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Coconut Cream Pie Recipe

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This Coconut Cream Pie is rich, creamy, and loaded with tropical coconut flavor. Featuring a buttery graham cracker crust, silky coconut milk custard filling, and fluffy whipped cream topping with toasted coconut, it’s the perfect make-ahead dessert for warm-weather gatherings or holidays.

Ingredients

  • For the crust:
  • Graham cracker crumbs
  • Granulated sugar
  • Butter (melted)
  • Salt
  • For the filling:
  • Full-fat canned coconut milk
  • Heavy whipping cream
  • Whole milk
  • Granulated sugar
  • Large eggs
  • Cornstarch
  • Vanilla extract
  • Coconut extract
  • Toasted sweetened shredded coconut
  • For the topping:
  • Heavy whipping cream
  • Vanilla extract
  • Powdered sugar

Instructions

  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs, sugar, melted butter, and salt until combined.
  3. Press the mixture into a pie dish and bake for 8–10 minutes. Let cool completely.
  4. In a saucepan, whisk together coconut milk, cream, whole milk, sugar, eggs, and cornstarch.
  5. Cook over medium heat, whisking constantly until thickened and bubbling (about 5–7 minutes).
  6. Remove from heat and stir in vanilla extract, coconut extract, and toasted shredded coconut.
  7. Pour the filling into the cooled crust and refrigerate for at least 3 hours until set.
  8. Whip heavy cream with vanilla and powdered sugar until stiff peaks form.
  9. Spread or pipe the whipped cream over the chilled pie and sprinkle with toasted coconut.
  10. Chill for another hour before serving for best texture.

Notes

  • Use full-fat coconut milk for a richer filling.
  • Make the pie a day in advance for easy serving.
  • Toast coconut flakes in the oven at 325°F for 5–8 minutes.
  • Add pineapple or rum extract for a tropical variation.
  • For a vegan version, use dairy-free alternatives and a vegan crust.

Nutrition

Find it online: https://cookedbymaya.com/coconut-cream-pie-recipe/