Old-Fashioned Coconut Cream Pie
This pie recipe, Old-Fashioned Coconut Cream Pie, leans on coconut milk, Half-and-half or heavy cream and egg yolks. It makes 8 Servings (One 9 or 10-inch pie) and takes about 155 minutes.
- Yield 8 Servings (One 9 or 10-inch pie)
- Ready in 155 minutes
- Prep 140 minutes
- Cook 15 minutes
Ingredients
Coconut Cream Pie
- 1 can coconut milk , can be found in the Asian foods section
- Half-and-half or heavy cream , enough to add to the coconut milk to make 3 cups
- 3 egg yolks
- ¾ cup ( 159 g ) white sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 cup ( 85 g ) flaked coconut , toasted
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 recipe graham cracker crust (below) , or traditional pie crust
- Fresh Whipped Cream , lightly sweetened
Graham Cracker Crust
- 12 whole rectangular graham crackers
- ½ cup ( 113 g ) butter , melted and slightly cooled
- 3 tablespoons sugar
Instructions
- For the pie: In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt.
- Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie).
- Pour the custard into the baked and cooled pie shell and chill 2-4 hours or until firm. Top with whipped cream and the toasted coconut.
- For the crust: Preheat oven to 325 degrees. Finely crush graham crackers in a food processor or in a ziploc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened.
- Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate.
- Bake for 13-15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling.
Let the center settle before you cut it, or the slices will slump.
