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The Absolute Best Coconut Cream Pie Recipe

The Absolute Best Coconut Cream Pie Recipe
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★★★★★

5.2 from 29 reviews

This Absolute Best Coconut Cream Pie features a perfectly baked graham cracker crust filled with a rich and creamy coconut custard, topped with fluffy whipped cream and toasted coconut flakes for the ultimate tropical dessert experience.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Filling

  • 2 cups whole milk
  • 1 cup heavy cream (for filling)
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 1 ½ cups sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Topping

  • 1 cup heavy cream (for topping)
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract (for topping)
  • ½ cup toasted coconut flakes

Instructions

  1. Preheat and Prepare Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix well until the crumbs are evenly coated with butter and the mixture holds together.
  2. Bake Crust: Press the crumb mixture firmly and evenly along the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8–10 minutes or until it turns golden brown. Remove from oven and allow to cool completely before filling.
  3. Start Custard: In a medium saucepan, whisk together whole milk, 1 cup heavy cream (for filling), granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture begins to thicken and becomes smooth.
  4. Temper Egg Yolks: In a separate bowl, whisk the 4 large egg yolks thoroughly. Slowly pour a small amount of the hot milk mixture into the yolks while whisking rapidly to temper the eggs and prevent scrambling.
  5. Cook Custard: Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Stir continuously over medium heat until the custard thickens fully, about 2 to 3 minutes, achieving a creamy and pudding-like consistency.
  6. Add Flavor: Remove the custard from heat. Stir in the sweetened shredded coconut, vanilla extract, and salt until well combined.
  7. Chill Filling: Pour the coconut custard filling into the cooled graham cracker crust. Smooth the surface and cover it tightly with plastic wrap pressed directly onto the custard to prevent a skin from forming. Refrigerate for at least 4 hours until fully set.
  8. Prepare Whipped Cream: Just before serving, whip 1 cup of heavy cream (for topping) with powdered sugar and vanilla extract until soft peaks form, creating a light and airy topping.
  9. Assemble Pie: Spread the whipped cream evenly over the chilled coconut filling, covering the entire surface smoothly.
  10. Garnish and Serve: Sprinkle toasted coconut flakes generously on top of the whipped cream. Serve the pie chilled for the best texture and flavor.

Notes

  • Pressing the plastic wrap directly on the custard prevents a skin from forming during chilling.
  • For extra flavor, lightly toast the shredded coconut before adding to the filling.
  • Use freshly toasted coconut flakes for the topping to enhance the pie’s texture and aroma.
  • Ensure the crust is completely cooled before adding the filling to avoid melting or sogginess.
  • This pie is best served the same day it is assembled but can be stored covered in the refrigerator for up to 3 days.
  • To scale the recipe, ingredient quantities can be doubled or tripled for larger pies.

Nutrition

Keywords: coconut cream pie, coconut pie recipe, graham cracker crust pie, homemade coconut pie, creamy coconut dessert

Find it online: https://mixitwitjoe.com/the-absolute-best-coconut-cream-pie-recipe/