Coconut Cream Pie

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 372cal

Author: Ashley Fehr

Coconut Cream Pie is a from-scratch dessert with a buttery homemade crust filled with thick coconut custard that slices clean and tastes like real coconut. Top it with whipped cream and toasted coconut for an easy tropical dessert!

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US Customary - Metric

Ingredients

Pie crust:

1¼ cups all purpose flour (156g)
1 teaspoon sugar
½ teaspoon salt
½ cup cold butter cut into cubes
3-4 tablespoons cold water

Filling:

2 cups coconut milk * (higher fat, canned milk will give the best flavor and texture)
½ cup granulated sugar
3 large eggs
3 tablespoons corn starch
1 teaspoon coconut extract
1 teaspoon vanilla extract

Instructions

Pie crust:

In a medium bowl, stir together the flour, sugar and salt.
Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
Gradually add in cold water, stirring each time until you can press it together.
Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
Preheat oven to 425℉.
Roll out a couple of inches larger than a 9" pie plate.
Press into the pie plate and trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork, line with a piece of parchment paper and fill with pie weights or dried beans to help prevent shrinking.
Bake for 10-15 minutes until edges are light golden brown. Remove the pie weights and bake about 8-10 more minutes until the bottom is light golden brown. Set aside to cool while you make the filling.

Filling:

Combine coconut milk, sugar, eggs, corn starch, vanilla and coconut extract in a large saucepan. Whisk thoroughly until combined.
Cook over medium heat, whisking frequently, until very thick. This can take up to 10 or 15 minutes -- be patient! You don't want to increase the heat too much and risk a lumpy filling.
Strain through a fine mesh sieve into a large bowl.
Pour into cooled pie crust and press a piece of parchment paper on to the top. Refrigerate until well chilled, or overnight.
Garnish with whipped cream and toasted coconut as desired and serve.

Video

Notes

*You can absolutely use regular whole milk and increase the coconut extract to 2 teaspoons.

*Shredded coconut: I don't enjoy the texture of shredded coconut in coconut cream pie, so I don't add it but you are welcome to!

Nutrition