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Toasted Coconut Cream Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/toasted-coconut-cream-pie-recipe/