Coconut Cream Pie

This Coconut Cream Pie is smooth and luscious and creamy....and filled with the delicious flavors of toasted coconut and vanilla. Perfect for Easter, perfect for spring, the perfect piece of pie!

This Coconut Cream Pie is smooth and luscious and creamy filled with rich coconut and vanilla. This tropical pie is a perfect slice of dessert for Easter or brunch or just because!


  • For crust:
  • 1 1/4 c. graham cracker crumbs
  • 1/4 c. sugar
  • 6 Tbsp. butter melted (I used salted)
  • For coconut cream filling:
  • 4 large egg yolks
  • 2 c. 1 can coconut milk
  • 1-1/2 c. half & half
  • 3/4 c. sugar
  • 1/3 c. cornstarch
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 1/2 c. flaked coconut toasted, divided
  • For whipped cream:
  • 1 1/2 c. heavy whipping cream
  • 3 Tbsp. sugar


  1. For crust:
  2. Combine graham cracker crumbs with melted butter and sugar.
  3. Press firmly into bottom and up sides of a 10 inch pie plate.
  4. Bake at 350 degrees for 6-8 minutes or until lightly browned.
  5. Cool completely.
  6. For toasted coconut:
  7. Spread coconut on a rimmed baking sheet and baking at 350 degrees for 8-10 minutes, checking and stirring regularly to avoid burning.
  8. For coconut cream filling:
  9. In a large saucepan, combine egg yolks, coconut milk, half & half, sugar, and cornstarch.
  10. Whisk until well-blended.
  11. Bring mixture to a boil over medium heat, whisking constantly.
  12. Reduce heat to medium-low and cook 4 minutes more, whisking vigorously.
  13. Remove from heat; stir in vanilla, almond, and half of toasted coconut.
  14. Pour filling into cooled crust; place saran wrap or wax paper directly on filling.
  15. Refrigerate 3 hours or until firm.
  16. For whipped cream:
  17. *Before starting, make sure whipping cream is very cold and place mixing bowl and beaters in the freezer for 10 minutes.
  18. Combine cold heavy whipping cream and sugar in chilled bowl.
  19. Beat on medium speed until soft peaks form.
  20. Gently spoon onto chilled pie and top with remaining toasted coconut.
  21. Optional: Before serving, chill pie in freezer for 15 minutes to aid in slicing.

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