Coconut Cream Pie Recipe

My coconut cream pie recipe features a buttery crust, creamy coconut filling, and delicate whipped topping. It’s light, refreshing, and deceptively easy to make! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 294kcal

Author Arman Liew

Ingredients

Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup unsalted butter chilled and cubed
3 tablespoons ice water

Filling

1/2 cup sugar
1/4 cup cornstarch
1 1/2 cups coconut milk full fat
1 1/4 cups heavy cream
4 egg yolks
1 teaspoon coconut extract
1 teaspoon vanilla extract

Topping

1 1/4 cups whipping cream
2 tablespoons confectioners' sugar
1/2 cup coconut flakes

Instructions

Mix flour, salt, sugar, and butter until a coarse consistency. Add ice water and form a dough. Cover the bowl then chill the dough for 30 minutes.
Preheat the oven to 180C/350F.
Once chilled, roll out the dough and transfer to a 9-inch pie dish.
Blind bake the pie crust for 20 minutes, then let it cool to room temperature.
Make the filling. Whisk sugar and cornstarch in a saucepan. Add the coconut milk, heavy cream, and egg yolks. Whisk until smooth. Place the saucepan over medium heat and allow it to simmer until it thickens.
Strain the custard through a fine mesh sieve and stir in coconut and vanilla extracts.
Pour the filling into the cooled pie shell. Cover the filling with plastic wrap. Chill the pie for at least two hours or overnight.
Make the topping by beating the whipping cream and powdered sugar in a bowl until stiff peaks form. Spoon over the chilled pie and top with shredded coconut flakes.

Video

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered. It will keep fresh for up to 2 weeks.

TO FREEZE: Place the pie in a shallow container and store it in the freezer for up to 6 months.

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