Toasted Coconut Cream Pie Recipe

Introduction

This Toasted Coconut Cream Pie is a delightful blend of crunchy graham cracker crust, rich coconut cream filling, and fluffy whipped topping. Perfectly toasted coconut flakes add an extra layer of flavor and texture to this elegant dessert. It’s a tropical treat that’s sure to impress and satisfy your sweet tooth.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsweetened shredded coconut
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 1 cup unsweetened coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup sweetened shredded coconut (toasted)
• 1 cup heavy cream (for whipping)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut flakes (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Mix well. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove and let cool completely.
2. Step 2: In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened and bubbling (about 5-7 minutes).
3. Step 3: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the yolks, whisking constantly to temper them. Pour the yolk mixture back into the saucepan and cook another 2-3 minutes, stirring until thick. Remove from heat and stir in vanilla extract, coconut extract, and toasted shredded coconut.
4. Step 4: Pour the coconut cream filling into the cooled crust, smoothing the top with a spatula. Cover and refrigerate at least 4 hours until set.
5. Step 5: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe over the chilled filling. Garnish with toasted coconut flakes.
6. Step 6: Slice and serve chilled. Enjoy the creamy, coconut goodness!

Tips & Variations

• Toast shredded coconut gently in a dry skillet over medium heat until golden and fragrant for extra flavor.
• Substitute graham cracker crumbs with crushed digestive biscuits or vanilla wafers for a different crust flavor.
• For a lighter topping, fold whipped coconut cream into whipped heavy cream before topping.
• Add a splash of rum or coconut liqueur to the filling for an adult twist.

Storage

Store this pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the cream’s texture. Reheat is not recommended, but letting it sit at room temperature for 10 minutes before serving can soften the filling slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk instead of fresh?

Yes, canned coconut milk works perfectly for this recipe and adds rich coconut flavor to the filling.

How do I prevent the crust from getting soggy?

Baking the crust before adding the filling helps it set firmly and resist sogginess. Make sure to let it cool completely before pouring in the creamy filling.

Toasted Coconut Cream Pie Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This Toasted Coconut Cream Pie features a buttery graham cracker crust with shredded coconut, a rich and creamy coconut custard filling, and a fluffy whipped cream topping garnished with toasted coconut flakes. A perfect dessert that balances creamy texture with toasty coconut flavor, ideal for coconut lovers looking for a homemade indulgence.

• Author: Cleo
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pie Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsweetened shredded coconut
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter (melted)

For the Coconut Cream Filling:

• 1 cup unsweetened coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup sweetened shredded coconut (toasted)

For the Topping:

• 1 cup heavy cream (for whipping)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut flakes (for garnish)

Instructions

1. Prepare the Pie Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter, mixing well. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove and cool completely.
2. Make the Coconut Cream Filling: In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened and bubbling, about 5-7 minutes. In a separate bowl, whisk egg yolks. Temper the yolks by slowly adding some hot coconut mixture while whisking constantly. Return the tempered yolks to the saucepan and cook 2-3 more minutes until thick. Remove from heat and stir in vanilla extract, coconut extract, and toasted shredded coconut.
3. Assemble the Pie: Pour the coconut cream filling into the cooled crust and smooth it out with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours until set.
4. Prepare the Topping: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled filling. Garnish with toasted coconut flakes.
5. Serve: Slice the pie and serve chilled to enjoy the creamy, toasted coconut flavor in every bite.

Notes

• Be careful when tempering the egg yolks to avoid curdling.
• Allow the crust to cool completely before adding filling to prevent sogginess.
• Use unsweetened coconut milk for best flavor balance.
• To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
• Pie needs at least 4 hours chilling to fully set, overnight is best.

Keywords: toasted coconut cream pie, coconut pie, graham cracker crust, coconut cream filling, whipped cream topping, homemade pie dessert