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A photo of a slice of coconut cream pie with whipped cream and toasted coconut flakes

Elsie's Homemade Coconut Cream Pie

A homemade coconut cream pie with a flaky crust, creamy coconut filling, and toasted coconut flakes.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8 servings
Calories: 320
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 1 /2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened shredded coconut
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter chilled and cut into small pieces
  • 1/4 cup ice-cold water
  • 2 large egg yolks
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut toasted
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter melted
  • 2 cups whipped cream
  • 1/2 cup toasted coconut flakes

Method
 

Instructions
  1. Preheat oven to 350°F (180°C).
  2. Prepare the pie crust by mixing and rolling it out to a thickness of about 1/8 inch, then placing it into a 9-inch pie dish.
  3. Chill the pie crust in the freezer for 10 minutes to firm up.
  4. Line the pie crust with parchment paper and fill with pie weights or dried beans.
  5. Bake the pie crust for 15 minutes, then remove the parchment paper and pie weights or beans.
  6. Continue baking the pie crust for an additional 5-7 minutes, until golden brown.
  7. Whisk together the coconut cream and sweetened condensed milk until well combined.
  8. Pour the coconut cream mixture into the baked pie crust.
  9. Bake the pie for 25-30 minutes, or until the filling is set and the edges are lightly golden brown.
  10. Cool the pie to room temperature, then refrigerate for at least 2 hours to allow the filling to chill and set.
  11. Top the pie with whipped cream and toasted coconut flakes, if desired.
  12. Serve the pie chilled