Coconut Cream Pie Recipe

Most Coconut Cream Pie recipes are made with a traditional flaky pie crust. It's a classic pairing, but I think this pie is even better with a buttery brown sugar graham cracker crust. The graham crackers add a subtle sweetness and a hint of cinnamon that perfectly complements the creamy coconut filling.

Inside, you'll find a silky custard made with coconut milk, toasted coconut, and browned butter for a richer, deeper coconut flavor. A small splash of dark rum is optional, adding warmth without overpowering the pie.

Toasting the coconut brings out its natural sweetness while browned butter adds subtle caramel notes that make the filling taste homemade and just a little more special. Whether you include the rum or leave it out, the result is a creamy, balanced coconut cream pie that's perfect for holidays, summer cookouts, or whenever you're craving a classic dessert.

After testing several versions, I found that toasted coconut and browned butter made the biggest difference in flavor. A little dark rum adds another layer of depth if you enjoy it, but this pie is every bit as delicious without it.

Yield: 1 (9-inch) pie, 8 servings
Prep Time: 45 minutes
Bake Time: 15 to 18 minutes
Chilling Time: At least 4 hours (preferably overnight)

Ingredients

Brown Sugar Graham Cracker Crust

• 180g graham cracker crumbs (about 12 full graham cracker sheets or 1½ cups)

• 40g light brown sugar (3 tablespoons)

• ½ teaspoon ground cinnamon

• ½ teaspoon kosher salt

• 113g unsalted butter, melted (½ cup or 1 stick)

Toasted Coconut Cream Filling

• 4 large egg yolks

• 30g cornstarch (¼ cup)

• 1 can (400ml / 13.5 ounces) full-fat coconut milk

• 240g half-and-half (1 cup)

• 130g granulated sugar (⅔ cup)

• ½ teaspoon kosher salt

• 80g sweetened shredded coconut, toasted (about 1 cup)

• 28g unsalted butter, browned (2 tablespoons)

• 1 teaspoon vanilla extract

• 2 tablespoons dark rum (optional)

Vanilla Whipped Cream

• 360g heavy whipping cream (1½ cups)

• 25g powdered sugar (¼ cup)

• 1 teaspoon vanilla extract

• 15g dark rum (1 tablespoon, optional)

Garnish

• Toasted coconut flakes

• Graham cracker crumbs (optional)

Instructions

1. Toast the Coconut

1. Heat the oven to 350°F (175°C).

2. Spread 80g (about 1 cup) of sweetened shredded coconut in an even layer on a small baking sheet or pie plate.

3. Bake for 5 to 8 minutes, stirring once or twice, until lightly golden.

4. Let cool completely before adding to the filling.

Watch it carefully during the last few minutes. Coconut can go from golden to burnt surprisingly quickly.

2. Make the Graham Cracker Crust

1. With the oven set to 350°F (175°C).

2. Stir together the graham cracker crumbs, brown sugar, cinnamon, and salt.

3. Mix in the melted butter until evenly moistened.

4. Press firmly into the bottom and sides of a 9-inch pie plate.

5. Bake for 8 to 10 minutes, until lightly golden and fragrant.

6. Cool completely before filling.
   

3. Prepare the Coconut Cream Filling

1. Whisk together the egg yolks and cornstarch until smooth.

2. In a medium saucepan, combine the coconut milk, half-and-half, sugar, and salt.

3. Cook over medium heat, whisking occasionally, until the mixture just begins to simmer.

4. Slowly whisk about ½ cup of the hot mixture into the egg yolks to temper them.

5. Pour the tempered mixture back into the saucepan.

6. Cook, whisking constantly, until thick and bubbling, about 1½ to 2 minutes.

7. Remove the saucepan from the heat.

8. Stir in the toasted coconut, browned butter, and vanilla. If using, stir in the dark rum.

9. Pour the filling into the cooled crust.

10. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.

11. Refrigerate until completely chilled and set, at least 4 hours and preferably overnight.
    

4. Make the Vanilla Whipped Cream

1. Whip the heavy cream, powdered sugar, and vanilla until medium peaks form.

2. If using, add the dark rum during the final few seconds of whipping.

3. Spread or pipe over the chilled pie.
   

5. Finish the Pie

1. Top with toasted coconut flakes.

2. Add graham cracker crumbs or freshly grated nutmeg if desired.

3. Slice and serve chilled. Keep the pie refrigerated except when serving.

Recipe Notes & Storage

• Toasting the coconut before adding it to the filling gives the pie a deeper, nuttier flavor.

• Browning the butter adds subtle caramel notes that make the coconut taste even richer.

• Dark rum is completely optional. It adds a subtle warmth but isn't necessary for a fantastic coconut cream pie.

• Chilling overnight produces the cleanest slices and the best texture.

• Garnish with toasted coconut just before serving so it stays crisp.

• Store covered in the refrigerator for up to 4 days.