Description

Coconut Cream Pie is the perfect balance of a crunchy, buttery graham cracker crust, rich and velvety coconut custard, and a light, airy whipped topping. With toasted coconut scattered throughout, this pie offers a satisfying texture in every bite.

Ingredients

8 tablespoons (113ml) unsalted butter, melted

2 cups graham cracker crumbs

1/3 cup (132g) granulated sugar

1/8 teaspoon salt

1 (7-ounce) bag sweetened shredded coconut, toasted and divided

5 large egg yolks, room temperature

1 (13.5-ounce) can coconut milk

1 cup (227ml) whole milk

1/2 cup (113ml) heavy cream

3/4 cup (149g) granulated sugar

1/4 cup (53g) light brown sugar, packed

1/3 cup cornstarch

1/2 teaspoon salt

1 tablespoon vanilla extract

2 cups heavy whipping cream

3 tablespoons confectioners’ sugar

1/4 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Melt the butter in a small saucepan and combine it with graham cracker crumbs, granulated sugar, and salt. Press into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes, then cool completely on a rack.
Toast the coconut in a preheated oven at 325°F (165°C) for 8–10 minutes, stirring a couple of times until golden brown. Set aside to cool.
For the filling, whisk egg yolks, coconut milk, whole milk, heavy cream, sugars, cornstarch, and salt in a large saucepan. Cook over medium heat, whisking constantly. Once the mixture starts to boil, reduce heat and cook for another 2 minutes, continuing to whisk. Remove from heat and whisk in vanilla extract and 1 cup of the toasted coconut.
Pour the filling into the cooled graham cracker crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
For the whipped topping, beat heavy whipping cream, confectioners’ sugar, and vanilla extract in a stand mixer or with a handheld mixer until stiff peaks form. Spread or pipe the whipped cream over the chilled pie and sprinkle with remaining toasted coconut.
Slice and serve. Enjoy chilled!

Notes

For a coconut-chocolate combo, drizzle melted chocolate over the pie before adding the whipped cream topping.
To make a lighter version, use low-fat coconut milk and non-dairy whipped topping.
For a nutty flavor, swap the graham cracker crust for an almond crust.
For a vegan version, use coconut cream and a vegan butter substitute.

Prep Time: 25 minutes (not including chilling time)
Cook Time: 20 minutes
Category: Dessert
Method: Baking, Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400 kcal
Sugar: 28 g
Sodium: 190 mg
Fat: 28 g
Saturated Fat: 18 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 150 mg