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Ultimate Old Fashioned Coconut Cream Pie with Graham Cracker Crust

A tall slice of Coconut cream pie featuring a thick layer of creamy filling, whipped cream, and toasted coconut flakes.
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Make the best homemade coconut custard pie with a thick, rich filling and a towering, fluffy whipped topping. This recipe delivers pure nostalgic indulgence perfect for your next family gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 cups milk
  • 1/2 cup granulated sugar (for custard)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut, divided
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the Crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F for 10 minutes. Cool completely. This step prevents a soggy crust.
  2. Make the Custard Base: In a medium saucepan, whisk together milk, 1/2 cup sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes.
  3. Temper the Eggs: In a small bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan.
  4. Cook the Custard: Cook over medium heat, stirring constantly, until the custard comes to a boil and bubbles thickly. Boil for 1 minute. Remove from heat.
  5. Finish the Filling: Stir in 2 tablespoons of butter, 1 teaspoon vanilla extract, and 1 cup of the flaked coconut. Pour the hot custard into the cooled graham cracker crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill for at least 4 hours, or until completely firm.
  6. Toast Coconut: Spread the remaining 1/2 cup coconut flakes on a baking sheet. Bake at 350°F for 5 to 8 minutes, watching closely, until golden brown. Cool completely.
  7. Make the Topping: In a large bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  8. Assemble the Pie: Spread the whipped cream topping generously over the chilled coconut custard. Sprinkle the toasted coconut flakes over the top for bakery-style presentation. Chill until ready to serve.

Notes

  • To prevent a soggy crust, brush the inside of the pre-baked crust with one lightly beaten egg white before filling with the custard. Bake for 5 more minutes until set.
  • For the fluffiest topping, chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping the cream.
  • If you want a richer custard, substitute 1/2 cup of the milk with heavy cream.

Nutrition

Find it online: https://kitchenuser.net/coconut-cream-pie-ultimate-nostalgic-indulgence/