Classic Coconut Cream Pie Recipe

Indulge in the smooth and velvety texture of this classic Coconut Cream Pie. Made with a buttery graham cracker crust, a rich coconut custard filling, and topped with fluffy whipped cream and toasted coconut flakes, this pie is the perfect dessert to satisfy your sweet cravings. Enjoy the tropical flavors of coconut in every bite!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup granulated sugar
• 1 can (14 ounces) coconut milk
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 4 large egg yolks
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 cup sweetened shredded coconut, toasted

Directions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let cool completely.
3. In a saucepan, combine the coconut milk, whole milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the yolks, whisking constantly. This helps temper the yolks and prevent curdling. Pour the tempered yolks back into the saucepan and continue cooking, stirring constantly, until the mixture thickens further.
5. Remove the saucepan from the heat and stir in the butter and vanilla extract until well combined. Let the custard cool slightly, then pour it into the prepared pie crust. Cover with plastic wrap, making sure the plastic touches the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until set.
6. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled custard filling. Garnish with toasted coconut flakes.
7. Refrigerate the pie for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!

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