Caramel Coconut Cream Pie Recipe

Introduction

Indulge in the rich and creamy delight of Caramel Coconut Cream Pie. This luscious dessert combines a buttery graham cracker crust with a smooth coconut-infused custard, topped with whipped cream, caramel drizzle, and a sprinkle of shredded coconut for an irresistible finish.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened shredded coconut
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 ¾ cups whole milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ cup caramel sauce (store-bought or homemade)
• Additional shredded coconut for garnish

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: In a medium bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
3. Step 3: Bake the crust for 8-10 minutes until golden brown. Remove from the oven and let it cool completely.
4. Step 4: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add the milk, whisking until smooth.
5. Step 5: Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Remove from heat.
6. Step 6: In a small bowl, whisk the egg yolks. Slowly pour a few tablespoons of the hot milk mixture into the yolks, whisking constantly to temper them.
7. Step 7: Gradually whisk the tempered egg yolks back into the saucepan with the remaining milk mixture. Return to heat and cook for 2 more minutes, stirring constantly. Remove from heat and stir in vanilla extract.
8. Step 8: Pour the custard into the cooled crust and spread evenly. Cover with plastic wrap pressed directly onto the surface to prevent skin formation. Chill in the refrigerator for at least 4 hours until set.
9. Step 9: Once set, whip the heavy cream and powdered sugar in a large bowl until soft peaks form. Spread the whipped cream over the chilled pie.
10. Step 10: Drizzle caramel sauce on top and garnish with additional shredded coconut.
11. Step 11: Serve chilled and enjoy your delicious Caramel Coconut Cream Pie.

Tips & Variations

• For extra crunch, toast the shredded coconut before adding it to the crust and as garnish.
• You can substitute light coconut milk for whole milk to enhance the coconut flavor.
• Use homemade caramel sauce for a richer and more personalized taste.
• To make individual servings, prepare this pie in small tart pans with the same process.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature briefly before serving, but it’s best enjoyed chilled to maintain the creamy texture and whipped topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the pie can be made a day in advance and refrigerated to let the custard fully set. Just add the whipped cream and garnish right before serving for the best texture.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of flour, though the filling may be slightly less smooth. Alternatively, arrowroot powder works well as a thickening agent in custards.

Caramel Coconut Cream Pie Recipe

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★★★★★

4.7 from 86 reviews

• Author: Hugo
• Total Time: 4 hours 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Caramel Coconut Cream Pie combines a crispy graham cracker and coconut crust with a silky smooth coconut custard filling, topped with fluffy whipped cream, a luscious caramel drizzle, and a sprinkle of shredded coconut for extra texture and flavor. It’s a refreshing, tropical-inspired dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened shredded coconut
• ½ cup unsalted butter, melted

Custard Filling

• 1 cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 ¾ cups whole milk
• 4 large egg yolks
• 1 teaspoon vanilla extract

Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ cup caramel sauce (store-bought or homemade)
• Additional shredded coconut for garnish

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Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
2. Prepare the Crust. In a medium bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Mix until the ingredients are evenly blended. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust base.
3. Bake the Crust. Place the crust in the preheated oven and bake for 8-10 minutes until it turns golden brown. Once baked, remove from the oven and allow it to cool completely before adding the filling.
4. Mix Dry Ingredients. In a medium saucepan, whisk together granulated sugar, cornstarch, and salt to evenly distribute the dry components.
5. Add Milk and Cook. Gradually whisk in the whole milk until the mixture is smooth. Cook this over medium heat, stirring constantly, until the custard base thickens and begins to bubble, which should take about 5-7 minutes. Remove from heat once thickened.
6. Temper Egg Yolks. In a small bowl, whisk the egg yolks lightly. Slowly pour a few tablespoons of the hot milk mixture into the egg yolks while whisking continuously to temper the eggs and prevent curdling.
7. Combine and Cook Further. Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium heat and cook for another 2 minutes, stirring constantly until thickened. Remove from heat and stir in vanilla extract.
8. Fill and Chill. Pour the prepared custard filling into the cooled crust, spreading it evenly. Cover the pie surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
9. Whip Cream Topping. In a large bowl, whip the heavy whipping cream with powdered sugar until soft peaks form—this will be the light, airy topping for the pie.
10. Assemble Toppings. Spread the whipped cream over the chilled custard layer evenly. Drizzle the caramel sauce generously on top and sprinkle with additional shredded coconut for garnish.
11. Serve. Serve the caramel coconut cream pie chilled for a delightful and refreshing dessert experience.

Notes

• For a homemade caramel sauce, use a simple recipe of melted sugar, butter, and cream for best flavor.
• Make sure the pie crust is completely cooled before adding the custard filling to avoid melting.
• Tempering the egg yolks is crucial to prevent scrambled eggs in the custard.
• Press the plastic wrap directly on the custard to avoid a skin forming as it chills.
• This pie can be stored in the refrigerator for up to 3 days for optimal freshness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: caramel coconut cream pie, coconut cream pie, caramel pie, graham cracker crust, coconut custard pie, whipped cream pie