Print

Creamy Coconut Cream Pie Recipe Easy Homemade Flaky Golden Crust

creamy coconut cream pie - featured image
Print Recipe

A comforting and indulgent creamy coconut cream pie with a flaky golden crust, made from simple pantry ingredients and perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (for crust)
  • 1/4 teaspoon salt (for crust)
  • 3 to 4 tablespoons ice-cold water
  • 1 3/4 cups (410 ml) full-fat canned coconut milk
  • 3/4 cup (150 g) granulated sugar (for filling)
  • 4 large egg yolks, room temperature
  • 1/4 cup (32 g) cornstarch
  • 1/4 teaspoon salt (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut (optional)
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 2 tablespoons toasted coconut flakes (for garnish)

Instructions

  1. Make the Pie Crust: In a large bowl, combine sifted flour, sugar, and salt. Add cold cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized pieces.
  2. Add Ice Water: Drizzle 3 tablespoons ice-cold water over mixture and toss gently. Add more water 1 tablespoon at a time if dough feels dry until it holds together when pressed. Do not overwork.
  3. Chill the Dough: Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll Out the Dough: Lightly flour surface and roll dough into 12-inch circle. Transfer to 9-inch pie dish by folding dough, then unfold and press into dish. Trim excess leaving 1/2 inch overhang.
  5. Blind Bake the Crust: Prick crust bottom with fork. Line with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake another 10 minutes until golden. Cool slightly.
  6. Prepare the Coconut Filling: In medium saucepan, whisk coconut milk, sugar, cornstarch, and salt over medium heat. Stir constantly until thick and bubbling (5-7 minutes). Remove from heat.
  7. Temper the Egg Yolks: Lightly beat egg yolks in separate bowl. Slowly whisk about 1/2 cup hot coconut mixture into yolks to warm. Whisk yolk mixture back into saucepan. Return to medium heat and cook 2 more minutes until thick and glossy.
  8. Add Flavor: Remove from heat and stir in vanilla extract and shredded coconut if using. Pour filling into cooled crust. Smooth top, cover with plastic wrap pressed onto surface. Refrigerate at least 4 hours or overnight.
  9. Make the Whipped Topping: Just before serving, whip heavy cream with powdered sugar until soft peaks form. Spread over chilled pie and sprinkle with toasted coconut flakes.
  10. Serve and Enjoy: Slice with warm knife for clean cuts and enjoy the creamy coconut filling with flaky crust.

Notes

Keep butter cold for flaky crust. Do not overmix filling to avoid lumps. Blind bake crust to prevent sogginess. Temper egg yolks slowly to avoid scrambling. Chill pie thoroughly for best texture. Toast coconut flakes for added flavor. Dough can be made ahead and chilled or frozen. Use full-fat canned coconut milk for best results. Adjust sugar to taste.

Nutrition

Keywords: coconut cream pie, creamy coconut pie, flaky pie crust, homemade pie, coconut dessert, easy pie recipe, tropical dessert

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