You can’t go wrong with a Classic Coconut Cream Pie! This one is full of natural coconut flavor and a buttery graham cracker crust.
It’s my hubby’s birthday today! As requested by him, we’re currently eating his favorite, this Classic Coconut Cream Pie!
Matt has been begging for me to make him a coconut cream pie for weeks and his birthday seemed like the perfect opportunity. He’s not a huge cake person so a pie isn’t really that odd for him. Although, this weekend I plan on making the famous Momofuku Milk Bar Birthday Cake and I’m so excited. I’ll report back on whether or not I have success. I have a
I have a Deep Dish Coconut Meringue Pie on the blog but I thought I would switch it up a little. That recipe uses a standard pie crust, while here I chose a buttery graham cracker crust. For this version, I toasted the coconut before I mixed it into the filling and swapped the meringue for homemade whipped cream. The two pies are very different, but both are oh-so-delicious. Try them both!
- [b]For the Graham Cracker Crust[/b]
- 1 stick of unsalted butter
- 2 cups of graham cracker crumbs
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- [b]For the Coconut Cream Pie[/b]
- 7 oz sweetened shredded coconut, toasted and divided
- 5 large egg yolks, at room temperature
- (1) 13.5 ounce can coconut milk
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 2 cups heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1/4 teaspoon vanilla extract
- Preheat oven to 350ºF.
- Melt butter in a small saucepan. In a medium-sized bowl combine melted butter, graham cracker crumbs, granulated sugar, and salt. Press mixture into a lightly greased 9″ pie pan, evenly spreading the crumbs across the bottom and up the sides. Bake in preheated oven for 10 minutes. Place crust on a cooling rack to cool completely.
- Preheat oven to 325ºF. Spread shredded coconut onto a large baking sheet in a thin layer; bake in preheated oven for 8 to 10 minutes, or until lightly toasted and golden, stirring a few times to ensure even color. Remove from oven and set aside to cool.
- In a large saucepan combine the egg yolks, coconut milk, whole milk, heavy cream, granulated sugar, brown sugar, cornstarch, and salt; whisk well to combine. Bring the mixture to a light boil over medium heat, whisking constantly. Once the mixture reaches a boil, reduce the heat to medium-low and, whisking constantly, cook another 2 minutes. Remove mixture from heat; whisk in vanilla extract and 1 cup of the toasted coconut. Pour into the crust at immediately.
- Smooth the top, then cover with plastic wrap and refrigerate for 4 hours, or until cold and set.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream until it begins to thicken and hold soft peaks. Add in the confectioners’ sugar and vanilla and continue to beat for another minute. Spread the whipped cream over the cooled pie, and sprinkle the top with remaining toasted coconut.
- Cake will keep in the fridge for up to 3 days.
Adapted from Baker by Nature