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!
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
This is a luscious, wonderful and classic coconut cream pie that comes together easily with a gorgeous graham cracker 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
- 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
- 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.
- 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.
- 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!
14 thoughts on “Coconut Cream Pie”
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!
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 :-).
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! 🙂
Haha, maybe this will convert you ;-). I hope you and your family love it if you make it!
Coconut desserts are my favorites. I love how easy this pie is, looks delicious. Can’t wait to try it.
Coconut desserts are the best! Thank you so much :-).
I’m not a huge fan of coconut desserts but that pie looks amazing!
Thank you very much!!
My dads favorite dessert is coconut cream pie so I may just have to surprise him with this next time I go visit!
Oh yay, he would love this then!!
This looks delicious! My husband would LOVE it!!
Thanks very much!!
This sounds so yummy! My husband loves coconut flavor but hates the texture, haha.
Thank you so much!!
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