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slices of coconut cream pie
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Coconut Cream Pie

A graham cracker pie crust filled with coconut pudding and shredded coconut and topped with whipped cream.
Prep Time1 hour
Cook Time30 minutes
Cooling Time4 hours
Course: Dessert
Cuisine: pie
Keyword: coconut cream pie, coconut cream pie filling, coconut cream pie recipe, coconut pie, coconut pie recipe, coconut pudding, easy coconut cream pie
Servings: 12 slices

Ingredients

Graham Cracker Crust

  • 1 (120 g) package graham crackers about 8-9 crackers, crushed
  • 6 tbsp (85 g) unsalted butter melted
  • 2 tbsp (30 g) sugar
  • ¼ tsp (~1 g) salt

Coconut Pudding

  • 2 cups (500 g) coconut milk
  • 4 egg yolks
  • ½ cup (100 g) sugar
  • 3 tbsp (24 g) cornstarch
  • 1 tsp (4 g) vanilla extract
  • ¼ tsp (~1 g) salt
  • 1 cup (100 g) unsweetened shredded coconut

Whipped Cream

  • 1 cup (220 g) heavy whipping cream cold
  • ¼ cup (25 g) powdered sugar
  • ½ tsp (2 g) vanilla extract
  • ¼ tsp (~1 g) salt

Instructions

Graham Cracker Crust

  • Preheat the oven to 350°F.
  • In a large bowl, combine the crushed crackers, sugar, salt, and melted butter.
  • Press the cracker mixture firmly into a 9-inch pie plate to form a crust.
  • Bake the crust at 350°F for 10 minutes. Let cool before filling with the coconut cream filling.

Coconut Cream Filling

  • In a medium saucepan, whisk together the coconut milk, egg yolks, sugar, cornstarch, and salt.
  • Bring the coconut milk mixture to a simmer over medium heat, whisking occasionally.
  • Once the mixture starts to simmer, whisk consistently until it thickens, about 6-8 minutes.
  • Once thickened, pour the coconut pudding through a fine sieve into a bowl to remove any lumps that might remain.
  • Mix the vanilla extract and shredded coconut into the coconut pudding.
  • Transfer the coconut pudding into the baked graham cracker crust. Press a sheet of plastic wrap into the top of the pudding and chill in the fridge until set, at least 4 hours or overnight.

Whipped Cream

  • Using either a stand mixer fitted with the whisk attachment or an electric hand mixer, mix the heavy cream and powdered sugar on high speed until light and fluffy.
  • Add the vanilla extract and salt. Whisk to combine.
  • Top the set pie with the whipped cream and decorate with toasted shredded coconut. Serve and enjoy!

Notes

To make the recipe dairy-free, use a vegan butter in the crust and top with a dairy-free whipped cream