Classic Coconut Cream Pie

By
Kelly T
-
Coconut Cream Pie
Photo by David Holifield on Unsplash

Ah, the classic Coconut Cream Pie—a heavenly dessert that combines the tropical goodness of coconut with the indulgence of a creamy custard filling. Get ready to embark on a sweet journey as we unravel the secrets to creating this delectable treat. So, grab your apron and let’s get baking!

Ingredients:

For the crust:

  • 1 ½ cups of graham cracker crumbs
  • ¼ cup of melted butter
  • ¼ cup of granulated sugar

For the filling:

  • 1 ½ cups of coconut milk
  • 1 ½ cups of whole milk
  • ¾ cup of granulated sugar
  • ½ cup of cornstarch
  • 4 large egg yolks
  • 1 teaspoon of vanilla extract
  • 1 ½ cups of sweetened shredded coconut

For the topping:

  • 1 ½ cups of heavy cream
  • 2 tablespoons of powdered sugar
  • ½ teaspoon of vanilla extract
  • Toasted coconut flakes for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix well until the crumbs are evenly coated. Press the mixture into a 9-inch pie dish, forming a firm and even crust. Bake in the preheated oven for about 8-10 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
  2. In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, cornstarch, and egg yolks for the filling. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Continue cooking for another minute to ensure the cornstarch is fully cooked. Remove from heat and stir in the vanilla extract and shredded coconut.
  3. Pour the filling into the cooled crust, spreading it evenly. Cover the pie with plastic wrap, ensuring the wrap is in direct contact with the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until the filling is set and chilled.
  4. Just before serving, prepare the whipped cream topping. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie, covering the filling entirely. Sprinkle toasted coconut flakes on top for an extra touch of flavor and presentation.
  5. Slice the pie into wedges and serve chilled. Each bite will transport you to a tropical paradise with its creamy coconut goodness and delightful texture.