This Coconut Cream Pie is a favorite dessert at my home! This pie starts with a sweet graham cracker crust, filled with smooth coconut custard, topped with homemade whipped cream, and finished off with toasted coconut flakes.
Course Dessert, treat
Cuisine American, Vegetarian
Keyword coconut cream pie, coconut cream pie recipe
CRUST: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan with cooking spray. Melt 6 tbsp. butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) In a blender or food processor, add broken graham crackers and process until they are all fine crumbs (re-blend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs and add to a large bowl. Add 1/4 cup sugar and 1/8 tsp salt to the bowl. Use a spatula to scrape in every bit of butter and mix until well combined.
FINISH CRUST: Empty the crumb mixture into the prepared pan. Using your fingers, press the crumbs along the sides of the pan and then press into the bottom of the pan. Use the bottom of a flat 1-cup measuring cup to thoroughly compress the crumbs into a firm crust. Bake for 10 minutes then remove and set aside to fully cool. (You can prepare and bake the crust 24 hours in advance. Cover with plastic wrap & store at room temp!)
FILLING: In a medium-sized pot off the heat, add 3/4 cup sugar, 1/2 tsp salt, and 1/4 cup cornstarch; whisk to combine. Add in all 4 egg yolks. While whisking constantly, add in the can of coconut milk and then 1 cup of heavy cream. Whisk until all ingredients are completely integrated. Now add the pot to the heat and turn to just below medium. Whisk occasionally as the mixture warms up and alternate between whisking and using a rubber spatula to scrape around the sides and bottom of the pot to ensure no pockets of cornstarch get stuck.
FILLING,CONTINUED: Once you see the mixture begin to thicken, start whisking constantly. Then, as soon as you see big bubbles in the center of the mixture, set a timer for 1 minute and whisk constantly (reduce heat slightly if it's bubbling up too intensely). Mixture should be thickened substantially (consistency like a cup of pudding!) After 1 minute, remove from the heat. (See Note 2). Whisk for another full minute off the heat. Then add in the 2 tbsp. butter and whisk until the butter is completely melted. Once butter is melted, add in 1 tsp vanilla and coconut extract (add to taste preference; we add 1 teaspoon) and whisk again until completely smooth.
FINISHFILLING: Use a spatula to scrape everything from the pot into the cooled crust, smoothing the top with the spatula. Gently place a piece of plastic wrap on the surface, pressing along the top of the pie to create a seal. (The plastic will prevent a skin from forming on the surface of the pudding.) Refrigerate for at least 8 hours or until the filling is fully set.
WHIPPED CREAM AND TOASTED COCONUT: WHIPPED CREAM: Pour 1 cup heavy whipping cream, powdered sugar (add to sweetness preference; start with 2 tablespoons and add an additional 2 if you like it sweeter), and 1/2 tsp vanilla into a bowl attached to a stand mixer. Whisk on low speed to combine. Gradually increase to high speed until medium-to-stiff peaks form, about 2-4 minutes. Watch carefully to avoid over-beating. Smooth cream over the pie.TOASTED COCONUT: Add the 1 cup unsweetened coconut to a large skillet. Cook over low to medium heat, stirring frequently until the flakes are mostly golden brown, about 3-6 minutes. Remove from heat and transfer to a plate immediately. Let cool completely before sprinkling evenly over the pie.
STORAGE: Any leftovers should be promptly returned to the fridge. Make sure to cover the pie tightly to keep it as fresh as possible. Leftover pie will last 5-7 days in the fridge, but keep in mind the crust continues to soften every day it is stored.
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Notes
Note 1: Coconut Extract: add to taste; intensity will vary depending on the brand you use. We use McCormick and enjoy a full 1 teaspoon.Note 2: Custard Notes:
When mixing the custard, we're looking for big bubbles to begin forming in the center of the pot. Once you see these big bubbles, it's important to whisk briskly and constantly. The mixture should be very thick at this point.
Keep in mind the custard will thicken a bit as it cools, but it should be very thick before adding it to the crust. The consistency should be like a thick prepared pudding snack cup.