Coconut Cream Pie

Coconut Cream Pie is a timeless dessert that blends creamy textures with sweet coconut flavor for a crowd-pleasing treat. With its smooth, rich filling and crisp crust, it’s the perfect finish to any meal. Below is a refreshed version of the recipe, keeping the original context and intent, but with updated text for clarity and style.

🥥 Coconut Cream Pie Recipe

A creamy, tropical classic that’s simple to make and sure to impress.

📋 Ingredients

👩‍🍳 Instructions

1. Make the Crust
   In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into a pie pan, covering the bottom and sides.
   Bake at 375°F (190°C) for 10 minutes, then set aside to cool.
2. Prepare the Coconut Custard
   In a saucepan, whisk together cornstarch, sugar, and salt. Slowly add coconut milk, heavy cream, and regular milk.
   Cook over medium heat, stirring continuously until the mixture starts to thicken.
3. Temper the Egg Yolks
   In a separate bowl, beat the egg yolks. Gradually add a bit of the hot mixture into the yolks while whisking to prevent curdling.
   Pour the tempered yolks back into the saucepan and cook for another 2–3 minutes until thick and smooth.
4. Add Coconut Flavor
   Remove the saucepan from heat. Stir in vanilla extract and shredded coconut until well combined.
5. Assemble the Pie
   Pour the custard into the prepared crust. Smooth the top with a spatula. Place a piece of plastic wrap directly on the surface to prevent skin from forming.
6. Chill Until Set
   Refrigerate the pie for at least 4 hours or until fully chilled and firm.
7. Finish & Serve
   Before serving, top with a generous layer of whipped cream. Garnish with toasted coconut if desired.

🌴 Tip:

For extra flavor, toast the shredded coconut before adding it to the custard or using it as a topping.