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Creamy Coconut Cream Pie Recipe Easy Homemade with Flaky Golden Crust

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A luscious coconut cream pie featuring a silky coconut custard nestled in a flaky golden crust, topped with toasted shredded coconut. Perfect for any occasion, this easy recipe delivers rich flavor with simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 cup (113 g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar (for crust)
  • 1/4 tsp salt (for crust)
  • 3 to 4 tbsp ice water (cold)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1/2 cup (120 ml) heavy cream (or coconut cream for dairy-free)
  • 2/3 cup (135 g) granulated sugar (for custard)
  • 4 large egg yolks (room temperature)
  • 1/4 cup (30 g) cornstarch
  • 1/4 tsp salt (for custard)
  • 1 tsp pure vanilla extract
  • 3/4 cup (75 g) sweetened shredded coconut (toasted for topping)
  • Optional toppings: whipped cream (fresh or canned), extra toasted coconut flakes

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut into flour until mixture resembles coarse crumbs with some pea-sized bits. Slowly add ice water, stirring gently until dough just holds together. Do not overwork.
  2. Chill the Dough: Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll Out the Crust: On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, press into place, trim excess leaving 1/2 inch overhang, then fold under and crimp edges.
  4. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10-12 minutes until golden brown. Cool completely on a rack.
  5. Prepare the Coconut Custard: In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in coconut milk and heavy cream until smooth.
  6. Cook the Custard: Place saucepan over medium heat, whisk constantly until thickened and bubbling, about 5-7 minutes. Reduce heat to low.
  7. Temper the Egg Yolks: In a separate bowl, whisk egg yolks. Slowly pour about 1/2 cup hot coconut mixture into yolks while whisking vigorously. Pour yolk mixture back into saucepan.
  8. Finish Cooking: Cook 2-3 more minutes, stirring constantly until thick and creamy. Remove from heat and stir in vanilla extract.
  9. Strain the Custard (Optional): Pour custard through fine mesh sieve into a clean bowl for extra smoothness.
  10. Assemble the Pie: Pour warm custard into cooled crust and smooth top with spatula.
  11. Toast the Coconut: Spread shredded coconut on baking sheet and toast under broiler 2-3 minutes, stirring once, until golden and fragrant. Watch closely to avoid burning.
  12. Top and Chill: Sprinkle toasted coconut evenly over custard. Cover loosely with plastic wrap and refrigerate at least 4 hours or overnight until fully set.

Notes

Keep butter cold when making crust to ensure flakiness. Blind bake crust to prevent sogginess. Constant whisking during custard cooking prevents lumps and burning. Temper egg yolks slowly to avoid scrambling. Toast shredded coconut just before assembling for best flavor. Chill pie for several hours or overnight for clean slicing and set custard. For dairy-free, substitute heavy cream with coconut cream and butter with coconut oil. Gluten-free flour blend can replace all-purpose flour but may alter crust texture.

Nutrition

Keywords: coconut cream pie, creamy coconut pie, homemade pie, flaky crust, toasted coconut, easy dessert, coconut custard pie

Find it online: https://rowanrecipes.com/creamy-coconut-cream-pie-recipe-easy-homemade-with-flaky-golden-crust/