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

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.
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.
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.
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.
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