Coconut Cream Pie

A rich, creamy no-bake Coconut Cream Pie with a buttery graham cracker crust, silky coconut milk filling, and fluffy whipped topping—perfect for any occasion and surprisingly easy to make.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Chill Time: 3

Total Time: 3 30

Servings: Slices

Calories: 410kcal

Cost: $11

Equipment

1 9-inch pie dish Glass recommended to monitor crust
1 Heavy-bottomed saucepan Prevents scorching while cooking filling
1 Fine-mesh strainer Optional, for smoother custard
1 Hand mixer or stand mixer For whipping cream

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter melted
¼ teaspoon salt
1 can full-fat coconut milk
½ cup sweetened condensed milk
3 large egg yolks
¼ cup cornstarch
¼ teaspoon salt
½ cup half-and-half
1 teaspoon vanilla extract
¾ cup sweetened shredded coconut toasted for better flavor
2 tablespoons unsalted butter
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
¼ cup toasted coconut for garnish

Instructions

Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl.
Press the mixture into a 9-inch pie dish. Chill for 30 minutes to set.
In a saucepan, whisk coconut milk, condensed milk, egg yolks, cornstarch, and salt until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens.
Remove from heat. Stir in vanilla, toasted coconut, and butter.
Pour filling into crust, press plastic wrap onto surface, and chill 3 hours.
Toast shredded coconut at 325°F until golden, stirring often.
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Top the pie with whipped cream and toasted coconut. Chill until ready.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition