Coconut Cream Pie
There’s really nothing like a coconut cream pie for a great summer dessert. It is light yet creamy, sweet but not overly sugary, and the graham cracker crust adds an extra layer of texture and flavour. This recipe was adapted from Sally’s Baking Addiction. - Alysha
Total Time: 4 hours | Active Time: 35 minutes
Difficulty: 1/5
Tested: YES
Makes: 1 pie
Ingredients
Graham Cracker Crust
2 cups of crushed graham crackers (I typically buy the honey-maid pre-crushed graham cracker crumbs)
1 cup of melted butter
Filling
4 large egg yolks
1/4 cup (30g) cornstarch
1(14 ounce) can full fat coconut milk
1 cup (240ml) half-and-half
2/3 cup (130g) granulated sugar
1/4 tsp salt
2 tbsp (30g) unsalted butter, softened to room temperature
1 tsp pure vanilla extract
Whipped Cream
1 1/2 cups (360ml) cold heavy cream or heavy whipping cream
3 tbsp (20g) confectioners’ sugar or granulated sugar
3/4 tsp pure vanilla extract
Optional for garnish: semi-sweet chocolate shavings and/or toasted unsweetened coconut shavings
Method
Make pie crust. Heat butter over low heat until melted and starting to bubble. Add graham cracker crumbs and cook until the crumbs turn a golden brown colour and resemble wet sand. In a greased 9 – 10 inch pie plate, press the mixture into the bottom of the dish and slightly up the sides. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. (This process is critical so the eggs don’t scramble). Then, in a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
The mixture will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for about 2 minutes until thick. Remove from heat and stir in the butter and vanilla. Let stand for 5 minutes.
Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
Pipe or spread the whipped cream on top. Garnish with extra toasted coconut or chocolate shavings, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
Cover leftovers and store in the refrigerator for up to 5 days.