Coconut Cream Pie

I made so many different pies for Thanksgiving, and I’m just now catching up on posting the final few recipes. This Coconut Cream Pie was a big favorite, and one of the pies that disappeared first. With a graham cracker crust, thick coconut filling packed with coconut flakes, and vanilla whipped cream, each bite is an indulgent treat. This pie is super creamy, has a deliciously crunchy base, and is topped with nutty toasted coconut flakes. Next time you are craving a tropical treat, try out this Coconut Cream Pie!

How to Make Coconut Cream Pie

Graham Cracker Crust

This pie is made with my Graham Cracker Pie Crust, which provides a sweet, crunchy base that contrasts nicely with the soft texture of the coconut pudding. This crust is made with only four ingredients, and comes together in just about 15 minutes. Start with graham cracker crumbs. I like to crush my graham crackers in a food processor, but you can also place the crackers in a bag and roll over them with a rolling pin until crushed. To make the crust, simply mix together the crushed graham crackers, sugar, and salt in a bowl. Add the melted butter and stir until the cracker crumbs are moistened and stick together when pressed. Firmly press the graham cracker crumbs into a 9-inch pie plate to form a crust. Bake the crust at 350°F for 10 minutes. Let it cool completely to set, which will help it hold its shape when sliced. Make the coconut cream filling while the crust cools.

Coconut Filling

If you’ve never made pudding from scratch before, you will be amazed at how easy and delicious it is. I used canned coconut milk in this filling to really add a rich, thick coconut flavor to the pie. To make the pudding, whisk together the coconut milk, egg yolks, sugar, and cornstarch in a large saucepan. Heat the pudding mixture over medium heat until it reaches a simmer, whisking occasionally. Once the mixture starts to simmer, whisk consistently until the pudding thickens to the right consistency, about 6-8 minutes. When you remove the pudding from the heat, it should be thick enough that a spoon dipped into the mixture will come away with a thick coating and leave a pattern behind in the pudding.

When the pudding is ready, I like to pour it through a fine mesh sieve into a bowl, which ensures that there will not be any lumps of pudding in the pie. At this point, stir in the vanilla extract. It’s important to add the vanilla extract after cooking because it will evaporate during the cooking process, which can reduce the flavor. Nest, stir in the unsweetened shredded coconut. I like both the texture and flavor that the dried coconut adds to the filling. Once combined, pour the warm coconut filling into the graham cracker pie crust and press a layer of plastic wrap into the top of the pudding. Chill for at least four hours, or overnight, to cool and set the filling.

Whipped Cream

I like making the whipped cream right before serving the pie, as it tastes the best fresh and takes just about 5 minutes to make. Using a stand mixer fitted with the whisk attachment or an electric mixer, whip together the cream and powdered sugar at a high speed. After about 4-5 minutes, the cream will form medium-stiff peaks. Add the vanilla extract and salt and whisk to combine. Don’t mix the cream past stiff peaks, as it will start to get grainy and start to form butter. While homemade butter is delicious, it’s not the best for topping a pie! Once the cream is light and fluffy, use it to top the pie and sprinkle toasted coconut on top, if you’d like. Serve and enjoy!

This Coconut Cream Pie is utterly delicious and so simple to make. With only an hour or so of actual cook time, it’s the perfect make-ahead dessert for any party or potluck. Serve this pie cold for best flavor. If you have leftovers, they will store well in the fridge for 3-4 days. I hope you enjoy every bite, and I’d love to hear what you thought in the comments!

To check out some of the other pie recipes I’ve made recently, click on the photos below!