- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides.
- Bake for 8–10 minutes, then let cool completely.
Step 2: Make the Coconut Cream Filling
- In a medium saucepan, heat coconut milk and whole milk over medium heat until warm (but not boiling).
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
- Slowly add ½ cup of the warm milk mixture into the egg mixture, whisking constantly (this prevents curdling).
- Pour the egg mixture back into the saucepan and cook over medium-low heat, whisking continuously until thickened (about 5–7 minutes).
- Remove from heat and stir in butter, vanilla extract, and shredded coconut.
- Pour the filling into the cooled pie crust, then smooth the top.
- Cover with plastic wrap (touching the surface) and refrigerate for at least 4 hours (or overnight) until fully set.
Step 3: Make the Whipped Topping
- In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie filling.
- Sprinkle with toasted coconut flakes for extra crunch and flavor.
Serving & Storage Tips
- Serving: Serve chilled for the best creamy texture.
- Storage: Store in the refrigerator for up to 3 days in an airtight container.
- Make-Ahead Tip: You can make the filling a day in advance and assemble before serving.
- Freezing: The pie (without whipped topping) can be frozen for up to 2 months. Thaw in the fridge before adding the topping.
Variations & Customizations
- Chocolate Coconut Pie: Add ½ cup melted chocolate to the filling for a chocolate-coconut twist.
- Dairy-Free Option: Use almond milk and coconut cream instead of whole milk and heavy cream.
- Extra Crunch: Add a layer of crushed macadamia nuts on top of the whipped cream.
- No-Bake Version: Use a pre-made graham cracker crust and chill instead of baking.
FAQ: Frequently Asked Questions
1. Can I use a store-bought crust?
Yes! A pre-made graham cracker or pastry crust works perfectly.
2. How do I prevent my pie filling from being runny?
Make sure to fully cook the custard until thick and refrigerate for at least 4 hours before serving.
3. Can I use unsweetened coconut?
Yes, but you may want to add an extra tablespoon of sugar to balance the flavors.
4. What’s the best way to toast coconut?
Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring occasionally until golden brown.
5. Can I use whipped topping instead of homemade whipped cream?
Yes, you can substitute with Cool Whip for convenience.
Final Thoughts
This Coconut Cream Pie is smooth, creamy, and packed with tropical coconut flavor. Whether for a holiday gathering or a weekend treat, this easy-to-make pie will impress everyone. Try it today and enjoy a slice of paradise!
