Coconut Cream Pie

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Toasted coconut-graham cracker crust is filled with luscious coconut pastry cream and topped with a mound of sweetened whipped cream and a final sprinkle of coconut.

Prep Time: 1

Bake Time: 4

Baking Time: 30

Total Time: 5 30

12 servings

Start Cooking

Ingredients
US Customary - Metric

Coconut Graham Cracker Crust

5 oz graham cracker crumbs (1 ¼ cups)
3 oz shredded sweetened coconut (1 cup, divided)
1 oz granulated sugar (2 tablespoons)
3 oz unsalted butter (melted)
4 oz white chocolate (chopped fine)

Coconut Rum Pastry Cream

20 oz canned coconut milk (2 ½ cups)
8 oz granulated sugar (1 cup)
¼ teaspoon table salt
3 large eggs
3 large yolks
1 ¾ oz corn starch (5 tablespoons)
2 ½ oz unsalted butter
2 teaspoons vanilla extract
1 oz rum (2 tablespoons, optional)

Assembly

16 oz heavy cream (2 cups)
1 oz confectioner sugar (¼ cup)
1 tablespoon rum (optional)
1 teaspoon vanilla extract
Shredded coconut

Instructions

Coconut-Graham Cracker Crust

Preheat the oven to 350 °F.
Combine 5 oz graham cracker crumbs, half cup of the coconut and 1 oz granulated sugar in a food processor. Pulse a few times to grind the coconut. Sprinkled 3 oz unsalted butter (melted) over the crumbs and pulse to combine. Press the crumbs into the bottom and sides of a deep dish pie plate.
Bake the crust until golden brown, about 10 minutes. Remove the crust from the oven and cool about 5 minutes. While the crust is still warm sprinkle 4 oz white chocolate into the bottom of the pie shell. Allow the chocolate to melt and then carefully spread it across the bottom and sides of the pie shell. Sprinkle 1/2 cup shredded coconut over the chocolate. Allow the shell to cool completely until the white chocolate is set.

Coconut Pastry Cream

Combine 20 oz canned coconut milk with 8 oz granulated sugar and ¼ teaspoon table salt. Heat over medium high until scalding hot.
While the milk heats up, combine 3 large eggs, 3 large yolks and 1 ¾ oz corn starch and whisk until smooth. When the milk is scalding hot pour it into the egg mixture and whisk to combine. Return to the pot and cook over medium low heat, stirring constantly, until it just begins to boil.
Immediately remove from the heat and strain back into the bowl from the eggs. Add 2 ½ oz unsalted butter2 teaspoons vanilla extract and 1 oz rum to the hot custard and whisk to combine. Pour the pastry cream into the pie shell, Refrigerate at least 4 hours.

Assembly

Whip 16 oz heavy cream with 1 oz confectioner sugar, 1 tablespoon rum and 1 teaspoon vanilla extract. Spread the cream onto the chilled pie. Sprinkle with toasted or untoasted coconut to garnish. Chill until ready to serve.