Coconut Cream Pie with Graham Cracker Crust
This delightful Coconut Cream Pie is a silky, creamy dessert inspired by the tropical flavors of the Caribbean. Featuring a coconut-infused custard and a perfectly golden crust, it offers a refreshing twist to traditional cream pies.
Equipment
- 9-inch pie pan
- Medium heavy-bottomed saucepan
- Whisk
- Mixing bowl (large, chilled for whipping cream)
- Hand mixer or stand mixer with whisk attachment
- Rubber spatula
- Dry skillet (for toasting coconut)
Ingredients
Crust
- 1 ½ cups graham cracker crumbs 150g, use fresh crumbs for best texture
- ¼ cup sugar 50g
- ½ cup unsalted butter melted, 113g
Filling
- 3 cups coconut milk full-fat, 720ml
- ½ cup granulated sugar 100g
- ¼ cup cornstarch 32g
- ¼ teaspoon salt
- 4 large egg yolks
- 1 cup sweetened shredded coconut 85g
- 1 teaspoon pure vanilla extract
Topping
- 1 cup heavy cream chilled, 240ml
- 2 tablespoons powdered sugar 15g
- ¼ cup toasted coconut flakes for garnish, 20g
Instructions
Prepare the Crust
- Preheat the oven to 350°F / 175°C (160°C fan-forced). Mix together the graham cracker crumbs, sugar, and melted butter.1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/2 cup unsalted butter
- Press firmly into a 9-inch (23cm) pie pan, pushing the mixture evenly across the bottom and up the sides. Use the flat bottom of a measuring cup to compact the base for a firm, even crust. Bake for 10 minutes until golden. Set aside to cool.
Make the Filling
- In a saucepan, combine the coconut milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 10 minutes. Whisk in the egg yolks, stirring vigorously to prevent curdling. Cook for an additional 2 minutes until smooth and thick.3 cups coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 4 large egg yolks
- Remove from heat and stir in the sweetened shredded coconut and vanilla extract. Pour the filling into the prepared crust. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Let cool at room temperature for 20 minutes, then refrigerate for at least 4 hours or overnight until fully set.1 cup sweetened shredded coconut, 1 teaspoon pure vanilla extract
Prepare the Topping
- Whip the heavy cream with the powdered sugar in a chilled bowl until soft peaks form. Spread or pipe the whipped cream over the chilled pie. Garnish with toasted coconut flakes.1 cup heavy cream, 2 tablespoons powdered sugar, 1/4 cup toasted coconut flakes
Notes
Storage: Cover loosely with plastic wrap and refrigerate for up to 3 days. The whipped cream topping is best added the day you plan to serve — it softens after 24 hours.
Freezing: Freeze the pie without the whipped cream topping, tightly wrapped in plastic and foil, for up to 1 month. Thaw overnight in the fridge before adding fresh whipped cream.
Make-Ahead: The filled crust (without topping) can be made a full day ahead and refrigerated. Add whipped cream and toasted coconut just before serving for the best texture.
Substitution: Swap graham crackers for digestive biscuits or vanilla wafers for a different crust flavour. For a dairy-free version, use coconut cream in place of heavy cream for the topping and coconut oil in place of butter for the crust.
Pro Tip: Cook the custard the full 2 minutes after adding the egg yolks — pulling it early means the starch won't fully activate and the filling will be too soft even after chilling.
Nutrition
Serving: 1servingCalories: 629kcalCarbohydrates: 47gProtein: 6gFat: 49gSaturated Fat: 35gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 156mgSodium: 239mgPotassium: 304mgFiber: 1gSugar: 31gVitamin A: 914IUVitamin C: 1mgCalcium: 64mgIron: 4mg
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