Coconut Macadamia Cream Pie

Today I want to share my coconut macadamia cream pie. It has a creamy coconut filling and a nutty, buttery crust that go really well together.

The crust is made from graham cracker crumbs and ground macadamia nuts. That mix gives it a nice flavor and a bit of crunch under the soft filling.

The middle is a smooth coconut custard, made with coconut milk and toasted coconut for extra taste. It sets up thick and holds its shape once chilled.

On top you get lightly sweetened whipped cream, more toasted coconut, and a sprinkle of chopped macadamia nuts. Every bite has a little bit of everything.

It does need a few hours in the fridge to set, so plan ahead. But most of the steps are simple, and the result is worth the wait.

Why You’ll Love It

Rich Coconut Flavor – Coconut milk, coconut extract, and toasted shredded coconut layer up for a deep coconut taste in every bite.

Buttery Nutty Crust – Ground macadamia nuts mixed into the graham base give the crust a warm, toasty, melt-in-your-mouth flavor.

Silky Smooth Custard – The cooked filling sets up thick, creamy, and spoonable, like the best coconut pudding you have ever tasted.

Lovely Layers – Crunchy crust, creamy custard, and fluffy whipped cream give you three different textures in one slice.

Recipe Ingredients

For the Crust

• 1 1/2 cups Graham Cracker Crumbs
• 3/4 cup Roasted Macadamia Nuts, Finely Ground
• 2 tbsp Granulated Sugar
• 6 tbsp Unsalted Butter, Melted

For the Coconut Custard

• 13.5 oz Full-Fat Coconut Milk
• 1 cup Whole Milk
• 2/3 cup Granulated Sugar
• 1/3 cup Cornstarch
• 5 Large Egg Yolks
• 2 tbsp Unsalted Butter
• 1 tsp Pure Vanilla Extract
• 1/2 tsp Coconut Extract
• 1/4 tsp Fine Sea Salt
• 1 cup Sweetened Shredded Coconut

For the Topping

• 1 1/2 cups Heavy Cream
• 1/3 cup Powdered Sugar
• 1 tsp Pure Vanilla Extract
• 1/2 cup Sweetened Shredded Coconut
• 1/4 cup Roasted Macadamia Nuts, Chopped

Directions

Step 1

Heat the oven to 350 F. Combine the graham cracker crumbs, ground macadamia nuts, sugar and melted butter, then press firmly into the bottom and sides of a 9-inch pie plate.

Step 2

Bake the crust for 10 to 12 minutes, until lightly golden and fragrant. Cool completely on a rack.

Step 3

Spread all the shredded coconut for the filling and topping on a baking sheet. Toast at 350 F for 6 to 9 minutes, stirring twice, then cool and divide into 1 cup and 1/2 cup portions.

Step 4

Whisk the coconut milk, whole milk, sugar, cornstarch, egg yolks and salt in a saucepan. Cook over medium heat, whisking constantly, until the custard bubbles and becomes very thick.

Step 5

Continue cooking the custard for 1 minute, then remove it from the heat. Stir in the butter, vanilla, coconut extract and 1 cup toasted coconut.

Step 6

Spread the warm custard in the cooled crust and cover the surface directly. Cool to room temperature, then refrigerate for at least 5 hours.

Step 7

Beat the heavy cream, powdered sugar and vanilla to firm peaks. Spoon it over the chilled pie and finish with the remaining toasted coconut and chopped macadamia nuts.

My Tips

Cook the Custard Until It’s Really Thick

When you’re cooking the custard, don’t pull it off the heat too early. You need to keep whisking until it starts bubbling and gets very thick, then let it go for one full minute more.

That extra minute is what cooks out the raw cornstarch taste and helps the custard set up firm in the fridge. If you stop too soon, your pie filling will be runny and won’t slice clean.

Whisk Nonstop the Whole Time

From my experience, the custard can go from smooth to lumpy in seconds if you stop whisking. Keep that whisk moving across the whole bottom and into the corners of the pan the entire time it cooks.

The egg yolks and cornstarch want to clump and stick to the hot spots. Constant whisking keeps everything silky and stops it from scorching on the bottom.

Toast the Coconut for Real Flavor

Don’t skip toasting the shredded coconut, even though it’s an extra step. Toasting turns it golden and brings out a warm, nutty flavor that raw coconut just doesn’t have.

Keep a close eye on it and stir twice while it toasts. Coconut goes from pale to too dark fast, so pull it out the second it looks golden.

More Recipes

• Mango Coconut Sticky Rice Cake
• Butter Mochi
• Portuguese Custard Tarts
• Classic Caramel Flan
• Southern Banana Pudding

Frequently Asked Questions

Why is my custard not thickening up?

The custard needs to reach a full bubble while you whisk it constantly, because that is the point where the cornstarch actually kicks in and thickens everything. If it still looks runny, keep it over medium heat and keep stirring until you see it bubble and turn very thick.

Do not rush this step by turning up the heat too high, or the egg yolks can cook too fast and leave you with lumps. Slow and steady with constant whisking is the way to get that smooth, thick texture.