There is nothing better than an incredible Coconut Cream Pie. The rich, silky coconut layer combined with the perfect crust and light, fluffy whipped cream is just…well, it’s just…
The Best. The Best Ever.
The Best Ever Coconut Cream Pie.
And I have the recipe for this perfection in a pie pan.
There are a few secrets that make this pie unrivaled, and one of them is in the crust.
Well, it’s not really in the crust. It is the crust.
My father-in-law bought me this book a couple of years ago, and I love it! It is my go-to for all of my baking questions. For their coconut cream pie recipe, they recommend a graham cracker crust. I know, right?! It’s totally unheard of, but oh so good. The crumbly, buttery crust adds another dynamite layer of flavor and texture that a regular pie crust just can’t compare to.
The best part of a graham cracker crust is how easy it is to make. Just grab your ingredients, run them together in your food processor, and press them in the bottom of your pan! Bada-bing, bada-boom.
Secret #2 for this pie…
Toast that coconut baby!
Something about baking your coconut in the oven for less than ten minutes transforms it from good to, well…
The aroma will take over your house and it’s magical, and it makes the flavor of the coconut sing. You’ll add a few tablespoons of the toasted coconut to your food processor, so the flavor will infuse with your crust.
Last secret – make sure you temper your eggs really well.
If you’re not careful, you can actually scramble the eggs instead of cook them slowly in the pudding-type layer. And then you’ll have scrambled eggs in your pie…
So, after you scald your coconut milk and heavy cream/milk, you’re going to want to VERY SLOWLY add your warm milk to your egg mixture. Like, super slowly. And make sure you are whisking the entire time. I like to add the entire pan of milk. After that, put the egg and milk mixture back into the saucepan, then continue with your recipe. If you do it right, it will make the smoothest, silkiest cream pie you’ve ever had.
Once your filling is done, make sure you cover the pie with plastic wrap DIRECTLY on top of the filling. This prevents a film from developing on the top of your pie.
I prefer to finish off this pie with whipped cream and sprinkled with some of the toasted coconut.
If you’re a fan of meringue, feel free to top it with that.
Fair warning – if you bring this pie to work the next day, you will return home with this:
If you will give this pie a try, I can guarantee it will be your go-to recipe for Coconut Cream Pie from now on!
- 9 graham crackers, broken into pieces
- 2 Tablespoons sugar
- 5 Tablespoons toasted shredded coconut
- 4 Tablespoons melted butter
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 eggs
- 1/4 cup cornstarch
- 1/2 cup sugar
- 2 Tablespoons butter
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup toasted shredded coconut
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1/2 cup toasted shredded coconut
- Preheat oven to 350 degrees. Spread coconut on cookie sheet in a thin, even layer. Bake for 8-10 minutes, or until slightly brown and fragrant.
- Place graham crackers, sugar, toasted coconut, and melted butter into food processor. Process on high until it's the texture of sand.
- Press into the bottom of your pie dish using the back of a measuring cup.
- Bake for 8-10 minutes at 350 or until fragrant and slightly brown.
- Whisk eggs with cornstarch in large bowl; set aside.
- Place coconut milk, whole milk, and heavy cream into a medium saucepan.
- Bring to a simmer over medium heat, but do not let it boil! Stir consistently until coconut milk is incorporated.
- SLOWLY whisk hot milk into egg mixture. (VERY SLOWLY)
- Place egg and milk mixture back in the saucepan.
- Bring the mixture to a boil over medium heat. Cook for 10 minutes, or until thickened.
- Remove from heat, add butter, extracts, and coconut.
- Place in pie crust and immediately cover with plastic wrap directly on the filling.
- Cool on counter for 30-45 minutes, then place in refrigerator to finish cooling.
- Put heavy cream and sugar in a large bowl.
- Beat at a high speed for 5-10 minutes, or until soft peaks form.
- Spread or pipe whipped cream on the top of your pie.
- Sprinkle with remaining toasted coconut.