Coconut Cream Pie

Step 1

Preheat the oven to 350°F and wait until the indicator light or beep signals it has finished heating, about 8 minutes.

Step 2

Pour the graham cracker crumbs into a medium bowl, add 5 tablespoons melted butter and 2 tablespoons sugar, and stir with a fork until the mixture looks like damp sand with no dry streaks.

Step 3

Transfer the crumb mixture to a 9-inch pie dish and use the flat bottom of a measuring cup to press it firmly and evenly across the bottom and halfway up the sides.

Step 4

Place the crust in the preheated oven and bake for 8 minutes until it smells toasty and the edges look slightly darker, then remove and set aside to cool.

Step 5

Pour 1.5 cups whole milk and 1 cup coconut milk into a medium saucepan and set over medium heat until you see small bubbles forming at the bottom and edges, about 4 minutes — do not let it boil.

Step 6

Crack the 5 egg yolks into a separate medium bowl, then add 3 tablespoons cornstarch and 0.5 cup sugar, and whisk with a fork or whisk until the mixture is pale yellow and smooth, about 1 minute.

Step 7

Slowly pour the hot milk mixture into the egg-sugar mixture while whisking constantly — this prevents the eggs from scrambling — until fully combined and no lumps remain.

Step 8

Pour the entire mixture back into the saucepan and set over medium heat, stirring constantly with a wooden spoon to prevent sticking on the bottom.

Step 9

Continue stirring for 6–8 minutes until the custard thickens and coats the back of the spoon, leaving a clear trail when you drag a finger through it.

Step 10

Remove the saucepan from heat, stir in 1 cup unsweetened shredded coconut and 1 teaspoon vanilla extract until evenly distributed.

Step 11

Pour the warm custard directly into the cooled pie crust, spreading it level with a rubber spatula, then let it cool to room temperature, about 20 minutes.

Step 12

Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours — or up to 1 day — until the filling is cold and set.

Step 13

Pour 1 cup heavy cream and 2 tablespoons powdered sugar into a clean, dry medium bowl, then whisk or beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.

Step 14

Spread the whipped cream evenly over the cold pie filling with a rubber spatula, creating gentle peaks and swirls across the surface.

Step 15

Sprinkle 0.5 cup toasted shredded coconut evenly over the whipped cream, scatter in a thin layer to cover the surface.

Step 16

Slice the pie with a sharp knife dipped in hot water and wiped clean between each cut to keep slices neat, then serve immediately or refrigerate until ready.