Description
Indulge in the creamy, dreamy delight of a traditional coconut cream pie. This homemade pie features a flaky crust, a rich coconut custard filling, and a cloud of whipped cream, all topped with toasted coconut. Perfect for any occasion!
Ingredients
Scale
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening
- 5–7 tablespoons ice water
- For the Filling:
- 4 cups whole milk
- 1 ½ cups granulated sugar
- ½ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut, divided
- For the Topping:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Toasted coconut flakes for garnish
Instructions
- Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap, and refrigerate for 30 minutes. Roll out, transfer to a pie plate, crimp edges, and dock the bottom. Blind bake at 375°F (190°C) for 15-20 minutes, or until golden.
- Make the Filling: In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until it thickens. Reduce heat to low and cook for 1 minute. Remove from heat and whisk in egg yolks. Return to low heat and cook for 1-2 minutes until smooth and thickened. Stir in butter, vanilla extract, and 1 cup of shredded coconut.
- Assemble the Pie: Pour the filling into the baked crust, spreading evenly. Cover with plastic wrap to prevent skin formation and cool completely. Refrigerate for at least 4 hours, or overnight, to set.
- Whip the Topping: In a large bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Final Touches: Spread whipped cream over the chilled pie. Sprinkle with remaining shredded coconut and toasted coconut flakes. Slice and serve.
Notes
- For a richer flavor, use coconut milk in place of some of the whole milk.
- Add a splash of rum to the filling for an extra tropical flavor.
- Use a store-bought pie crust to save time.
- Toast coconut flakes for added flavor and texture.
- Garnish with fresh mint leaves for color and freshness.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
Keywords: coconut cream pie, homemade pie, classic dessert, coconut custard, baking, pie recipe, dessert recipe, coconut recipe