Coconut Cream Pie is a classic dessert that combines a rich, creamy coconut filling with a flaky crust, all topped with whipped cream and toasted coconut flakes. This pie offers a delightful taste of the tropics in every bite.
Why You'll Love This Recipe
Tropical Flavor: The combination of coconut milk and shredded coconut delivers a taste of the tropics in every bite.
Creamy and Smooth: The luscious filling is velvety and packed with flavor.
Buttery Crust: A flaky, buttery crust provides the perfect base for the creamy filling.
Customizable: Add chocolate, nuts, or spices to make it your own.
Make-Ahead Friendly: Perfect for busy days or special occasions—it tastes even better after chilling!
Ingredients You'll Need
For the Crust:
1 1/2 cups graham cracker crumbs (or crushed cookies like vanilla wafers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
3 cups whole milk
1 can (13.5 oz) coconut milk
3/4 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
4 large egg yolks, lightly beaten
2 teaspoons vanilla extract
1 teaspoon coconut extract (optional, for extra flavor)
1 cup sweetened shredded coconut (plus extra for garnish)
For the Topping:
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Optional Garnish:
Toasted shredded coconut
Chocolate shavings
Step-by-Step Instructions
Make the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 8–10 minutes, or until lightly golden. Let it cool completely.
Prepare the Filling:
In a medium saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, and salt until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 8–10 minutes).
Gradually whisk about 1 cup of the hot mixture into the beaten egg yolks to temper them, then slowly pour the tempered yolks back into the saucepan.
Continue cooking for 2–3 minutes, stirring constantly, until the filling is thick and glossy.
Remove from heat and stir in the vanilla extract, coconut extract (if using), and shredded coconut.
Assemble the Pie:
Pour the warm filling into the cooled crust, spreading it evenly.
Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Chill the pie in the refrigerator for at least 4 hours, or until set.
Make the Whipped Cream Topping:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Spread the whipped cream evenly over the chilled pie.
Garnish and Serve:
Sprinkle toasted shredded coconut (and optional chocolate shavings) over the whipped cream for a beautiful finish.
Slice and serve chilled, savoring every bite of this tropical delight!
Tips for Success
Toast the Coconut: Toast shredded coconut in a dry skillet over medium heat until golden for added depth of flavor.
Temper the Eggs Carefully: Gradually add hot liquid to the eggs to prevent curdling.
Chill Thoroughly: Ensure the pie sets properly by chilling it for at least 4 hours.
This Coconut Cream Pie is a delightful dessert that brings a taste of the tropics to your table. Its creamy filling, combined with a buttery crust and fluffy whipped topping, makes it a must-try for coconut lovers and dessert enthusiasts alike.
