Description

This Toasted Coconut Cream Pie features a crisp graham cracker crust filled with a rich, creamy coconut custard and topped with fluffy whipped cream and toasted coconut flakes. The pie combines the tropical flavor of coconut milk and shredded coconut with a smooth, velvety texture, perfect for a refreshing dessert that impresses at any occasion.

Ingredients

Scale

For the Pie Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)

For the Coconut Filling:

1 can (13.5 oz) coconut milk
1 cup whole milk
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
1 cup shredded coconut (sweetened or unsweetened, toasted)

For the Topping:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted coconut flakes (for garnish)

Instructions

Prepare the Pie Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool completely.
Make the Coconut Filling: In a medium saucepan, whisk together coconut milk, whole milk, granulated sugar, cornstarch, and salt. Place over medium heat and cook, stirring constantly, until thickened and bubbling, about 5-7 minutes. In a separate bowl, whisk egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the yolks to temper them, whisking constantly. Pour the tempered yolk mixture back into the saucepan and cook for 2-3 more minutes while stirring until thickened. Remove from heat, stir in vanilla extract and toasted shredded coconut, then let cool slightly.
Assemble the Pie: Pour the coconut filling into the cooled graham cracker crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until fully set.
Prepare the Topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Once the pie is set, spread or pipe the whipped cream evenly over the top.
Garnish and Serve: Sprinkle toasted coconut flakes over the whipped cream for garnish. Serve chilled and enjoy your indulgent toasted coconut cream pie.

Notes

To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
For a firmer crust, you can chill the crust in the refrigerator for 30 minutes before baking.
If you prefer a less sweet pie, reduce the sugar slightly in the filling and topping.
Make sure to temper the egg yolks properly to prevent curdling in the filling.
This pie is best served within 2 days for optimal freshness.

Prep Time: 30 minutes
Cook Time: 10 minutes (crust) + 10 minutes (filling) + 4 hours chilling
Category: Dessert
Method: Baking
Cuisine: American

Keywords: toasted coconut cream pie, coconut pie, graham cracker crust, creamy coconut filling, whipped cream topping, tropical dessert