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Coconut Cream Pie

A creamy, dreamy Coconut Cream Pie with a rich custard filling, flaky graham cracker crust, and a fluffy whipped topping that's a tropical delight.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Crust

  • 1 ½ cups graham cracker crumbs Can use pre-made if short on time.
  • 6 tablespoons unsalted butter, melted Ensure it's melted for better mixing.
  • ¼ cup granulated sugar For crust sweetness.

For the Filling

  • ½ cup granulated sugar For filling sweetness.
  • ¼ cup cornstarch Thickens the custard.
  • ¼ teaspoon salt
  • 2 ½ cups whole milk Adds creaminess.
  • 4 large egg yolks Gives richness to the filling.
  • 1 cup sweetened shredded coconut For the coconut flavor.
  • 1 teaspoon vanilla extract Enhances flavor.

For the Topping

  • 1 cup heavy whipping cream For fluffy whipped topping.
  • 2 tablespoons powdered sugar Sweetens whipped cream.
  • ½ cup toasted coconut flakes For garnishing.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Mix well and press into a 9-inch pie dish.
  • Bake the crust for about 10 minutes until golden brown. Allow to cool completely.

Making the Filling

  • In a saucepan, whisk together ½ cup granulated sugar, cornstarch, and salt.
  • Slowly pour in the whole milk while whisking continuously, then place over medium heat, stirring until thickened (about 5-10 minutes).
  • Lightly beat the egg yolks in a bowl and gradually whisk in some of the hot milk mixture.
  • Pour this egg mixture back into the saucepan and cook for a couple of minutes until it bubbles and thickens.
  • Remove from heat, stir in vanilla extract and sweetened shredded coconut, then let cool slightly before pouring into the cooled crust.

Chilling and Finishing

  • Cover the pie with plastic wrap directly on the surface of the custard and chill for at least 4 hours or overnight.
  • Before serving, whip the heavy cream with 2 tablespoons of powdered sugar until soft peaks form and spread over the pie.
  • Toast the coconut flakes in a dry pan over medium heat until golden, then sprinkle over the whipped cream.

Notes

Slice the pie into wedges using a sharp knife for clean cuts. Serve with extra whipped cream and optionally fresh tropical fruits as a side.
Keyword Coconut Cream Pie, Coconut Dessert, Cream Pie Recipe, Homemade Pie, Tropical Dessert