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Homemade Coconut Cream Pie
Creamy coconut custard meets flaky pastry in this classic pie, topped with whipped cream and toasted coconut for tropical bliss.
★★★★☆
(328 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time6 hr
Bake time35 min
Total time6 hr 35 min
Makes9
Ingredients
1
1 unbaked flaky Pie Crust (what I used) or All Butter Pie Crust*
2
4 large egg yolks
3
1/4 cup (30g) cornstarch
4
1 (14 ounce) can full fat coconut milk*
5
1 cup (240ml) half-and-half
6
2/3 cup (130g) granulated sugar
7
1/4 teaspoon salt
8
1 cup (80g) sweetened shredded coconut
9
2 Tablespoons (28g) unsalted butter, softened to room temperature
10
1 teaspoon pure vanilla extract
11
optional: 1/2 teaspoon coconut extract
12
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
13
3 Tablespoons (20g) confectioners’ sugar or granulated sugar*
14
3/4 teaspoon pure vanilla extract
15
optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*
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