Description
This homemade Coconut Cream Pie is a family favorite, bursting with coconut flavor used in four different ways: shredded coconut, coconut milk, coconut rum, and coconut extract. Featuring a flaky pie crust, a luscious no-bake coconut filling, and a creamy whipped topping garnished with toasted coconut, this easy recipe delivers a rich, decadent dessert perfect for coconut lovers.
Ingredients
Crust
- 1 homemade pie crust OR 1 store bought refrigerated pie crust (to fit a 9-inch pie plate)
Filling
- ½ cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 2 ½ cups full fat coconut milk (from two 15-ounce cans, do not use refrigerated coconut milk nor coconut cream)
- 3 tablespoons Malibu Rum or Caribbean rum with coconut liqueur
- 4 large egg yolks, slightly beaten
- 3 tablespoons cold unsalted butter, cut into 1 inch pieces
- 1 teaspoon coconut extract
- ¾ cup sweetened shredded coconut flakes
Topping
- ¼ cup sweetened shredded coconut flakes
- 2 ½ cups heavy whipping cream, cold
- 3 tablespoons confectioners’ sugar
- 1 teaspoon coconut extract
Instructions
- Prepare Pie Crust: Preheat oven to 350°F. Spray a 9-inch glass pie plate with cooking spray. Place the pie crust into the plate and crimp edges. Cover the crust with foil, ensuring enough overhang to place dry beans or pie weights on top for blind baking. Bake covered for 20 minutes. Remove foil and beans, then bake for an additional 5 minutes uncovered until the crust is lightly golden. Cool completely.
- Make Filling Base: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Add coconut milk and Malibu Rum. Cook over medium heat, whisking constantly until the mixture thickens. Remove from heat and set aside.
- Temper Egg Yolks: In a large bowl, lightly beat egg yolks. Gradually add 1 tablespoon of the hot sugar mixture to the yolks while whisking continuously to prevent scrambling. Repeat this step two more times until the yolks are warmed (tempered).
- Combine Egg Yolks and Filling: Slowly whisk the tempered egg yolks back into the saucepan with the remaining sugar mixture. Cook over medium heat for 1 minute, whisking constantly, then remove from heat.
- Add Butter and Flavoring: Add cold butter pieces one tablespoon at a time to the hot filling, whisking constantly until each is melted. Stir in coconut extract and shredded coconut until combined.
- Chill Filling: Transfer the filling to a bowl, cover with plastic wrap, and refrigerate for at least 20 minutes to chill and set slightly.
- Assemble the Pie: Pour the chilled filling into the cooled pie crust and smooth the surface with a spatula. Cover loosely with plastic wrap and refrigerate for at least 1 hour.
- Toast Coconut: Preheat broiler to 500°F (or High). Spread the ¼ cup shredded coconut on a sheet pan and toast under the broiler for 2 to 3 minutes, stirring after 1 minute to prevent burning. Remove and let cool completely.
- Make Whipped Cream Topping: In a large mixing bowl, whip cold heavy cream with an electric mixer until soft peaks form. Gradually add confectioners’ sugar, then coconut extract, continuing to whip until peaks are firm but still creamy.
- Top and Chill Pie: Spoon the whipped cream topping evenly over the chilled filling. Refrigerate for at least 1 more hour to allow the flavors to meld and topping to set.
- Garnish and Serve: Just before serving, sprinkle the cooled toasted coconut over the whipped cream topping. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- Rum is optional: Coconut rum adds a subtle extra layer of coconut flavor, but can be omitted for alcohol-free versions. Increase coconut extract to compensate if omitting rum.
- When toasting coconut under the broiler, watch carefully as it can burn quickly. Stir after one minute and remove when golden brown. Allow to cool completely before garnishing to prevent melting the whipped cream.
- For convenience, store-bought whipped topping like Cool Whip can be used instead of homemade whipped cream.
- The filling is silky and somewhat loose; chilling three times as instructed (in bowl, after filling crust, and after adding topping) is essential for best texture and shape retention.
- Use full fat canned coconut milk (shelf stable) for richness and proper setting. Avoid refrigerated coconut milk or coconut cream used for drinks.
- Leftover pie may be wrapped tightly and refrigerated up to 3 days; it can also be frozen without whipped topping for up to 3 months.
- If you prefer, vanilla extract can substitute coconut extract but the coconut flavor will be milder.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
