The Coconut Cream Pie That Even the Pickiest Eaters Can't Resist

The Coconut Cream Pie That Even the Pickiest Eaters Can't Resist

There are desserts that people enjoy, and then there are desserts that stop people in their tracks. This homemade Coconut Cream Pie is firmly in the second category. With its buttery graham cracker crust, silky coconut custard filling, billowy whipped cream topping, and a generous crown of golden toasted coconut flakes, this pie is the kind of thing that converts even the most reluctant dessert eaters into devoted fans.

Whether you're making it for a family gathering, a holiday table, or just a Tuesday night that deserves something special, this recipe is straightforward enough for a home baker and impressive enough to earn a standing request for "next week, please." Let's get into it.

Ingredients

• 1 and 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar (for the crust)
• 6 tablespoons unsalted butter, melted
• 2 and 1/2 cups whole milk
• 1 can (13.5 oz) full-fat coconut milk
• 3/4 cup granulated sugar (for the filling)
• 1/3 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter (for the filling)
• 1 teaspoon pure vanilla extract
• 1 cup sweetened shredded coconut, plus extra for toasting
• 1 and 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for the whipped cream)
• 1 cup sweetened coconut flakes, toasted (for topping)

Method

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