Coconut Cream Pie

Coconut cream pie is made with a toasted coconut graham cracker crust and a lusciously rich filling packed with coconut flavor.

Prep Time
10 minutes
Cook | Chill Time
30 minutes | 3 hours

Meet the Chef: Haley Williams

Haley Williams is the founder of If You Give a Blonde a Kitchen, a baking blog providing helpful tips and tricks to guarantee success in the kitchen. Haley's recipes are easy to follow and fun to try for diehard foodies and culinary novices alike. It’s about mastering the baking basics and being creative along the way!

Servings

Coconut Graham Cracker Crust

  • 5 Tablespoons Unsweetened shredded coconut 5 Tablespoons Unsweetened shredded coconut
  • 9 Graham crackers, broken into pieces 9 Graham crackers, broken into pieces
  • C&H® Granulated Sugar 2 Tablespoons 2 Tablespoons C&H® Granulated Sugar
  • 5 Tablespoons Unsalted butter, melted 5 Tablespoons Unsalted butter, melted

Coconut Cream Filling

  • One 14-ounce can Coconut milk, stirred One 14-ounce can Coconut milk, stirred
  • 1 cup Whole milk 1 cup Whole milk
  • C&H® Granulated Sugar 2/3 cup 2/3 cup C&H® Granulated Sugar
  • ¼ teaspoon Salt ¼ teaspoon Salt
  • ½ cup Unsweetened shredded coconut ½ cup Unsweetened shredded coconut
  • 5 Large egg yolks 5 Large egg yolks
  • ¼ cup All purpose flour ¼ cup All purpose flour
  • 1 ½ teaspoons Vanilla extract 1 ½ teaspoons Vanilla extract
  • 2 Tablespoons Unsalted butter, cut into quarters 2 Tablespoons Unsalted butter, cut into quarters
  • 1 cup Whipped cream for garnish 1 cup Whipped cream for garnish

Instructions

Coconut Graham Cracker Crust

Step 1

Preheat oven to 325°F.

Step 2

Sprinkle coconut flakes in a 9-inch glass pie plate. Toast coconut in the oven for 9 minutes, stirring every 3 minutes, until golden brown. Keep the oven on. Cool coconut and set aside 1 tablespoon of toasted coconut for garnish later.

Step 3

In the bowl of a food processor, combine remaining toasted coconut with graham crackers. Pulse until fine crumbs form, about 15 one-second pulses. Transfer crumbs to a medium bowl. Stir in C&H® Granulated Pure Cane Sugar, then melted butter until the mixture resembles wet sand. 

Step 4

Transfer mixture to pie plate and use the bottom of a measuring cup to press the mixture into the bottom and 1-1/2 inches up the sides of the plate. 

Step 5

Bake the coconut graham cracker crust at 325°F for 20 to 22 minutes or until fragrant and starting to brown. Cool crust completely and prepare the filling.

Coconut Cream Filling

Step 6

In a medium saucepan over medium heat, combine coconut milk, whole milk, 1/3 cup C&H® Granulated Pure Cane Sugar and salt. Stir in the coconut flakes. Bring mixture to a simmer, then take it off the heat. Keep the stove on.

Step 7

Quickly, in a separate bowl, whisk together the egg yolks and remaining 1/3 cup C&H® Granulated Pure Cane Sugar. First, whisk the flour into the warm milk mixture, then keep whisking while slowly add the egg mixture to the saucepan. Remember to constant stir to prevent the eggs from scrambling. Return saucepan to medium heat and continue whisking until mixture thickens, about 1 to 2 minutes.

Step 8

Take the saucepan off the heat, stir in vanilla and butter pieces.

Step 9

Pour the coconut cream filling into the cooled crust. Cover the pie with plastic wrap, pressing it down to touch the filling. Chill for at least 3 hours. When ready to serve, remove plastic wrap, garnish with whipped cream and remaining tablespoon of toasted coconut.

Chef's Tip

  • Be sure to use unsweetened coconut in the filling. It is shredded into finer pieces, which can be left in the filling for the most coconut flavor.
  • Premade graham cracker crust may be used as well.
  • Store coconut cream pie covered in the refrigerator for up to 3 days.