The Best Coconut Cream Pie Recipe with a Buttery Crust

If you're looking for a delicious dessert that perfectly combines creamy coconut flavor with a crunchy, buttery crust, you've arrived at the best coconut cream pie recipe. This pie is an irresistible treat that delights everyone at the table, making it ideal for special occasions or a simple family gathering.

Ingredients You'll Need:

  • For the Buttery Crust:
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup powdered sugar
  • 1/4 teaspoon salt
  • 4-5 tablespoons ice water
  • For the Coconut Cream Filling:
  • 1 cup coconut milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded coconut, sweetened or unsweetened based on preference
  • For Topping:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ cup toasted coconut flakes

Instructions:

Step 1: Prepare the Buttery Crust

In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cubed cold butter, and using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Bake the Crust

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Place the dough in the pan, trimming the excess. Prick the bottom with a fork and cover it with parchment paper. Add pie weights or dried beans to prevent bubbling. Bake for 15 minutes, then remove the parchment and weights. Bake for another 10-15 minutes until golden brown. Allow it to cool completely.

Step 3: Make the Coconut Cream Filling

In a medium saucepan, whisk together the coconut milk, heavy cream, granulated sugar, cornstarch, and egg yolks. Cook over medium heat, stirring continuously until the mixture thickens and begins to bubble. Remove from heat, then stir in the vanilla extract and shredded coconut. Pour the filling into the cooled crust and smooth the top. Refrigerate for at least 4 hours, or until set.

Step 4: Whip the Topping

In a mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled coconut filling. Finally, sprinkle the toasted coconut flakes on top for added texture and flavor.

Step 5: Serve and Enjoy!

Your homemade coconut cream pie with a buttery crust is now ready to serve. Slice it up and watch it disappear as friends and family indulge in this luscious dessert. Enjoy the sweet, tropical flavor of coconut and the melt-in-your-mouth buttery crust that makes this recipe truly the best!

This coconut cream pie pairs wonderfully with a scoop of vanilla ice cream or a hot cup of coffee, making it a versatile dessert option. Whether it's a summer barbecue or a winter holiday feast, this pie will surely be a crowd-pleaser.

Try this recipe today, and let the creamy coconut goodness bring a taste of paradise to your kitchen!