Coconut Cream Pie
If you're a coconut cream fan like me--you'll love this pie! Silky, thick coconut custard, fluffy whipped cream, crispy, salty crust, and finished with a crunchy toasted coconut on top!
Coconut Cream Pie
Custard:
1 (14 oz) can full-fat coconut milk
1 cup whole milk
⅔ cup white sugar, divided
½ cup unsweetened coconut flakes
pinch of salt
6 egg yolks
¼ cup cornstarch
2 tablespoons butter
1 teaspoon vanilla
1 teaspoon coconut extract
Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons salted butter, melted
â…“ cup coconut flakes
Whipped Cream:
1 ½ cup heavy whipping cream
½  cup powdered sugar
2 teaspoons vanilla extract
Toss the graham cracker crumbs, sugar, and butter in a medium-sized mixing bowl until evenly coated. Press the crumbs into a 9-inch pie pan, using a measuring cup to press the crust up the sides. Refrigerate the crust while you prepare the filling.
Heat the coconut milk, milk, â…“Â c. sugar, coconut, and salt in a medium-sized bowl in the microwave until steamy, but DO NOT boil, about 2 minutes.
While that is heating, whisk the remaining sugar, egg yolks, and cornstarch in a small bowl until smooth.
Slowly stream about ½ cup of the hot milk mixture into the eggs whisking constantly until smooth. This will slowly bring the eggs up to temperature (this process is called tempering). Pour the now-tempered eggs into the rest of the hot milk stirring all the while.Â
Heat in the microwave for 2 minutes, stirring in between, until thick about 4-6 minutes. Once thick, add the butter, vanilla extract, and coconut extract. Stir until the butter has melted. Pour it into the prepared crust and spread it into an even layer. Cover it with plastic wrap and press it to the surface of the filling. Refrigerate until chilled, about 2-4 hours.
Spread coconut flakes on a sheet pan—toast the coconut in the oven at 350 for about 5 minutes or until golden. Keep a close eye so that you don’t burn the coconut. Cool completely.
Whip cream, powdered sugar, and vanilla in a stand mixer fitted with the whisk attachment until stiff peaks form. Spread whipped cream over the coconut custard. Sprinkle the pie with toasted coconut.