Description
Indulge in a slice of heaven with this Family Favorite Coconut Cream Pie recipe! Creamy coconut filling, flaky homemade crust, and toasted coconut topping make this the best coconut cream pie you’ll ever taste. Easy to make and perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold shortening
- 4–6 tablespoons ice water
- For the Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, divided
- For the Topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted coconut flakes, for garnish
Instructions
- Crust Preparation: In a large mixing bowl, whisk together flour and salt. Cut in cold butter and shortening until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Flatten into a disc, wrap, and refrigerate for 30 minutes.
- Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, trim, and crimp edges. Prick bottom with a fork, line with parchment paper, and fill with pie weights. Bake at 375°F (190°C) for 20 minutes. Remove paper and weights, bake for 10-15 minutes more, until golden brown. Cool completely.
- Making the Coconut Cream Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until thickened and boiling. Reduce heat, cook for 1 minute, stirring constantly. Remove from heat.
- In a separate bowl, lightly beat egg yolks. Gradually whisk a small amount of hot milk mixture into yolks to temper them, then pour yolk mixture back into saucepan. Cook over low heat, stirring constantly, for 1-2 minutes, until slightly thickened. Remove from heat and stir in butter, vanilla extract, and 3/4 cup shredded coconut.
- Assembling the Pie: Pour coconut cream filling into cooled crust, spreading evenly. Cover surface with plastic wrap, pressing gently to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, to set completely.
- Finishing Touches: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread whipped cream over coconut cream pie. Garnish with toasted coconut flakes. Slice and serve chilled.
Notes
- Use cold ingredients for the crust to ensure flakiness.
- Avoid overworking the dough to prevent a tough crust.
- Temper the egg yolks carefully to prevent scrambling.
- Chill the pie thoroughly for easy slicing.
- Toast the coconut flakes for enhanced flavor and crunch.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
Keywords: coconut cream pie, coconut pie, cream pie, pie recipe, homemade pie, dessert recipe, easy dessert, baking, custard pie