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Coconut Cream Pie recipe

Coconut Cream Pie Recipe

This Coconut Cream Pie is rich, creamy, and packed with coconut flavor. It features a buttery homemade crust, a smooth coconut custard filling, and a fluffy whipped cream topping. Perfect for any coconut lover!
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Calories: 294kcal
Author: Jacob Allen
Servings: 12

Equipment

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 crumbly. Add ice water and form a dough.
    Mixing the Dough
  • Cover and chill the dough for 30 minutes.
  • Preheat the oven to 180°C (350°F). Roll out the dough and place it in a 9-inch pie dish.
    Rolling Out and Placing in Pie Dish
  • Blind bake for 20 minutes, then let it cool.
    Blind Baking the Crust
  • For the filling, whisk sugar and cornstarch in a saucepan. Add coconut milk, heavy cream, and egg yolks. Cook until thick.
    Straining and Chilling the Custard
  • Strain the custard, stir in extracts, and pour into the pie crust. Cover and chill for at least 2 hours.
  • Beat whipping cream with powdered sugar until stiff. Spread over the pie and top with coconut flakes. Enjoy!
    Coconut Cream Pie is ready

Nutrition

Calories: 294kcal | Carbohydrates: 26g | Protein: 4g | Fat: 20g | Sodium: 113mg | Potassium: 144mg | Fiber: 2g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg