1-First Step: Prepare the pie dough and blind bake Prepare your unbaked flaky pie crust ahead of time and chill it in the refrigerator for at least 2 hours before rolling out. When ready to bake, preheat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans to prevent shrinking. Bake until the edges are lightly golden (about 15-20 minutes), then remove the weights and parchment and return to the oven for another 10-12 minutes until fully golden and crisp. Let the crust cool completely. You can make the crust up to 3 days ahead and store it covered in the fridge.

2-Second Step: Mix yolks and cornstarch In a medium bowl, whisk together 4 large egg yolks and 1/4 cup cornstarch (30g) until smooth. Set this mixture aside while you heat the dairy and sugar. This step prevents lumps and ensures a silky custard for your Coconut Cream Pie Recipe.

3-Third Step: Heat the coconut milk mixture In a saucepan over medium heat, whisk together 1 (14 ounce) can full fat unsweetened coconut milk and 1 cup half-and-half (240ml) with 2/3 cup granulated sugar (130g) and 1/4 teaspoon salt. Bring the mixture to a boil, then allow it to boil for 2 minutes to activate the cornstarch later and concentrate flavor. Keep an eye on the pot so it does not scorch.

4-Fourth Step: Temper the eggs Temper the egg yolk and cornstarch mixture by slowly adding about 1/2 cup of the hot coconut mixture into the egg bowl while whisking constantly. This raises the egg temperature gently so they do not scramble. Once combined, whisk the warmed yolk mixture back into the saucepan gradually. Return the pot to medium heat.

5-Fifth Step: Cook until thickened Whisk continuously until the pudding thickens and comes to a gentle bubble, about 1 minute 30 seconds after returning to heat. Remove the pot from the heat promptly to avoid overcooking. Immediate removal helps the custard stay smooth and prevents curdling.

6-Sixth Step: Stir in flavor and coconut Remove the saucepan from heat and stir in 1 cup sweetened shredded coconut (80g), 2 tablespoons unsalted butter (28g) until melted, 1 teaspoon pure vanilla extract, and the optional 1/2 teaspoon coconut extract if using. The shredded coconut adds body and texture to the filling, while the butter and extracts round out flavor.

7-Seventh Step: Fill and chill Pour the warm filling into the cooled crust and smooth the top. Cover the surface directly with plastic wrap to prevent a skin from forming, then refrigerate for at least 3 hours or overnight to set fully. For best slicing, chill overnight.

8-Eighth Step: Whip and top When the filling is chilled, make the whipped cream. Beat 1 and 1/2 cups cold heavy cream (360ml) with 3 tablespoons confectioners’ sugar (or granulated sugar, 20g) and 3/4 teaspoon pure vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Spread or pipe the whipped cream onto the pie. Garnish with unsweetened coconut shavings, coconut chips, or a sprinkle of sweetened shredded coconut if desired.

9-Final Step: Serve and store Chill the assembled pie for a few hours if you want the whipped cream to set, or serve immediately. Store leftovers covered in the refrigerator for up to 5 days. For variations in crust, consider a cookie crumb base that only needs a short pre-bake at 350°F (175°C) for 8-10 minutes.