Old-Fashioned Coconut Cream Pie

Classic coconut cream pie with a smooth rich custard topped with toasted shredded coconut. If you're a fan of coconut you have to give this recipe a go, it's delicious!

This cream pie is a coconut lovers dream come true!

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This cream pie is a coconut lovers dream come true!


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • COCONUT CREAM:

  • 1

    can coconut milk

  • 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 (recipe 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

Directions

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 to 4 hours or until firm. Top with whipped cream and the toasted coconut. Crust: Preheat oven to 325°F. Finely crush graham crackers in a food processor or in a Zip-loc 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 to 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°F, tossing often, until lightly toasted, about 12 to 15 minutes.


Nutrition

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