Coconut Cream Pie Recipe

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie plate.

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl; stir to distribute evenly.

Add melted butter and mix until crumbs are evenly moistened and hold together when pressed. Use a flat-bottomed measuring cup to press mixture firmly and evenly into the bottom and up the sides of the pie plate.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool on a rack while preparing the filling. Leave oven on if you plan to toast coconut separately (optional).

Place shredded coconut on a rimmed baking sheet and toast in the oven for 5–7 minutes until golden, stirring once. Watch carefully to avoid burning. Remove and set aside to cool (you will fold half into the filling and reserve half for garnish).

Heat milks

In a medium saucepan combine whole milk, canned coconut milk and half of the granulated sugar (3 tablespoons). Warm over medium heat just until it begins to steam and small bubbles form at the edge; do not boil.

Whisk eggs and starch

In a heatproof bowl whisk together the egg yolks, remaining sugar, cornstarch and salt until smooth and pale. Mixture should be free of lumps.

Temper eggs

Slowly whisk about 1/2 cup of the hot milk mixture into the egg mixture to gently raise its temperature. Continue adding the hot milk in a thin stream while whisking until about half the saucepan contents have been incorporated.

Pour the tempered egg mixture back into the saucepan with the remaining milk. Return saucepan to medium heat and cook, whisking constantly, bringing mixture to a gentle boil. Once it thickens and bubbles, continue cooking and whisking for 1–2 minutes to ensure the cornstarch is cooked and the cream is very thick.

Remove from heat and immediately whisk in the cold butter pieces one at a time, then stir in vanilla extract and half of the toasted shredded coconut. Taste and adjust salt if needed.

Transfer the pastry cream to a shallow bowl. To prevent a skin from forming, press a sheet of plastic wrap directly onto the surface. Chill in the refrigerator at least 2 hours until fully set (can be chilled up to 24 hours).

If the filling is slightly too stiff after chilling, whisk lightly to loosen before spreading into crust.

If crust has cooled, spoon the chilled coconut pastry cream into the prepared graham crust and spread evenly with an offset spatula.

Chill the assembled pie for 1 hour to firm up the filling and make slicing cleaner.

Whip topping

While the pie chills, whip the chilled heavy cream with powdered sugar and vanilla extract using a handheld mixer or stand mixer on medium-high speed until soft peaks form. Do not overbeat; you want stable but light whipped cream.

Top the chilled pie with the whipped coconut topping, spreading or piping as desired. Sprinkle the reserved toasted coconut evenly over the top for garnish.

Return the pie to the refrigerator for at least 30 minutes before slicing to allow the topping to set. Keep refrigerated; best eaten within 2–3 days.