Easy Eggless Coconut Cream Pie (from scratch)

Step 1

You can use a homemade (highly recommended) or store-bought pie crust.

Step 2

For Homemade Pie Crust: Make the pie dough following the steps in this recipe. Make sure to plan accordingly because the dough needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.

Step 3

For Store-Bought Pie Crust: Follow the box instruction to blind bake the crust.

Step 4

Preheat oven to 400°F (200°C).

Step 5

Carefully place the rolled-out dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. Flute the edges, if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.

Step 6

Line chilled pie shell with a double layer of parchment paper or aluminum foil.

Step 7

Fill the pie with pie weights (about 1 quart / 950 gr).

Step 8

Bake for 15 – 18 minutes, or until the edges are set and just beginning to turn golden. Carefully remove the pie crust from the oven. Remove weights and paper, prick the pie crust with a fork, and return the crust to the oven to continue baking until golden and crisp, about 5 – 10 minutes.

Step 9

You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

Step 10

Whisk together sugar, cornstarch, and salt in a medium saucepan.

Step 11

Add coconut milk, evaporated milk, and half & half; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes. Reduce heat to low and let it boil 3-4 minutes, still whisking constantly; then remove from heat.

Step 12

Stir in the sweetened shredded coconut, butter, vanilla, and coconut extract (if using); mix until well combined. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature for 15-20 minutes.

Step 13

Pour filling into cooled pie crust. Cover tightly with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill for 4 hours or overnight before topping with whipped cream and serving.

Step 14

You can use homemade or store-bought whipped cream. If making homemade whipped cream: Using an electric mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

Step 15

Spread or pipe the whipped cream over the top of the pie, then sprinkle with toasted coconut flakes if desired. Chill the pie uncovered for up to a few hours, or you can serve it immediately.