Description
A rich and silky coconut cream pie featuring a flaky, buttery homemade crust and a creamy coconut custard filling. Perfectly balanced sweetness and texture make it a favorite for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour (315g)
- 1 cup cold unsalted butter, cut into cubes (225g)
- 6–8 tablespoons ice-cold water (90-120ml)
- 3 tablespoons granulated sugar (38g) for crust
- ½ teaspoon salt (3g) for crust
- 1 ½ cups full-fat coconut milk (360ml)
- 1 cup whole milk (240ml)
- ¾ cup granulated sugar (150g) for filling
- 4 large egg yolks
- ¼ cup cornstarch (32g)
- 1 cup shredded sweetened coconut (80g), toasted lightly
- 1 teaspoon vanilla extract (5ml)
- ¼ teaspoon salt (1.5g) for filling
- Whipped cream (optional, for topping)
- Toasted coconut flakes (optional, for garnish)
Instructions
- Make the Flaky Pie Crust: In a food processor, pulse the flour, sugar, and salt to combine.
- Add the cold butter cubes and pulse about 10-15 times until the mixture looks like coarse crumbs with pea-sized bits of butter.
- With the processor running, slowly add the ice-cold water, one tablespoon at a time, until the dough just comes together. It should hold when pressed but not be sticky.
- Turn the dough out onto a floured surface and gently shape into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
- Blind Bake the Crust: Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to about 12 inches (30cm) diameter.
- Transfer it to a 9-inch pie dish, trim excess, and flute the edges if desired.
- Line the crust with parchment paper and fill with baking weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment carefully and bake for another 10-15 minutes until golden and crisp.
- Let the crust cool completely on a wire rack.
- Prepare the Coconut Custard Filling: In a medium saucepan, combine coconut milk, whole milk, and sugar. Heat over medium until just simmering.
- In a separate bowl, whisk the egg yolks and cornstarch until smooth.
- Slowly pour about ½ cup of the hot coconut milk mixture into the yolks, whisking constantly to temper them.
- Pour the yolk mixture back into the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens and bubbles (about 3-5 minutes).
- Remove from heat and stir in the shredded coconut, vanilla extract, and salt.
- For the smoothest filling, strain through a fine mesh sieve into a bowl. Otherwise, pour directly.
- Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill for at least 4 hours or overnight.
- Assemble and Serve: Once the filling is fully chilled and set, pour it into the cooled pie crust and smooth the top.
- Top with freshly whipped cream and a sprinkle of toasted coconut flakes for extra flair.
- Slice and serve immediately, or keep chilled until ready.
Notes
Keep butter and water cold for a flaky crust. Chill dough at least 1 hour before baking. Blind bake crust fully to prevent sogginess. Press plastic wrap directly onto custard to avoid skin formation. Toast shredded coconut for extra flavor. The pie is best chilled overnight but can be eaten after 4 hours. Do not freeze the pie as custard texture changes.
- Prep Time: 20 minutes plus chilling time
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 22
- Sodium: 180
- Fat: 24
- Saturated Fat: 18
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
Keywords: coconut cream pie, flaky crust, homemade pie, coconut custard, dessert, easy pie recipe, creamy pie