Coconut Cream Pie

Coconut Cream Pie has a graham cracker crust, a creamy coconut custard filling, and a whipped cream topping. So easy and creamy.

Prep Time8

Cook Time40

Total Time48

Course: Dessert

Servings:

Preheat oven to 350 degrees.
Mix together graham cracker crumbs, brown sugar, and melted butter in a bowl.
Transfer to a 9-inch pie plate and press evenly into the bottom and up the sides.
Bake for 6 to 8 minutes. Let cool.
In a medium bowl, whisk together sugar, sea salt, cornstarch, and egg yolks.
In a heavy-bottom saucepan, bring half-and-half just to a simmer. Remove from heat and slowly whisk about a cup into the egg yolk mixture to temper the eggs.
Then pour the egg mixture into the saucepan and return the saucepan to the heat. (Medium-low heat.)
Whisk until the mixture thickens, about 4 to 7 minutes.
Once thickened, remove from heat and whisk in the room temperature butter, vanilla extract, coconut extract, and 1 cup of coconut.
Place a piece of plastic wrap on the surface and let cool 10 to 15 minutes.
Transfer filling to pie crust. Place plastic wrap back on the surface and let cool completely.
Make whipped cream. Beat heavy cream and powdered sugar until stiff peaks form. Transfer to a pastry bag fitted with a large star tip and pipe the whipped cream all over the top of the pie. You can pile it as high as you like.
Sprinkle with toasted coconut.

Best served the day it is made but will keep in the refrigerator for 3 days.

Recipe adapted from Back in the Day Bakery Cookbook