Cook mode · Desserts & Baking
Classic Coconut Cream Pie with Toasted Coconut
Silky coconut custard, a flaky butter crust, and softly whipped cream make this a lovely American classic. Choose organic dairy, eggs, and coconut where available, and allow plenty of chilling time for beautiful slices.
445 min · serves 8
Watch it being made — pause anytime and follow along at your own pace.
15:00Step 1 of 9
Shape the crust
Fit the pie dough into a standard 9-inch pie plate without stretching it. Fold the overhang under and crimp the edge. Gather your remaining ingredients, along with parchment paper and pie weights or dried beans for blind baking.
On the counter
- Organic all-butter pie dough, thawed if frozen1 round for a standard 9-inch pie
- Organic unsweetened shredded coconut1 1/4 cups, divided
- Organic full-fat unsweetened canned coconut milk1 can (13.5 ounces), well stirred
- Organic whole milk1 cup
- Organic granulated cane sugar3/4 cup
- Cornstarch1/3 cup
- Fine sea salt1/4 teaspoon
- Organic large egg yolks4
- Organic unsalted butter2 tablespoons
- Pure vanilla extract2 teaspoons, divided
- Organic heavy whipping cream, cold1 cup
- Organic powdered sugar2 tablespoons
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