This selfmade coconut cream pie has three scrumptious, from-scratch layers. You may make every layer individually and forward of time in order that meeting is a cinch when it’s time to serve!

What You Want for the Finest Coconut Cream Pie Recipe

Okay, let’s discuss components, as a result of that is really the very best coconut cream pie recipe and each layer issues! In the event you’re a severe coconut lover, you’re going to utterly flip for this. For the flaky pie crust, seize your favourite selfmade pie crust or a store-bought pie crust — each work! You’ll additionally want egg yolks, cornstarch, full-fat coconut milk (sure, full fats — don’t skip this!), entire milk, heavy cream, unsalted butter, vanilla extract, coconut extract, and sweetened coconut (shredded coconut works completely right here). For the selfmade whipped cream topping, you’ll need heavy whipping cream chilled and able to go. Be certain your butter and eggs are at room temperature earlier than you begin. Examine the recipe card beneath for actual quantities and all of the dietary values!

Find out how to Make Traditional Coconut Cream Pie: Step-by-Step Directions

Step One: Blind Bake the Pie Crust

To blind bake pie crust, press your pie dough right into a 9-inch pie plate and prick the underside of the crust throughout with a fork. Line the pie shell with parchment paper or aluminum foil, urgent it into the perimeters of the pie crust. Fill with pie weights or dried beans — something that holds the underside of crust flat! Bake at 400°F for 10–12 minutes till the perimeters go golden brown, then fastidiously pull out the foil and pie weights. Return to the oven for five extra minutes till the underside begins to brown. Cool fully on a wire rack earlier than filling. That’s it for the toughest half, truthfully! If you would like a graham cracker crust as a substitute, pulse graham crackers in a meals processor into wonderful graham cracker crumbs, combine with butter, and press into your pan — no blind baking wanted. A coconut crust made with toasted coconut flakes is one other dreamy possibility for any coconut pie obsessive on the market. You would additionally use a store-bought pie crust in a pinch!

Step Two: Make the Creamy Coconut Filling

This coconut cream pie filling is SO good, you guys. It might sound concerned, however I promise it’s not arduous — simply learn during earlier than you begin! In a medium saucepan (or medium pot) over medium warmth, whisk collectively the entire milk, full-fat coconut milk, and sugar. In a small bowl, whisk collectively your egg yolks and cornstarch to create the egg combination. As soon as the milk combination is heat, slowly pour a little bit into the egg combination — that’s tempering, and it retains the eggs from scrambling! Then pour the whole lot again into the medium saucepan and cook dinner over medium-low warmth, stirring consistently with a picket spoon, till thick. You desire a beautiful creamy custard filling — a correct custard base that holds its form. Stir in unsalted butter, vanilla extract, coconut extract, and shredded coconut. Skip a pudding combine or cool whip right here — from-scratch is value each second! I typically make the coconut cream filling the day earlier than so it’s absolutely chilled. Method much less stress the day of. For extra creamy pies you’ll love, take a look at my French Coconut Pie!

Step Three: Fill the Baked Crust

As soon as your creamy coconut cream filling has cooled (it doesn’t have to go all the way in which to room temperature — simply not piping sizzling!), pour it into the baked flaky crust. Unfold it evenly all the way in which to the underside of the crust. I really made mine the day earlier than so it was fully chilled — extremely advocate that transfer for a cleaner, sliceable coconut custard pie. The creamy custard filling companies up fantastically in a single day within the fridge. In the event you’re a pie lover who additionally adores banana cream pie or key lime pie, you already know the magic of a chilly, custardy filling in a flaky pie crust — be nonetheless my coronary heart. 🥥❤️ This selfmade pie crust model is next-level, however once more, a graham cracker crust is completely legitimate right here too!

