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Coconut Cream Pie

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A creamy, dreamy coconut cream pie with a toasted graham cracker crust, silky coconut custard made with coconut milk, and a billowy whipped cream topping.

  • Total Time: 3 hours 45 minutes
  • Yield: 8 servings

Ingredients

  • For the Crust:
  • 1½ cups graham cracker crumbs (about 10 sheets)
  • ¼ cup white sugar
  • ½ cup butter, melted
  • ¼ tsp salt
  • For the Filling:
  • 1 (15 oz) can full-fat coconut milk
  • ½ cup heavy whipping cream
  • ½ cup whole milk
  • ½ cup white sugar
  • 3 large eggs
  • ⅓ cup cornstarch
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup toasted sweetened coconut flakes
  • For the Whipped Cream Topping:
  • 1½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • Extra toasted coconut flakes for topping (optional)

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, melted butter, and salt until evenly moistened. Press firmly into a 9-inch pie dish. Bake 10 minutes; cool completely.
  2. Prepare the Filling: In a saucepan, whisk together coconut milk, heavy cream, whole milk, sugar, eggs, and cornstarch until smooth. Cook over medium heat, stirring constantly, until thick and pudding-like (5–8 minutes after it begins to steam). Remove from heat; stir in vanilla and coconut extracts, then fold in toasted coconut. Pour into cooled crust; smooth the top. Chill at least 3 hours until set.
  3. Whip the Topping: Beat 1½ cups heavy cream with powdered sugar and vanilla on high until soft peaks form (3–4 minutes). Spread or pipe over chilled pie. Top with more toasted coconut if desired.
  4. To Toast Coconut Flakes: Spread on a baking sheet and bake at 350°F (175°C) for 3–5 minutes, stirring halfway, until golden.

Notes

  • For the smoothest custard, strain the hot filling through a fine-mesh sieve before adding the toasted coconut.
  • Press plastic wrap directly on the custard surface while chilling to prevent a skin.
  • Pie slices cleanly after a full overnight chill.
  • Use unsweetened coconut milk from a can (not coconut beverage) for best texture.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Bake, Stovetop & Chill
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/8 pie)
  • Calories: 568
  • Sugar: 38g
  • Sodium: 260mg
  • Fat: 38g
  • Saturated Fat: 25g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 145mg