Coconut Cream Pie
Decadent Coconut Cream Pie with a crunchy graham cracker crust and a silky custard filling, topped with whipped cream and toasted coconut flakes.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the custard filling
- 2 cups whole milk
- 1 cup coconut milk
- 0.75 cups granulated sugar
- 0.25 cups cornstarch
- 0.25 teaspoons salt
- 4 large egg yolks
- 1 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
For the topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 0.5 cups toasted coconut flakes
Instructions
Preparation
- Preheat oven to 350°F.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then let cool completely.
Making the custard
- In a medium saucepan over medium heat, whisk together whole milk, coconut milk, granulated sugar, cornstarch, and salt. Stir constantly until thickened.
- In a separate bowl, beat egg yolks. Gradually whisk some of the hot mixture into the yolks to temper them.
- Pour yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick and bubbly.
- Remove from heat. Stir in shredded coconut and vanilla extract.
Assembling the pie
- Pour custard into the cooled crust. Cover the surface with plastic wrap to prevent skin from forming and refrigerate for at least 4 hours or overnight.
- In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over the chilled pie. Top with toasted coconut flakes.
- Serve cold and enjoy!
Notes
Chilling the pie overnight enhances flavor melding. Use organic coconut milk for a more intense flavor.