Southern Homemade Coconut Cream Pie

Slice of coconut cream pie with toasted coconut flakes.

5 from 7 reviews

Southern Homemade Coconut Cream Pie

My Southern-Style Coconut Cream Pie is a favorite summer dessert! Imagine this: a buttery, flaky crust topped with cool, creamy custard filling with coconut, all topped with swooping mounds of fresh homemade whipped cream. I'm calling this now as the pie of summer, perfect for cookouts and easy entertaining!

Prep30

Cook45

Inactive Time3 30

Total4 45

Course: Dessert

Cuisine: American, Southern

Keyword: chef-tested dessert, coconut dessert, elevated dessert recipe, homemade pie crust, homemade whipped cream, how to make coconut cream pie

Servings: servings

Calories: 733kcal

Author: Ari Laing

Video

Equipment

Rolling Pin

9-inch pie plate

Fork

Plastic wrap

Stand mixer fitted with whisk attachment

Ingredients

For the pie crust

1 homemade or store-bought pie crust

For the coconut filling

½ cup (100g) granulated sugar
¼ cup (32g) cornstarch
1 cup (240g) whole milk
1 cup (240g) heavy cream
4 large (74g) egg yolks
2 Tbsp unsalted butter
1 cup (84g) sweetened flaked coconut
2 tsp pure vanilla extract or vanilla bean paste
Pinch of Kosher salt

For the whipped cream

2 cups (473ml) heavy cream
⅓ cup (42g) confectioners’ sugar
1 tsp pure vanilla extract
Toasted coconut flakes

Instructions

Prepare the pie crust. Preheat an oven to 425°F (220°C) with a rack on the lowest setting. Make homemade pie crust or defrost store-bought pie dough, then roll out on a lightly floured surface. Transfer onto a 9-inch pie plate, then using scissors or a knife, trim excess dough leaving a 1-inch border. Tuck the dough underneath itself, then use your fingers to crimp the edges. Thoroughly prick the bottom and sides of the pie dough with a fork. Chill for 10 minutes.
Blind bake the pie crust. Line the crust with a sheet of parchment paper slightly larger than the pie (exposed pie crust will cook faster than covered crust and is likely to burn). Place pie weights or dried beans on top to weigh it down. Transfer the pie crust to the preheated oven and bake for 15-18 minutes, or until the crust is lightly golden brown. Remove the pie from the oven, then carefully remove the pie weights and parchment. Return the pie to the oven to cook for an additional 5 minutes. Transfer to a wire rack and cool completely before filling, at least 1 hour.
Make the coconut cream filling. In a saucepan set over medium heat, combine ½ cup (100g) sugar, and ¼ cup (32g) cornstarch, then whisk well. Pour in 1 cup (240g) whole milk, 1 cup (240g) heavy cream, and 4 large (74g) egg yolks. Cook, stirring constantly, until the mixture has thickened and comes up to a boil, about 8 minutes. Once boiling, cook for 1 minute more, then remove from the heat and stir in 2 Tbsp unsalted butter, 1 cup sweetened coconut flakes, 2 tsp vanilla extract, and a generous pinch of Kosher salt.
Add the coconut filling. Pour the warm filling into the baked pie crust, then use a spatula to smooth into a flat, even layer. Press a sheet of plastic wrap directly on top of the filling, then allow to come to room temperature, about 30 minutes. Transfer to a fridge until completely chilled, about 1-2 hours more.
Make the whipped cream. Once the pie has chilled, place 2 cups (473ml) of heavy cream in the bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed for 1-2 minutes, then add ⅓ cup (42g) confectioners’ sugar and 1 tsp vanilla extract. Continue whisking until medium peaks form.
Finish with pie. Spread the whipped cream on top of the chilled coconut filling. You can smooth it even an even layer or use a spatula to create swooping mounds of cream. Garnish with as much toasted coconut as you like. Serve immediately! For even slices, we recommend wiping the knife in between cuts.

Notes

Leftovers: Wrap tightly with plastic wrap, then refrigerate for up to 3 days.
To make-ahead and freeze: Assemble the pie with the coconut cream filling, then wrap tightly with plastic wrap pressed firmly on top. Wrap again in heavy duty aluminum foil, then freeze for up to 3 months. When ready to enjoy, defrost the pie overnight in a refrigerator to thaw completely. Make whipped cream fresh, then top and serve!
If preferred, you can top the chilled filling with meringue, then broil for a few minutes or use a kitchen torch to toast the exterior.

Nutrition

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