This homemade coconut cream pie is one of the best pies to come out of my kitchen thus far. This pie took weeks of testing…weeks! I am horrible at homemade pie crust but I was determined to make it work. I lost count exactly how many shells I tested and how many pounds of butter wasted. My daughter would walk into the kitchen and ask “how many does this make?”. Rude, right! I used this recipe. I promise if you’ve never tried it, you must! I have never eaten a better pie crust, ever. I also used Stella’s tips on how to blind bake the shell. This completely corrected my shrinking problem.
Homemade Coconut Cream Pie
In all the testing, I kept screwing up and forgot to take some prep pictures. But follow the pie dough recipe and tips and you should be fine. Or purchase the premade shells. I promise I WILL NOT JUDGE you for this I have done it myself and will do it again. Bake the shell and allow it to cool completely before filling.
The pie crust was not the only part of the recipe giving me fits. I was having trouble making a custard that would firm up to my liking. I don’t want a custard pie that runs all over once you cut a piece. So be sure to boil the custard long enough that it is really thick. Once I figured that out the pie sliced like a dream.
Cook the filling and allow it to cool about 30 minutes or so before pouring into the pie shell. Once you pour the filling into the shell, place plastic wrap directly on of the surface of the custard. Otherwise, it will form a skin. Refrigerate at least 4 hours up to overnight. I went for overnight because I was exhausted from all the pie shell testing and failing.
Whip the cream, powdered sugar, and vanilla to stiff peaks. Spread over the pie and garnish with toasted coconut.
Serve and enjoy! The best homemade coconut cream pie I have ever eaten. Super flaky, crunchy crust loaded with creamy, velvet coconut custard and topped with homemade whipped cream. Sublime!
- 1 baked pie shell, 9" or 10"
- Coconut Custard Filling:
- 4 egg yolks
- ⅓ cup plus 2 tsp cornstarch
- 1 can of coconut milk + enough whole milk to equal 3 cups
- ¾ cup sugar
- ½ tsp salt
- 1½ tsp pure vanilla extract
- 1 tsp pure coconut extract
- 2 Tb. butter
- 1 c finely shredded sweetened coconut*
- ½ cup toasted sweetened coconut
- 1½ cups whipping cream
- 3 Tb powdered sugar
- 1 tsp pure vanilla extract
- Bake the pie shell.
- Whisk the egg yolks in a small bowl, set aside.
- Whisk the cornstarch, sugar, salt together in a medium saucepan.
- Whisk in the milk slowly to avoid lumps. Cook, whisking constantly over medium heat.
- Let it boil one minute, then add about 1 cup the filling into the yolks, whisking to temper the yolks. Add the tempered mixture back into the pan and cook, boiling for another 2-3 minutes. Remove from heat.
- Add vanilla extract, coconut extract, butter, and coconut.
- Cool the filling for 20-30 minutes, then pour into a baked pie shell. Cover custard with plastic wrap placed directly on of the surface of the custard and refrigerate for 3 hours until set.
- To toast coconut: spread sweetened, flaked coconut over a cookie sheet and put into a 400-degree oven. Stir occasionally and shake around until coconut is golden brown. Watch very closely, it will burn really fast. Cool before using as a topping.
- Beat the cream, powdered sugar and vanilla together until whipped to stiff peaks, spread over the pie. Sprinkle with toasted coconut.
Cook time does not include pie shell baking. This will depend on the recipe and method you use.
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Recipe inspired by SpendWithPennies