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Homemade Coconut Cream Pie photo

Homemade Coconut Cream Pie

This Homemade Coconut Cream Pie is a tropical delight! With a flaky crust and creamy coconut filling, it's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pie:
  • 1 pie dough for a 9-inch pie dish
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • 2 cups half-and-half
  • 4 large egg yolks
  • 1 cup toasted sweetened coconut flakes divided
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 3 tablespoons sugar for whipped cream
  • 1 teaspoon vanilla extract for whipped cream

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Pie dish
  • Medium saucepan
  • Electric mixer
  • Spatula

Method
 

Instructions:
  1. Step 1: Prepare the Pie Crust - Preheat your oven to 425°F (220°C). Roll out your pie dough and fit it into the 9-inch pie dish. Crimp the edges to create a decorative border. Prick the bottom with a fork to prevent bubbling. Bake for 10-12 minutes or until golden brown. Remove from the oven and let it cool completely.
  2. Step 2: Make the Coconut Filling - In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the half-and-half, mixing until smooth. Place the saucepan over medium heat and continuously stir until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
  3. Step 3: Temper the Egg Yolks - In a separate bowl, whisk the egg yolks. Once the filling has thickened, slowly pour about a cup of the hot mixture into the bowl with the egg yolks, stirring constantly to temper them. This prevents the yolks from scrambling.
  4. Step 4: Combine and Cook - Pour the tempered egg mixture back into the saucepan with the remaining filling. Cook for an additional 2-3 minutes, stirring continuously. Once thickened, remove from heat and stir in the toasted coconut, butter, and vanilla extract until well combined.
  5. Step 5: Assemble the Pie - Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.
  6. Step 6: Prepare the Whipped Cream - In a medium bowl, combine the heavy cream, sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form. Be careful not to over-whip, as you want it to remain light and fluffy.
  7. Step 7: Finish the Pie - Once the pie is set, remove it from the refrigerator and spread the whipped cream over the top. Garnish with the remaining toasted coconut flakes for an extra touch of flavor and texture. Slice and serve chilled.

Notes

  • Make sure to toast the coconut before adding it to the filling for that extra crunch and flavor.
  • Feel free to adjust the amount of sugar according to your taste preference, especially if you're using sweetened coconut flakes.
  • This pie is best enjoyed the day after it's made, allowing all the flavors to meld beautifully.