Coconut Cream Pie

5 from 5 votes

This Coconut Cream Pie is a family favorite! A sweet graham cracker crust holds rich coconut custard, fluffy whipped cream, and a sprinkle of toasted coconut.

Prep Time35

Chilling Time8

Total Time8 35

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: coconut cream pie, coconut cream pie recipe

Servings: slices

Author: Chelsea Lords

Equipment

Pie pan 9-inch
Blender or food processor
Medium pot
Stand mixer for whipped topping
Large skillet for toasting coconut

Ingredients

Crust

1-3/4 cups graham cracker crumbs 12–13 full sheets
6 tablespoons unsalted butter melted
1/4 cup granulated sugar or light brown sugar
1/8 teaspoon salt

Filling

3/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup cornstarch
4 large egg yolks discard the whites or save for a different recipe
1 (13.5-ounce) can full-fat coconut milk
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla bean paste or vanilla extract
1/4 to 1 full teaspoon coconut extract see note 1

Topping

1 cup heavy cream
2 to 4 tablespoons powdered sugar
1/2 teaspoon vanilla bean paste or vanilla extract
1 cup sweetened shredded coconut optional

US - Metric

Instructions

Crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan with cooking spray. Melt the butter in a microwave-safe bowl. Once melted, set it aside to cool for 5 minutes to prevent a greasy crust.
In a blender or food processor, process graham crackers into fine crumbs, reblending any large chunks. Measure the crumbs and transfer to a large bowl. Add the sugar and salt. Pour in the melted butter and mix until well combined.
Pour crumb mixture into prepared pan. Press crumbs firmly along the sides and bottom of the pan using your fingers. To create a solid crust, use the bottom of a flat 1-cup measuring cup to thoroughly compress the crumbs. Bake for 10 minutes, then remove from oven and allow to cool completely. You can prepare and bake the crust up to 24 hours in advance. Cover with plastic wrap and store at room temperature.

Filling

In a medium pot, off heat, combine the sugar, salt, and cornstarch. Whisk together until well mixed. Add egg yolks and whisk until combined. While whisking constantly, pour in coconut milk followed by heavy cream. Continue whisking until all ingredients are fully integrated. Place pot on stove over just below medium heat. Whisk occasionally as the mixture heats up, alternating between whisking and using a rubber spatula to scrape the sides and bottom of the pot to prevent cornstarch from sticking.
As soon as the mixture begins to thicken, start whisking constantly. When you see large bubbles forming in the center, set a timer for 1 minute and continue whisking constantly. If bubbling becomes too intense, reduce heat slightly. The mixture should thicken significantly, reaching a pudding-like consistency. After 1 minute, remove pot from heat (see note 2).
Whisk off the heat for another full minute. Add the butter and whisk until fully melted. Then, add vanilla and coconut extract to taste (I recommend 1 teaspoon). Whisk until the mixture is completely smooth.
Use a spatula to transfer mixture from the pot into the cooled crust, smoothing the top with the spatula. Gently place a piece of plastic wrap directly on the surface of the filling, pressing lightly to create a seal. This will prevent a skin from forming on the pudding. Refrigerate for at least 8 hours or until the filling is fully set.

Topping

Pour the heavy cream, powdered sugar (start with 2 tablespoons and add up to 2 more if you prefer a sweeter taste), and vanilla into a bowl attached to a stand mixer. Whisk on low speed to combine the ingredients, then gradually increase to high speed. Whisk until medium-to-stiff peaks form, about 2–4 minutes. Be careful not to overbeat. Smooth the whipped cream over the pie.
Toast the unsweetened coconut in a large skillet over low-to-medium heat, stirring frequently, until mostly golden brown, about 3–6 minutes. Remove from heat and transfer to a plate to cool completely. Once cooled, sprinkle evenly over the pie.

Video

Notes

Note 1: Add coconut extract to taste, as intensity varies by brand. I use McCormick and recommend 1 teaspoon for optimal flavor.

Note 2: Custard Notes:

When mixing the custard, look for large bubbles forming in the center of the pot. Once you see these bubbles, whisk briskly and constantly. The mixture should be very thick at this point, resembling the consistency of a thick pudding snack cup.
Remember, the custard will thicken slightly as it cools, but it should already be very thick before adding it to the crust.

Storage: Promptly return any leftovers to the fridge, ensuring the pie is tightly covered to maintain freshness. Leftovers will last 5–7 days, though the crust will soften each day it is stored.

Nutrition