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.
- 2 cups graham cracker crumbs (about 16 full crackers)
- 1/4 cup packed brown sugar
- 1/ 2 cup Butter, melted
- 6 tablespoons sugar
- 1/8 teaspoon salt
- 3 tablespoons cornstarch
- 5 large egg yolks (large)
- 2 cups half and half
- 2 1/2 tablespoons butter at room temp
- 1 1/2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 1 1/2 cups flaked sweetened coconut, divided
- 2 cups whipping cream
- 1/3 cup sugar (or a little more if you want it sweeter)
- 1 teaspoon vanilla
Graham Cracker Crust: Preheat to 350 degrees. In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter. Mix with a fork until the crumbs are evenly moistened. Press the mixture evenly over the bottom and about halfway up the sides of a 9 or 10-inch pie dish. Bake for 8 minute. Cool completely before filling.
Filling: In a medium saucepan, combine the sugar, salt, cornstarch, and egg yolks and whisk until well blended.
In a small saucepan, heat the half & half to almost a low boil. Whisk about 1 cup of the hot half & half into the egg yolk mixture, tempering the yolks so they won't curdle. Continue to whisk in the remainder of the half & half in a steady stream.
Cook mixture over medium low heat, whisking constantly, until thickened, 5 to 7 minutes.
Remove from heat and whisk in the butter, vanilla, coconut extract, and 1 cup of the coconut. Place a piece of plastic wrap directly on top of the custard so that a skin does not form and allow to cool for about 30 minutes or until it reaches room temperature.
Spread the filling evenly in the graham cracker crust. Fill a pastry bag fitted with a large plain tip with whipped cream and pipe it over entire surface of pie. Then pipe the rest of the whipped cream on top in decorative swirls. (If you don't have a pastry bag, you can just spread the whipped cream on with a spatula. The piping just gives it a fancy look). Sprinkle the remaining 1/2 cup of coconut on top of the whipped cream. (I toasted mine)
Using a standing mixer fitted with the whisk attachment (or a large mixing bowl using a handheld mixer), whip the cream, sugar and vanilla on medium speed until soft peaks form.
This crust makes a fairly thick crust if you are using a 9-inch pie plate. If you want a slightly thinner crust, then use a 10-inch pie plate. Just realize that the pie filling will not be quite as thick. I used a 10-inch pie plate.
Recipe Source: Adapted slightly from The Back in the Day Bakery Cookbook
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