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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.

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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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