Coconut Cream Pie
Coconut cream pie is a dessert with a flaky pastry or crumb crust filled with creamy coconut custard, topped with whipped cream and often toasted coconut.The filling typically contains milk or coconut milk, sugar, eggs, a thickener such as cornstarch, and shredded coconut. It’s cooked on the stovetop, poured into a baked crust, and chilled until set.It’s rich, cool, and creamy, with a little chew from the coconut and crunch from the crust. Unlike coconut custard pie, its filling usually isn’t baked in the shell.
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Ingredients
Graham cracker crust
- ¾ cup graham cracker crumbs about 5 full sheets
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
Coconut filling
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- ¾ cup whole milk
- ½ cup canned full-fat coconut milk stirred well
- 2 large egg yolks
- ½ cup sweetened shredded coconut
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Topping
- ½ cup heavy whipping cream cold
- 1 tablespoon powdered sugar
- ¼ teaspoon vanilla extract
- 2 tablespoons toasted shredded coconut
Instructions
- Bake the crust: Heat the oven to 350°F. Mix the graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and sides of a 6-inch pie dish. Bake for 8–10 minutes, then let cool.
- Mix the filling: In a small saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk, then whisk in the egg yolks until smooth.
- Cook the custard: Cook over medium-low heat, whisking constantly, until thickened and bubbling, about 5–8 minutes. Once it begins bubbling, cook for 1 more minute, continuing to whisk.
- Add the coconut: Remove from the heat. Stir in the shredded coconut, butter, and vanilla.
- Fill and chill: Spoon the warm filling into the cooled crust. Press plastic wrap directly onto the custard’s surface to prevent a skin. Refrigerate for at least 4 hours, or overnight, until cold and set.
- Make the topping: Beat the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Remove the plastic wrap and spread the whipped cream over the pie.
- Finish and serve: Sprinkle with toasted coconut, slice into 4 pieces, and serve chilled.
- To toast coconut: Stir it in a dry skillet over medium-low heat for 2–4 minutes, watching closely, until golden. Let cool before using.
- Storage: Cover and refrigerate leftovers for up to 3 days.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 549kcal (27%)Carbohydrates: 46g (15%)Protein: 6g (12%)Fat: 40g (62%)Saturated Fat: 27g (169%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 161mg (54%)Sodium: 243mg (11%)Potassium: 259mg (7%)Fiber: 2g (8%)Sugar: 30g (33%)Vitamin A: 984IU (20%)Vitamin C: 1mg (1%)Calcium: 111mg (11%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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