Coconut Cream Pie is a perfect dessert or sweet treat any time of year. I make it during the holidays and in the middle of summer! When I was a kid, my grandmother made Coconut Cream Pie and I remember helping her just so I could be the first to taste it (a perk for being the helper!) I love anything with coconut, so does my family, and this pie doesn’t last long in our house no matter when I make it.
It is also well-loved by others and vanishes quickly when I take it to gatherings – formal or informal. The silky texture of the custard filling, the buttery flakiness of the crust, homemade whipped cream, and toasted coconut come together beautifully. Anyone who loves coconut will find this pie outstanding and irresistible!
This recipe is really easy so even if you are not yet confident baking, you can make this one. Trust me, trust in yourself, and you will be so happy you did! I think you will find yourself making this for summer BBQs as well as holiday parties and springtime events – I love how versatile it is and it is always an absolute hit.
Enjoy!
INGREDIENTS
Crust
1 unbaked Flaky Pie Crust – either your favorite recipe or store bought – Deep Dish
Filling
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tablespoons butter – cubed
1¼ cups sweetened flaked coconut
2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract)
Whipped Cream
1 1/2 cups cold heavy cream or heavy whipping cream
3 Tablespoons confectioners’ sugar or granulated sugar*
3/4 teaspoon pure vanilla extract
Garnish
1 cup sweetened flaked coconut – toasted
DIRECTIONS
PIE CRUST
It is best that the pie dough is prepared before starting to make the coconut cream pie. If you are making the pie dough, prepare it the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step). You will only use enough dough for a single crust deep dish.
**You want to fully blind bake your pie crust.
On a floured work surface, roll out the disk of chilled dough.
Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth.
Chill the pie crust in the refrigerator for at least 30 minutes. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes.
While the crust is chilling, preheat oven to 375°F
Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.)
Fill with pie weights or dried beans. Make sure the weights are distributed evenly around the pie dish.
Bake until the edges of the crust are starting to brown, about 15-16 minutes.
Remove pie crust from the oven and carefully lift the parchment paper (with the weights) out of the pie.
Prick holes all around the bottom crust with a fork. Return the pie crust to the oven.
Bake until the bottom crust is golden brown, about 14-15 minutes longer.
Cool pie crust completely.
You can do this up to 3 days ahead of time.
Cover cooled crust tightly and refrigerate until ready to fill.
If you are using a store-bought pie crust, blind bake and cool completely.
COCONUT FILLING
In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until combined.
Add in the half and half and eggs and whisk until smooth and combined.
Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat and whisk in the butter, 1 1/4 cups sweetened flaked coconut, and vanilla extract, whisking vigorously until combined.
Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes.
Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 1-2 hours.
WHIPPED CREAM
Place mixing bowl and whisk attachments in the freezer for 20-30 minutes so they are very cold.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
Either pipe using a piping bag with tip or spread the whipped cream on top.
Garnish with extra coconut, if desired.
Chill the pie uncovered up to a few hours or you can serve it immediately.
NOTES
Chilling the Crust: This extra step is small, but you will be glad you did. It prevents the crust from shrinking during baking.
Chilling the Pie: We all know how hard it is to wait until the pie is set or chilled before cutting a piece. With this pie, if you cut it before it is fully chilled, it will fall apart completely.
Gluten Free: All you need to do is make a gluten free pie crust or grab one at your grocery store. The one brand of gluten free pie crust I get at the store is fantastic.
Make Ahead: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Freezing: Do this prior to adding whipped topping. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap and freeze for up to 3 months. Thaw in the refrigerator or on the counter prior to topping with whipped cream.
Half and Half: The extra fat in half and half is necessary and using lower fat milk may affect how the pie sets up and the texture. It is best to stick with half and half!
Toasted Coconut: Bake in a 300°F oven for 6-8 minutes or until browned to your liking or place the coconut in a dry small skillet and cook over medium-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant and toasted. I prefer to use unsweetened coconut flakes, but you can use sweetened shredded coconut, or any form of coconut flakes you desire.