The Absolute Best Coconut Cream Pie
This is the ultimate coconut lover’s dream pie: a toasted coconut crust, a silky, rich custard packed with coconut flavor, a mountain of fresh whipped cream, and a crisp toasted coconut topping. Every component is homemade and designed for maximum coconut impact.
Prep Time: 45 mins | Cook Time: 30 mins (plus chilling) | Chill Time: 6 hours (minimum) | Serves: 8-10
Ingredients
For the Toasted Coconut Crust:
· 1 ½ cups sweetened shredded coconut
· 1 ¼ cups graham cracker crumbs (about 9 full sheets)
· 6 tbsp unsalted butter, melted
· 2 tbsp granulated sugar
· Pinch of salt
For the Coconut Custard Filling:
· 1 (13.5 oz) can full-fat coconut milk (well shaken)
· 1 ½ cups whole milk
· ¾ cup granulated sugar
· ⅓ cup cornstarch
· ¼ tsp salt
· 4 large egg yolks
· 2 tbsp unsalted butter, cubed
· 1 ½ tsp vanilla extract (or vanilla bean paste)
· ½ tsp coconut extract (optional but recommended)
· 1 cup sweetened shredded coconut, toasted (for folding in)
For the Toasted Coconut Topping:
· 1 cup sweetened shredded coconut, toasted
For the Whipped Cream:
· 1 ½ cups heavy whipping cream, very cold
· ¼ cup powdered sugar
· 1 tsp vanilla extract
Instructions
Part 1: Toast All Coconut
· Preheat oven to 325°F (160°C). Spread all 2 ½ cups of shredded coconut on a baking sheet.
· Toast for 8-12 minutes, stirring every few minutes, until fragrant and golden brown. Watch closely—it burns easily.
· Divide: 1 cup for the filling, 1 cup for the topping, and ½ cup for the crust.
Part 2: Make the Toasted Coconut Crust
· In a medium bowl, mix the ½ cup toasted coconut, graham cracker crumbs, melted butter, sugar, and salt.
· Press firmly into a 9-inch pie plate, covering the bottom and sides evenly.
· Bake at 350°F (175°C) for 10 minutes. Let cool completely.
Part 3: Make the Coconut Custard Filling
· In a medium saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, and salt until smooth.
· Heat over medium heat, whisking constantly, until thickened and bubbly (about 8-10 minutes). Cook for 2 more minutes to cook out the starchy taste.
· In a separate bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot milk mixture to temper the yolks.
· Pour the yolk mixture back into the saucepan. Cook over medium-low heat, whisking constantly, for 2-3 more minutes until very thick.
· Remove from heat. Stir in butter, vanilla, and coconut extract until smooth.
· Fold in the 1 cup of toasted coconut reserved for the filling.
· Pour immediately into the cooled crust. Press plastic wrap directly onto the surface of the custard to prevent a skin.
· Refrigerate for at least 4 hours, preferably overnight.
Part 4: Finish the Pie
· Make the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
· Remove plastic from the pie. Spread or pipe whipped cream over the chilled custard.
· Pile the remaining 1 cup of toasted coconut over the whipped cream.
· Chill for at least 1 more hour before slicing.
Key Success Secrets
· Toast Your Coconut: This is non-negotiable. It transforms the flavor from sweet and chewy to deep, nutty, and aromatic.
· Temper the Eggs: Adding hot liquid slowly prevents scrambled eggs in your custard.
· Cook the Custard Thoroughly: The cornstarch needs to boil to thicken properly.
· Chill Completely: The pie must be fully set for clean slices.
Storage
· Refrigerator: Keep covered for up to 3 days. The crust will soften over time but still taste incredible.
· Freezing: Not recommended, as the custard and cream can separate.
Next-Level Variations
· Chocolate-Coconut: Add a layer of dark chocolate ganache under the custard.
· Meringue Topping: Replace whipped cream with a tall, toasted Swiss meringue.
· Macaroon Crust: Use finely ground coconut macaroons instead of graham crackers.
· Tropical Twist: Add a layer of diced pineapple or mango under the custard.
· Boozy: Add 1 tbsp dark rum or Malibu to the custard with the butter.
This pie is a labor of love, but each bite of that creamy custard, crisp crust, and fluffy cream with the crunch of toasted coconut is absolute paradise.