Old Fashioned Coconut Cream Pie with Graham Cracker Crust
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.
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Servings: 8
Calories: 514kcal
Ingredients
- 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
Topping Ideas
- Cool Whip or whipped cream
- toasted coconut
Instructions
- 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!
Notes
Storage: Cover any leftovers in an air-tight container and refrigerate for up to 7 days.
To toast coconut: 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. Be sure to check it often to prevent it from burning.
*Nutritional values and cook times are approximate due to differences in appliance and product selections.
Nutrition
Serving: 8g | Calories: 514kcal | Carbohydrates: 58g | Protein: 5g | Fat: 28.6g | Saturated Fat: 19.3g | Cholesterol: 55mg | Sodium: 311mg | Potassium: 65mg | Fiber: 3g | Sugar: 42g | Calcium: 58mg | Iron: 1mg
