The Absolute Best Coconut Cream Pie Recipe

Introduction

This coconut cream pie is a luscious blend of creamy custard and toasty coconut flavors nestled in a crunchy graham cracker crust. Perfect for warm days or any time you crave a tropical dessert that’s smooth, sweet, and satisfying.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• ¼ cup granulated sugar (for crust)
• ½ cup granulated sugar (for filling)
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 ½ cups whole milk
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ cup toasted coconut flakes

Instructions

1. Step 1: Preheat your oven to 350°F. In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press the mixture firmly into a 9-inch pie dish to form an even crust. Bake for 10 minutes and then let it cool completely.
2. Step 2: In a saucepan, whisk together ½ cup sugar, cornstarch, and salt. Gradually add the whole milk while whisking to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens.
3. Step 3: Temper the egg yolks by slowly adding a small amount of the hot mixture while whisking constantly. Pour the tempered yolks back into the saucepan. Continue cooking until the custard bubbles and thickens. Remove from heat and stir in vanilla extract and shredded coconut. Let it cool slightly.
4. Step 4: Pour the custard into the cooled pie crust. Cover with plastic wrap pressed directly onto the custard surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
5. Step 5: Whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream evenly over the chilled pie.
6. Step 6: Toast the coconut flakes in a dry skillet over medium heat until golden and fragrant. Sprinkle the toasted coconut flakes on top of the whipped cream before serving.

Tips & Variations

• For extra crunch, you can mix chopped nuts like pecans or macadamias into the crust.
• Use full-fat coconut milk in place of whole milk for a richer coconut flavor.
• If you prefer, fold some finely chopped pineapple into the custard for a tropical twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep the whipped cream topping fresh by adding it just before serving if you plan to keep the pie longer. Reheat is not recommended as it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, you can bake the graham cracker crust a day in advance. Just keep it covered tightly to prevent it from becoming stale or absorbing moisture.

How do I prevent the custard from curdling?

Temper the egg yolks carefully by gradually mixing in the hot milk mixture before combining everything. Stir constantly and cook on medium heat to avoid curdling.

The Absolute Best Coconut Cream Pie Recipe

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4.8 from 128 reviews

This Absolute Best Coconut Cream Pie features a buttery graham cracker crust filled with a rich, creamy coconut custard, topped with fluffy whipped cream and toasted coconut flakes for an irresistible tropical dessert.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 4 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

Filling

• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 ½ cups whole milk
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract

Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ cup toasted coconut flakes

Instructions

1. Prepare the crust: Preheat your oven to 350°F. In a bowl, mix the graham cracker crumbs, melted butter, and ¼ cup granulated sugar until combined. Press this mixture evenly into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let it cool completely.
2. Make the custard base: In a saucepan, whisk together ½ cup granulated sugar, cornstarch, and salt. Gradually add the whole milk while whisking continuously to avoid lumps. Cook the mixture over medium heat, stirring constantly until it thickens to a pudding-like consistency.
3. Temper the egg yolks: To prevent curdling, slowly add a small amount of the hot custard mixture into the egg yolks while whisking vigorously. Then pour the tempered yolks back into the saucepan. Continue cooking over medium heat, stirring constantly, until the custard boils and thickens further. Remove from heat and stir in the vanilla extract and shredded coconut. Allow the custard to cool slightly.
4. Assemble and chill: Pour the warm coconut custard into the cooled graham cracker crust. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate the pie for at least 4 hours or preferably overnight to fully set.
5. Prepare the whipped cream topping: In a chilled bowl, beat the heavy whipping cream with powdered sugar until soft peaks form, indicating that the cream holds shape but is still smooth and airy.
6. Toast the coconut flakes and garnish: Lightly toast the coconut flakes in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning. Spread the whipped cream evenly over the chilled pie, then sprinkle the toasted coconut flakes on top just before serving.

Notes

• Press the crust firmly and evenly into the pie dish to prevent crumbling.
• Be careful not to overcook the custard to avoid curdling or lumps.
• Covering the custard with plastic wrap before chilling helps prevent a skin from forming on top.
• Use fresh coconut flakes for toasting to get the best flavor and texture.
• This pie is best served chilled for a refreshing dessert.

Keywords: coconut cream pie, graham cracker crust, creamy coconut custard, whipped cream topping, toasted coconut