Coconut Cream Pie
A classic American coconut cream pie with a buttery graham cracker crust, silky coconut custard filling, and whipped cream topping. This showstopper is simpler to make than it looks.
- Total time
- 45 min
- Servings
- 8
- Calories
- 468
- Protein
- 6g
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons melted butter
- 2 tablespoons sugar
- 1.5 cups whole milk
- 1 cup coconut milk (canned, full-fat)
- 5 large egg yolks
- 3 tablespoons cornstarch
- ½ cup sugar
- 1 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ cup toasted shredded coconut (for garnish)
Instructions
- 1
Preheat the oven to 350°F and wait until the indicator light or beep signals it has finished heating, about 8 minutes.
- 2
Pour the graham cracker crumbs into a medium bowl, add 5 tablespoons melted butter and 2 tablespoons sugar, and stir with a fork until the mixture looks like damp sand with no dry streaks.
- 3
Transfer the crumb mixture to a 9-inch pie dish and use the flat bottom of a measuring cup to press it firmly and evenly across the bottom and halfway up the sides.
- 4
Place the crust in the preheated oven and bake for 8 minutes until it smells toasty and the edges look slightly darker, then remove and set aside to cool.
- 5
Pour 1.5 cups whole milk and 1 cup coconut milk into a medium saucepan and set over medium heat until you see small bubbles forming at the bottom and edges, about 4 minutes — do not let it boil.
- 6
Crack the 5 egg yolks into a separate medium bowl, then add 3 tablespoons cornstarch and 0.5 cup sugar, and whisk with a fork or whisk until the mixture is pale yellow and smooth, about 1 minute.
- 7
Slowly pour the hot milk mixture into the egg-sugar mixture while whisking constantly — this prevents the eggs from scrambling — until fully combined and no lumps remain.
- 8
Pour the entire mixture back into the saucepan and set over medium heat, stirring constantly with a wooden spoon to prevent sticking on the bottom.
- 9
Continue stirring for 6–8 minutes until the custard thickens and coats the back of the spoon, leaving a clear trail when you drag a finger through it.
- 10
Remove the saucepan from heat, stir in 1 cup unsweetened shredded coconut and 1 teaspoon vanilla extract until evenly distributed.
- 11
Pour the warm custard directly into the cooled pie crust, spreading it level with a rubber spatula, then let it cool to room temperature, about 20 minutes.
- 12
Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours — or up to 1 day — until the filling is cold and set.
- 13
Pour 1 cup heavy cream and 2 tablespoons powdered sugar into a clean, dry medium bowl, then whisk or beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- 14
Spread the whipped cream evenly over the cold pie filling with a rubber spatula, creating gentle peaks and swirls across the surface.
- 15
Sprinkle 0.5 cup toasted shredded coconut evenly over the whipped cream, scatter in a thin layer to cover the surface.
- 16
Slice the pie with a sharp knife dipped in hot water and wiped clean between each cut to keep slices neat, then serve immediately or refrigerate until ready.
Tools you’ll need
- 9-inch pie dish
- medium saucepan
- medium bowl
- whisk or fork
- measuring cup
- wooden spoon
- rubber spatula
- electric mixer or hand whisk
- sharp knife
- plastic wrap
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