Coconut Cream Pie (The Best)
This recipe for homemade coconut cream pie starring a flaky crust and a creamy custard is our absolute best!
Ingredients
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- ½ cup (115 g) cold unsalted butter, diced
- 3 tbsp (45 ml) ice water
- 1/2 cup (105 g) sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 1 egg
- 1 can (14 oz/398 ml) coconut milk
- 1 cup (250 ml) milk
- 1 cup + 2 tbsp (130 g) sweetened shredded coconut
- 1 tsp (5 ml) vanilla
- 1 3/4 cup (430 ml) 35% cream
- 2 tbsp icing sugar
- 1 tsp (5 ml) vanilla
Instructions
- In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into a disc.
- On a floured work surface, roll the dough to form a circle about 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) glass pie dish with the circle of dough. Remove the excess dough around the edges, leaving a 1/2-inch (1.5 cm) overhang. Crimp the overhang of dough in a series of curves to make a decorative pattern. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 375°F (190°C). Cover the dough with foil and fill with dried peas or ceramic pie weights.
- Bake for 15 minutes. Remove the peas and foil. Bake for another 10 minutes or until the dough is lightly golden. Let cool completely on a wire rack.
This recipe for homemade coconut cream pie starring a flaky crust and a creamy custard is our absolute best!