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Classic Coconut Cream Pie with Graham Cracker Crust

Classic Coconut Cream Pie with Graham Cracker Crust
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Classic Coconut Cream Pie with Graham Cracker Crust features a luscious, velvety coconut custard filling nestled in a buttery, crumbly graham cracker crust. This dessert combines rich tropical flavors and delightful textures, perfect for family gatherings or special occasions. Its smooth custard contrasts with the crunchy crust, creating a rich yet light treat that’s easy to make and customize.

Ingredients

Scale

Crust Ingredients

  • 1 ½ cups graham crackers, finely crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Custard Filling Ingredients

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup sweetened shredded coconut
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Topping (Optional)

  • Whipped cream
  • Toasted coconut flakes
  • Toasted pecans or sliced almonds (optional)
  • Melted dark chocolate (for drizzle, optional)

Instructions

  1. Prepare the Graham Cracker Crust: Finely crush the graham crackers and mix with melted unsalted butter and granulated sugar until well combined. Press the mixture firmly into the base and up the sides of a pie dish. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until golden and crisp. Remove and let cool completely to set the crust.
  2. Make the Coconut Custard Filling: In a saucepan, heat the whole milk, heavy cream, and sweetened shredded coconut over medium heat until warm and fragrant. In a separate bowl, whisk together granulated sugar, cornstarch, and egg yolks until smooth. Slowly pour the warm milk mixture into the egg yolk blend, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, stirring continuously, until thickened to a custard consistency.
  3. Combine and Chill: Once thickened, remove the custard from heat and stir in vanilla extract and unsalted butter until fully incorporated and shiny. Pour the custard filling into the cooled graham cracker crust and smooth the surface. Cover the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to allow the custard to fully set.
  4. Finishing Touches: Before serving, top the pie with fluffy whipped cream and sprinkle toasted coconut flakes or your desired toppings such as toasted pecans, sliced almonds, or a drizzle of melted dark chocolate to add texture and flavor layers.

Notes

  • Bake the graham cracker crust before adding the filling to avoid sogginess and maintain crispness.
  • Cook custard slowly over medium heat with constant stirring to prevent lumps and achieve a smooth texture.
  • Toast shredded coconut lightly before adding to deepen flavor and add crunch.
  • Press plastic wrap directly onto the custard surface to prevent a skin from forming while chilling.
  • Use fresh eggs and high-quality vanilla extract to enhance flavor.
  • For a dairy-free crust, substitute butter with coconut oil or non-dairy margarine, noting texture changes may occur.
  • Use gluten-free graham crackers or crushed gluten-free cookies to make this pie gluten-free.

Nutrition

Keywords: coconut cream pie, graham cracker crust, coconut custard, classic dessert, creamy pie, tropical dessert, coconut pie

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