Coconut Cream Pie

READY IN: 4hrs 40mins


  • Filling
  • 12
    cup sugar
  • 3
    tablespoons cornstarch
  • 1
    pinch salt
  • 3
    large egg yolks
  • 23
    cup freshly grated coconut or 2/3 cup desiccated coconut
  • 1
    tablespoon pure coconut extract
  • Topping
  • 14
    cup shaved coconut, for garnish (optional)
  • Crust
  • 2
    ounces semisweet chocolate, melted
  • 2
    tablespoons unsalted butter, at room temperature
  • 6
    tablespoons sugar
  • 1 12
    cups desiccated coconut
  • 1
    pinch salt
  • nonstick cooking spray


  • Crust: Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. Place remaining ingredients in a medium bowl, and use your hands to mix until well combined.
  • Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browning, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead and refrigerated, covered with plastic wrap.
  • Filling: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Bring almost to a boil over medium heat, whisking constantly, 3 to 4 minutes. Meanwhile, in a medium bowl, lightly whisk egg yolks just until frothy.
  • Whisk one-fourth of the hot-milk mixture into egg yolks; return the mixture to saucepan. Whisking constantly, cook until bubbles appear around the edges, about 1 minute. Stir in grated coconut and coconut extract. Transfer to a large bowl; let stand about 15 minutes.
  • Pour filling into the prepared crust. Refrigerate until set, at least 4 hours or overnight. Whip cream and spread on top; garnish with toasted coconut, if using.