My favorite coconut cream pie! Graham cracker crust, creamy coconut custard and fluffy whipped cream.
Let’s talk PIE! What do you like? Fruit pie? Cream pie? Pastry crust? Graham cracker crust?
I love any type of pie, so long as it’s done right. I want a buttery crust (no shortening for me, thanks), and I want the inside to taste like the real deal (no fake flavorings or canned/instant fillings). Today we’re making a rustic, comforting pie that is perfect for all you coconut lovers!
I’ve been making this Coconut Cream Pie for years. My husband loves custard/pudding based desserts, and my mom often requests this pie for her birthday. I find myself whipping up this Coconut Cream Pie several times a year, and it is always met with rave reviews.
Coconut Cream Pie
- Graham cracker crust: This is my family’s preference. Sweet, buttery and the perfect compliment to the coconut filling. Pssst… there’s also toasted coconut ground up into the crust. Yes, you read that right, into the crust.
- Coconut filling: No instant pudding mixes here. We’re making a quick custard with coconut milk, whole milk, shredded coconut and vanilla.
- Freshly whipped cream: The only way to top a cream pie. Light, fluffy and perfectly sweet.
- Toasted coconut: A crunchy, toasty, coconut-y garnish for our beautiful pie!
I reduced the amount of sugar in this recipe just slightly, so it’s not overly sweet. I will also note that you will not be blown away with an over-the-top coconut flavor. I find artificially flavored coconut desserts to be overpowering and unappetizing. We’re working with real shredded coconut and coconut milk for our coconut flavoring. If you want a stronger coconut flavor, you can add a tiny splash of coconut extract, but I don’t find it necessary.
This Coconut Cream Pie is perfect year round. It’s equally delicious with a piping hot cup of coffee or a glass of cold milk. Adults and kids both go crazy for it! It’s a made-from-scratch classic that your family will enjoy! Mine sure does.
More Coconut Recipes:
- Lemon Coconut Cake
- Coconut Bundt Cake
- Coconut Sugar Cookie Bars
- Coconut Brownies
- Coconut Pecan Pie Bars
NEVER MISS A RECIPE!
Coconut Cream Pie with Graham Cracker Crust
- ⅔ cup sweetened shredded coconut
- 9 whole graham crackers
- 1 tablespoon granulated sugar
- 5 tablespoons unsalted butter, melted
- One 14 ounce can coconut milk, well shaken (not cream of coconut)
- 1 ½ cups whole milk
- ⅔ cup sweetened shredded coconut
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 3 egg yolks
- scant ⅓ cup cornstarch
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon unsalted butter
Whipped Cream Topping:
- 1 ½ cups heavy cream, chilled
- 4 -5 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon almond extract, optional (but so good!)
For the crust:
- Preheat oven to 325°. Spread the ⅔ cup of shredded coconut on a sheet pan and toast in the oven until golden brown, about 5-9 minutes. Keep a close eye on the coconut so that it doesn't burn. Stir it several times during baking to help it toast evenly. Remove from the oven and allow to cool.
- Break up the graham crackers and place them in a food processor. Add half of the toasted coconut (⅓ cup) to the food processor. Reserve the other ⅓ cup of toasted coconut for garnishing the pie. Process the graham crackers and coconut into fine crumbs. Pour into a large bowl and stir in the sugar and melted butter. Once all of the graham cracker crumbs are moistened, press the crumb mixture into the bottom and up the sides of a 9 inch pie plate. Bake the crust for 15-20 minutes, until lightly toasted and golden brown. Cool the crust while making the filling.
For the filling:
- Put the coconut milk, whole milk and coconut in a medium saucepan. Bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, whisk sugar, salt, egg yolks and cornstarch. Once the milk is simmering, slowly pour a cup of the warm milk into the egg mixture, whisking constantly as you pour (this will help slowly bring up the temperature of the eggs). Slowly add one more cup of warm milk, whisking continuously.
- Pour the egg mixture into the remaining milk in the saucepan and bring to a simmer. Alternate whisking and stirring with a rubber spatula. After 3-5 minutes, the mixture will be bubbling and thickened. Remove from the heat and stir in the vanilla extract and butter.
- Allow the filling to cool to room temperature, and then pour into the crust. Cover the pie and refrigerate until completely chilled and firm, several hours.
- Once the pie is chilled, prepare the whipped cream topping. Beat the heavy cream, sugar and extracts just until stiff peaks form. Spread the whipped cream over the pie and garnish with reserved toasted coconut. Refrigerate the pie after assembly or serve immediately. Any leftovers can be stored tightly covered in the refrigerator.