Classic Coconut Cream Pie

Introduction

Coconut cream pie is a dessert that never goes out of style. With its flaky, buttery crust, silky coconut custard, and a cloud of whipped cream topped with toasted coconut, it’s the perfect combination of textures and flavors. Both indulgent and nostalgic, this pie often brings back memories of family gatherings, holidays, and Sunday dinners. Whether you’re baking it for a special occasion or just to satisfy a craving, this coconut cream pie is sure to impress coconut lovers and dessert enthusiasts alike.

Ingredients

For the Pie Crust

• 1 ½ cups all-purpose flour

• ½ cup unsalted butter (cold, cubed)

• 2 tbsp sugar

• ¼ tsp salt

• 4–5 tbsp ice water
  (Or use a pre-made pie crust for convenience.)

For the Coconut Cream Filling

• 2 cups whole milk

• 1 cup heavy cream

• ¾ cup sugar

• ⅓ cup cornstarch

• 4 large egg yolks

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

• 1 ½ cups sweetened shredded coconut

For the Topping

• 1 cup whipped cream (homemade or store-bought)

• ¼ cup toasted shredded coconut (for garnish)

Preparation Steps

1. Prepare the Pie Crust

• In a bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture is crumbly.

• Add ice water gradually until the dough just comes together.

• Shape into a disk, wrap, and refrigerate for 30 minutes.

• Roll out and fit into a 9-inch pie dish. Trim edges and crimp decoratively.

• Blind bake at 190°C (375°F) for 15 minutes with pie weights, then remove weights and bake for another 10–12 minutes until golden brown. Cool completely.

2. Make the Coconut Cream Filling

• In a saucepan, whisk together milk, cream, sugar, and cornstarch until smooth.

• Cook over medium heat, whisking constantly, until the mixture thickens.

• Temper the egg yolks by whisking in a small amount of the hot mixture, then slowly add back to the pan.

• Continue cooking until thick and creamy.

• Remove from heat and stir in butter, vanilla extract, and shredded coconut.

• Pour filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours, or until fully set.

3. Add the Topping

• Spread whipped cream evenly over the chilled coconut filling.

• Sprinkle with toasted shredded coconut for a crunchy, golden finish.

4. Serve

• Slice with a sharp knife and serve chilled. Each bite delivers creamy coconut custard, a buttery crust, and a light, toasty topping.

Conclusion

This classic coconut cream pie is a dessert that balances comfort and elegance in every slice. The rich, creamy coconut filling pairs perfectly with the crisp crust, while the toasted topping adds both flavor and texture. Whether you serve it as the centerpiece of a holiday feast or as a special treat to share with family, this pie is guaranteed to impress. With its luscious creaminess and tropical notes, it’s a timeless favorite that will always leave guests asking for seconds.