½teaspooncoconut extractoptional, if not using substitute for an additional ½ teaspoon vanilla extract
Whipped cream ²½ batch will be sufficient, unless you like a lot of whipped cream
Instructions
CRUST
Preheat oven to 350F (175C)
Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife).
⅓ cup roasted salted macadamia nuts
Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine.
1 ½ cups graham cracker crumbs, 2 Tablespoons light or dark brown sugar
Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust).
½ cup salted butter
Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely.
Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling.
1 ½ cups sweetened shredded coconut
In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
¾ cup sugar, 4 Tablespoons cornstarch, ½ teaspoon salt
Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble.
5 egg yolks, 1 cup coconut milk, 1 cup heavy cream, 1 cup whole milk
Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon.
Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining ½ cup for topping).
Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming.
Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving.
ASSEMBLY
When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie.
Whipped cream ²
Sprinkle with reserved toasted coconut. Slice, serve, and enjoy!
Video
Notes
¹I love this macadamia nut-infused crust, but if you're looking for something more classic you can use my standard pie crust recipe or my graham cracker crust instead.²While you can use store-bought whipped cream (you'd need an 8 oz container), I really recommend you check out my homemade whipped cream recipe instead. Only 3 ingredients, super simple, and so much better than store-bought.³I used an Ateco 846 tip to pipe the whipped cream on top of the pie.
How to Store
Keep covered in the refrigerator for up to 4 days after preparing. Freezing is not recommended.