4.19 from 71 votes Print Recipe 15 Minute Coconut Cream Pie Recipe

By Meisje

Ingredients

• Graham Cracker Crust:
• 2 cups (6oz/170g) Graham cracker crumbs
• 3/4 cup (6oz/170g) butter, melted
• Filling:
• 1 cup (3oz/85g) shredded unsweetened coconut, toasted
• 2 cups (16floz/450ml) milk
• 1 cup (8floz/225ml) heavy whipping cream
• 2 eggs, beaten
• 1/2 cup (2 ½oz/71g) all-purpose flour*
• 1/2 cup (4oz/115g) sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• Whipped cream:
• 1 1/4 cup (10floz/282ml) heavy whipping cream, whipped

Preparation

Step 1

Pre-heat your oven to 350°F (180°C) then scatter the shredded coconut onto a baking tray. Place in the oven to toast for 5-7 minutes. When golden brown, remove from the oven.

Remove the coconut from the oven and set aside to cool while making the crust.

For the Graham Cracker Crust:
Butter and line a 9-inch pie tin with 2 layers of cling wrap allowing some extra cling to hang off the sides. This will ensure you can easily lift out the pie once set. Set aside.

Prepare the Graham cracker crust by mixing the melted butter with the graham crumbs in a large bowl. Mix until you've reached the texture of wet sand.

Transfer the crust mixture into the prepared tin and press down using your fingertips. Once the Graham mixture has been pressed into the tin, place in the fridge to set. While the crust is setting prepare the filling.

For the Filling:
In a medium saucepan over medium heat, whisk the milk, cream, eggs, sugar, and flour until smooth. You want to make sure your flour doesn't get lumpy once added.

Bring to a simmer over low heat, whisking constantly for 5-7 minutes until thickened. Remove the pan from the heat and stir in the salt, vanilla extract and the toasted coconut (reserving 2 tablespoons to coconut to garnish the pie)

Pour the filling into the pie shell and chill until firm, about 4 hours. It can be stored in the fridge at this stage for up to 3 days.

To serve:
Top the pie with whipped cream and the reserved coconut. Enjoy!

HOW TO THICKEN COCONUT CREAM PIE FILLING
The filling of the coconut cream pie is a perfectly balanced, toasted, coconut-infused custard. Made with milk, eggs, flour, sugar, and of course toasted shredded coconut, the coconut cream pie filling is always silky smooth.

It’s super important here to take your time while mixing up the custard and keep a close eye on it while cooking. The eggs, milk, cream, sugar, and flour will combine and over low heat, they will begin to thicken up. While cooking the custard STIR CONSTANTLY. Keeping this mixture moving over a steady heat is what will allow it to thicken properly.

After about 7-10 minutes you will have a thick and rich custard that falls off your spatula in ribbons. If for some reason you do get bits of custard that curdle, you can fix this by straining it with a wire sieve. If you are gluten-free you can substitute the flour for 2 tablespoons of corn starch.