The Absolute Best Coconut Cream Pie


For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:
1 cup coconut milk
1 cup whole milk
1 cup sweetened shredded coconut
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

For the whipped cream topping:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted


1- Preheat your oven to 350°F (175°C).

2- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated.

3- Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish. Bake in the preheated oven for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.

4- In a medium saucepan, combine the coconut milk, whole milk, sweetened shredded coconut, granulated sugar, cornstarch, and salt. Whisk until well combined.

5- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.

6- In a separate bowl, whisk the egg yolks. Slowly pour about half of the hot milk mixture into the egg yolks, whisking constantly. Then, pour the egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.

7- Continue cooking the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the unsalted butter and vanilla extract until well incorporated.

8- Pour the filling into the cooled crust and smooth the top with a spatula. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until the filling is set.

9- In a chilled mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

10- Spread the whipped cream over the chilled pie filling. Sprinkle the toasted shredded coconut over the top.

Slice and serve this luscious and creamy Coconut Cream Pie to delight your taste buds. Its rich coconut flavor and velvety texture will make it a crowd favorite. Share this recipe with your friends and tag someone who would love to try it!

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