Creamy Coconut Cream Pie with Toasted Coconut Topping
A quick and easy creamy coconut cream pie featuring a flaky graham cracker crust, silky coconut custard filling, and a crunchy toasted coconut topping. Perfect for any occasion and adaptable for dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Southern American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or finely crushed digestive biscuits)
- ⅓ cup unsweetened shredded coconut (toasting optional for extra flavor)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 cups whole milk (or full-fat coconut milk for extra coconut flavor)
- 1 cup heavy cream
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- 4 large egg yolks, room temperature
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 cup sweetened shredded coconut (for mixing into the filling)
- 1 cup sweetened shredded coconut (toasted until golden brown)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat oven to 350°F. Mix graham cracker crumbs, ⅓ cup shredded coconut, sugar, and melted butter until combined. Press into a 9-inch pie pan. Bake 8-10 minutes until golden. Cool completely.
- Make the coconut filling: In a saucepan, combine milk, heavy cream, and sugar. Heat until simmering, do not boil. Whisk cornstarch and egg yolks in a bowl. Slowly temper eggs with 1 cup hot milk mixture, whisking constantly.
- Pour tempered yolks back into saucepan. Cook over medium heat, whisking constantly, until thickened (5-7 minutes). Remove from heat, stir in butter and vanilla. Fold in 1 cup shredded coconut. Pour into cooled crust. Cover with plastic wrap and chill at least 4 hours or overnight.
- Prepare toasted coconut topping: Preheat oven to 325°F. Spread 1 cup shredded coconut on parchment-lined baking sheet. Bake 5-7 minutes, stirring halfway, until golden. Cool.
- Make whipped cream topping: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread evenly over chilled pie filling.
- Assemble pie: Sprinkle toasted coconut over whipped cream. Press some coconut gently into sides for neat appearance.
- Final chill and serve: Refrigerate assembled pie at least 30 minutes before slicing. Use a hot, clean knife for smooth cuts.
Notes
Temper eggs slowly to avoid scrambling. Use medium heat to prevent curdling. Toast coconut evenly and watch carefully to avoid burning. Chill pie thoroughly for best texture. Use fresh ingredients for best flavor. For dairy-free, substitute coconut milk and cream and use dairy-free butter or coconut oil. For gluten-free crust, use almond flour instead of graham crackers.
Nutrition
- Serving Size: 1 slice (1/8th of pi
- Calories: 375
- Sugar: 20
- Sodium: 150
- Fat: 25
- Saturated Fat: 18
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: coconut cream pie, toasted coconut, creamy pie, easy dessert, homemade pie, tropical dessert, coconut custard, whipped cream topping