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–+ servings
A generous slice of coconut cream pie with whipped cream and toasted coconut flakes, perfect for holiday tables.

Coconut Cream Pie for Holiday Tables

A rich and creamy coconut cream pie, perfect for your holiday dessert spread.
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Prep Time 25 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 pre-made graham cracker crust graham cracker crust
For the Filling
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk whole milk recommended
  • 2 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
For the Topping
  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sweetened shredded coconut toasted, for garnish

Equipment

  • 9-inch pie plate
  • Saucepan
  • Whisk
  • Electric mixer

Method
 

  1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  2. Gradually whisk in the milk until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly.
  4. In a small bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks. Pour the tempered egg yolk mixture back into the saucepan.
  5. Cook, stirring constantly, for 2 more minutes. Do not boil. Remove from heat.
  6. Stir in the butter, vanilla extract, and 1 cup of shredded coconut until the butter is melted and the coconut is incorporated.
  7. Pour the filling into the prepared graham cracker crust.
  8. Cover the surface of the pie directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until firm.
  9. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  10. Spread the whipped cream evenly over the chilled pie. Garnish with toasted coconut.
  11. Slice and serve.

Notes

For best results, use whole milk and ensure your cream is very cold for whipping.

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