Description
A decadent dessert featuring a rich and creamy coconut filling with a crunchy graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 cups whole milk
- 1 cup heavy cream (for filling)
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 ½ cups sweetened shredded coconut
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup heavy cream (for topping)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (for topping)
- ½ cup toasted coconut flakes
Instructions
- To kick off this delicious Coconut Cream Pie, begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix these ingredients together until you achieve a wet sand-like consistency that holds together when pressed. This mixture will form your crust, so it’s vital to combine it thoroughly.
- Next, transfer the graham cracker mixture into a 9-inch pie dish. Press the crumbs firmly into the bottom and up the sides of the dish, ensuring even coverage. Place in the oven for about 8–10 minutes or until the crust turns a beautiful golden brown. Once baked, remove it from the oven and allow it to cool completely. This cooling phase is crucial for ensuring your filling sets perfectly later.
- While your crust cools, turn your attention to the delicious custard. In a medium saucepan, whisk together the whole milk, 1 cup of heavy cream, sugar, and cornstarch over medium heat. Stir constantly until the mixture begins to thicken, which typically takes about 7-10 minutes. Keep an eye on it, as custard can easily scorch.
- In a separate bowl, take your egg yolks and whisk them lightly. Now, to temper the yolks and prevent them from curdling, gradually add a few spoonfuls of the hot milk mixture to the yolks while whisking vigorously. This step helps to gradually raise the temperature of the yolks without cooking them. Once combined, pour the yolk mixture back into the saucepan with the remaining custard mixture.
- Return the saucepan to the heat and stir continuously for another 2–3 minutes until the custard thickens beautifully; it should coat the back of a spoon. Once thickened, remove from heat and stir in the sweetened shredded coconut, vanilla extract, and salt. The heavenly aroma of coconut will fill your kitchen!
- Now, pour the coconut filling into the cooled graham cracker crust. Use a spatula to spread it evenly and smooth out the surface. To prevent any skin from forming on top of the custard while chilling, cover the pie with plastic wrap, pressing it gently against the surface. Chill your pie in the refrigerator for at least 4 hours or until completely set.
- Before you’re ready to serve, whip together 1 cup of heavy cream with powdered sugar and half a teaspoon of vanilla extract in a mixing bowl. Beat until soft peaks form, creating a light and fluffy topping. Spread this over your chilled pie generously.
- Finish off your masterpiece by sprinkling the toasted coconut flakes over the whipped cream topping. This adds an extra layer of texture and that delightful toasty flavor contrast. Your Coconut Cream Pie is now ready to be enjoyed!
Notes
Make ahead for enhanced flavors; best served chilled.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 150 mg
- Protein: 6 g