Toasted Coconut Cream Pie – SouthernRambles

Toasted Coconut Cream Pie is a rich, silky dessert layered with creamy coconut custard, a buttery graham cracker crust, and billowy whipped cream. Toasted coconut adds deep nutty sweetness and texture, creating a bakery-style pie that feels indulgent yet balanced.

Why You’ll Love This Recipe

Luxuriously creamy texture – The stovetop custard creates a smooth, pudding-like filling that slices beautifully.
Deep coconut flavor – Coconut milk, extract, and toasted flakes build layered tropical richness.
Make-ahead friendly dessert – Chilling time allows easy preparation well before serving.
Balanced sweetness – Salt, vanilla, and toasted notes prevent the pie from tasting overly sugary.
Classic bakery presentation – Fluffy whipped topping and golden coconut flakes create an elegant finish.
Crowd-pleasing comfort dessert – Familiar flavors with a refined homemade touch.

Ingredients You’ll Need

For the Pie Crust

1 1/2 cups graham cracker crumbs – Forms a crisp, slightly sweet base.
1/4 cup granulated sugar – Enhances sweetness and structure.
1/2 cup unsalted butter, melted – Binds crumbs together and adds rich flavor.

For the Coconut Filling

1 cup full-fat coconut milk – Provides creamy body and pronounced coconut taste.
1 cup whole milk – Lightens the texture while maintaining richness.
3/4 cup granulated sugar – Sweetens and balances the custard.
1/4 cup cornstarch – Thickens the filling to a sliceable consistency.
1/4 teaspoon salt – Sharpens flavor and offsets sweetness.
4 large egg yolks – Add richness, color, and custard stability.
1 teaspoon vanilla extract – Brings warmth and aromatic depth.
1 teaspoon coconut extract – Intensifies coconut flavor.
1 cup shredded sweetened coconut, toasted – Adds texture and nutty caramel notes.

For the Topping

1 cup heavy whipping cream – Whips into a light, airy topping.
1/4 cup powdered sugar – Sweetens while keeping texture smooth.
1 teaspoon vanilla extract – Enhances overall flavor.
1/2 cup toasted coconut flakes – Provides crunchy garnish and visual appeal.

Step-by-Step Instructions

Bake the graham crust – Preheat the oven to 350°F (175°C), mix crumbs, sugar, and melted butter, then press firmly into a 9-inch pie pan. Bake for 10–12 minutes until lightly golden and cool completely.

Cook the coconut custard – Whisk coconut milk, whole milk, sugar, cornstarch, and salt in a saucepan over medium heat, stirring constantly for 5–7 minutes until thickened and bubbling.

Temper and finish the filling – Gradually whisk hot mixture into egg yolks, return to the saucepan, and cook 2–3 minutes more until very thick. Remove from heat and stir in vanilla, coconut extract, and toasted coconut.

Fill and chill the pie – Pour the warm custard into the cooled crust, cover with plastic wrap touching the surface, and refrigerate at least 4 hours or overnight until fully set.

Whip the topping – Beat heavy cream, powdered sugar, and vanilla until soft peaks form, creating a smooth, spreadable whipped cream.

Assemble and serve – Spread whipped cream over the chilled pie, sprinkle with toasted coconut flakes, slice cleanly, and serve cold.

Recipe Notes & Tips

Stir custard constantly – Prevents scorching and ensures smooth thickening.
Temper eggs slowly – Avoids scrambling and keeps the filling silky.
Toast coconut until golden – Enhances flavor without bitterness.
Chill thoroughly before slicing – Guarantees neat, stable slices.
Use full-fat coconut milk – Provides the best creamy texture.
Cover surface while chilling – Prevents a skin from forming on the custard.

Nutritional Information

Prep Time: 20 minutes
Cooking Time: 15 minutes
Chilling Time: About 4 hours
Total Time: Approximately 4 hours 35 minutes
Servings: 8 slices
Calories: Roughly 420–520 per slice, depending on cream and sugar amounts

Perfect Pairings

Fresh tropical fruit – Pineapple or mango brightens the richness.
Hot coffee or espresso – Balances sweetness with bitterness.
Dark chocolate drizzle – Adds contrasting depth.
Light dessert wine – Complements creamy coconut notes.

Ideal Occasions

Holiday dessert tables – Elegant and crowd-pleasing.
Summer gatherings – Chilled texture feels refreshing.
Celebration dinners – Impressive yet approachable homemade pie.
Make-ahead entertaining – Stress-free preparation the day before.

Storage & Serving Tips

Refrigerate covered up to 3 days – Maintains freshness and structure.
Avoid freezing fully assembled pie – Custard and whipped cream may separate.
Slice with a warm knife – Creates clean edges.
Add garnish just before serving – Keeps coconut crisp.

Creative Variations to Try

Chocolate coconut version – Add a thin chocolate ganache layer in the crust.
Lime-coconut twist – Stir lime zest into the custard for brightness.
Macadamia crust alternative – Replace part of the crumbs with ground nuts.
Dairy-free adaptation – Use coconut cream topping instead of whipped dairy cream.

Troubleshooting Common Issues

Custard too thin – Cook longer until visibly thick and bubbling.
Lumpy texture – Whisk vigorously or strain before filling the crust.
Crust crumbles when sliced – Press crumbs firmly and cool completely before filling.
Whipped cream deflates – Beat to soft-medium peaks and keep chilled.

Why This Recipe Works

This pie relies on classic custard science: cornstarch and egg yolks thicken the liquid into a stable gel, while fat from coconut milk and cream provides luxurious mouthfeel. Toasting the coconut triggers Maillard browning, deepening flavor and balancing sweetness. Because richness is distributed across crust, filling, and topping, each slice feels indulgent yet controlled in portion and calories.

Final Thoughts

Toasted Coconut Cream Pie is a timeless dessert that combines smooth custard, crisp crust, and airy whipped cream into a beautifully balanced treat. Its make-ahead convenience, striking presentation, and adaptable sweetness make it perfect for celebrations or simple indulgence—while lighter topping options or reduced sugar can easily tailor it to different nutritional preferences.