Coconut Cream Pie

This Coconut Cream Pie is smooth and luscious and creamy....and filled with the delicious flavors of toasted coconut and vanilla. Perfect for Easter, perfect for spring, the perfect piece of pie!

5 from 3 votes

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Prep Time: 30

Total Time: 30

Servings:

Calories: 482kcal

Author: Cathy Trochelman

Ingredients

Crust

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tablespoons salted butter melted

Coconut Cream Filling

4 egg yolks
2 cups coconut milk
1 1/2 cup half & half
3/4 cup granulated sugar
1/3 cup cornstarch
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups flaked coconut toasted, divided

Whipped Cream

1 1/2 cups heavy whipping cream
3 Tablespoons granulated sugar

Instructions

Crust

Combine graham cracker crumbs with melted butter and sugar.
Press firmly into bottom and up sides of a 10 inch pie plate.
Bake at 350°F for 6-8 minutes or until lightly browned.
Cool completely.

Toasted Coconut

Spread coconut on a rimmed baking sheet and baking at 350° for 8-10 minutes, checking and stirring regularly to avoid burning.

Coconut Cream Filling

In a large saucepan, combine egg yolks, coconut milk, half & half, sugar, and cornstarch.
Whisk until well-blended.
Bring mixture to a boil over medium heat, whisking constantly.
Reduce heat to medium-low and cook 4 minutes more, whisking vigorously.
Remove from heat; stir in vanilla, almond, and half of the toasted coconut.
Pour filling into cooled crust; place saran wrap or wax paper directly on filling.
Refrigerate 3 hours or until firm.

Whipped Cream

*Before starting, make sure whipping cream is very cold and place mixing bowl and beaters in the freezer for 10 minutes.
Combine cold heavy whipping cream and sugar in chilled bowl.
Beat on medium speed until soft peaks form.
Gently spoon onto chilled pie and top with remaining toasted coconut.
Optional: Before serving, chill pie in freezer for 15 minutes to aid in slicing.

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