This Old Fashioned Coconut Cream Pie with Graham Cracker Crust recipe is a classic dessert made with sweet coconut and coconut milk to give it that creamy delicious flavor. It is a favorite pie to enjoy at any holiday or get-together.
Best Coconut Cream Pie Recipe
Creamy, dreamy, and absolutely my favorite pie – that’s the best description of this Old Fashioned Coconut Cream Pie. It takes me back to special memories spent in Grandma’s kitchen, where it smelled of warm, freshly toasted coconut. This pie has an extra creamy custard made with coconut milk and a few simple ingredients in a sweet graham cracker crust. While easy to make, it is truly a special dessert and is always the most sought-after pie at all the holidays or special family gatherings.
- Coconut Flakes– Sweetened, coconut tastes so good throughout this pie. You can opt for unsweetened if you want a little less sugar.
- Unsweetened Coconut Milk– This is what makes this coconut pie stand out from all the rest. It gives it the extra coconut-y creamy flavor that is amazing. It comes in a can that is often located near the Asian Foods section. I find that Thai Kitchen has a great flavor but any brand will work. Coconut milk in a carton is not the same and will not give the same desired consistency or flavor.
- Milk– A little milk helps thicken the custard filling. I recommend 2% or whole milk to keep it nice and thick.
- Eggs– It’s important to scramble the eggs before adding to the heat to prevent them from curdling.
- Cornstarch– This will help thicken the pie filling to give it that custard consistency.
- White Sugar– Always important to add sugar for a sweet, delicious pie!
- Coconut Extract– A few drops of coconut extract make it smell fantastic. Use vanilla extract for a similar substitute.
- Salt– Just a touch of salt balances out the sweetness of the pie.
- Graham Cracker Crust– You can use either a homemade or premade crust. The ingredient picture below includes graham cracker crust ingredients.
How to Make Coconut Custard Pie
- Boil: Add the can of coconut milk, 1 cup of milk, eggs, sugar, and salt to a medium saucepan and turn it to a medium heat. If the heat is too high, the eggs could become scrambled. Stir often and it should start to low boil within 5-7 minutes.
- Thicken it up: Whisk together the remaining 1/4 cup of milk and cornstarch together until it is creamy. Pour this into the saucepan and continue stirring until it starts to thicken- about 2-3 minutes. Once thick, remove it from the heat and stir in the coconut extract and coconut flakes.
- Add custard to the crust: Pour the hot custard into a premade or homemade graham cracker pie crust. Let it cool at room temperature for about 5 minutes before transferring to the refrigerator to finish cooling. Refrigerate for at least 3 hours but preferably overnight to make sure it has completely set up.
- Toast the coconut: This is optional- Preheat oven to 350 degrees Fahrenheit. Add 1/4 cup of coconut flakes to a baking sheet and toast in the oven for about 3-5 minutes until golden brown. Be sure to check it often to prevent it from burning. When ready to serve, top the pie with Cool Whip or whipped cream and sprinkle the toasted coconut over the top. Enjoy!
Cover any leftovers in an air-tight container and refrigerate for up to 7 days. After a few days, the custard will start to loosen and may get slightly runny. This is okay and will still taste yummy.
Frequently Asked Questions
If the pie is runny and not thickened, it usually needs to cool longer in the refrigerator to finish setting up. For best results, let it refrigerate for at least 3 hours but preferably overnight to help the custard to fully thicken.
Coconut cream is much thicker with a higher fat content than coconut milk. While coconut cream could be used in a pinch, it is preferable to use coconut milk to keep a similar consistency.
More Delicious Side Dishes
Did you try this recipe? Please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Old Fashioned Coconut Cream Pie with Graham Cracker Crust
- 13.5 ounce can unsweetened coconut milk
- 1 1/4 cup milk divided
- 3/4 cup granulated sugar
- 2 large eggs beaten
- 1/8 teaspoon salt
- 1/4 cup cornstarch
- 1/4 teaspoon coconut extract or vanilla extract
- 3/4 cup sweetened coconut flakes
- 1 graham cracker pie crust
- Cool Whip or whipped cream
- toasted coconut
- In a medium saucepan add coconut milk, 1 cup of milk, sugar, eggs, and salt. Heat over medium heat until it comes to a low boil, stirring often to prevent eggs from curdling.
- In a small bow whisk together 1/4 cup milk and cornstarch. Pour into the saucepan and stir constantly until thickened- about 2 minutes.
- Remove from heat and stir in coconut extract and coconut flakes.
- Pour filling into a graham cracker crust. Let it cool at room temperature for 5 minutes then move to the refrigerator to finish cooling for at least 3 hours or overnight until the center has set and is firm.
- Optional: Top with whipped cream and toasted coconut. Enjoy!