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coconut Cream Pie Recipe
Olivia

Coconut Cream Pie Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 40 minutes
Servings: 8
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method

Ingredients
  

For the Pie Crust
  • 1 ½ cups graham cracker crumbs or crushed digestive biscuits
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Coconut Cream Filling
  • 1 cup whole milk
  • 1 cup coconut milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1 ½ cups sweetened shredded coconut
For the Whipped Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • Toasted coconut flakes for garnish

Equipment

  • Mixing bowls
  • whisk
  • Medium Saucepan
  • Rubber spatula
  • Measuring cups and spoons
  • Hand mixer or stand mixer
  • Pie dish (9-inch)
  • Plastic wrap
  • Baking sheet with pie weights or dried beans

Method
 

Step 1: Make the Crust
  1. Preheat the oven to 350°F (175°C).
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press mixture into a 9-inch pie dish.
  4. Bake for 10 minutes, then cool completely.
Step 2: Prepare the Filling
  1. In a saucepan, whisk together milk, coconut milk, sugar, and cornstarch.
  2. Cook over medium heat until thickened, stirring constantly.
  3. In a separate bowl, whisk egg yolks. Slowly temper with hot mixture.
  4. Return to the saucepan and cook for 2–3 more minutes.
  5. Remove from heat, stir in vanilla and shredded coconut.
  6. Pour into the cooled crust and chill for at least 4 hours.
Step 3: Make the Whipped Topping
  1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Spread over chilled pie.
  3. Garnish with toasted coconut flakes