Ingredients
For the crust:
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1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
For the coconut custard filling:
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1 cup whole milk
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1 cup heavy cream
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¾ cup granulated sugar
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½ tsp salt
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4 large egg yolks
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¼ cup cornstarch
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1 tsp vanilla extract
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1 ½ cups sweetened shredded coconut (toasted if desired)
For the whipped cream topping:
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1 cup heavy cream
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2–3 tbsp powdered sugar
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½ tsp vanilla extract
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Extra shredded coconut, toasted (for garnish)
Instructions
1. Prepare the crust:
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
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Press mixture into a 9-inch pie pan.
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Bake 8–10 minutes until lightly golden. Cool completely.
2. Make the coconut custard filling:
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In a medium saucepan, combine milk, cream, sugar, and salt. Heat over medium heat until just simmering.
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In a separate bowl, whisk egg yolks and cornstarch until smooth.
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Slowly pour a small amount of hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
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Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
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Remove from heat, stir in vanilla extract and shredded coconut.
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Pour filling into cooled crust. Smooth the top. Chill for at least 4 hours or until set.
3. Make the whipped cream topping:
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Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
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Spread or pipe over chilled pie.
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Sprinkle with toasted coconut for garnish.
Tips & Variations
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Extra coconut flavor: Use coconut milk for part of the milk in the custard.
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Toasted coconut: Toast at 350°F (175°C) for 5–7 minutes until golden, stirring once.
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Chocolate twist: Drizzle melted chocolate over whipped cream for a tropical chocolate-coconut pie.
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Make ahead: Pie can be made a day ahead; store covered in refrigerator.
- 2 2/3 c. coconut (flaked or shredded)
- 2 c. milk
- 3 eggs (separated)
- 2 tbsp. cornstarch
- 3 tbsp. butter
- 1/4 tsp. cream of tartar
- 1 c. sugar
- 1 tsp. vanilla
- 1 8 or 9 inch baked pie shell
Reserve 2 cups coconut. Add milk to remaining coconut (2/3) in saucepan. Bring to boil, stirring and let stand 20 minutes. Strain through sieve, pressing to extract all liquid. Add more milk if necessary to make 2 cups. Mix 1/2 cup sugar and cornstarch together. Add beaten egg yolks. Stir in milk. Add butter and cook over low heat stirring until mixture thickens. Let bubble a little. Cool. Stir in vanilla and 1 cup of reserved coconut. Pour into pie shell.
Beat egg whites till frothy. Add cream of tartar and continue beating until stiff. Gradually add 1/2 cup sugar beating constantly until stiff. Spread on pie. Sprinkle with remaining coconut. Bake in 325 degree oven for 15 minutes or lightly browned. Turn off oven, open door and let stand 10 minutes before removing. Enjoy !
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