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The Complete Guide to Perfect Coconut Cream Pie: Filling, Crust & Toppings

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Experience a slice of tropical bliss with this Toasted Coconut Cream Pie. A crisp, graham cracker crust cradles a luscious coconut-infused custard, brightened with a hint of vanilla. Topped with billowy whipped cream and crowned by shards of golden toasted coconut, each mouthful offers a delightful interplay of textures—from crunchy to silky to airy. Ideal for summer gatherings or as a stunning finale to any meal, this pie elevates classic flavors with a sophisticated, homemade touch.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup melted butter
  • ¼ cup granulated sugar

For the filling:

  • 1 cup whole milk
  • 1 cup coconut milk
  • ⅔ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 4 large egg yolks
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • 1 ½ cups sweetened shredded coconut

For the topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • ¼ cup toasted coconut

Instructions

Preheat the oven to 350°F (175°C).

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then let cool completely.

In a medium saucepan, whisk together the milk, coconut milk, sugar, cornstarch, and salt over medium heat.

In a separate bowl, lightly beat the egg yolks.

Slowly pour about ½ cup of the hot milk mixture into the yolks while whisking constantly to temper them, then pour the yolk mixture back into the saucepan.

Continue cooking over medium heat, whisking constantly, until the mixture thickens and starts to bubble.

Remove from heat and stir in butter, vanilla, and shredded coconut.

Pour the filling into the cooled crust and smooth the top.

Cover with plastic wrap (pressing it gently onto the surface) and refrigerate for at least 4 hours or until set.

In a mixing bowl, beat the whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream over the chilled pie and top with toasted coconut before serving.

Notes

  • For a deeper coconut profile, swap half the whole milk for extra coconut milk or cream.

  • Press crumbs firmly but evenly to avoid thin spots in the crust.

  • When tempering yolks, add hot mixture slowly—this prevents curdling.

  • Chill the pie overnight for best slicing and flavor melding.

  • Store leftovers sealed in the fridge; return slices to a warm oven (300°F/150°C) for 3 minutes to restore crust crispness.

Find it online: https://claradelish.com/the-complete-guide-to-perfect-coconut-cream-pie-filling-crust-toppings/