Coconut Cream Pie

February 17, 2017 14 Comments

My father-in-law is a very selfless man who asks for so little. I love that about him but it also makes it difficult to get him something for his birthday. We usually end up just getting him gift cards for Barnes and Noble since he devours books. He turned 74 a few days ago and I at least wanted to make him dessert for celebrating to go with the gift cards. His favorite dessert in the world is coconut cream pie so that was the obvious, delicious choice!

I decided to make an easy and amazing graham cracker crust for the coconut cream pie. The ingredients all turned into a gorgeous wet sand when I stirred them together. That made it easy to press the mixture firmly into my pie pan to form a really solid crust. It baked for 15 minutes to set completely and become golden.
The coconut toasted in the oven at the same time as the crust. Yay for multi-tasking! It only took about 6 minutes for it to crisp up and just start to get some color around the edges. Toasting the coconut really brought out its flavor and gave some crunchy texture to the coconut cream pie.
While the crust and toasted coconut completely cooled, I made the luscious filling for the coconut cream pie. It was basically a simple custard without the need to temper the eggs. All of the ingredients went into my saucepan before I put it over low heat. Then I gradually increased the heat while I kept stirring non-stop. My arm got a workout! Once it was completely thick and cooked through, I immediately took it off of the heat and stirred in my toasted coconut.
The coconut cream pie looked so gorgeous when I spread the custard into the crust! It needed to chill completely for at least 4 hours. I made mine the night before though!

After it chilled, I topped it with a generous layer of whipped cream and lots more toasted coconut. I was so excited to bring it to dinner with my wonderful father-in-law! So a big public Happy Birthday to him and cheers to a great year ahead. xoxo

Coconut Cream Pie
Coconut Cream Pie
5 from 2 votes
Coconut Cream Pie
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Coconut Cream Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
5 hrs
 

This is a luscious, wonderful and classic coconut cream pie that comes together easily with a gorgeous graham cracker crust!

Course: Dessert
Keyword: Coconut Cream Pie, Pie
Servings: 1 pie
Calories: 495 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CRUST
  • 2 cups graham cracker crumbs
  • 1 1/2 sticks butter melted
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon spiced rum optional
  • 1/2 teaspoon cinnamon
FOR THE FILLING
  • 1 cup shredded coconut
  • 3 cups half and half
  • 2 whole eggs
  • 3/4 cup granulated sugar
  • 1/2 cup flour
  • 1/2 teaspoon coconut extract
  • 1 pinch salt
  • whipped cream for topping
Instructions
  1. First, make the crust. Pre-heat the oven to 350 and spray a 9 inch pie pan really well with cooking spray. Then combine the graham cracker crumbs, butter, sugar, rum and cinnamon together in a bowl and stir them together really well to resemble wet sand. Press the mixture into the pie pan firmly to form a solid, even crust. Bake it for 15-20 minutes to let it completely bake through and set. It will become gorgeously golden. While it bakes, spread the coconut out onto a lined sheet tray and toast it in the oven with the crust on another shelf. It should take 5-7 minutes for it to toast perfectly. Let the crust and coconut cool completely once they are done.
  2. While they cool, make the coconut cream. Combine the half and half, eggs, sugar, flour, coconut extract and salt together in a medium sauce pan. Whisk it all together thoroughly, then heat it on the stove over low heat. Stir it constantly while it warms up, then slowly increase the heat to medium low after 3-4 minutes. Number 4 on my gas stove was the magic number. Once it starts to bubble and thicken, keep stirring it constantly to let it cook for a couple of minutes. Then take it off of the heat and stir in 3/4 cup of the toasted coconut. Reserve the rest of the coconut to top the pie.
  3. Spread the coconut cream evenly in the cooled graham cracker crust and chill the pie for at least 4 hours. Then top it with a generous layer of whipped cream and sprinkle the remaining toasted coconut on the very top. Serve and enjoy!
Nutrition Facts
Coconut Cream Pie
Amount Per Serving (1 slice)
Calories 495 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 18.9g118%
Cholesterol 120mg40%
Sodium 381mg17%
Potassium 139mg4%
Carbohydrates 48.4g16%
Fiber 1.8g8%
Sugar 29.5g33%
Protein 6g12%
Calcium 80mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Coconut Cream Pie
Coconut Cream Pie

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14 thoughts on “Coconut Cream Pie”

  1. I do like my pies Leigh, but believe it or not I have NEVER made a coconut pie.
    Where have I been?!
    Peach pie, lemon pie, chocolate pie, strawberry-rhubarb pie, cherry pie….my list is endless.
    Your recipe seems easy enough for me, simple but loaded with coconut flavor.
    I definitely have a few friends who will happily eat this pie with me.
    HAPPY BIRTHDAY to your father-in-law!

    1. Thank you so much Dalila!! Yes, the custard is relatively easy since you don’t even have to temper the eggs. The graham cracker crust is much easier than pie dough too. It’s sooo good, hope you love it :-).

  2. I’m not a coconut fan but might get over it long enough to make pie, because: Everyone else in the family would love this! 🙂

  5. My dads favorite dessert is coconut cream pie so I may just have to surprise him with this next time I go visit!

Comments are closed.

5 from 2 votes (1 rating without comment)