A Delectable Coconut Cream Pie Recipe

This Coconut Cream Pie is a delightful dessert that’s perfect for any occasion. With a rich, creamy filling and a crispy crust, it’s sure to satisfy your sweet tooth and impress your guests. The combination of coconut and cream makes for a luscious and indulgent treat.


  • For the crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, melted
  • For the filling:
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch
    • 1/4 teaspoon salt
    • 2 1/2 cups whole milk
    • 4 large egg yolks
    • 1 cup sweetened shredded coconut
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon coconut extract
    • 1 tablespoon unsalted butter
  • For the topping:
    • 1 cup heavy whipping cream
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract
    • Toasted coconut flakes (optional, for garnish)


  1. Prepare the crust:
    1. Preheat your oven to 350°F (175°C).
    2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
    3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
    4. Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
  2. Make the filling:
    1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
    2. Gradually whisk in the milk until the mixture is smooth.
    3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
    4. In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the yolks.
    5. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils again. Boil for 1 minute.
    6. Remove from heat and stir in the shredded coconut, vanilla extract, coconut extract, and butter until fully combined and smooth.
    7. Pour the filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until set.
  3. Prepare the topping:
    1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
    2. Spread the whipped cream evenly over the chilled pie filling.
    3. Garnish with toasted coconut flakes, if desired.
  4. Serve:
    1. Slice and serve the pie chilled. Enjoy your delectable Coconut Cream Pie!

Feel free to make this pie ahead of time and keep it refrigerated until ready to serve.

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