classic coconut cream pie recipe

 

Here's a classic coconut cream pie recipe for you to try!

Ingredients

For the crust:

• 1 ½ cups crushed graham crackers or 1 premade pie crust
• ¼ cup granulated sugar
• 6 tbsp melted butter

For the coconut filling:

• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 2 tbsp unsalted butter

For the whipped cream topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Toasted coconut flakes (for garnish)

---

Instructions

1. Make the crust

   • Preheat oven to 350°F (175°C).
   • Mix crushed graham crackers, sugar, and melted butter in a bowl.
   • Press the mixture into a 9-inch pie pan.
   • Bake for 10 minutes, then let cool completely.

2. Prepare the coconut filling

   • In a saucepan over medium heat, combine milk, heavy cream, sugar, cornstarch, and salt. Stir continuously.
   • In a separate bowl, whisk egg yolks. Gradually add ½ cup of the hot milk mixture to temper the yolks.
   • Slowly pour the yolk mixture back into the saucepan, stirring constantly. Cook until thickened (about 5 minutes).
   • Remove from heat and stir in vanilla, shredded coconut, and butter.

3. Assemble and chill

   • Pour the filling into the cooled pie crust.
   • Cover with plastic wrap directly on the surface to prevent a skin from forming.
   • Refrigerate for at least 4 hours or until fully set.

4. Make the whipped cream topping

   • In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.

5. Finish and serve

   • Spread or pipe the whipped cream over the chilled pie.
   • Garnish with toasted coconut flakes.
   • Slice and enjoy!

Would you like any modifications to the recipe?