Print

The Absolute Best Coconut Cream Pie Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/the-absolute-best-coconut-cream-pie-recipe/