Description
A rich, creamy coconut filling is nestled in a buttery pie crust, topped with a cloud of whipped cream. This tropical-inspired dessert offers a sweet, indulgent escape with every bite, perfect for coconut lovers.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 2–3 tablespoons ice water (more if needed)
For the Coconut Cream Filling:
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sweetened shredded coconut
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional, for extra coconut flavor)
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted shredded coconut (for garnish)
Instructions
Start by preheating your oven to 375°F (190°C). In a medium bowl, whisk together the flour and salt. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Gradually add the ice water, one tablespoon at a time, and mix until the dough begins to come together. You may need more or less water depending on the humidity. Once the dough is formed, turn it out onto a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
After chilling, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer it into a 9-inch pie dish and trim the edges. Press the dough gently into the dish and use a fork to prick the bottom of the crust to prevent it from puffing up while baking.
Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove it from the oven and let it cool completely on a cooling rack.
While the pie crust is cooling, you can prepare the coconut cream filling. In a medium saucepan, combine the milk, heavy cream, and shredded coconut. Bring the mixture to a simmer over medium heat, stirring occasionally.
Meanwhile, whisk the egg yolks, sugar, cornstarch, and salt in a separate bowl until smooth and creamy. Once the milk mixture is simmering, slowly add about 1/2 cup of the hot milk mixture to the egg mixture, whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the saucepan, whisking constantly to avoid curdling.
Continue to cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 5-7 minutes. Remove the saucepan from the heat and stir in the butter, vanilla extract, and coconut extract (if using). Stir until the butter is fully melted and the filling is smooth.
Pour the coconut cream filling into the cooled pie crust. Use a spatula to smooth the top, and refrigerate the pie for at least 3 hours to allow the filling to set properly.
While the pie is chilling, prepare the whipped cream topping. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium speed until soft peaks form. This should take about 3-5 minutes.
Once the pie has fully chilled and the filling has set, spread the whipped cream evenly over the top of the coconut filling. Be generous with the whipped cream to create a fluffy, creamy topping.
For an extra touch of flavor and texture, toast the shredded coconut before garnishing the pie. Spread the coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until the coconut is golden brown and fragrant.
Once toasted, sprinkle the coconut evenly over the whipped cream topping for added flavor and visual appeal.
Once the coconut cream pie is fully assembled and garnished, slice it into 8 servings and enjoy. The pie can be kept refrigerated until ready to serve, ensuring it remains cold and creamy. It’s best to enjoy it within 2-3 days for optimal freshness.
- Prep Time: 30 minutes
- Chilling Time: 3 hours (to set the pie)
- Cook Time: 15-20 minutes for the filling and crust
Nutrition
- Calories: 400-450 kcal
- Fat: 30-35g
- Carbohydrates: 40-45g
- Protein: 3-5g