Classic Coconut Cream Pie

Introduction

Coconut cream pie is a timeless dessert that combines rich creaminess with the tropical sweetness of coconut. Its flaky crust, velvety coconut custard, and lightly toasted topping create a perfect balance of textures and flavors. This pie is not only a treat for coconut lovers but also a nostalgic dessert that reminds many of family gatherings and holiday celebrations. Whether served at Sunday dinners, festive occasions, or simply as a sweet indulgence, this coconut cream pie always leaves a lasting impression.

Ingredients

For the Pie Crust:

• 1 ½ cups all-purpose flour

• ½ cup unsalted butter (cold, cubed)

• 2 tbsp sugar

• ¼ tsp salt

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• 4–5 tbsp ice water

(You may also use a pre-made pie crust to save time.)

For the Coconut Cream Filling:

• 2 cups whole milk

• 1 cup heavy cream

• ¾ cup sugar

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• ⅓ cup cornstarch

• 4 large egg yolks

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

• 1 ½ cups sweetened shredded coconut

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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, mix flour, sugar, and salt. Cut in cold butter until crumbly.

   • Add ice water gradually until dough comes together.

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   • 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. 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 egg yolks by whisking some hot mixture into them, 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.

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

3. Add the Topping

   • Spread whipped cream evenly over the chilled coconut filling.

   • Sprinkle with toasted shredded coconut for a crunchy finish.

4. Serve

   • Slice with a sharp knife and serve chilled. Each slice reveals the creamy coconut custard, crunchy crust, and delicate topping.

Conclusion

This classic coconut cream pie is a dessert that embodies comfort and elegance. The creamy coconut filling pairs beautifully with the buttery crust, while the toasted topping adds a delightful crunch. It’s a recipe that feels both old-fashioned and timeless, making it perfect for any occasion. Whether you serve it as a centerpiece at a holiday table or as a simple treat to share with family, this pie is guaranteed to impress. With its rich, creamy texture and tropical flavor, it’s a dessert that will always leave guests asking for seconds.