Description

Ultra‑creamy coconut custard in a golden, flaky crust, topped with soft vanilla whipped cream and toasted coconut. This easy make‑ahead pie chills to sliceable perfection and serves a crowd.

Ingredients

Units Scale

Pie Crust & Filling

1 unbaked pie crust (9-inch)
4 large egg yolks
1/4 cup cornstarch
1 can (14 oz) "Full‑fat" coconut milk (canned)
1 cup half‑and‑half
2/3 cup granulated sugar
1/4 tsp fine sea salt
1 cup sweetened shredded coconut
2 Tbsp unsalted butter (softened)
1 tsp pure vanilla extract
1/2 tsp coconut extract (optional)

Whipped Cream

1 1/2 cups cold heavy cream (or whipping cream)
3 Tbsp confectioners’ sugar
3/4 tsp pure vanilla extract

Garnish

toasted coconut shavings (optional, for sprinkling)

Cook Mode Prevent your screen from going dark

Instructions

Prepare & blind bake the crust: Preheat oven to 375°F (190°C). Press dough into a 9-inch pie dish, crimp edges, line and weight, then blind bake until golden. Cool completely on a wire rack.
Make the egg yolk slurry: In a small bowl, whisk yolks with cornstarch until smooth and pale.
Cook coconut base: In a saucepan, whisk coconut milk, half-and-half, sugar, and salt. Bring to a boil over medium heat; boil 2 minutes, whisking occasionally.
Temper the eggs: Slowly whisk ~1/2 cup hot milk mixture into yolk slurry. Return warmed yolk mixture to saucepan while whisking.
Thicken: Cook, whisking constantly, until bubbling and thick, about 1 minute 30 seconds.
Finish & chill: Off heat, stir in shredded coconut, butter, vanilla, and optional coconut extract until smooth. Pour into cooled crust. Press plastic wrap directly on surface and chill at least 3 hours or overnight.
Whip the cream: Beat cold cream, confectioners’ sugar, and vanilla on medium-high until medium peaks, 3–4 minutes.
Garnish & serve: Spread or pipe whipped cream over chilled pie. Top with toasted coconut; slice and serve.

Notes

For clean slices, chill the filled pie overnight. To toast coconut, bake at 325°F (165°C) for 5–8 minutes, stirring once. Ensure the crust is fully cooled before adding filling to avoid a soggy bottom.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert, Pie
Cuisine: American

Nutrition

Calories: 550
Sugar: 30
Sodium: 220
Fat: 38
Saturated Fat: 24
Carbohydrates: 45
Fiber: 2
Protein: 7
Cholesterol: 170