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–+ servings
A slice of creamy coconut cream pie topped with whipped cream and toasted coconut flakes, perfect for holiday dessert recipes.

Coconut Cream Pie for Holiday Tables

A rich and creamy coconut cream pie, perfect for your holiday gatherings.
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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 large egg yolks
  • 2 cups whole milk
  • 1/2 cup unsweetened shredded coconut
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1/4 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. In a small bowl, whisk the egg yolks. Gradually whisk the milk into the egg yolks.
  3. Pour the milk mixture into the saucepan with the dry ingredients. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly.
  4. Remove from heat. Stir in the unsweetened shredded coconut, butter, and vanilla extract until the butter is melted and the coconut is incorporated.
  5. Pour the filling into the prepared graham cracker crust. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until firm.
  6. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  7. Spread the whipped cream over the chilled pie. Garnish with toasted shredded coconut.
  8. Slice and serve.

Notes

For best results, ensure your heavy cream and bowl are very cold when making the whipped cream topping.

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