Here’s a fantastic recipe for The Absolute Best Coconut Cream Pie—rich, creamy, and full of coconut flavor!
Ingredients
For the Crust:
• 1 ½ cups graham cracker crumbs (or 1 ¼ cups all-purpose flour for a traditional pie crust)
• ¼ cup sugar
• 6 tbsp unsalted butter, melted
For the Coconut Cream Filling:
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup whole milk
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 2 tbsp unsalted butter
For the Whipped Topping:
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• ¼ cup toasted coconut flakes (for garnish)
Instructions
Step 1: Make the Crust
1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie dish.
3. Bake for 10 minutes, then let it cool completely.
(For a traditional crust: Use a rolled-out pie dough, blind bake at 375°F (190°C) for 15 minutes with pie weights, then another 10 minutes without.)
Step 2: Make the Coconut Cream Filling
1. In a saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, egg yolks, and salt.
2. Cook over medium heat, whisking constantly until thickened (about 5-7 minutes).
3. Remove from heat and stir in vanilla, shredded coconut, and butter.
4. Pour the filling into the cooled crust and smooth the top.
5. Cover with plastic wrap directly on the surface and chill for at least 4 hours (or overnight).
Step 3: Make the Whipped Topping
1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread over the chilled pie.
Step 4: Garnish & Serve
• Sprinkle toasted coconut flakes on top for extra flavor.
• Slice and enjoy!
Would you like any modifications to the recipe?