A silky coconut custard filling in a buttery graham cracker crust, topped with fluffy whipped cream and toasted coconut — a tropical classic that’s creamy, light, and irresistible.
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 4–6 hours
Total Time: ~5–6 hours
Servings: 8
Dietary: Vegetarian
Ingredients
For the crust:
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Graham cracker crumbs (1 ½ cups)
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Melted butter (⅓ cup)
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Granulated sugar (¼ cup)
For the filling:
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Whole milk (1 cup)
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Coconut milk (1 cup)
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Granulated sugar (⅔ cup)
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Cornstarch (¼ cup)
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Salt (¼ tsp)
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Egg yolks (4 large)
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Butter (1 tbsp)
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Vanilla extract (1 tsp)
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Sweetened shredded coconut (1 ½ cups)
For the topping:
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Heavy whipping cream (1 cup)
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Powdered sugar (2 tbsp)
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Vanilla extract (½ tsp)
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Toasted coconut (¼ cup)
Instructions
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Bake the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar. Press evenly into a 9-inch pie plate. Bake for 10 minutes. Let cool completely.
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Make the custard: In a saucepan over medium heat, whisk together milk, coconut milk, sugar, cornstarch, and salt. In a separate bowl, lightly beat the egg yolks.
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Temper the yolks: Slowly pour ½ cup of the hot milk mixture into the yolks while whisking constantly. Return the yolk mixture to the saucepan.
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Cook & thicken: Continue whisking over medium heat until thickened and bubbling. Remove from heat and stir in butter, vanilla, and shredded coconut.
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Fill the crust: Pour custard into the cooled crust and smooth the surface. Cover with plastic wrap (press against the custard to prevent skin). Chill at least 4 hours, preferably overnight.
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Whip the topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled pie.
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Finish & serve: Sprinkle with toasted coconut. Slice and serve cold.
Quick Notes & Pro Tips
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Extra coconut flavor: Replace more whole milk with coconut milk or coconut cream.
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Firm crust: Press crumbs firmly and evenly into the pan for a solid base.
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Yolk safety: Temper yolks slowly to prevent curdling.
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Best texture: Chill overnight for perfect slicing and flavor melding.
Why You’ll Love It
This pie combines buttery crunch, creamy coconut custard, and airy whipped topping — it’s indulgent yet refreshing. The contrast of textures makes every bite feel like a treat.
Step-by-Step Cooking Guide
1. Graham Cracker Crust
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Combine crumbs, butter, and sugar. Bake to set and let cool.
2. Coconut Custard Filling
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Whisk, temper, thicken, then fold in shredded coconut for texture and flavor.
3. Whipped Topping
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Beat cream until stiff peaks form and spread generously over the set custard.
Ingredient Details & Substitutions
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Coconut milk: Use full-fat for richer custard.
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Crust options: Swap graham crackers for shortbread cookies or a baked pastry crust.
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Topping: Stabilize whipped cream with gelatin if making ahead for events.
Variations & Serving Suggestions
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Tropical twist: Add crushed pineapple to the filling for a piña colada pie.
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Chocolate lovers: Drizzle melted chocolate over the whipped cream for a decadent touch.
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Mini pies: Prepare in individual tart shells for easy entertaining.
Storage & Make-Ahead
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Refrigerate: Cover and store for up to 3 days.
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Crust tip: If storing longer, bake the crust an extra 5 minutes for extra crispness.
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Reheating crust: Pop individual slices into a 300°F (150°C) oven for 3 minutes to re-crisp the crust.
FAQs
Q: Can I make this ahead?
A: Yes — prepare the crust and filling a day ahead, then whip and add topping just before serving.
Q: Can I use a store-bought crust?
A: Absolutely — a pre-made graham cracker or pastry crust works.
Q: How do I keep whipped cream stable?
A: Add 1 tsp cornstarch or use stabilized whipped cream for longer-lasting topping.
Personal Note
This coconut cream pie is one of my go-to holiday desserts. It’s tropical yet cozy, light yet rich — a beautiful balance of flavors that makes it a showstopper at any gathering.
Your turn!
Tried this Coconut Cream Pie? Leave a review or tag me on social media — I’d love to see your creation!