Homemade Coconut Cream Pie For Easter Day  2024

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Coconut cream pie with thick, creamy coconut filling, crunchy pie crust, sweet whipped cream, and toasted coconut. There are many ways to create coconut cream pie ahead of time. Steps vary.

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Ingredient

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– 1 unbaked flaky Pie Crust – 4 large egg yolk – 1/4 cup (30g) cornstarch – 1 (14 ounce) can full fat coconut milk – 1 cup (240ml) half-and-half – 2/3 cup (130g) granulated sugar – 1/4 teaspoon salt – 1 cup (80g) sweetened shredded coconut – 2 Tablespoons (30g) unsalted butter – 1 teaspoon pure vanilla extract – optional: 1/2 teaspoon coconut extract Whipped Cream – 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream – 3 Tablespoons (20g) confectioners’ sugar or granulated sugar – 3/4 teaspoon pure vanilla extract – Optional for garnish: unsweetened coconut shaving

Ingredient

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Before making coconut cream pie, I prepare the dough. Make pie dough the night before and refrigerate for 2 hours before rolling and blind baking. 

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Step 1

Instructions

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Preheat oven to 375°F (190°C). Completely blind bake the pie crust. Follow blind baking pie crust instructions through 9. Step 4's dough strip approach ensures strong pie crust edges, but I skip it.  

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Step 2

Before baking, flute or crimp pie crust edges. Cool pie crust completely. Try this three days ahead. Chill crust well covered until ready to fill. Make coconut filling: Mix cornflour and egg yolks. Set aside. 

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Step 3

Stir coconut milk, half-and-half, granulated sugar, and salt in a medium saucepan over medium heat. Stir occasionally to boil. Boil for 2 minutes, then reduce heat to medium-low.  

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Step 4

Slowly whisk 1/2 cup of boiling mixture into egg yolk and cornflour mixture. Keep egg yolks moving to avoid scrambling. Pour and whisk egg yolk mixture into pot slowly. 

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Step 5

Pudding bubbles and thickens instantly. Beware of bursting bubbles. Whisk and cook 1 minute 30 seconds. Remove from heat and add coconut, butter, vanilla, and coconut extract. 

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Step 6

Pour warm filling into cold pie crust. To prevent a skin, cover the pudding with plastic wrap immediately on top and refrigerate for 3 hours or overnight until thickened. Pie is refrigerable one day. 

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Step 7

For whipped cream: With a hand mixer or stand mixer with a whisk attachment, whip heavy cream, sugar, and vanilla extract on medium-high speed for 3–4 minutes until medium peaks form. 

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Step 8

Since they are between soft and firm, medium peaks are great for pastry topping and piping. Spread whipped cream on top. I used Ateco 849. Want more coconut? Add it.  

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Step 9

Serve the pie immediately or chill uncovered for several hours. Cover leftovers for 5 days in the fridge. 

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Step 10

Also see

Glazed Gingerbread Bundt Cake Recipe 

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