Coconut Cream Pie

This homemade coconut cream pie is one the best coconut desserts! Featuring a
baked pie shell (graham cracker), creamy coconut pie filling, and homemade
whipped cream topping. Rich, decadent and worth every calorie… you'll never buy
a store bought coconut pie again!

Servings: 1 – 9″ Pie

Author:

Prep Time
30 minutes

Cook Time
10 minutes

Inactive Time
4 hours

Total Time
4 hours, 40 minutes

Course:

Dessert

Cuisine:

Baking Southern Pie

Keywords:

coconut pie recipes coconut pie

Instructions

1 Preheat oven to 350 degrees (F).
2 Melt butter in a small saucepan. In a medium-sized bowl combine melted butter,
graham cracker crumbs, granulated sugar, and salt. Press mixture into a lightly
greased 9″ pie pan, evenly spreading the crumbs across the bottom and up the
sides. Bake in preheated oven for 10 minutes. Place crust on a cooling rack to
cool completely.
3 Preheat oven to 325 degrees (F). Spread shredded coconut onto a large baking
sheet in a thin layer; bake in preheated oven for 8 to 10 minutes, or until
lightly toasted and golden, stirring a few times to ensure even color. Remove
from oven and set aside to cool.
4 In a large saucepan combine the egg yolks, coconut milk, whole milk, heavy
cream, granulated sugar, brown sugar, cornstarch, and salt; whisk well to
combine. Bring the mixture to a light boil over medium heat, whisking
constantly. Once the mixture reaches a boil, reduce the heat to medium-low and,
whisking constantly, cook another 2 minutes. Remove mixture from heat; whisk in
vanilla extract and 1 cup of the toasted coconut. Pour into crust at once.
5 Smooth the top with a spatula, then cover with plastic wrap and refrigerate for
4 hours, or until cold and set.
6 In the bowl of a stand mixer fitted with the paddle attachment, or in a large
bowl using a handheld mixer, beat the cream until it begins to thicken and hold
soft peaks. Add in the confectioners’ sugar and vanilla and continue to beat for
another minute. Spread or pipe the whipped cream over the cooled pie, and
sprinkle the top with remaining toasted coconut. Slice and serve, or keep
chilled – covered in the fridge – until needed.

Coconut Cream Pie

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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