Description
This Coconut Cream Pie combines a buttery graham cracker crust with a rich, creamy coconut custard filling, topped with fluffy whipped cream and toasted coconut flakes. It’s a luscious, tropical dessert perfect for any occasion, offering a perfect balance of sweetness and coconut flavor.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 2 cups whole milk
- 1 cup coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 1 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ cup toasted coconut flakes
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand in texture.
- Bake the crust: Press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish. Bake in the preheated oven for 10 minutes, then remove and let it cool completely to set.
- Make the custard base: In a medium saucepan over medium heat, whisk together the whole milk, coconut milk, sugar, cornstarch, and salt. Stir constantly to avoid lumps until the mixture thickens.
- Temper the egg yolks: In a separate bowl, beat the egg yolks. Gradually whisk some of the hot milk mixture into the yolks to raise their temperature without curdling.
- Cook the custard: Pour the tempered egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly, until the custard becomes thick and bubbly.
- Add coconut and vanilla: Remove the custard from heat and stir in the shredded sweetened coconut and vanilla extract for flavor and texture.
- Fill and chill the pie: Pour the custard into the cooled crust. Cover the surface tightly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to set thoroughly.
- Whip the topping: In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form, creating a light and fluffy topping.
- Assemble the pie: Spread the whipped cream evenly over the chilled pie filling. Sprinkle the toasted coconut flakes on top for added crunch and flavor.
- Serve and enjoy: Keep the pie refrigerated until ready to serve. Enjoy this refreshing and indulgent coconut cream pie cold.
Notes
- Press the crust mixture firmly and evenly to ensure it holds together during baking and filling.
- Tempering the egg yolks is crucial to prevent them from scrambling when mixed with the hot milk.
- Cover the custard with plastic wrap directly on the surface to avoid a skin forming while chilling.
- Use fresh toasted coconut flakes for the best flavor and texture on top.
- This pie is best served chilled and can be refrigerated for up to 2 days before serving.
