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
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Ingredients
- 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
Directions
-
For the Graham Cracker Crust
Preheat oven to 350ºF.
-
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.
-
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.
-
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.
-
Smooth the top, then cover with plastic wrap and refrigerate for 4 hours, or until cold and set.
-
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.
-
Cake will keep in the fridge for up to 3 days.
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