Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

This recipe was adapted from Cook's Illustrated...It is the absolute best...

Ingredients Nutrition


  1. CRUST:.
  2. preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.
  3. When cool enough to handle, reserve 1 tbls for topping --.
  4. Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form.
  5. Transfer to a bowl, add sugar and melted butter, toss.
  6. Place crumbs in pie plate and form.
  7. Bake 22 minutes and cool on rack.
  8. FILLING:.
  9. Bring coconut milk,milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --.
  10. Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined.
  11. Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened.
  12. Remove from heat and whisk in vanilla and butter.
  13. Pour filling into cooled crust.
  14. Press sheet of plastic on surface.
  15. Chill 3 with whipped cream.
Most Helpful

Coconut cream pie is so good! I made a regular pie crust instead of using graham crackers for the crust because that is what my husband prefers. A creamy and delicious pie!

Olive* July 15, 2012

im glad you posted this i love cooks ill. too they do a great job

Dienia B. June 04, 2005