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Creamy Coconut Cream Pie Recipe Easy Homemade with Whipped Topping

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A rich and velvety coconut cream pie with a buttery flaky crust, silky coconut custard filling, and a cloud-like homemade whipped topping. Perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, chilled and cubed
  • 3–4 tablespoons ice-cold water
  • 1 ½ cups whole milk
  • 1 cup canned coconut milk (full-fat)
  • ¾ cup granulated sugar
  • 3 large egg yolks, room temperature
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut, toasted
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Make the Pie Crust: In a medium bowl, whisk together flour, sugar, and salt. Add chilled, cubed butter and cut in until mixture resembles coarse crumbs with pea-sized pieces. Slowly drizzle 3 tablespoons ice-cold water, mixing gently until dough just comes together. Add more water if needed. Wrap dough in plastic wrap and chill for at least 30 minutes.
  2. Preheat the Oven to 375°F (190°C). Roll out dough on lightly floured surface to fit 9-inch pie dish. Transfer dough to dish, trim excess, and crimp edges. Prick bottom with fork.
  3. Bake the Crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake additional 10 minutes until golden. Cool completely on wire rack.
  4. Prepare the Coconut Filling: In medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in whole milk and coconut milk until smooth. Cook over medium heat, stirring constantly until thickened and boiling, about 5-7 minutes. Boil 1 minute more.
  5. Temper the Egg Yolks: Whisk egg yolks in small bowl. Slowly add about ½ cup hot milk mixture to yolks, whisking constantly. Pour yolk mixture back into saucepan and cook 2 more minutes, stirring continuously.
  6. Finish the Filling: Remove from heat, stir in vanilla extract and toasted shredded coconut. Optional: strain through fine-mesh sieve for extra smoothness. Pour into cooled crust. Cool at room temperature 15 minutes, then refrigerate at least 4 hours until set.
  7. Make the Whipped Topping: Beat cold heavy cream with powdered sugar and vanilla extract in chilled bowl on medium-high speed until soft peaks form, about 3-4 minutes. Do not overbeat.
  8. Assemble the Pie: Spread whipped topping evenly over chilled coconut filling. Garnish with extra toasted coconut flakes if desired. Keep refrigerated until serving.

Notes

Chill dough for at least 30 minutes to prevent shrinking. Blind bake crust with weights to avoid soggy bottom. Temper egg yolks slowly to prevent scrambling. Toast shredded coconut carefully to avoid burning. Use cold bowl and beaters for whipping cream. If filling is too thick before pouring, whisk in a splash of milk to loosen. Cover pie surface with plastic wrap when chilling overnight to prevent drying.

Nutrition

Keywords: coconut cream pie, homemade pie, whipped topping, coconut dessert, easy pie recipe, creamy pie, toasted coconut

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