Coconut Cream Pie with Graham Cracker Crust
This Coconut Cream Pie layers a buttery graham cracker crust with a rich, silky coconut custard for the perfect old-fashioned dessert. Finished with fluffy whipped cream and toasted coconut, it’s pure bakery bliss in every slice.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons melted butter
Coconut Cream Filling
- 2 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 1 ½ teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 ½ cups sweetened shredded coconut
Whipped Topping
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Combine graham crumbs, sugar, and melted butter until evenly moistened.
- Press mixture firmly into a 9-inch pie plate, covering the bottom and sides.
- Bake for 10 minutes. Cool completely.
Instructions:
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Add milk, cream, and egg yolks; whisk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 5–7 minutes).
- Remove from heat. Stir in butter, vanilla extract, coconut extract, and shredded coconut.
- Pour the warm filling into the cooled crust.
- Press plastic wrap directly onto the surface to prevent a skin from forming.
- Chill for at least 4 hours or overnight.
Instructions:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread or pipe onto the chilled pie.
- Optional Garnish
- Toast ½ cup sweetened shredded coconut at 325°F for 5–7 minutes, stirring once, until golden.
- Sprinkle over the whipped topping now.