Ready to make a truly exceptional Coconut Cream Pie? Here’s a detailed, step-by-step guide:

(Optional) Make the All-Butter Pie Crust (if not using store-bought):

• Combine flour, sugar and salt.
• Cut in butter until pea-sized pieces.
• Mix yolk and water. Add to flour.
• Mix and knead until it holds together.
• Form into disc, chill.

1. Roll Out and Shape the Crust:

Preheat the oven to 400°F (200°C).

On a lightly floured surface, roll the pie dough (either homemade or store-bought, thawed if frozen) into a 13-inch circle.

Transfer the crust to a 9-inch deep-dish pie plate.

Tuck the edges of the crust under to be even with the edge of the pie plate.

Crimp the edges as desired, creating a decorative border.

Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes) to chill thoroughly. This helps to prevent the crust from shrinking during baking.

2. Blind Bake the Crust:

Line the inside of the chilled crust with parchment paper.

Fill the parchment paper with baking weights or dried beans. This is called “blind baking,” and it prevents the crust from puffing up during baking.

Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.

Remove the pie weights and parchment paper.

Prick the bottom of the crust with a fork 6 to 8 times to prevent it from bubbling up.

Return the crust to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes more.

Let the crust cool to room temperature.

3. Make the Coconut Custard Filling: Whisk together the granulated sugar, cornstarch, all-purpose flour, and kosher salt in a medium saucepan.

Whisk together the unsweetened coconut milk, whole milk, and egg yolks in a large liquid measuring cup (or a bowl) until smooth.

Whisk the milk mixture into the pot with the sugar mixture.

Cook over medium heat, whisking frequently, until the mixture boils, about 4 to 5 minutes.

Boil for 1 minute, whisking and stirring constantly, then remove from the heat. The mixture should be thick enough to coat the back of a spoon.

Immediately stir in the shredded coconut, butter, and vanilla extract, continuing to stir until the butter is completely melted and incorporated.

4. Pour Filling into Crust:

Immediately pour the warm coconut filling into the prepared, cooled pie shell.

5. Cool and Chill:

Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.

Let the pie sit at room temperature for 1 hour.

Then, refrigerate the pie until it’s completely set, about 8 hours (or preferably overnight).

6. Make the Whipped Cream Topping:

Just before serving, make the whipped cream topping.

Whisk together the heavy cream, granulated sugar, and vanilla extract in the bowl of a stand mixer (or using a hand mixer) until stiff peaks form, 1 to 2 minutes.

7. Top and Serve: Dollop the whipped cream over the top of the chilled pie.

Garnish with toasted coconut chips, if desired.

Slice and serve. Enjoy your incredible, homemade Coconut Cream Pie!