1-Baking a coconut cream pie starts with getting your ingredients ready, which sets the stage for a smooth process. First, prepare the pie crust ahead of time by chilling the dough for at least two hours, then blind bake it at 375°F (190°C) until it’s fully cooked and golden. This step helps create that flaky base that holds the rich filling just right.

2-Next, whisk together 4 large egg yolks and 3 tablespoons of cornstarch in a bowl to form the thickening base for the filling. In a saucepan, combine 1 can (13.5 oz or about 400 ml) of full-fat canned coconut milk, 1 cup (240 ml) of half-and-half, 1 cup (200 g) of granulated sugar, and 1/4 teaspoon of salt. Heat this mixture over medium heat until it reaches a boil, stirring often to prevent sticking.

3-Once boiling, slowly temper the hot mixture into the egg yolk mixture by adding it a little at a time while whisking continuously this avoids scrambling the eggs and keeps the filling smooth. Return the combined mixture to the saucepan and cook over medium heat until it thickens, which takes just a few minutes. Then, remove from heat and stir in 2 tablespoons (28 g) of unsalted butter, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of coconut extract (if using), and 1 cup (about 80 g) of sweetened shredded coconut.

4-Pour the warm filling into the cooled pie crust and smooth it out evenly. Chill the pie in the refrigerator for at least 3 hours or overnight to let it set firmly. For the topping, whip 1 cup (240 ml) of cold heavy cream with 2 tablespoons (15 g) of confectioners’ sugar and 1 teaspoon of pure vanilla extract until medium peaks form, then spread or pipe it over the chilled pie and garnish with toasted coconut if desired.