This is the BEST homemade Coconut Cream Pie you’ll ever have. Old-fashioned coconut cream filling with an easy and amazing graham cracker crust. This is the recipe you’ll be making again and again. Be prepared to be asked to bring this pie to everything!
This is an easy custard based coconut cream pie with the BEST graham cracker crust. Guys, I add almonds to my graham cracker crust for the BEST tasting crust you’ll ever have.
Try it and see for yourself.
If you have never made a custard before do NOT skip slowly adding the hot milk base to the eggs and then back into the pan. This is utterly essential to make sure you don’t get lumpy, scrambled egg custard. <—- so common!
Should coconut cream pie be refrigerated?
Yes. But NOT until it has cooled to room temperature. You never want to put a custard or meringue in the fridge when it’s even a bit hot. Always let it cool down, first.
What is the difference between coconut custard and coconut cream pie?
Custard pie is baked IN the crust and cream pie (this recipe!) is cooked and THEN poured into the crust.
Can you freeze coconut cream pie?
First, you won’t have leftover coconut cream pie, let’s be real. If you DO, it will keep in the fridge for a few days but don’t freeze very well.
Old-fashioned Coconut Cream Pie
- 1/2 cup almonds
- 1 pkg graham crackers one of the inner sleeve pkgs
- pinch salt
- 2 tablespoons sugar
- 5 tablespoons butter melted
- 3/4 cup sugar
- pinch salt
- 1/4 cup cornstarch
- 2 1/2 cups half and half
- 4 large eggs slightly beaten
- 1 tablespoon butter
- 1 1/2 teaspoon vanilla
- 1 cup coconut flaked
- To a food processor, add graham crackers, almonds, salt, and sugar. Process until fine crumbs.
- Add the melted butter and process until thoroughly mixed.
- Press into a pie plate and bake at 350 degrees for 10 minutes. Cool.
- In a heavy saucepan, combine the salt, sugar and cornstarch together. Turn the heat to medium.
- Slowly whisk in the half and half and cook until thick and bubbly.
- Reduce heat and cook 2 minutes more, stirring constantly. Remove from heat.
- In a medium-size bowl, whisk the eggs.
- Whisk a bit of the hot half & half mixture into the eggs, a little at a time until about 1/4 of the half & half mixture is mixed with the eggs. Pour it all back into the saucepan with the hot half & half mixture and whisk well.
- Bring the mixture back to a boil. Remove from heat.
- Add the butter, vanilla, and coconut...stir well.
- Pour the mixture into the crust and chill well. It will thicken as it cools.
- If desired, top with whipped cream and toasted coconut.