Coconut Pie

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My recipe for homemade Coconut Pie skips the shortcuts and ditches the boxed pudding mixes. It’s made from scratch with real coconut milk, toasted coconut, and a velvety smooth filling that's irresistibly rich and creamy. Trust me, you’ll taste the difference in every bite.

Prep Time30

Cook Time1

Chill Time4

Total Time5 30

Course: Dessert

Cuisine: American

Keyword: Coconut Pie

Servings: servings

Calories: 878kcal

Author: Alicia

Ingredients

For the Pie Crust:

3 cups all-purpose flour plus more for dusting
2 Tablespoons white sugar
¼ teaspoon salt
1 cup cold butter cubed (2 sticks)
10 Tablespoons cold water

For the Coconut Filling:

¾ cup shredded sweetened coconut divided
4 large egg yolks
¼ cup corn starch
1 ¼ cups whole milk divided
14 ounceS unsweetened coconut milk 1 can
⅔ cup granulated sugar
¼ teaspoon salt
2 Tablespoons unsalted butter softened
1 teaspoon vanilla extract
½ teaspoon coconut extract or to taste

For the Whipped Cream Topping:

1 ½ cups heavy whipping cream
3 Tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

Make the Pie Crust:

Preheat oven to 350°F (175°C).
In a food processor, pulse together flour, sugar, and salt.
3 cups all-purpose flour, 2 Tablespoons white sugar, ¼ teaspoon salt
Add cold butter and pulse in short bursts until the mixture looks sandy.
1 cup cold butter
Add cold water, pulsing just until the dough begins to clump (it may still look crumbly).
10 Tablespoons cold water
Turn the dough onto a floured surface, gather it into a ball, and divide it in half. Flatten each half into a thick disk, wrap in plastic wrap, and chill for 20 minutes.
Let dough sit at room temperature for a few minutes before rolling. Roll out one disk into a circle and fit it into a 9-inch pie dish. Crimp the edges as desired.
Line the crust with parchment paper or foil and fill with pie weights, dried beans, or rice.
Bake for 45–60 minutes, until golden and set. Let cool completely.

Prepare Coconut Filling:

Toast ½ cup of the shredded coconut in a dry skillet over medium-low heat, stirring frequently, until golden. Remove from heat and cool.
¾ cup shredded sweetened coconut
In a medium bowl, whisk egg yolks, cornstarch, and ¼ cup milk. Set aside.
4 large egg yolks, ¼ cup corn starch, 1 ¼ cups whole milk
In a saucepan, combine remaining 1 cup milk, coconut milk, sugar, salt, and toasted coconut. Bring to a simmer, stirring occasionally.
14 ounceS unsweetened coconut milk, ⅔ cup granulated sugar, ¼ teaspoon salt
Gradually whisk a ladleful of the hot mixture into the yolk mixture to temper, then slowly pour it all back into the saucepan.
Cook over medium heat, whisking constantly, until thickened (about 2–3 minutes). Remove from heat and stir in butter, vanilla, and coconut extract.
2 Tablespoons unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon coconut extract
Pour filling into the baked crust. Place plastic wrap directly on the surface to prevent a skin from forming. Chill at least 4 hours or overnight.

Whip the Cream and Finish:

In a stand mixer, beat heavy cream, powdered sugar, and vanilla on medium speed until soft peaks form.
1 ½ cups heavy whipping cream, 3 Tablespoons powdered sugar, ½ teaspoon vanilla extract
Spread or pipe the whipped cream over the chilled pie.
Sprinkle with the remaining ¼ cup toasted coconut.

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