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close up on a slice of coconut cream pie with a layer of caramel on the bottom

Caramel Coconut Cream Pie

  • Author: Jenna Barnard
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes + 4 hours chilling
  • Yield: 8-10 slices 1x

Description

Rich coconut cream pie set with a layer of homemade caramel and incased in a toffee-like coconut graham cracker crust.


Scale

Ingredients

Coconut Graham Cracker Crust

  • 3/4 cup (70g) sweetened shredded coconut
  • 1 1/2 cups (140g) crushed graham crackers
  • 2 tbsp granulated sugar
  • 2 tbsp light brown sugar
  • 1/2 cup (110g) unsalted butter, melted

Caramel

  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (80ml) heavy cream
  • 4 tbsp unsalted butter, sliced and room temp
  • 1/4 tsp salt

Coconut Cream

  • 2 large egg yolks
  • 1/2 13.4 fl oz can full fat coconut milk*
  • 1 cup (250ml) whole milk
  • 3 tbsp cornstarch
  • 1/3 cup (75g) granulated sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 2 tbsp melted coconut oil
  • 1/2 cup (50g) sweetened shredded coconut

Whipped Cream

  • 3/4 cup (185ml) heavy cream, chilled
  • 2 tbsp powdered sugar
  • Toasted coconut flakes (optional topping)

Instructions

Crust

  1. Preheat the oven to 350F. Combine all of the ingredients in a bowl and press into your 9″ tart pan using the bottom of a measuring cup. Make sure it covers the bottom and sides of the pan. (See recipe notes if using a pie dish).
  2. Bake for 10 minutes then allow it to cool before filling.

Caramel

  1. While the pie shell bakes, prep the ingredients. As it cools, make the caramel.
  2. To a medium saucepan over medium heat, sprinkle 1/4 cup of sugar in an even layer on the bottom of the pan. Don’t stir it, just let it melt untouched. You can give the pan a little shake if you need to even out the sugar but do not touch otherwise.
  3. Once it’s just about completely melted, sprinkle on the remaining 1/4 cup of sugar in an even layer on top. Give the pan a shake to even it out if needed and allow it to melt untouched once more.
  4. If you’re noticing some spots are melting more than others, give the pan a gentle shake to disperse those spots. Otherwise, just let it sit and melt until it reaches a deep amber color. Just before it reaches that point, place the heavy cream in the microwave for 1 minute, it should be steaming and piping hot.
  5. Remove the sugar from the heat and place onto something that will keep the pot in place as you whisk, like a hot pad or towel. Don’t turn off the burner just yet.
  6. Simultaneously whisk in the cream as you slowly pour it into the hot sugar. You’ll want to whisk fast, but also be aware of any steaming or sputtering during this process.
  7. If you’re left with a few sugar clumps, that’s ok. But if it’s completely seized up, check my troubleshooting notes in the blog post above.
  8. Mix in the butter and salt and return to heat. Allow it to bubble for 2 minutes (no more, no less). Pour into the cooled shell, reserving about 3 tablespoons to drizzle on top of the pie later.
  9. Place the pie into the freezer to allow the caramel to firm up. Only add the coconut cream layer once the caramel is somewhat firm to the touch.

Coconut Cream

  1. In a medium-sized bowl, whisk the egg yolks and set aside.
  2. In a saucepan, whisk together the cornstarch, sugar, and salt. Slowly pour in the milks and whisk over medium heat.
  3. Heat for 8-10 minutes, or until the mixture starts to bubble and thicken. Simultaneously pour half of the mixture into the bowl of egg yolks and whisk to prevent any clumps. Pour the yolk/coconut mixture back to the pan with the rest of the filling and continue to heat and whisk for another 5 minutes, or until it becomes thick like pudding.
  4. Remove from heat and mix in the extracts, oil, and shredded coconut.
  5. Allow the mixture to cool for 10-15 minutes. Then pour it over the firm caramel layer and chill uncovered for at least 4 hours. If you plan on chilling overnight, cover the pie with plastic wrap after an hour to prevent it from drying out.

Whipped Cream

  1. Add the cold cream and powdered sugar to a stand mixer with the whisk attachment. Whisk on high speed until thick and firm.
  2. Pop the pie out of the tart pan (if using). Add the whipped cream to the top of the chilled pie and sprinkle on some coconut with a drizzle of the extra caramel. Enjoy!

Notes

Pie vs Tart – This recipe is made for a 9″ tart pan. If you prefer to use a 9″ pie dish, keep the recipe the exact same but double the coconut cream pie filling. I’ve left those measurements within the blog post above.

Coconut Milk – Make sure to shake the can before use. You can eyeball half a can or weigh out 6.7 fl oz. And if you’re not sure where to find canned coconut milk, it’s typically in the Asian food section at any major grocery store.

Keywords: coconut cream pie, coconut pie, homemade caramel, coconut tart

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