With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough, so it doesn't stick to the board. Roll the dough onto your rolling pin.
Unroll the dough into the pie pan without stretching. Press into pie pan.
With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking. Fill with pie weights or dry beans. Freeze for at least 30 minutes
Preheat the oven to 425 degrees.
Bake at 425 degrees for 15 minutes.
Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.
Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes. I tent my crust during this step which just means that you're covering the crust's edge in foil so it doesn't burn while the center is crisping up.
For the Filling
Whisk together the two eggs and two egg yolks in a medium bowl then set aside.
Add the half and half or milk and coconut milk to a small pot and place over medium heat to warm. Stir occasionally, removing from heat once the coconut solids are completely dissolved and the mixture is warm.
Add sugar, cornstarch, and salt to a medium pot. Whisk to combine, then pour in the milk mixture and whisk again to distribute all the dry ingredients. You don't want clumps!
Place on medium-high heat and whisk continuously until thickened. About 5 minutes or so. The mixture will coat the back of a spoon and you'll see a noticeable difference in the consistency. Remove from heat.
Time to temper the eggs! Slowly drizzle in a cup of the hot mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
Remove from heat then add butter and stir until butter is all melted. Mix in the toasted coconut and allow to cool for about 10 minutes then pour into the baked pie shell. Smooth out, cover, and refrigerate for at least 4 hours.
For the Whipped Cream Topping:
Add heavy cream, sugar, and vanilla to a stand mixer. Whip on high until you reach soft peaks. I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.
For the Assembly
Add the whipped cream to the top of the pie before serving. For a final touch, you can sprinkle with toasted coconut. I shaved and toasted fresh coconut in the photos for this recipe but the sweetened shredded coconut will be easier and probably more to your liking.
Eggs are easier to separate when cold but combine better when room temperature. I recommend separating them in advance if you have the time.
This coconut pie is full of coconut flavors. Skip the temptation to add coconut extract to it as it will not taste good.
Tent the crust after the egg wash goes on. This way, the middle of the crust can get crisp and golden without burning the edge.
You can add a tablespoon less cornstarch to the filling for a softer texture. It’s a delicate balance between texture and stability!
This coconut-flavored cream pie works well with a cookie crust, too. So, feel free to experiment! Crushed Oreo cookies, shortbread cookies, or graham crackers make for a great crust.
Instead of spreading the whipped cream, you can pipe it with a tip of your choice. Check out my post on making whipped cream if you want more guidance on making it.