Coconut Cream Pie

There is nothing quite like a classic, old-fashioned Coconut Cream Pie with its buttery, flaky crust, rich and velvety vanilla-coconut custard filling, and a towering cloud of fresh whipped cream on top.

Ingredients

• The Crust:
  • 1 single-pie crust (store-bought refrigerated dough or your favorite homemade pie crust)
• The Coconut Custard Filling:
  • 2½ cups whole milk
  • ¾ cup granulated sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks (lightly beaten)
  • 2 tablespoons unsalted butter
  • 1½ teaspoons pure vanilla extract
  • 1 cup sweetened or unsweetened shredded coconut (divided: ¾ cup for the filling, ¼ cup to toast for the topping)
• The Whipped Cream Topping:
  • 1½ cups heavy whipping cream (chilled)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Bake the Crust First (Blind Bake)

• Preheat your oven to 425°F (220°C).
• Fit your pie crust into a 9-inch pie plate, crimp the edges, and prick the bottom lightly with a fork.
• Line the crust with parchment paper and fill it with dried beans or pie weights. Bake for 15 minutes, remove the weights and paper, and bake for another 5 to 8 minutes until the bottom is golden and dry. Let it cool completely.

2. Toast the Coconut (For Extra Flavor)

• Spread your 1 cup of shredded coconut onto a baking sheet. Bake at 350°F (175°C) for 3 to 5 minutes, tossing halfway through, until golden brown and fragrant. Set aside (save the toasted flakes to garnish the top later).

3. Make the Custard Filling

• In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth so there are no lumps.
• Place the pan over medium heat, whisking constantly, until the mixture thickens and begins to bubble gently (about 6–8 minutes).
• Temper the Eggs: Whisk a small amount of the hot milk mixture into your beaten egg yolks to warm them up (this prevents them from scrambling). Then, pour the egg mixture back into the saucepan, whisking vigorously.
• Cook for another 1 to 2 minutes until thick and bubbly. Remove from heat.
• Stir in the butter, vanilla extract, and ¾ cup of your shredded coconut until the butter is completely melted and incorporated.

4. Fill and Chill

• Pour the warm coconut custard directly into your cooled, baked pie crust. Smooth the top with a spatula.
• Press a piece of plastic wrap directly onto the surface of the hot custard (to prevent a skin from forming).
• Place the pie in the refrigerator to chill and set completely for at least 4 hours (or overnight).

5. Top and Serve

• In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
• Spread or pipe the whipped cream generously over the chilled pie.
• Sprinkle the remaining ¼ cup of toasted coconut evenly over the top.
• Slice with a sharp knife and serve cold!