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Classic Coconut Cream Pie with Graham Cracker Crust

Classic Coconut Cream Pie with Graham Cracker Crust
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Classic Coconut Cream Pie with Graham Cracker Crust is a luscious dessert featuring a buttery, crumbly graham cracker crust filled with a rich coconut custard. Topped with fluffy whipped cream and toasted coconut flakes, it offers a perfect balance of creamy sweetness and delightful crunch. This timeless tropical delight is ideal for elegant dinner parties or casual family gatherings.

Ingredients

Scale

For the Graham Cracker Crust

  • 1 1/2 cups graham crackers, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Coconut Custard Filling

  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour or cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups coconut milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut, toasted

For the Whipped Cream Topping

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • Additional shredded coconut, toasted for garnish

Instructions

  1. Prepare the Graham Cracker Crust: Crush graham crackers into fine crumbs. Combine with melted unsalted butter and sugar, then press firmly into a pie dish, coating the base and sides evenly. Chill the crust in the refrigerator for at least 30 minutes to set.
  2. Bake the Crust: Preheat oven to 350°F (175°C). Bake the chilled crust for 8-10 minutes until golden brown and fragrant. Allow it to cool completely before adding the filling.
  3. Make the Coconut Custard Filling: In a saucepan, whisk sugar, flour or cornstarch, and salt. Gradually add coconut milk, whisking to prevent lumps. Heat over medium until thickened. Lightly beat egg yolks in a separate bowl and temper by slowly adding some hot coconut mixture. Return mixture to saucepan and cook gently until thick, smooth, and glossy. Remove from heat and stir in vanilla extract and toasted shredded coconut.
  4. Assemble the Pie: Pour warm custard into the cooled crust. Smooth with a spatula and cover surface with plastic wrap placed directly on the custard to prevent skin formation. Refrigerate for at least 4 hours until fully set.
  5. Whip the Cream and Garnish: Whip heavy cream with sugar to soft peaks. Spread generously over chilled custard. Sprinkle toasted shredded coconut on top for texture and aroma.

Notes

  • Use the bottom of a measuring cup to press the crust evenly and compactly.
  • Temper the egg yolks slowly to prevent scrambling in the custard.
  • Place plastic wrap directly on custard to avoid skin formation.
  • Chill the pie thoroughly—preferably overnight—for best texture and sliceability.
  • Toast shredded coconut carefully to avoid burning and bitterness.

Nutrition

Keywords: coconut cream pie, graham cracker crust, coconut custard, toasted coconut, creamy pie, classic dessert, tropical pie

Find it online: https://marybaking.com/classic-coconut-cream-pie-with-graham-cracker-crust/