Coconut Cream Pie

5 from 1 vote

Our classic coconut cream pie is a sweet treat boasting tropical flavors and coconut custard.

Prep Time25

Cook Time45

Chill Time6

Total Time7 10

Course: Dessert

Cuisine: American

Keyword: Coconut Cream Pie Recipe

Servings:

Calories: 719kcal

Preheat the oven to 375°F. Generously spray a 9-inch pie plate with nonstick spray.
Place the unbaked pie crust into the prepared pie plate.
Line the inside of the pie crust with a piece of foil, sprayed with nonstick spray. Pour pie weights on top of the piece of foil. Bake for 15 minutes. Remove the pie weights and the foil. Bake for an additional 5 to 7 minutes, until golden but not brown. Allow crust to cool completely.
Using a separate pie plate, evenly spread the ¾ cup of coconut flakes.
Bake for 5 minutes, stir and bake an additional 2 to 3 minutes until the flakes are golden brown and toasted.

Using a 3 to 4-quart, heavy-bottomed saucepan over medium-high heat, whisk together the milk, granulated sugar, and cornstarch. Bring the mixture to a low boil and continue whisking until the mixture thickens, about 5 to 7 minutes.
Quickly whisk ½ cup of the hot mixture into the egg yolks. Then whisk the tempered egg yolk mixture into the filling mixture. Continue to whisk for another 2 to 3 minutes. Remove the pan from the heat.
Whisk in the vanilla and the butter.
Stir in the 1½ cups of sweetened coconut flakes.
Pour the pie filling into the cooled pie crust.
Allow the pie to chill in the refrigerator for four to five hours before adding the whipped topping for the final one to two hours of chilling time.

Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high, beat the cold heavy cream, powdered sugar, and vanilla flavoring for 3 to 4 minutes until the cream mixture is stiff.
Evenly spread the whipped topping over the coconut pie.
Evenly spread the toasted coconut flakes over the top of the whipped topping. Chill for at least 1 hour before serving.

Pie weights help keep the pastry from puffing up or losing its shape in the oven. If you don’t have pie weights, dried beans, or uncooked rice, work just as well.
Alternatively, you can toast coconut using a dry skillet on medium-high heat. Toast the coconut for 3 minutes, keeping a close eye on it the whole time.
It’s essential to continually whisk the filling ingredients to keep it from scorching. Unfortunately, dairy scorches very easily.
To keep your filling from turning into scrambled egg coconut pie, carefully and quickly whisk the hot milk mixture into the egg yolks and then whisk into the pie filling.
You can top the pie with the whipped topping after it has been in the refrigerator for four to five hours before chilling for a further one to two hours.