Step 4: High With Whipped Cream and Toasted Coconut Topping

Use my recipe for selfmade whipped cream — it’s completely ah-mazing and completely places this pie excessive! Utilizing an electrical mixer with the whisk attachment, beat your heavy whipping cream on medium-high pace till you hit medium peaks, then stiff peaks. That selfmade whipped cream topping is SO a lot better than whipped topping from a bathtub — I actually can’t even with store-bought while you see how straightforward that is. Pile it generously on high of the pie. Then, to toast coconut flakes, unfold coconut flakes on a baking sheet and bake at medium-high warmth simply till golden — watch them intently in a small saucepan on medium warmth on the stovetop too! Sprinkle that beautiful toasted coconut topping excessive of the pie proper earlier than serving for max coconut taste and crunch. The egg whites out of your separated eggs? Save these for an additional recipe. In the event you love this, you’ll additionally adore my Coconut Cream Cupcakes! And if you need extra of my favourite pie recipes and basic pie lover content material, browse our assortment of basic recipes!

Suggestions for Making a Correct Coconut Cream Pie

Just a few fast ideas that make an actual distinction! At all times use full-fat coconut milk — not lite — for that wealthy, dreamy coconut cream filling. An egg wash in your flaky crust earlier than the second bake offers you a stunning, shiny end. In case your custard base appears lumpy, pressure it by a wonderful mesh sieve. Use a medium bowl to chill the filling rapidly by setting it over an ice tub. An unique recipe like this one beats any shortcut utilizing pudding combine — the from-scratch coconut taste is incomparable! This works fantastically as considered one of my all-time favourite flavors in our lineup of pie recipes. In search of extra coconut inspo? Attempt my Coconut Cream Stuffed Easter Eggs — they’re SO good for spring. And if you need much more of the very best coconut cream pie ideas and tips, scroll right down to the recipe card!

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Coconut Cream Pie

Yield:
8 slices

Prep Time:
1 hour

Cook dinner Time:
quarter-hour

Whole Time:
1 hour quarter-hour

This Coconut Cream Pie has three scrumptious, homemade-from-scratch layers. You may make every layer individually and forward of time in order that meeting is a cinch when it is time to serve!

Components

• pie crust, unbaked*
• steady whipped cream**
• 5 massive egg yolks
• 1/4 cup cornstarch
• 14 ounce can coconut milk (full fats)
• 2/3 cup granulated sugar
• 1 cup half-and-half
• pinch of salt
• 1 cup shredded coconut
• 2 tbsp butter
• 1 tsp vanilla
• 1/8 tsp coconut extract (optionally available)

Directions

Blind Bake the Pie Crust.

1. Type the crust within the pan, the way in which you usually would should you had been filling it earlier than baking. Piece the underside and sides of the crust with a type to stop bubbles from forming.
2. Gently line the crust with foil, and you’ll want to press the foil all the way in which to the perimeters of the crust.
3. Fill the foil with pie weights, dried beans, and even sugar. Something that may stand up to the warmth and can weigh the crust down evenly will work!
4. Bake the crust at 400ºF (or in accordance with your individual crust recipe instructions) for 10-12 minutes. Simply till the perimeters begin to brown and the underside doesn’t look uncooked (you’ll need to fastidiously pull again the foil to verify). 
5. Take away the crust from the oven and punctiliously pull out the foil and discard (until you’re utilizing pie weights after all, don’t throw these away!).
6. Return the crust to the oven for about 5 minutes, simply till the underside begins to brown.
7. Let cool fully earlier than filling!

Make the Filling.

1. Whisk collectively the egg yolks and put aside. Professional tip: you may freeze the whites for later use!
2. Over medium-high warmth, whisk collectively the coconut milk, sugar, half-and-half, and salt. Deliver combination to a boil and permit to boil for two minutes.
3. Cut back warmth to low. Take away about 1/2 cup of the new combination and drizzle it into the egg yolk combination whereas whisking repeatedly. Tip: that is a lot simpler in case your bowl is on a non-slip floor like a silicone baking mat or a cupboard liner (see product hyperlinks beneath).
4. Slowly drizzle the egg yolk combination into the new combination on the range, whisking repeatedly (in order that you do not find yourself with scrambled eggs!).
5. The custard will start to thicken in a short time. Return to medium-high warmth and convey combination to a boil, stirring repeatedly. Whisk and cook dinner for a couple of minute.
6. Take away from warmth and let cool for about half-hour. Pour the nice and cozy filling into the pie crust.
7. Cowl with plastic wrap and refrigerate till chilled fully.
8. Make selfmade whipped cream and unfold evenly on high of the pie.
9. Garnish with coconut if desired. Hold chilled till able to serve.