Easy Coconut Cream Pie with Graham Cracker Crust Recipe

Ingredients

• 12 sheets (or 135 g crumbs; 1½ cups)graham crackers
• 50 g (¼ cup)granulated sugar
• 85 g (6 tbsp), meltedbutter
• 400 ml (13.5 oz)coconut milk
• 480 ml (2 cups)whole milk
• 200 g (1 cup), dividedsugar
• 60 g (¾ cup)coconut
• 2.5 g (½ tsp)kosher salt
• 8egg yolks
• 48 g (6 tbsp)cornstarch
• 43 g (3 tbsp), cold and cut into 3 piecesbutter
• 10 ml (2 tsp)vanilla
• 240 ml (1 cup), coldheavy cream
• 25 g (2 tbsp)granulated sugar
• 2.5 ml (½ tsp)vanilla
• 5–10 g (1–2 tbsp), toastedshredded coconut

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Make the crumbs

   Pulse the graham crackers in a food processor until finely crumbled. Add the sugar and melted butter, then pulse until the mixture looks like damp sand. Press it evenly and firmly across the bottom and up the sides of a 23 cm (9-inch) deep-dish pie plate.

3. 3

   Bake the crust

   Bake the crust for 10 minutes, then set it aside to cool.

4. 4

   Heat the milk

   Off the heat, whisk the coconut milk, whole milk, 100 g (½ cup) of the sugar, coconut and salt together in a medium pan. Bring to a simmer over medium-high heat, stirring occasionally.

5. 5

   Whisk the yolks

   In a medium bowl, whisk together the remaining 100 g (½ cup) of sugar, the egg yolks and cornstarch.

6. 6

   Temper the eggs

   Very slowly whisk 240 ml (1 cup) of the simmering milk mixture into the yolks, whisking constantly. Gradually whisk the tempered egg mixture back into the remaining milk mixture in the pan.

7. 7

   Thicken the custard

   Cook over medium heat, whisking vigorously, until thick and a few bubbles pop on the surface, about 1–2 minutes.

8. 8

   Add butter and vanilla

   Take the pan off the heat. Add the vanilla and cold butter, mixing often for about 5–8 minutes, until the custard is warm.

9. 9

   Chill the pie

   Pour the filling into the cooled crust. Cover the surface with plastic wrap and chill in the fridge for 4–6 hours.

10. 10

    Whip the cream

    Once the pie is cool, beat the cream, sugar and vanilla in a large bowl with a hand mixer on high speed until soft peaks form, 6–7 minutes.

11. 11

    Finish the pie

    Pile the whipped cream over the pie and sprinkle with toasted coconut.

What is coconut cream pie?

Coconut cream pie is an American custard pie, typically made with a creamy coconut filling and a whipped topping. This version uses a graham cracker crust instead of traditional pastry, with coconut milk and coconut in the filling for flavour without coconut extract.

The filling is cooked on the hob, then chilled in the crust until set. Whipped cream and toasted coconut go on just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 587 calories, 8g protein, 62g carbs, 35g fat.

The graham crackers and sugars provide much of the carbohydrates, while butter, coconut milk and cream contribute much of the fat. Egg yolks and milk provide some protein. Serve a slice with fresh fruit to add a fresh contrast to the rich filling.

Why use a graham cracker crust?

Fine crumbs, sugar and melted butter make a press-in base that’s simpler to prepare than rolled pastry. Press the mixture firmly and evenly into the base and sides of the deep-dish plate so it holds together when sliced.

Baking the crust for 10 minutes helps set it. Let it cool before adding the custard.

Building coconut flavour

Coconut milk: It forms the base of the filling and brings a fuller coconut taste than dairy milk alone. Whisk it with the whole milk before heating.

Coconut flakes: These simmer in the milk mixture, adding texture and more coconut flavour to the custard. Toasted shredded coconut on top adds a contrasting finish.

How to keep the custard smooth

Tempering: Add the hot milk to the yolks slowly while whisking constantly. This gradually warms the eggs before they go into the pan.

Thickening: Keep whisking vigorously over medium heat. The filling is ready when it has thickened and a few bubbles break on the surface; the recipe gives a cooking time of about 1–2 minutes.

Cooling and chilling

After taking the pan off the heat, mix in the cold butter and vanilla, stirring often for 5–8 minutes until the custard is warm. Pour it into the cooled crust and press plastic wrap directly onto the filling.

Allow 4–6 hours in the fridge for the pie to chill before adding the topping. The whipped cream is beaten separately, just before assembly.

Serving the pie

Beat the cold cream until it reaches soft peaks, then spoon or pile it over the chilled filling. Stop at soft peaks so the topping stays light and easy to spread.

Toast the shredded coconut for the garnish and let it cool before sprinkling it over the cream. Serve the pie chilled.

Recipe notes & tips

• Cool the crust fully before pouring in the custard.
• Whisk continuously while adding hot milk to the yolks to help prevent lumps.
• Use a deep-dish pie plate to accommodate the filling and topping.
• Keep the plastic wrap in contact with the custard while it chills.
• Wait until the pie is cool before whipping and adding the cream.
• Toast the garnish ahead and let it cool before using.

Variations

• Extra toasted coconut: Add a little more toasted shredded coconut over the whipped cream.
• Vanilla finish: Add a light dusting of vanilla sugar to the topping before serving.
• Citrus contrast: Serve slices with a little fresh lime zest for a bright note.
• Individual portions: Divide the crumb mixture and filling between small serving dishes, then chill before topping.
• Make it nutty: Sprinkle toasted chopped almonds over the cream alongside the coconut.

Common mistakes to avoid

• Loose crust: Press the crumb mixture firmly and evenly into the pie plate before baking.
• Lumpy custard: Pour the hot milk into the yolks slowly while whisking constantly.
• Scrambled yolks: Temper the eggs with a cup of hot milk before mixing them into the pan.
• Lumpy filling: Whisk vigorously as the custard cooks over medium heat.
• Skin on the custard: Cover its surface directly with plastic wrap before chilling.
• Soft slices: Chill the pie for the full 4–6 hours before topping and serving.

How to store

Cover and refrigerate leftover pie for up to 3 days. Serve it chilled; the whipped cream topping is best enjoyed without reheating.

Frequently asked questions