Description
This recipe for The Absolute Best Coconut Cream Pie features a buttery graham cracker crust filled with a rich, creamy coconut custard and topped with fluffy whipped cream and toasted coconut flakes, creating a perfect blend of textures and tropical flavors for a delightful dessert.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Filling
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 ½ cups whole milk
- 4 large egg yolks
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ cup toasted coconut flakes
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. Bake for 10 minutes until set and fragrant. Remove from oven and let cool completely before filling.
- Make the custard base: In a medium saucepan, whisk together ½ cup granulated sugar, cornstarch, and salt to combine. Slowly pour in the whole milk while whisking continuously to avoid lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble.
- Temper and cook egg yolks: In a separate bowl, lightly beat the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks while whisking (tempering) to prevent curdling. Then pour the tempered yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly, until the custard is thick and bubbling. Remove from heat and stir in vanilla extract and shredded coconut. Let the custard cool slightly.
- Fill and chill: Pour the slightly cooled custard into the cooled graham cracker crust. Smooth the top with a spatula. Cover the surface of the custard directly with plastic wrap to prevent skin from forming. Refrigerate for at least 4 hours or overnight to set properly.
- Prepare the whipped cream topping: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form, indicating it holds shape but is still light and fluffy. Spread the whipped cream evenly over the chilled pie.
- Toast coconut flakes and garnish: Lightly toast the coconut flakes in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Let them cool slightly, then sprinkle on top of the whipped cream just before serving to add a crispy, nutty texture and visual appeal.
Notes
- Press the crust firmly to ensure it holds together after baking.
- Temper the eggs carefully to avoid scrambled bits in the custard.
- Covering the custard with plastic wrap prevents a skin from forming as it chills.
- Use sweetened shredded coconut for a balanced sweetness in the filling.
- To toast the coconut flakes evenly, continuously stir them over medium heat to avoid burning.
- This pie is best served chilled and consumed within 2-3 days for optimal freshness.
