Introduction

This Toasted Coconut Cream Pie is a delightful dessert featuring a crunchy graham cracker crust and a rich, creamy coconut filling. Topped with fluffy whipped cream and toasted coconut flakes, it’s a perfect treat for coconut lovers and a great way to impress guests.

Toasted Coconut Cream Pie Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, unsweetened 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.
Step 2: In a medium saucepan, whisk together the coconut milk, heavy cream, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 5-7 minutes. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the egg yolks, whisking constantly to temper them. Pour the tempered egg yolks back into the saucepan and cook another 2-3 minutes, stirring until thick. Remove from heat and stir in the vanilla extract, coconut extract, and toasted shredded coconut.
Step 3: Pour the coconut cream filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Step 4: 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.
Step 5: Slice the pie and serve chilled. Enjoy the creamy, coconut goodness!

Tips & Variations

For an extra crunchy crust, mix in some finely chopped nuts like pecans or almonds with the graham cracker crumbs.
Use sweetened shredded coconut for the crust if you prefer a sweeter base, but adjust sugar in the filling accordingly.
Toasted coconut can be made by spreading shredded coconut on a baking sheet and heating at 350°F for 5-7 minutes, stirring occasionally to prevent burning.
For a tropical twist, add a layer of sliced bananas or pineapple under the coconut cream filling before chilling.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain the cream filling’s texture. If needed, gently re-whip the topping before serving. This pie is best enjoyed fresh and does not freeze well due to the creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Regular milk will change the flavor significantly as coconut milk adds a distinct richness and coconut taste. For the best results, use unsweetened coconut milk as called for.

How do I toast shredded coconut?

Spread shredded coconut in a thin layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown. Keep a close eye on it to prevent burning.

Toasted Coconut Cream Pie Recipe

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5 from 92 reviews

This Toasted Coconut Cream Pie features a buttery graham cracker crust infused with shredded coconut, filled with a rich and creamy coconut custard filling, and topped with fluffy whipped cream and toasted coconut flakes. It’s a delightful tropical dessert perfect for gatherings or a special treat.

Author: Lena
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

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

Prepare the Pie Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, unsweetened shredded coconut, granulated sugar, and melted butter. Mix until the ingredients are well amalgamated. Firmly press this mixture into the bottom and up the sides of a 9-inch pie pan, creating an even crust layer. Bake for 8-10 minutes until lightly golden. Remove from the oven and allow to cool completely.
Make the Coconut Cream Filling: In a medium saucepan, whisk together the coconut milk, heavy cream, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, approximately 5-7 minutes. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the yolks while whisking to temper them. Pour the tempered yolks back into the saucepan and continue cooking another 2-3 minutes until thickened. Remove from heat and stir in vanilla extract, coconut extract, and the toasted shredded coconut.
Assemble the Pie: Pour the coconut cream filling into the cooled pie crust, smoothing the top evenly with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until the filling is fully set.
Prepare the Topping: In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe this whipped cream over the chilled coconut filling. Garnish by sprinkling toasted coconut flakes evenly on top.
Serve: Slice the pie and serve chilled, enjoying the creamy coconut flavors and toasted coconut texture.

Notes

Be sure to cool the crust completely before adding the filling to prevent sogginess.
Tempering the egg yolks is essential to avoid curdling in the cream filling.
You can toast shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant.
For a firmer pie, chill overnight if possible.
Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Toasted Coconut Cream Pie, Coconut Pie, Cream Pie, Graham Cracker Crust, Coconut Cream Filling, Whipped Cream Topping, Tropical Dessert