Old-Fashioned Coconut Cream Pie

Old-Fashioned Coconut Cream Pie

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  • Prep Time


  • Total Time


  • Servings



  • Coconut Cream Pie:

  • 1

    can coconut milk (can be found in the Asian foods section)

  • Half-and-half or heavy cream (enough to add to the coconut milk to make 3 cups)

  • 3

    egg yolks

  • ¾

    cup white sugar

  • cup cornstarch

  • ¼

    teaspoon salt

  • 1

    cup flaked coconut, toasted*

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon coconut extract

  • 1

    recipe graham cracker crust (below) or traditional pie crust

  • Fresh Whipped Cream, lightly sweetened

  • Graham Cracker Crust:

  • 12

    whole rectangular graham crackers

  • 1

    stick butter, melted and slightly cooled

  • 3

    tablespoons sugar


For the pie: In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie). Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut. For the crust: Preheat oven to 325 degrees. Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened.Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate. Bake for 13-15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling. NOTES: *To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12-15 minutes.


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