I love coconut and I love cream pies. Oddly a lot of coconut cream pie recipes I found only had shredded coconut in them or on top, but none in the custard. I love Mel’s Kitchen Cafe and I found this recipe on her site. And I didn’t change anything! It was amazing! There is coconut milk and coconut extract in the custard. Once I saw that I thought it would be great. I opted for he option of no coconut shreds in the custard though you can certainly do that if you’d like, I just prefer a creamy texture. But the toasted coconut on top really is delicious - toasting it makes it so sweet.
Here is the link to the recipe and it’s pasted below:
- 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 white sugar
- 1/3 cup cornstarch
- ¼ teaspoon salt
- 1 cup 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
- 1 stick butter, melted and slightly cooled
- 3 tablespoons sugar
Coconut Cream Pie:
- 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.
*To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325 degrees, tossing often, until lightly toasted, about 12-15 minutes.