Creamy Coconut Pie

Silky, rich, and deeply fragrant — a luscious coconut custard filling nestled in a buttery, flaky crust and topped with billowy whipped cream and golden toasted coconut. A classic, elegant dessert that is pure tropical comfort in every spoonful.

INGREDIENTS

• 1.25 cups all-purpose flour
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, cold and cubed
• 3 tablespoons ice water
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup whole milk
• 0.75 cups granulated sugar
• 0.33 cups cornstarch
• 4 large egg yolks
• 0.25 teaspoons salt (for filling)
• 3 tablespoons unsalted butter (for filling)
• 1.5 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1.5 cups sweetened shredded coconut, toasted and divided
• 1.5 cups heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 0.5 teaspoons vanilla extract (for whipped cream)

STEPS

1. Make the pie crust: Whisk together the flour and salt in a large bowl. Add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter chunks. Add ice water one tablespoon at a time, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Blind bake the crust: Preheat your oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish and press gently into the bottom and sides. Trim the overhang to 1 inch, fold under, and crimp firmly all around. Prick the base all over with a fork, line with parchment, fill with pie weights or dried beans, and bake for 18 minutes. Remove the weights and parchment and bake for a further 6–8 minutes until the base is dry and golden. Cool completely.
3. Toast the coconut: Spread the shredded coconut on a dry baking sheet and toast in a 350°F oven for 5–7 minutes, stirring once halfway through, until golden and fragrant. Watch closely — it goes from golden to burnt very quickly. Set aside and let cool completely.
4. Make the coconut custard: In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, cornstarch, egg yolks, and salt until completely smooth. Cook over medium heat, whisking constantly, for 8–10 minutes until the mixture thickens significantly and large bubbles begin to pop on the surface. Continue whisking and cooking for 1 full minute after the first bubble appears — this ensures the cornstarch is fully cooked out and the custard will set properly.
5. Finish the custard: Remove from heat and immediately whisk in the butter, vanilla extract, and coconut extract until the butter is fully melted and the custard is silky and glossy. Fold in 1 cup of the toasted coconut, reserving the rest for topping. The warm custard will smell absolutely incredible at this stage.
6. Fill the crust: Pour the hot coconut custard into the cooled blind-baked crust and spread into a smooth, even layer. Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until the custard is completely set and firm.
7. Make the whipped cream: When ready to serve, beat the cold heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer on medium-high speed until stiff peaks form and the cream holds its shape firmly.
8. Top and serve: Remove the plastic wrap from the pie. Spread or dollop the whipped cream generously over the entire surface of the chilled pie. Scatter the remaining toasted coconut over the whipped cream for a beautiful, golden, fragrant finish. Slice and serve cold.

NOTES Tips: Full-fat coconut milk is essential — light coconut milk does not have enough fat content to produce a rich, creamy, properly set custard. Whisking the custard constantly over medium heat is non-negotiable — any moment of neglect will cause it to scorch on the bottom or develop lumps. Pressing plastic wrap directly onto the surface of the hot custard before chilling prevents a rubbery skin from forming on top. The coconut extract alongside the vanilla amplifies the coconut flavor dramatically — do not skip it. Overnight chilling produces the firmest, cleanest slices — always allow the full chilling time before cutting. This pie keeps refrigerated covered for up to 4 days — add the whipped cream and toasted coconut topping just before serving for the freshest, most beautiful presentation.