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!
Not a fan of coconut? Try my Lemon Cream Pie, Blueberry Pie or Strawberry Pie.
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. Try the banana version, too: Coconut Banana Cream Pie.
Recipe overview
- 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!
Recipe note
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:
Recipe
Coconut Cream Pie with Graham Cracker Crust
Ingredients
Crust:
- ⅔ cup sweetened shredded coconut
- 9 whole graham crackers
- 1 tablespoon granulated sugar
- 5 tablespoons unsalted butter, melted
Filling:
- 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 large 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!)
Instructions
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.
Assembly:
- 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.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Julya C says
THIS was fantastic!! Made me look like I know what I’m doing in the dessert department in my kitchen!! Thank you❤️
May my hubby’s fav for his bday yesterday and now he wants it again for a celebration next week!
Allison says
Thanks for the kind review. I’m glad you enjoyed it. 🙂
Roberta D. says
OMG!!! My hubby told me not to buy another store bought pie!! This was fantastic! He requested this pie instead of a cake for his birthday.
Allison says
Yay! I’m so glad. Thanks for taking the time to share your experience. 🙂
Cyndi says
Incredibly easy and I would say foolproof. Anything with a graham crust is on my “to-bake” list. Even pumpkin pie….try it, it’s delicious. My husband loves coconut cream pie so this works out perfectly. Made some minor changes: reduced sugar to 1/2 C and used 1/3 of a can of sweetened condensed milk; sliced two bananas on top of the baked crust and covered w/ the custard; added 2 Tbsp butter at the end. Other than that, followed as written. I’m very happy with the consistency of the filling and that it truly stands up when cut. I’ve made it before different recipe and it was pudding. Still tasty but not a slice of pie. I like how it’s not overly sweet. Thanks for sharing this. 👍
Allison says
You’re welcome. Glad you enjoyed it!
Debbie says
Delicious! Excellent directions!
PK says
Hi, Filling ingredients list: 1 ½ teaspoons pure vanilla extract and 1 tablespoon unsalted butter–when do you add these?
Allison says
Step 3 under filling.
Heather says
Can you please tell me if I should use a regular pie dish or a deep pie dish?
Allison says
Hi, Heather. You should be able to use either as long as it is 9 to 9.5 inches. I typically use a deep dish because that is what I have.
Niki says
The flavour was fantastic but I had trouble with the consistency of the filling. Mine was more like a pudding. How do I make it thicker so it holds the pie shape when serving? Thank you!
Allison says
You can try adding an extra tablespoon or two of cornstarch.
A. Casas says
So easy and delicious! Made for spouse’ birthday. Will make again.
Allison says
I’m glad you enjoyed it!
Kevin says
Made this last year for my wife’s birthday and she loved it. I will be making it again! For the coconut milk, should it be full fat or lite? Or does it not make a difference?
Allison says
Hi! I typically use full fat. Enjoy!
Molly Tankersley says
Hi! I’m planning to make this for my husband’s birthday but due to having celiac disease, I need to use gluten free graham cracker crumbs- I love the kinnikinnick brand and use them for graham cracker pie crusts often. However, I have never added coconut- I love the idea! How many cups of crumbs does 9 whole graham crackers come out to?
Allison says
Close to 1-1/4 cups of crumbs. Enjoy!
Laurel says
I have made it twice and it was great, but now I’m typing up the recipe and find confusion on the coconut. Am I to understand that you require 1-1/3 c. coconut for the entire recipe? That’s 1/3 c. into the crust (I purchased mine) plus 1/3 into the pie and 1/3 to garnish the crust??
Allison says
Yes, 1-1/3 total. But, if you’re not adding coconut to the crust (since it’s store bought) you will only need 2/3 cup for filling and an additional 1/3 cup for garnishing the pie. Enjoy!