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🥥 Classic Coconut Cream Pie
Tanya

🥥 Classic Coconut Cream Pie

he ultimate coconut cream pie with a flaky crust, rich custard filling, and clouds of whipped cream! This tropical dream is topped with toasted coconut for the perfect finishing touch. 🥧
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Prep Time 45 minutes
Cook Time 15 minutes
chill time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the crust:
  • 1 ½ cups 🥧 all-purpose flour
  • ¼ tsp 🧂 salt
  • ½ cup 🧈 cold butter cubed
  • 4-5 tbsp ❄️ ice water
  • For the filling:
  • 2 cups 🥛 whole milk
  • 1 cup 🥥 coconut milk
  • 4 🥚 large egg yolks
  • ⅔ cup 🍯 granulated sugar
  • ¼ cup 🌾 cornstarch
  • ¼ tsp 🧂 salt
  • 1 ½ cups 🥥 sweetened flaked coconut
  • 3 tbsp 🧈 butter
  • 1 tsp 🌺 vanilla extract
  • For the topping:
  • 2 cups 🥛 heavy whipping cream
  • ¼ cup 🍯 powdered sugar
  • ½ tsp 🌺 teaspoon vanilla extract
  • ½ cup 🥥 toasted coconut

Equipment

  • 🥧 9-inch pie plate
  • 🍳 Medium saucepan
  • 🥄 Whisk
  • 🥣 Mixing bowls
  • 🎛️ Stand mixer or hand mixer
  • 🌡️ Kitchen thermometer
  • 🧊 Plastic wrap

Method
 

  1. For the crust:
  2. Mix flour and salt.
  3. Cut in cold butter until crumbly.
  4. Gradually add ice water until dough forms.
  5. Chill 1 hour.
  6. Roll out, fit into pie plate.
  7. Blind bake at 375°F for 15-20 minutes.
  8. For the filling:
  9. Combine milk and coconut milk in saucepan.
  10. Whisk egg yolks, sugar, cornstarch, and salt separately.
  11. Slowly add hot milk to egg mixture, whisking constantly.
  12. Return to saucepan, cook until thickened (about 5 minutes).
  13. Remove from heat, add butter, vanilla, and coconut.
  14. Pour into cooled crust.
  15. Cover surface with plastic wrap.
  16. Chill 4 hours or overnight.
  17. For the topping:
  18. Whip cream until soft peaks form.
  19. Add sugar and vanilla.
  20. Continue whipping to stiff peaks.
  21. Spread over chilled filling.
  22. Sprinkle with toasted coconut.

Notes

Recipe Notes: 🌟 Toast coconut at 350°F for 5-7 minutes until golden 🌟 Chill bowl and beaters for best whipped cream 🌟 Don't skip blind baking the crust 🌟 Strain custard for extra smoothness
Storage Tips: ❄️ Refrigerate up to 3 days 🥧 Best served within 24 hours ❌ Don't freeze
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