Description
This Coconut Cream Pie is a dreamy, tropical dessert with a rich coconut custard filling, toasted coconut flakes, and a buttery graham cracker crust. Topped with homemade whipped cream, it’s the perfect make-ahead, no-bake pie for warm weather or holiday celebrations.
Ingredients
- For the Crust:
- 1½ cups graham cracker crumbs (about 10 sheets)
- ¼ cup white granulated sugar
- ½ cup butter, melted
- ¼ tsp salt
- For the Pie Filling:
- 1 (15 oz) can full-fat coconut milk
- ½ cup heavy whipping cream
- ½ cup whole milk
- ½ cup white granulated sugar
- 3 large eggs
- ⅓ cup cornstarch
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup shredded sweetened coconut flakes, toasted
- For the Whipped Topping:
- 1½ cups heavy whipping cream
- 1 tsp vanilla extract
- ¼ cup powdered sugar
Instructions
- Prepare the Crust:
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, melted butter, and salt. Press into a 9-inch pie dish. Bake for 10 minutes and let cool completely. - Make the Filling:
In a medium saucepan, whisk together coconut milk, cream, milk, sugar, eggs, and cornstarch over medium heat. Stir until thickened and bubbling. Remove from heat, stir in extracts, and fold in toasted coconut. Pour into crust and chill for at least 3 hours. - Whipped Topping:
Beat cream, vanilla, and powdered sugar until stiff peaks form (3–4 minutes). Spread or pipe over the chilled pie. Garnish with extra toasted coconut if desired.
Notes
- Make it ahead: Chill overnight for best texture.
- Substitute coconut milk with almond or cashew milk for variation.
- Use a pre-made crust for a shortcut.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert, Pie
- Method: No-Bake, Stovetop, Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 95mg
