The BEST Coconut Cream Pie


For the Graham Cracker Crust:
  • 9 whole graham crackers, broken into pieces
  • 5 T. unsalted butter, melted and cooled slightly
  • 3 T. granulated sugar
For the Coconut Custard Filling:
  • 1 (13.5 or 14 oz.) can coconut milk
  • 1 c. whole milk
  • 2/3 c. granulated sugar
  • 1/2 c. sweetened flaked coconut
  • 1/4 tsp. salt
  • 5 large egg yolks
  • 1/4 c. cornstarch
  • 2 T. unsalted butter, cut in a few pieces
  • 1 ½ tsp. vanilla extract
For the Topping:
  • 2 c. cold heavy cream
  • 2 T. granulated sugar
  • 1 tsp. vanilla extract
  • 1 T. unsalted butter
  • 1/4 c. sweetened flaked coconut


  1. MAKE THE GRAHAM CRACKER CRUST: In a food processor, process graham cracker pieces into fine crumbs, about 30 seconds. Sprinkle in sugar and melted butter. Pulse to incorporate into crumbs, about 4 to 6 pulses.
  2. Place crumb mixture in a 9-inch pie plate. Using the bottom of a measuring cup or flat-bottomed drinking glass, press crumbs into an even layer in the bottom and up the sides of the pie plate.
  3. Bake at 325℉ for 15 – 18 minutes until the crust is just beginning to brown slightly. Remove from oven, place on a cooling rack, and set aside to cool completely.
  4. PREPARE THE COCONUT CUSTARD FILLING: Place coconut milk, whole milk, 1/3 cup of the sugar, flaked coconut, and salt in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally.
  5. While the coconut milk mixture comes to a simmer, whisk together the egg yolks, cornstarch, and remaining 1/3 cup sugar until smooth.
  6. Once the coconut milk mixture begins to simmer, gradually whisk 1 cup of the simmering liquid into the egg yolk mixture to temper the eggs. Then, slowly whisk the tempered egg yolk mixture back into the simmering pot of coconut milk.
  7. Reduce heat to medium and cook about 30 seconds until thickened, whisking vigorously the entire time. Remove from heat and whisk in butter and vanilla.
  8. Let cool for 5 minutes, stirring frequently. Pour warm filling into the cooled pie crust. Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard filling to prevent a skin from forming on the top. Refrigerate until filling is chilled and set, about 4 hours or overnight.
  9. PREPARE THE TOPPING: Once the coconut filling is chilled, melt butter in a small skillet over medium heat. Add flaked coconut and cook, stirring constantly, until coconut is light golden brown. Set the toasted coconut aside to cool while you make the whipped cream.*
  10. Place heavy cream, sugar, and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip the cream mixture on medium-low speed for about 1 minute until frothy. Increase speed to high and continue to whip until soft peaks form, about 1 -3 minutes. Spread whipped cream evenly over the top of the pie. Sprinkle the top with the toasted coconut.
  11. Serve immediately. Or, if you need to refrigerate for later, place a few toothpicks into the whipped cream of the pie. Drape plastic wrap over the toothpicks to cover, and refrigerate until serving time.
* The toasted coconut could also be prepared in advance.  Store in a covered container or zip-top baggie until needed.


Source:  The Kitchen is My Playground