THE ULTIMATE COCONUT CREAM PIE

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INGREDIENTS

For the Pie Crust (Homemade or Store-Bought):

  • 1 pie crust (homemade or ready-made), blind baked
  • If homemade:
    • 1 1/4 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 tablespoon sugar
    • 1/2 cup cold butter, cubed
    • 3–4 tablespoons ice water

For the Coconut Cream Filling:

  • 1 cup whole milk
  • 1 cup coconut milk (full-fat)
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 2 tablespoons butter

For the Whipped Cream Topping:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnish:

  • Toasted coconut flakes
  • More whipped cream
  • White chocolate shavings

STEP-BY-STEP DIRECTIONS

1. Prepare the Pie Crust

If you are using a store-bought crust, blind bake according to package instructions.

If making homemade:

  1. Mix flour, sugar, and salt in a bowl.
  2. Add the cold butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
  3. Add ice water a tablespoon at a time until the dough begins to hold together.
  4. Shape into a disc, wrap, and chill for 30 minutes.
  5. Roll out the dough and place it in a pie dish.
  6. Add parchment and pie weights or dry beans. Blind bake at 190°C (375°F) for 20–25 minutes until golden.

A fully baked crust is crucial because the filling does not go back into the oven.

2. Make the Coconut Cream Filling

This is the heart of the pie—thick, glossy, and packed with coconut flavor.

  1. In a large saucepan, combine the whole milk, coconut milk, and heavy cream. Warm over medium heat until lightly steaming (do not boil).
  2. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth and pale.
  3. Slowly ladle in about 1 cup of the warm milk mixture into the egg mixture—whisking constantly. This tempers the eggs and prevents scrambling.
  4. Pour the tempered mixture back into the saucepan.
  5. Stir continuously over medium heat until the mixture thickens dramatically. This takes about 5–7 minutes.
  6. Once thick, remove from heat and stir in butter, vanilla extract, and shredded coconut.
  7. Let the custard cool for 5 minutes, stirring occasionally to prevent a skin from forming.

The filling should be rich, velvety, and thick enough to coat a spoon heavily.

3. Fill the Pie

Pour the warm coconut custard into the baked pie shell.

Use a spatula to smooth the surface.

Cover lightly with plastic wrap (touching the surface to prevent skin).

Refrigerate for at least 4 hours—overnight is ideal.

This chilling step allows the custard to set fully, becoming sliceable and firm.

4. Prepare the Whipped Cream Topping

Right before serving, make the fresh whipped cream.

  1. Add cold heavy cream to a chilled mixing bowl.
  2. Beat with a mixer until soft peaks form.
  3. Add powdered sugar and vanilla.
  4. Continue beating until stiff peaks form but do not overmix.

Pile the whipped cream high over the chilled pie—the dramatic swirl, like in the image, makes the dessert irresistible.

5. Add the Final Touches

Sprinkle toasted coconut on top, add white chocolate curls, or keep it simple with just the whipped cream.

Serve chilled.

Each slice should be rich, smooth, creamy, and beautifully coconut-forward.

TIPS FOR THE BEST COCONUT CREAM PIE

  • Use full-fat coconut milk—this gives the custard its rich body.
  • Keep the heat medium—too high and the custard may scorch.
  • Don’t rush the whisking—constant stirring creates the smoothest texture.
  • Chill long enough—pie needs at least 4 hours to fully set.
  • Whip cream fresh—it holds better and tastes infinitely superior to canned toppings.

WHY THIS RECIPE WORKS PERFECTLY

This recipe balances coconut flavor, sweetness, and creaminess without becoming too heavy. The combination of whole milk, coconut milk, and heavy cream creates a multi-layered richness that traditional cream pies often lack. Adding both vanilla and real shredded coconut maximizes aroma and texture. The pie crust stays crisp thanks to blind baking, and the smooth whipped cream on top adds lightness to every bite.

This is the kind of dessert that makes people close their eyes when they eat it. It is luxurious, silky, nostalgic, and deeply satisfying—the perfect homemade coconut cream pie.

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