If you’re a coconut lover, this Killer Creamy Coconut Pie will become your new favorite dessert. With its creamy coconut filling, buttery crust, and fluffy whipped topping, this pie is pure indulgence in every bite. It’s simple to make but offers a stunning presentation that’s perfect for gatherings, holidays, or any time you crave something rich and tropical. This pie’s velvety texture and coconut flavor will have everyone coming back for seconds!

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Coconut Filling

• 3 cups whole milk
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

For the Whipped Topping

• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup toasted shredded coconut (for garnish)

Instructions

1. Prepare the Crust
   • Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes, or until the crust is lightly golden. Set aside to cool completely.
2. Make the Coconut Filling
   • In a medium saucepan, whisk together the milk, sugar, flour, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 8-10 minutes).
   • In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks while whisking constantly to temper them.
   • Pour the tempered egg yolk mixture back into the saucepan. Continue to cook, whisking constantly, for another 2-3 minutes until thickened.
   • Remove from heat and stir in the butter, vanilla extract, and shredded coconut. Pour the filling into the cooled crust and smooth the top. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until fully set.
3. Make the Whipped Topping
   • In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
   • Spread the whipped cream over the chilled coconut filling and sprinkle with toasted shredded coconut.
4. Serve
   • Slice and serve the pie chilled. Enjoy!

Cook Notes & Tips

• Tempering Eggs: Be sure to gradually add the hot milk mixture to the egg yolks while whisking to avoid scrambling the eggs.
• Toasting Coconut: To toast the shredded coconut, spread it in an even layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
• Chill Time: Allow the pie to chill for at least 4 hours to ensure the filling is set properly before slicing.

Recipe Variations

• Chocolate Coconut Pie: Add 1/2 cup of melted dark chocolate to the coconut filling for a delicious chocolate twist.
• Coconut Cream Pie with a Cookie Crust: Use crushed vanilla wafer cookies instead of graham crackers for a slightly sweeter crust.
• Tropical Twist: Add 1/4 cup of crushed pineapple (drained) to the filling for an extra tropical flavor.

Frequently Asked Questions (FAQs)

Q: Can I make this pie ahead of time? A: Yes! You can make this pie up to 2 days in advance. Keep it covered in the refrigerator until ready to serve.

Q: Can I use a store-bought crust? A: Absolutely! A store-bought graham cracker crust works well if you want to save some time.

Q: How do I store leftovers? A: Store leftover pie in an airtight container in the refrigerator for up to 3 days.

This Killer Creamy Coconut Pie is the perfect dessert for coconut lovers. Its rich, creamy filling, paired with a buttery crust and fluffy whipped topping, makes it a show-stopping treat that’s hard to resist. Whether you’re making it for a special occasion or just indulging in a sweet craving, this pie will surely satisfy. Serve it chilled and watch it disappear—enjoy!