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.
Ingredients
Scale
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
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
- 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.
- 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.
- Mix Dry Ingredients. In a medium saucepan, whisk together granulated sugar, cornstarch, and salt to evenly distribute the dry components.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
