The Absolute Best Coconut Cream Pie

by

For the Topping:

  • 1 cup of heavy whipping cream
  • 2 tablespoons of powdered sugar
  • 1/2 teaspoon of vanilla extract
  • Toasted coconut flakes for garnish

Directions for The Absolute Best Coconut Cream Pie

Making the Crust:

  1. Prepare the Dough: In a large bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough begins to come together.
  2. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll Out the Dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim the excess, and crimp the edges. Refrigerate for another 15 minutes.
  4. Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until golden brown. Let cool completely.

Making the Filling:

  1. Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, flour, and salt.
  2. Cook the Custard: Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
  3. Temper the Eggs: Gradually whisk a small amount of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan. Cook for 2 more minutes, stirring constantly.
  4. Add Coconut and Vanilla: Remove from heat and stir in the shredded coconut and vanilla extract.
  5. Fill the Pie: Pour the hot filling into the baked pie crust. Cool to room temperature, then refrigerate for at least 2 hours or until set.

Making the Topping:

  1. Whip the Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Top the Pie: Spread the whipped cream over the chilled pie and garnish with toasted coconut flakes.

Kitchen Equipment Needed

  • Large mixing bowl
  • Pastry cutter or fork
  • Rolling pin
  • 9-inch pie dish
  • Parchment paper
  • Pie weights or dried beans
  • Medium saucepan
  • Whisk
  • Mixing spoon
  • Measuring cups and spoons
  • Electric mixer or whisk

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly, but the pie will remain delicious. Avoid freezing, as the custard filling may separate and become watery when thawed.

Recipe Notes and Tips

  • Make-Ahead: The pie crust can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month. Thaw overnight in the refrigerator before using.
  • Coconut Variations: For an extra coconutty flavor, you can use coconut milk instead of whole milk in the filling.
  • Toasted Coconut: To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.

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