Description
This classic Coconut Cream Pie recipe features a buttery graham cracker crust filled with a rich and creamy coconut-flavored filling, topped with fluffy homemade whipped cream and garnished with toasted coconut. Perfect as a delightful dessert for any occasion, it combines smooth textures and tropical flavors in every bite.
Ingredients
Scale
For the Pie Crust:
- 1 1/4 cups graham cracker crumbs (about 10 graham crackers, crushed)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Coconut Cream Filling:
- 2 cups whole milk
- 1 cup coconut milk (or extra whole milk)
- 3/4 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 1/2 cups sweetened shredded coconut (plus extra for garnish)
- 1 tsp vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Pie Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for about 10 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
- Make the Coconut Cream Filling: In a medium saucepan, combine the milk, coconut milk, sugar, cornstarch, and salt. Whisk to combine. Heat the mixture over medium heat, stirring constantly, until it begins to simmer and thicken, about 5-7 minutes. Meanwhile, whisk the egg yolks in a separate bowl. Once the milk mixture has thickened, slowly pour a small amount into the egg yolks while whisking continuously to temper the eggs. Gradually pour the egg mixture back into the saucepan, whisking constantly, and cook for another 2-3 minutes until it becomes very thick. Remove from heat and stir in the butter, shredded coconut, and vanilla extract until well combined. Pour the filling into the cooled pie crust. Smooth the top and cover the pie with plastic wrap. Refrigerate for at least 2-4 hours, or overnight, to allow the filling to set.
- Make the Whipped Cream: In a large bowl, beat the heavy cream with an electric mixer on medium speed until it begins to thicken. Add the powdered sugar and vanilla extract, then continue beating on high speed until stiff peaks form.
- Assemble the Coconut Cream Pie: Once the pie filling has set, spread the whipped cream over the top. Garnish with toasted coconut or extra shredded coconut for decoration.
- Serve: Slice, serve, and enjoy!
Notes
- Ensure to temper the egg yolks properly by gradually adding the hot milk mixture to avoid scrambling the eggs.
- You can substitute coconut milk with more whole milk if preferred, but coconut milk adds a richer coconut flavor.
- For extra texture and flavor, toast shredded coconut before adding it to the filling or using it as garnish.
- Refrigerate the pie overnight for best results and firmer filling.
