Toasted Coconut Cream Pie Recipe

Introduction

Toasted Coconut Cream Pie is a delightful dessert that combines a crispy graham cracker crust with a rich, creamy coconut filling. Topped with fluffy whipped cream and toasted coconut flakes, this pie is perfect for coconut lovers and special occasions alike.

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, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble (about 5-7 minutes).
3. Step 3: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the yolks, whisking constantly to temper them. Pour the tempered yolks back into the saucepan and cook for another 2-3 minutes, stirring constantly until thick.
4. Step 4: Remove the saucepan from heat and stir in vanilla extract, coconut extract, and toasted shredded coconut.
5. Step 5: Pour the coconut cream filling into the cooled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
6. Step 6: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled coconut filling.
7. Step 7: Garnish the pie with toasted coconut flakes before serving.

Tips & Variations

• For extra crunch, you can add chopped macadamia nuts to the crust mixture.
• If you prefer a stronger coconut flavor, substitute some of the heavy cream with coconut cream.
• Use a hand mixer for whipping the cream to achieve a light and fluffy texture.
• To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally for even browning.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, bring slices to room temperature or warm briefly in the microwave on a low setting, but the pie is best enjoyed chilled. Avoid freezing as the cream filling may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust instead of making the graham cracker crust?

Yes, a store-bought crust can be used for convenience. However, the toasted coconut in the homemade crust adds extra flavor and texture that complements the filling well.

How do I toast shredded coconut properly?

Spread shredded coconut evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring once or twice until golden brown. Keep a close eye to prevent burning, as it can toast quickly.

Toasted Coconut Cream Pie Recipe

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4.9 from 317 reviews

This Toasted Coconut Cream Pie is a luscious dessert featuring a crunchy graham cracker and coconut crust, filled with a rich and creamy toasted coconut custard, and topped with fluffy whipped cream and toasted coconut flakes for a perfect tropical finish.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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. Preheat Oven and Prepare 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 well. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
2. Make Coconut Cream Filling: In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble, about 5-7 minutes. In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot coconut mixture to the egg yolks, whisking constantly to temper them. Pour the tempered yolks back into the saucepan and cook for 2-3 more minutes, stirring constantly until thick. 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 and smooth the surface with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours 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 over the chilled coconut filling. Sprinkle toasted coconut flakes on top for garnish.
5. Serve: Slice and serve chilled for the best flavor and texture.

Notes

• Be sure to toast the shredded coconut for the filling and flakes for garnish separately to add extra flavor.
• Chilling the pie for at least 4 hours ensures the filling sets properly for easy slicing.
• Use room temperature eggs for tempering to prevent curdling.
• Store leftover pie covered in the refrigerator for up to 3 days.
• You can substitute coconut extract with more vanilla extract if you prefer a milder coconut flavor.

Keywords: toasted coconut cream pie, coconut cream pie recipe, graham cracker crust pie, tropical dessert, coconut custard pie