This Coconut Cream Pie is pie perfection! A thick graham cracker crust, velvety custard filling packed with coconut and topped with sweetened whipped cream. It’s heavenly!
I’ve had this Coconut Cream Pie marked in my Back In The Day Bakery Cookbook since the day I bought it. My problem is I’ve marked about 783 other recipes and the list keeps growing. Pi Day was the perfect excuse to finally make this pie.
It’s completely fabulous and the graham cracker crust makes it even all the more better. Don’t get me wrong, I love a good flaky pie crust. I’ve even gotten over my phobia of making them, but I really, really ♡ graham cracker crusts.One of the things I love about this pie (besides the graham cracker crust) is that it’s not overly sweet. The filling is creamy and decadent with just the right amount of sweetness. It’s coconut cream pie heaven! I could have eaten this entire pie all by myself, but I was nice and shared some with my boys and husband. They loved it, even Zach my I–used-to-hate-coconut son thought it was amazing. I guess while he was on in mission in Peru his tastebuds dramatically changed (or he finally got smart) and he likes coconut now. But I guess coconut has got to be waaay better than some of the things he ate while he was there.Print
Recipe Source: Adapted slightly from The Back in the Day Bakery Cookbook
I linked up at Buns in My Oven