Dessert Recipe-Dreamy Coconut Cream Pie

C4Bimbos's picture

Jun. 23, 2017

Looking for the BEST coconut cream pie recipe ever?! Well, here you go. All from scratch, very easy to make, and totally delicious. This is the most perfect Summer dessert ever.


For crust:
Graham cracker crumbs 2 Cup (32 tbs)
Sugar 1/3 Cup (5.33 tbs)
Butter stick 1 , melt ((8 tbsp))
For pie filling:
Shredded sweetened coconut 7 Ounce , divided
Egg yolk 5
Full fat coconut milk 13 1/2 Ounce ((1 can))
Heavy cream 1/2 Cup (8 tbs)
Whole milk 1 Cup (16 tbs)
Sugar 3/4 Cup (12 tbs)
Brown sugar 1/4 Cup (4 tbs)
Corn starch 1/3 Cup (5.33 tbs)
Salt 1/4 Teaspoon
Vanilla extract 1 Teaspoon
For whipped cream:
Heavy whipping cream 2 Cup (32 tbs)
Powdered sugar 1/4 Cup (4 tbs)
Vanilla extract 1 Teaspoon



1.Preheat oven to 350 degrees F.


2.In a bowl combine the graham cracker crumbs, sugar, and melted butter

3.Lightly grease a 9 inch pie pan and add the graham cracker crumbs. Using the back of a measuring cup press firmly down on the bottom and sides.

4.Put into the oven and let it bake for 10 minutes.

5. While the crust is cooking toast the shredded coconut in a large skillet over medium heat. Stir often to prevent it from burning.

6.Once the coconut and crust are done cooking it's time to make the filling.

7.In a heavy bottomed pan add the egg yolks, coconut milk, heavy cream, whole milk, sugar, brown sugar and cornstarch.

8.Whisk to combine completely and turn on the heat to medium high the mixture come to a slight boil, stirring often to prevent scalding, and turn the heat down to medium low.

9.Let the mixture cook another 2-3 minutes and take it off the heat.

10.Stir in 1 cup of the toasted coconut and the vanilla extract.

11.Pour the filling into the crust and place a piece of plastic wrap directly on the filling (to prevent a film from forming) and put into the refrigerator to chill for at least 3-4 hours.

12.Once the pie is chilled it's time to make the whipped cream.

13.In a bowl with an electric mixer add the heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.

14.Take the plastic wrap off the top of the pie, add the whipped cream, and liberally sprinkle with the rest of the toasted coconut.


15.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6