Description
There’s nothing quite like the indulgence of a homemade coconut cream pie, with its creamy filling, buttery crust, and fluffy topping. Whether you’re hosting a family gathering, celebrating a special occasion, or simply craving a tropical treat, this pie is the perfect dessert to elevate your dessert game. The smooth, velvety texture of the filling combined with the crunch of toasted coconut flakes offers a delightful contrast in every bite.
Ingredients
Crust:
1 ½ cups graham cracker crumbs
⅓ cup melted butter
¼ cup sugar
Filling:
1 can (13.5 oz) coconut milk
1 cup whole milk
¾ cup sugar
¼ cup cornstarch
4 egg yolks
2 tbsp butter
1 tsp vanilla extract
1 cup shredded coconut
Topping:
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Toasted coconut flakes (for garnish)
Instructions
- Make the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a pie dish and bake at 350°F (175°C) for 10 minutes. Let cool.
- Prepare the Filling: In a saucepan, heat coconut milk and whole milk over medium heat. In a separate bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk to the egg mixture, whisking constantly. Pour back into the saucepan and cook until thick. Remove from heat and stir in butter, vanilla, and shredded coconut.
- Assemble: Pour the coconut filling into the crust. Cover and chill for at least 4 hours.
- Make the Whipped Topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pie.
- Garnish: Sprinkle with toasted coconut flakes for extra crunch.
- Slice & enjoy!
Notes
- Chill the pie well for the best texture and flavor.
- Use full-fat coconut milk for a richer filling.
- Toast the coconut flakes in advance for extra flavor and crunch.
- This pie can be made a day in advance and stored in the refrigerator until serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes