Description
Classic Coconut Cream Pie with flaky homemade crust, rich coconut cream filling, and fluffy whipped cream topping.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5–7 tablespoons ice water
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut, divided (reserve some for topping)
- 1 (13.5 oz) can full-fat coconut milk
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Toasted coconut flakes, for garnish (optional)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the Fat: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together.
- Form the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges of the dough and crimp them decoratively.
- Pre-Bake the Crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until the crust is golden brown. Let the crust cool completely before filling.
- Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Add Milk and Egg Yolks: Gradually whisk in the milk until the mixture is smooth. Then, whisk in the egg yolks.
- Cook the Filling: Cook the mixture over medium heat, stirring constantly, until it comes to a simmer and thickens. Continue to cook for 1 minute more, stirring constantly, to ensure the cornstarch is fully cooked.
- Remove from Heat: Remove the saucepan from the heat and stir in the butter, vanilla extract, and ¾ cup of the shredded coconut.
- Add Coconut Milk: Stir in the can of coconut milk until well combined.
- Cool Slightly: Let the filling cool slightly for about 10 minutes before pouring it into the prepared pie crust.
- Pour into Crust: Pour the coconut cream filling into the cooled pie crust. Spread it evenly.
- Chill: Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Whip the Cream: In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form.
- Spread on Pie: Once the pie is fully chilled and the filling is set, remove the plastic wrap. Spread the whipped cream evenly over the top of the pie.
- Garnish: Sprinkle the remaining ¼ cup of shredded coconut over the whipped cream. You can also toast some extra coconut flakes for an even more intense coconut flavor. To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.
- Serve: Slice and serve the coconut cream pie immediately. Store any leftovers in the refrigerator.
Notes
- Keep your butter and shortening very cold when making the crust for the flakiest results.
- Don’t overwork the dough when making the crust.
- Chilling the dough is essential for a tender crust.
- Use pie weights or dried beans when pre-baking the crust to prevent it from puffing up.
- Stir the filling constantly while cooking to prevent lumps and scorching.
- Chill the pie thoroughly before adding the whipped cream topping.
- Toasting the coconut flakes adds a nice depth of flavor.
- Pie is best served cold.
- Prep Time: 45 minutes
- Cook Time: 35 minutes