Yield: 8

Homemade Coconut Cream Pie Recipe

Follow this easy recipe to make your own delicious homemade coconut cream pie! A perfect easy pie recipe everyone loves.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

Ingredients for Pie Crust

  • 1 1/2 cup all-purpose flour (188 gm) 
  • 1/2 tsp salt (3 gm)
  • 1 tsp sugar (4 gm)
  • 4 tbsp shortening (48 gm)
  • 5 tbsp unsalted butter (71 gm)
  • 4 to 6 tbsp ice cold water (60 to 90 ml)

Ingredients for Coconut Pie Filling

  • 1 (13.5 oz) can full-fat coconut milk (384 ml)
  • 1 1/2 cups half and half (380 ml)
  • 2 eggs
  • 1 egg yolk
  • 3/4 cups granulated sugar (151 gm) 
  • 1/2 cup cornstarch (60 gm)
  • 1/2 tsp salt (3 gm) 
  • 2 cups sweetened coconut flakes, divided (142 gm)
  • 1 1/2 tsp coconut extract (7.5 ml)

Ingredients for Whipped Cream

  • 1 cup heavy whipping cream (240 ml)
  • 2 tbsp powdered sugar (15 gm)
  • 1 tsp vanilla extract (5 ml)

Instructions

How to Make a Homemade Pie Crust

  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together the flour, sugar, and salt.  
  3. Cut in the butter until it is pea-sized. 
  4. Stir in the water slowly, a teaspoon at a time, until the dough forms together.  
  5. Lightly flour a clean surface, then roll the dough out into a round that is at least 12" in diameter and an even layer. 
  6. Place into the deep dish pie plate covering the bottom and sides, then lightly crimp the edges around the rim of the pan. 
  7. Poke holes in the bottom of the crust with a fork.  
  8. Line the inside of the pie plate, over the top of the crust, with baking weights or dry beans to hold the crust down when baking. 
  9. Bake for 14 to 16 minutes until golden brown. 
  10. Set aside and let cool completely before filling. 

How to Make a Coconut Cream Pie

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 
  2. Spread 1/2 cup coconut shreds onto parchment paper in an even layer and bake for 5 to 7 minutes until just golden. 
  3. Remove from the oven and set aside. 
  4. In a large bowl, whisk together the coconut milk, half and half, eggs, and cornstarch until combined. Whisking ingredients in large glass bowl
  5. Cover loosely with a paper towel, then microwave on high for 1 minute.  
  6. Stir well, then continue microwaving in 1-minute increments, stirring between each, for 6 to 7 minutes total, until it thickens. 
  7. Into the custard, stir the remaining 1 1/2 cups coconut flakes and coconut extract until combined. Adding coconut to custard in glass bowl
  8. Pour the custard into the prepared and cooled pie crust, then cover and refrigerate for at least 2-hours. 
  9. In a medium bowl, add the whipping cream and beat on high for 3 to 4 minutes until soft peaks form. 
  10. Stir in the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. 
  11. Once the pie has cooled, top with the whipped cream and sprinkle the top with the toasted coconut flakes. Removing a slice of pie from a pie plate

Notes

Whipped cream can be replaced with Cool Whip or meringue if preferred.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 632Total Fat: 41gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 72mgSodium: 396mgCarbohydrates: 61gFiber: 3gSugar: 32gProtein: 6g