Here’s a detailed, irresistible recipe for Coconut Cream Pie that’s rich, creamy, and full of tropical flavor. Perfect for holidays, special occasions, or whenever you’re craving something comforting and decadent!
Coconut Cream Pie Recipe
Yields: 8 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: About 5 hours
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Or use 1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Coconut Cream Filling:
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- ½ cup unsweetened shredded coconut
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1 ½ teaspoons vanilla extract
- ½ teaspoon coconut extract (optional, for extra flavor)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup toasted sweetened coconut flakes (for garnish)