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Recipes
Coconut Cream Pie
Recipe

13 INGREDIENTS • 8 STEPS • 5HRS

Coconut Cream Pie

4.7
3 ratings
This is a luscious, wonderful and classic coconut cream pie that comes together easily with a gorgeous graham cracker crust!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This is a luscious, wonderful and classic coconut cream pie that comes together easily with a gorgeous graham cracker crust!
5HRS
Total Time
$0.93
Cost Per Serving
Ingredients
Servings
10
us / metric
Crust
Graham Cracker Crumbs
2 cups
Graham Cracker Crumbs
Butter
3/4 cup
Butter, melted
Spiced Rum
as needed
Spiced Rum
optional
Ground Cinnamon
as needed
Ground Cinnamon
Filling
Unsweetened Shredded Coconut
1 cup
Unsweetened Shredded Coconut
Coconut Extract
as needed
Coconut Extract
Salt
1 pinch
Whipped Cream
to taste
Whipped Cream
for topping
Nutrition Per Serving
VIEW ALL
Calories
460
Fat
30.9 g
Protein
4.8 g
Carbs
42.2 g
Add to plan
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Coconut Cream Pie
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
First, make the crust. Preheat the oven to 350 degrees F (180 degrees C) and spray a 9 inch pie pan really well with cooking spray.
step 2
Then combine the Graham Cracker Crumbs (2 cups), Butter (3/4 cup), Granulated Sugar (3 Tbsp), Spiced Rum (as needed) and Ground Cinnamon (as needed) together in a bowl and stir them together really well to resemble wet sand.
step 3
Press the mixture into the pie pan firmly to form a solid, even crust. Bake it for 15-20 minutes to let it completely bake through and set. It will become gorgeously golden.
step 3 Press the mixture into the pie pan firmly to form a solid, even crust. Bake it for 15-20 minutes to let it completely bake through and set. It will become gorgeously golden.
step 4
While it bakes, spread the Unsweetened Shredded Coconut (1 cup) out onto a lined sheet tray and toast it in the oven with the crust on another shelf. It should take 5-7 minutes for it to toast perfectly. Let the crust and coconut cool completely once they are done.
step 4 While it bakes, spread the Unsweetened Shredded Coconut (1 cup) out onto a lined sheet tray and toast it in the oven with the crust on another shelf. It should take 5-7 minutes for it to toast perfectly. Let the crust and coconut cool completely once they are done.
step 5
While they cool, make the coconut cream. Combine the Half and Half (3 cups), Eggs (2), Granulated Sugar (3/4 cup), All-Purpose Flour (1/2 cup), Coconut Extract (as needed) and Salt (1 pinch) together in a medium sauce pan.
step 5 While they cool, make the coconut cream. Combine the Half and Half (3 cups), Eggs (2), Granulated Sugar (3/4 cup), All-Purpose Flour (1/2 cup), Coconut Extract (as needed) and Salt (1 pinch) together in a medium sauce pan.
step 6
Whisk it all together thoroughly, then heat it on the stove over low heat. Stir it constantly while it warms up, then slowly increase the heat to medium low after 3-4 minutes.
step 7
Once it starts to bubble and thicken, keep stirring it constantly to let it cook for a couple of minutes. Then take it off of the heat and stir in 3/4 cup of the toasted shredded coconut. Reserve the rest of the coconut to top the pie.
step 8
Spread the coconut cream evenly in the cooled graham cracker crust and chill the pie for at least 4 hours. Then top it with a generous layer of Whipped Cream (to taste) and sprinkle the remaining toasted coconut on the very top. Serve and enjoy!
step 8 Spread the coconut cream evenly in the cooled graham cracker crust and chill the pie for at least 4 hours. Then top it with a generous layer of Whipped Cream (to taste) and sprinkle the remaining toasted coconut on the very top. Serve and enjoy!
Tags
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4th of July
Shellfish-Free
Father's Day
Vegetarian
Dessert
Mother's Day
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