place it in a 9-inch pie plate, folding the edges under and crimping decoratively. Freeze the crust for 20 minutes to prevent shrinking.
- Blind Bake: Line the cold crust with parchment paper and fill with pie weights or dried beans. Bake for 15-18 minutes, or until the edges are lightly golden. Remove weights and parchment, prick the bottom and sides with a fork, and bake for an additional 5 minutes until the crust looks dry and lightly golden. Cool completely on a wire rack.
- Make the Filling: In a medium saucepan, whisk the heavy cream and flour until there are no lumps. Add the coconut milk and whisk to combine. Heat over medium, whisking frequently, until steaming but not boiling.
- Temper the Eggs: In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until light and fluffy. Slowly pour 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Cook the Custard: Pour the tempered egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat, then stir in the shredded coconut, butter, and vanilla until smooth and combined.
- Chill the Filling: Pour the hot filling into the cooled pie crust. Press plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool at room temperature for 1 hour, then refrigerate for at least 4 hours until fully set.
- Prepare the Topping: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until medium peaks form.
- Finish and Serve: Spread the whipped cream evenly over the chilled pie. Sprinkle with toasted shredded coconut. Slice and serve chilled.
Notes
- For extra flavor, toast the shredded coconut for the topping in a dry pan until golden before garnishing the pie.
- Pie crust can be homemade or store-bought for convenience.
- Ensure the filling is fully set by chilling for the recommended time.
- Use full-fat coconut milk for a richer flavor and texture.
- The pie can be made a day in advance, but add the whipped topping just before serving for best freshness.
Nutrition
- Serving Size: 1 slice (1/8th pie)
- Calories: 480
- Sugar: 32 g
- Sodium: 290 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 145 mg
