Print

Toasted Coconut Cream Pie Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

This Toasted Coconut Cream Pie features a crisp graham cracker and coconut crust filled with a rich, creamy coconut custard, topped with fluffy whipped cream and toasted coconut flakes. Perfectly balanced with toasted coconut textures and sweet, velvety creaminess, it’s a tropical twist on a classic cream pie, ideal for dessert lovers seeking a luscious, crowd-pleasing 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, shredded coconut, granulated sugar, and melted butter. Mix well until combined. Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until the crust is lightly golden. Remove from oven and let cool completely.
  2. Make the Coconut Cream Filling: In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and bubbles (about 5-7 minutes). In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot coconut mixture to the egg yolks while whisking constantly to temper them. Pour the tempered yolks back into the saucepan and cook 2-3 more minutes, stirring continuously until thick. Remove from heat and stir in vanilla extract, coconut extract, and toasted shredded coconut.
  3. Assemble the Pie: Pour the coconut cream filling into the cooled pie crust, smoothing the surface with a spatula. Cover 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 whipped cream evenly over the chilled cream filling. Garnish with toasted coconut flakes.
  5. Serve: Slice the pie and serve chilled. Enjoy the luscious combination of toasted coconut and creamy filling.

Notes

  • To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring once until golden brown.
  • Ensure the pie crust is completely cooled before adding the filling to prevent sogginess.
  • Temper the egg yolks carefully to avoid curdling and ensure a smooth custard.
  • For best results, chill the pie overnight for a firmer set.
  • Use full-fat coconut milk for richer flavor and creaminess.

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

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