This coconut cream pie is entirely made from scratch and worth the effort. A thick coconut cream filling in a graham cracker crust, topped with fluffy whipped cream and toasted coconut. Tons of coconut flavor and the perfect creamy texture.
To a large skillet, pour in 5 tablespoons of coconut and toast until golden brown, stirring often. Remove from heat and reserve 1 tablespoon for garnishing the finished pie.
5 tablespoons unsweetened shredded coconut
Pulse the graham crackers pieces with the remaining 4 tablespoons toasted coconut in a food processor into fine crumbs.
9 graham crackers
Pour the crumbs into a medium bowl and stir in the sugar to combine. Add the melted butter and mix with a fork until the crumbs are evenly moistened.
Pour the crumb mixture into a 9-inch glass pie plate and press evenly along the bottom and sides. Use the bottom of a glass to press it down. Bake approximately 20 minutes or until golden brown. Remove from the oven and let cool while making the filling.
Make the Filling
To a medium saucepan over medium high heat, add the coconut milk, whole milk, shredded coconut, 1/3 cup of the sugar, and salt. Bring to a simmer, stirring occasionally to dissolve the sugar.
14 ounce coconut milk, 1 cup whole milk, ½ cup unsweetened shredded coconut, ⅔ cup granulated sugar, ¼ teaspoon salt
To a medium bowl, whisk the egg yolks and remaining 1/3 cup sugar, and cornstarch until well combined and lump free.
5 large egg yolks, ¼ cup cornstarch
Gradually whisk the simmering milk mixture into the egg yolk mixture to temper it then return it to the saucepan. Once again, bring to a simmer over medium heat, whisking constantly, until the mixture is thickened and a couple bubbles burst on the surface (approximately 30 seconds - it should be pudding consistency).
Remove the pan from the heat and whisk in the vanilla and butter.
Pour the filling into the cooled crust, cover with plastic wrap and refrigerate until firm, at least 3 hours.
Make the Whipped Cream Topping
When ready to serve, in a chilled metal bowl, beat the cream and sugar at medium speed to soft peaks. Add in the rum and vanilla. Continue to beat to barely stiff peaks.
1½ cups heavy cream, 1½ tablespoons granulated sugar, 1½ teaspoons dark rum, ½ teaspoon vanilla extract
Spread evenly over the chilled filling.
Sprinkle the reserved 1 tablespoon toasted coconut over the whipped cream and serve.
Cover any leftovers with plastic wrap and store in the refrigerator.
Notes
Brandy can be used in place of rum, or additional vanilla.For even stronger coconut flavor, add a splash of coconut extract to the filling. Store covered in the fridge for up to 5 days.