Easy Coconut Cream Pie with Graham Cracker Crust Recipe

A coconut dessert topped with whipped cream and a serving utensil, forks, and plates on the side.

5 from 1 vote

Easy Coconut Cream Pie with Graham Cracker Crust Recipe

This Coconut Cream Pie with Graham Cracker Crust Recipe is one of our top 10 dessert recipes! It's everything you love about custard pies - creamy, flavorful, made in one pot on the stove - but without the hassle of a traditional pie crust. We'll teach you the secret to creating tons of real coconut flavor (no extract needed!) plus all of our tips for making it ahead and avoiding a crumbly crust.

Prep Time10

Cook Time30

Chilling4

Total Time4 40

Course: Dessert

Cuisine: American

Servings: -10

Calories: 587kcal

Author: Misty

Equipment

9 inch deep dish pie pan
Tamper or measuring cup
hand mixer or stand mixer
Plastic wrap

Ingredients

Crust

12 sheets graham crackers (or 1.5 cups of crumbs)
¼ cup granulated sugar
6 tablespoon butter melted

Pie Filling

1 13.5 oz can coconut milk
2 cups whole milk
1 cup sugar divided
¾ cup coconut
½ teaspoon kosher salt
8 egg yolks
6 tablespoon cornstarch
3 tablespoon butter cold and cut into 3 pieces
2 teaspoon vanilla

Topping

1 cup heavy cream cold
2 tablespoon granulated sugar
½ teaspoon vanilla
1-2 tablespoon shredded coconut toasted

Instructions

Crust

Preheat oven to 350.
In a food processor, pulse the graham crackers until they are fine crumbs. Add the sugar and butter, then pulse until it resembles damp sand. Press the mixture evenly and firmly into the bottom and sides of a 9 inch deep dish pie plate (see notes for tips).
12 sheets graham crackers, ¼ cup granulated sugar, 6 tablespoon butter
Bake the crust for 10 minutes, then set aside to cool.

Filling

In a medium pan off the heat, add the coconut milk, whole milk, ½ cup of sugar, coconut flakes, and salt. Whisk well. Bring to a simmer over medium high heat, stirring occasionally.
1 13.5 oz can coconut milk, 2 cups whole milk, 1 cup sugar, ¾ cup coconut, ½ teaspoon kosher salt
In a medium bowl, whisk together the remaining ½ cup sugar, egg yolks, and cornstarch.
8 egg yolks, 6 tablespoon cornstarch
Whisk 1 cup of the simmering milk mixture in the yolks, pouring it in very slowly and whisking constantly. Then slowly whisk the tempered egg mixture into the rest of the milk mixture on the stove.
Cook on medium heat, whisking vigorously, until it is thick and few bubbles pop on the surface, about 1-2 minutes.
Remove from the heat. Add the vanilla and cold butter, and mix often until it is warm, about 5-8 minutes.
3 tablespoon butter, 2 teaspoon vanilla
Pour into the cooled crust, cover with plastic wrap on the surface, and chill in fridge for 4-6 hours.

Topping and Assembly

Once the pie is cool, combine the cream, sugar, and vanilla in a large bowl with a hand mixer on high speed until soft peaks form, 6-7 minutes.
1 cup heavy cream, 2 tablespoon granulated sugar, ½ teaspoon vanilla
Pile the whipped cream on top of the pie, then sprinkle with toasted coconut.
1-2 tablespoon shredded coconut

Notes

Tips and Tricks

My top tip: Read through the whole recipe first and have all the ingredients ready. The timing, heat levels, and mixing frequency are important in this recipe.
Use medium to firm pressure on the crust so it isn’t crumbly.
Place a damp washcloth under the tempering bowl to keep it from sliding around. This should make it easier to pour and mix at the same time.
Don’t have a deep dish pie plate? Just reserve about ⅓ of the crust and filling for parfait cups!

How to make the crust evenly:

Pour ⅔ of the crumbs in the bottom of your pie pan. Press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pie dish with a tamper or bottom of a measuring cup. This will help you get the right ratio on the sides and bottom of the dish.

Storage: Store with a piece of plastic wrap pressed tightly onto the top to avoid a film from forming on the custard. Store in the fridge for 2-3 days.

Nutrition