Toasted Coconut Cream Pie Recipe

Byanna orden
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Introduction

This Toasted Coconut Cream Pie combines a crunchy graham cracker crust with a smooth, rich coconut cream filling. Topped with whipped cream and toasted coconut flakes, it’s a tropical dessert perfect for any occasion.

A close-up view of a slice of pie with three layers on a white plate, placed on a white marbled surface. The bottom layer is a crumbly, golden-brown crust. Above that is a thick, creamy pale yellow filling with a smooth texture. The top layer consists of fluffy white whipped cream covered with toasted, light brown coconut flakes, some scattered around the plate. A silver fork lies next to the pie slice. Photo taken with an iphone --ar 4:5 --v 7

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 until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until lightly golden. Remove and let cool completely.
  2. Step 2: In a medium saucepan, whisk together coconut milk, heavy cream, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened and bubbling, about 5-7 minutes. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the yolks while whisking to temper them. Return the tempered yolks to the saucepan and cook 2-3 more minutes, stirring until thick. Remove from heat and stir in vanilla extract, coconut extract, and toasted shredded coconut.
  3. Step 3: Pour the coconut cream filling into the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
  4. Step 4: In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with toasted coconut flakes.
  5. Step 5: Slice and serve the pie chilled. Enjoy the creamy coconut flavor!

Tips & Variations

  • Use homemade toasted coconut by spreading shredded coconut on a baking sheet and baking at 350°F for 5-7 minutes, stirring occasionally, for extra freshness and flavor.
  • For a dairy-free version, substitute heavy cream with full-fat coconut cream and use a dairy-free crust option.
  • Chill the pie overnight for best texture and flavor development.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain the creamy texture. Leftover slices can be reheated slightly at room temperature, but it’s best enjoyed cold.

How to Serve

A slice of pie with three visible layers rests on a white plate on a white marbled surface. The bottom layer is a crumbly, golden-brown crust that looks crunchy. The middle layer is thick, creamy, and pale yellow with a smooth texture. On top is a fluffy, white whipped cream layer sprinkled with toasted, light brown coconut flakes, adding a textured contrast. Small pieces of crust and coconut flakes are scattered around the plate, with a silver fork placed beside the slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and bake the crust up to 2 days in advance. Keep it wrapped tightly at room temperature until ready to use.

What can I use instead of coconut extract?

If you don’t have coconut extract, you can double the vanilla extract or add a tablespoon of cream of coconut for extra coconut flavor.

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Toasted Coconut Cream Pie Recipe

★★★★★

4.9 from 87 reviews
  • Author: anna
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This Toasted Coconut Cream Pie is a luscious dessert featuring a crispy graham cracker and coconut crust, a rich coconut cream filling with toasted shredded coconut, and a fluffy whipped cream topping garnished with toasted coconut flakes. Perfectly chilled, it’s a refreshing and indulgent treat for coconut lovers.

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 the graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix thoroughly until the ingredients are well incorporated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8 to 10 minutes until lightly golden. Remove from oven and let cool completely.
  2. Make the Coconut Cream Filling: In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5 to 7 minutes. In a separate bowl, whisk the egg yolks. Gradually add a little of the hot coconut mixture to the egg yolks, whisking continuously to temper them and prevent curdling. Pour the tempered egg yolks back into the saucepan and cook for an additional 2 to 3 minutes, stirring constantly until thickened. 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 pie crust, smoothing the surface with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
  4. Prepare the Topping: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream evenly over the chilled coconut filling. Garnish with toasted coconut flakes on top.
  5. Serve: Slice the pie and serve chilled. Enjoy the creamy and toasted coconut flavors in every bite.

Notes

  • Make sure to cool the pie crust completely before adding the filling to avoid melting or softening it.
  • Tempering the egg yolks is essential to prevent scrambling when adding the hot mixture.
  • To toast coconut, spread shredded coconut evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
  • For extra coconut flavor, consider adding a teaspoon of toasted coconut oil to the crust mixture.
  • This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Toasted Coconut Cream Pie, Coconut Pie, Cream Pie, Graham Cracker Crust, Coconut Dessert, Whipped Cream Topping, Homemade Pie

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