Description

This Coconut Cream Pie features a flaky crust and a creamy coconut filling, making it a delightful treat for any dessert lover. With easy-to-follow steps and ingredients like fresh coconut and sweetened condensed milk, this pie is perfect for gatherings or a cozy night in.

Ingredients

Scale

1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cold, cut into ½ inch cubes
2–4 tablespoons ice water
4 large egg yolks, room temperature
¾ cup granulated sugar
3 ½ tablespoons cornstarch
½ teaspoon salt
1 cup whole milk
13.5 ounce can full-fat coconut milk
14 ounce can sweetened condensed milk
2 teaspoons coconut extract
1 ½ cups sweetened shredded coconut
1 cup heavy whipping cream, cold
4 tablespoons powdered sugar
¾ teaspoon vanilla extract

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Instructions

Preheat the oven according to pie crust instructions.
If using a food processor, combine 1 cup flour, ½ teaspoon salt, and cubed butter. Blend until texture resembles peas.
Add ice water gradually until the dough comes together.
Roll out the dough, fit it into a pie dish, and bake until golden brown.
In a saucepan, whisk egg yolks, sugar, cornstarch, and salt until combined.
Gradually whisk in whole milk and heat over medium until thickened, stirring constantly.
Remove from heat, then stir in coconut milk, sweetened condensed milk, and coconut extract.
Mix in shredded coconut and pour the filling into the cooled crust.
In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread whipped cream over the cooled pie and chill before serving.

Notes

Chill the pie fully in the refrigerator for the best flavor.
Feel free to garnish with toasted coconut flakes for added texture.
Homemade crust adds extra flavor, but store-bought crust can be used for convenience.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg