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Coconut Cream Pie Recipe

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4.2 from 15 reviews

This Coconut Cream Pie features a crunchy graham cracker crust filled with a rich, creamy coconut custard made from coconut milk, shredded coconut, and a blend of aromatic vanilla and coconut extracts. Topped with luscious whipped cream and optional toasted coconut flakes, this classic dessert is perfect to prepare ahead and chill overnight for a smooth, indulgent treat.

Ingredients

Graham Cracker Crust

  • 1 ½ cups (180 grams) graham cracker crumbs
  • 2 tablespoons (25 grams) white sugar
  • 5 tablespoons (70 grams) unsalted butter, melted

Coconut Cream Filling

  • 14 ounces (390 mL) canned coconut milk, mixed well
  • 1 cup (240 grams) whole milk
  • 1/2 cup (28 grams) unsweetened shredded coconut
  • 1/2 teaspoon kosher salt
  • 6 large egg yolks
  • 2/3 cups (133 grams) white sugar
  • 1/4 cup (32 grams) cornstarch
  • 2 tablespoons (28 grams) unsalted butter
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon coconut extract

Whipped Cream Topping

  • 1 ½ cups (360 grams) heavy cream
  • 1/4 cup (30 grams) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Toasted coconut flakes (optional, for garnish)

Instructions

  1. Make the graham cracker crust: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly using a fork until the mixture is well combined and resembles wet sand.
  2. Press and bake the crust: Transfer the crumb mixture into a 9-inch pie pan. Use the flat bottom of a measuring cup to firmly press the crumbs evenly along the bottom and up the sides of the pan. Place the crust in the preheated oven and bake for 11 minutes. Once done, remove from oven and allow to cool slightly while preparing the filling.
  3. Prepare the coconut cream filling: In a medium saucepan, combine coconut milk, whole milk, shredded coconut, and kosher salt. Heat over medium heat until the mixture reaches a gentle simmer.
  4. Mix egg yolks and dry ingredients: While the milk mixture heats, whisk together the egg yolks and sugar in a large bowl until smooth. Sift in the cornstarch, then whisk again until the mixture is homogeneous and free of lumps.
  5. Temper the eggs: When the milk mixture is hot and simmering, remove it from the heat. Slowly drizzle the hot milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
  6. Cook the custard: Pour the tempered custard mixture back into the saucepan. Place the pot on medium heat and stir constantly. When the mixture begins to lightly bubble, continue to cook and stir for exactly 45 seconds, then remove from heat.
  7. Add flavorings and chill: Stir in the butter, vanilla extract, and coconut extract until fully incorporated. Pour the custard into the cooled graham cracker crust. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate the pie for at least 8 hours or overnight to set fully.
  8. Prepare the whipped cream topping: Just before serving, combine the heavy cream, confectioners’ sugar, and vanilla extract in a large bowl. Whip with a hand mixer or whisk vigorously until stiff peaks form.
  9. Assemble and serve: Spoon or pipe the whipped cream generously over the chilled coconut cream filling. Garnish with toasted coconut flakes if desired. Serve immediately or keep refrigerated until ready to enjoy.

Notes

  • For best results, chill the pie overnight to allow the custard to fully set and flavor to develop.
  • Be sure to stir the custard continuously while cooking to avoid lumps and burning.
  • To toast coconut flakes, spread them in a dry skillet over medium heat and stir frequently until golden brown and fragrant.
  • If coconut extract is unavailable, you can increase vanilla extract slightly, but coconut flavor will be less pronounced.
  • This pie is perfect served slightly chilled but not frozen.

Find it online: https://bitezly.com/coconut-cream-pie-recipe/