Go Back
Coconut Cream Pie Recipe

Coconut Cream Pie Recipe

Pinklady
Coconut cream pie has roots in the southern United States, where coconut desserts have been popular since the 19th century.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 8 Slices
Calories 400 kcal

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • 9-inch pie dish
  • Plastic wrap
  • Electric mixer

Ingredients
  

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks, beaten
  • 1 1/2 cups sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract

For the Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes, for garnish

Instructions
 

  • Prepare the Crust:
    Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the graham cracker crumbs and granulated sugar.
  • Pour in the melted butter and mix until the crumbs are evenly coated.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  • Bake for 10 minutes, then set aside to cool.
  • Make the Filling:
    In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  • Gradually add the whole milk, whisking until the mixture is smooth.
  • Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
  • Reduce heat and cook for an additional 2 minutes.
  • Remove from heat and slowly whisk in the beaten egg yolks.
  • Return the mixture to the heat and cook for another 2 minutes, stirring constantly.
  • Remove from heat and stir in the shredded coconut, vanilla extract, and coconut extract.
  • Pour the filling into the prepared crust and smooth the top.
  • Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
  • Chill the pie in the refrigerator for at least 2 hours, or until fully set.
  • Prepare the Topping:
    In a mixing bowl, whip the heavy cream with an electric mixer until it begins to thicken.
  • Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
  • Spread the whipped cream over the chilled pie filling.
  • Garnish with toasted coconut flakes.
  • Serve:
    Slice the pie into 8 pieces and serve chilled.
  • Enjoy your homemade coconut cream pie!

Video

Keyword Coconut Cream Pie Recipe