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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.

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

  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

Find it online: https://lucabites.com/toasted-coconut-cream-pie-recipe/