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A Classic Coconut Cream Pie That’s Silky, Dreamy, and Perfectly Sweet
If you’re a fan of rich, creamy desserts with a tropical twist, this Coconut Cream Pie is going to be your new favorite treat. A buttery, flaky crust filled with a luscious coconut custard and topped with fluffy whipped cream—every bite is pure indulgence. Plus, it’s surprisingly easy to make at home!
Why You’ll Love This Recipe
- Rich and Creamy: The coconut custard is velvety smooth and packed with flavor.
- Make-Ahead Friendly: Perfect for prepping the day before a gathering.
- Classic Yet Customizable: You can add toasted coconut, a drizzle of caramel, or even a chocolate crust for a fun twist.
- Easier Than You Think: This pie might look fancy, but the step-by-step process makes it totally doable.
Ingredients Breakdown
For the Crust:
- 1 ½ cups crushed graham crackers (or use a pre-made pie crust!)
- ⅓ cup granulated sugar
- ½ cup melted butter
For the Coconut Custard:
- 2 cups whole milk
- 1 cup canned coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional, but highly recommended!)
- 1 cup shredded sweetened coconut, toasted
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup toasted coconut flakes, for garnish
Step-by-Step Instructions
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, sugar, and melted butter until it resembles wet sand. Press the mixture evenly into a 9-inch pie pan, pressing up the sides. Bake for 10 minutes, then set aside to cool.
2. Make the Coconut Custard:
In a medium saucepan over medium heat, combine the whole milk, coconut milk, and ½ cup of sugar. Heat until steaming but not boiling.
In a separate bowl, whisk together the cornstarch, egg yolks, and remaining sugar. Gradually whisk in about ½ cup of the warm milk mixture to temper the eggs, then slowly pour it back into the saucepan while whisking constantly.
Cook over medium heat, stirring constantly, until the mixture thickens (about 3-4 minutes). Remove from heat, stir in the vanilla, coconut extract, and toasted shredded coconut.
3. Assemble the Pie:
Pour the custard filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours (overnight is even better!).
4. Whip the Topping:
Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie, then sprinkle with toasted coconut flakes.
5. Serve and Enjoy!
Slice, serve, and let the creamy coconut goodness melt in your mouth.
Chef’s Tips and Tricks
- Don’t Skip the Toasting: Toasting your shredded coconut brings out its natural sweetness and adds a subtle crunch.
- Chill Time is Key: Letting the pie set ensures a firm filling that slices beautifully.
- Make It Extra Fancy: Drizzle a little melted dark chocolate or caramel sauce over the top for a show-stopping finish!
Recipe Variations and Serving Suggestions
- Chocolate Coconut Cream Pie: Swap the graham cracker crust for a chocolate cookie crust.
- Dairy-Free Option: Use full-fat coconut milk instead of whole milk and swap the whipped cream with coconut whipped cream.
- Tropical Twist: Top with fresh mango or pineapple slices for a refreshing flavor boost.
- Pair With: A cup of hot coffee or a tropical piña colada for the ultimate dessert experience.
FAQs
Can I make this pie ahead of time?
Yes! This pie keeps well in the fridge for up to 2 days. Just wait to add the whipped cream topping until right before serving.
How do I store leftovers?
Keep the pie covered in the refrigerator for up to 4 days. If you’ve already added whipped cream, it will soften over time but still taste delicious.
Can I freeze coconut cream pie?
Technically, yes, but custard-based pies can become watery when thawed. If you do freeze it, wrap it tightly and thaw in the fridge overnight before serving.
Coconut Cream Pie Recipe
Prep Time:
20 minutes |
Cook Time:
10 minutes |
Chill Time:
4 hours |
Servings:
8 slices
Ingredients:
- 1 ½ cups crushed graham crackers
- ⅓ cup granulated sugar
- ½ cup melted butter
- 2 cups whole milk
- 1 cup canned coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 1 cup shredded toasted coconut
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ cup toasted coconut flakes
Instructions:
- Preheat oven to 350°F (175°C). Mix graham crackers, sugar, and melted butter; press into a 9-inch pie pan. Bake for 10 min.
- Heat whole milk, coconut milk, and ½ cup sugar in a saucepan. In a bowl, whisk cornstarch, yolks, and remaining sugar.
- Temper eggs with warm milk, then return to the saucepan. Cook until thickened. Stir in vanilla, coconut extract, and toasted coconut.
- Pour into pie crust, cover with plastic wrap, and chill for 4+ hours.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pie and sprinkle with toasted coconut.
- Slice and serve!
I hope you love this Coconut Cream Pie as much as I do! If you make it, I’d love to see—tag me #TheKitchensAid so I can drool over your masterpiece!
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