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Slice of creamy coconut cream pie being lifted out of the pie plate.

Coconut Cream Pie

Ashley Manila
This homemade coconut cream pie is one the best coconut desserts! Featuring a baked pie shell (graham cracker), creamy coconut pie filling, and homemade whipped cream topping. Rich, decadent and worth every calorie... you'll never buy a store bought coconut pie again!
5 from 10 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Inactive Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine Baking, Pie, Southern
Servings 1 - 9" Pie

Ingredients
 

For the Graham Cracker Crust:

  • 8 tablespoons (113ml) unsalted butter melted
  • 2 cups graham cracker crumbs (see post for more on this)
  • 1/3 cup (132g) granulated sugar
  • 1/8 teaspoon salt

For the Coconut Cream Pie:

  • 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

For the Whipped Topping:

  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/4 teaspoon vanilla extract

Instructions
 

For the Graham Cracker Crust:

  • Preheat oven to 350 degrees (F).
  • Melt butter in a small saucepan. In a medium-sized bowl combine melted butter, graham cracker crumbs, granulated sugar, and salt. Press mixture into a lightly greased 9" pie pan, evenly spreading the crumbs across the bottom and up the sides. Bake in preheated oven for 10 minutes. Place crust on a cooling rack to cool completely.

For the Coconut Cream Pie:

  • Preheat oven to 325 degrees (F). Spread shredded coconut onto a large baking sheet in a thin layer; bake in preheated oven for 8 to 10 minutes, or until lightly toasted and golden, stirring a few times to ensure even color. Remove from oven and set aside to cool.
  • In a large saucepan combine the egg yolks, coconut milk, whole milk, heavy cream, granulated sugar, brown sugar, cornstarch, and salt; whisk well to combine. Bring the mixture to a light boil over medium heat, whisking constantly. Once the mixture reaches a boil, reduce the heat to medium-low and, whisking constantly, cook another 2 minutes. Remove mixture from heat; whisk in vanilla extract and 1 cup of the toasted coconut. Pour into crust at once.
  • Smooth the top with a spatula, then cover with plastic wrap and refrigerate for 4 hours, or until cold and set.

For the Whipped Topping:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream until it begins to thicken and hold soft peaks. Add in the confectioners' sugar and vanilla and continue to beat for another minute. Spread or pipe the whipped cream over the cooled pie, and sprinkle the top with remaining toasted coconut. Slice and serve, or keep chilled - covered in the fridge - until needed.

Video

Notes

While I find this pie is best eaten the day it is made, it will keep, stored in the fridge and covered tightly, for 3 days.
Keyword coconut, coconut pie, pie recipes
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