Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coconut Cream Pie Ingredients
Method
Coconut Cream Pie Directions
- 1
Prepare the crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until well combined. Press the mixture firmly into the bottom and sides of a small pie dish. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Allow to cool.
- 2
Make the filling
In a saucepan over medium heat, combine the milk, shredded coconut, and a pinch of salt. In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract. Once the milk is heated, gradually whisk it into the egg yolk mixture. Return the mixture to the saucepan and cook, stirring constantly, until it thickens (about 5 minutes). Remove from heat.
- 3
Assemble the pie
Pour the coconut filling into the cooled crust, smoothing the top with a spatula. Let it sit at room temperature for at least 30 minutes before refrigerating for at least 2 hours to set.
- 4
Serve
Before serving, top the pie with whipped cream and sprinkle with toasted coconut flakes. Slice and enjoy your delicious coconut cream pie!
