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–+ servings

Coconut Macadamia Cream Pie

This creamy coconut pie pairs a buttery nut crust with silky custard and fluffy topping. Every bite delivers rich, tropical flavor worth savoring.
Coconut Macadamia Cream Pie
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 565 kcal
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Equipment

  • 9-inch pie plate
  • electric mixer

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

Instructions 

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

Nutrition

Serving: 1servingCalories: 565kcalCarbohydrates: 45gProtein: 7gFat: 41g
Keyword coconut cream pie, coconut custard pie, homemade pie, macadamia pie

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