Classic Coconut Cream Pie

May 18, 2017
0 Ratings
Photo by Paige
  • Serves 8-12
Author Notes

You can’t go wrong with a Classic Coconut Cream Pie! This one is full of natural coconut flavor and a buttery graham cracker crust. —Paige

What You'll Need
  • For the Graham Cracker Crust
  • 1 stick of unsalted butter
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt
  • For the Coconut Cream Pie
  • 7 ounces sweetened shredded coconut, toasted and divided
  • 5 large egg yolks, at room temperature
  • 13.5 ounces can coconut milk
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/4 teaspoon vanilla extract
  1. For the Graham Cracker Crust Preheat oven to 350ºF.
  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. For the Coconut Cream Pie Preheat oven to 325ºF. 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 the crust at immediately.
  5. Smooth the top, 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 the whipped cream over the cooled pie, and sprinkle the top with remaining toasted coconut.
  7. Cake will keep in the fridge for up to 3 days.

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1 Review

judy May 29, 2017
I lke this recipe. I make 2 changes, though: Unsweetened coc0nut chips for the sweetened. Then only 1 /12 Cups cream for the topping. You see, A pint of heavy cream is 2 cups. the recipe calls for 2/1/2 cups total cream, and I simply don't want to have 1 1/2 cups cream left over. So not so much on top but no leftover cream in the fridge. This is a wonderful recipe, though. Thanks