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Coconut Cream Pie

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!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 40 mins
Servings: 1 - 9" Pie
Course: Dessert
Cuisine: American , Australian

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:
    Cup of Yum
  1. Preheat oven to 350 degrees (F).
  2. 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:
  1. 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.
  2. 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.
  3. 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:
  1. 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.

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.