Coconut Cream Pie Recipe
This Coconut Cream Pie features a golden graham cracker crust, a luscious coconut custard made with milk, coconut milk, and sweetened coconut flakes, and a lofty layer of fresh whipped cream crowned with toasted coconut. It’s a classic coconut pie recipe that balances creamy, cool richness with a lightly crunchy crust, perfect for holidays, potlucks, and make‑ahead desserts. If you’re searching for an easy coconut cream pie with bakery‑level results, this step‑by‑step guide delivers a silky custard and a sturdy crust that slices cleanly—every single time.
The Inspiration
Coconut cream pie is a diner‑counter classic that never goes out of style. The beauty of this dessert lies in its textural contrast: a buttery graham cracker crust, a smooth coconut pastry cream, and a pillowy whipped cream topping with a sprinkle of toasted coconut for aroma and crunch. This version uses a gentle bain‑marie warm‑up for the milk to prevent curdling and help the cornstarch hydrate evenly, producing a custard with a luxurious, spoon‑coating consistency. Because it sets in the refrigerator, this pie is ideal for make‑ahead entertaining—slice and serve cold for the most refreshing finish.
Ingredients
Graham Cracker Crust
- 1½ cups (360ml) finely crushed graham crackers
- ¼ cup (60ml) melted coconut oil
- 2 tablespoons (30ml) sugar
Method
- Preheat oven to 350 degrees.
- In a mixing bowl, add all ingredients together and stir to combine.
- Transfer crust mixture to a pie plate, and press down to compact using your fingertips.
- Place in the hot oven and cook for 12-14 minutes, or until slightly brown.
- Remove from oven and place in refrigerator to cool completely.
- Reserve for pie.
Ingredients
Coconut Cream Pie
- 3 cups (720ml) 2% milk
- ½ cup (120ml) sugar
- 1/8 teaspoon (0.5ml) salt
- ¼ cup (60ml) cornstarch
- 2 eggs, beaten
- 1½ cups (360ml) sweetened coconut flakes
- 1 teaspoon (5ml) vanilla extract
- 1 cup (240ml) heavy cream
- 2 tablespoons (30ml) icing sugar
- Graham cracker crust (see recipe)
- 2 tablespoons (30ml) toasted coconut flakes, for garnish
Method
- Create a bain-marie by placing a metal mixing bowl over a saucepan filled with simmering water over medium heat.
- Place milk in warm mixing bowl, and stir until the milk has warmed up.
- Set warm milk aside.
- In a separate mixing bowl, combine sugar, salt and cornstarch.
- Add eggs and whisk until incorporated.
- Pour in warm milk gradually and continue whisking.
- Add sweetened coconut flakes, and mix.
- Transfer mixture to a saucepan over medium heat and cook for 10-12 minutes, stirring constantly.
- Once properly thickened and mixture is pudding-like, transfer to a large mixing bowl and stir in vanilla extract.
- Cover bowl with plastic wrap and place in refrigerator to cool.
- Once coconut mixture has cooled, pour over graham cracker crust and spread evenly.
- In a separate mixing bowl, whisk together cream and icing sugar until peaks have formed.
- Evenly spread whipped cream over the pie.
- Top with toasted coconut flakes.
- Refrigerate for at least 1 hour, or until completely set.
- Slice and serve cold.