There's something inherently comforting about the combination of coconut and graham crackers in a dessert. Whether you're a fan of classic flavors or looking to explore something a bit more exotic, Coconut Graham Cracker Pie is a versatile canvas for culinary creativity. Here are five delicious recipes that utilize the sweet, crisp texture of graham crackers and the rich, tropical taste of coconut in pies you won't be able to resist.
Coconut Cream Pie with Graham Cracker Crust
Start with a graham cracker crust by crushing 1 1⁄2 cups of graham crackers, mixed with 1⁄3 cup of melted butter and 1⁄4 cup of sugar. Press this mixture into a 9-inch pie dish and bake for about 10 minutes at 350°F (175°C).
For the filling:
- 1/2 cup of white sugar
- 1/4 cup of cornstarch
- 1/8 teaspoon of salt
- 2 cups of milk
- 4 egg yolks, beaten
- 1 teaspoon of vanilla extract
- 1 1/4 cups of sweetened shredded coconut
- 1 cup of heavy cream, whipped
Combine sugar, cornstarch, and salt in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until the mixture thickens. Temper the egg yolks by slowly whisking in about 1/2 cup of the hot mixture, then return the yolks to the pan. Cook until it reaches a boil, stirring continuously. Remove from heat, add vanilla, and fold in coconut. Let it cool slightly before pouring into the crust. Refrigerate until set, then top with whipped cream.
🥥 Note: For a tropical twist, try adding a layer of sliced bananas before pouring in the filling.
Chocolate Coconut Graham Cracker Pie
This decadent recipe offers a rich chocolate filling atop a coconut graham crust. Follow the same crust recipe but add 1⁄2 cup of desiccated coconut to the mixture.
For the filling:
- 2/3 cup of granulated sugar
- 1/4 cup of cornstarch
- 2 tablespoons of cocoa powder
- 1/8 teaspoon of salt
- 3 cups of whole milk
- 4 ounces of semisweet chocolate, chopped
- 1 teaspoon of vanilla extract
- Whipped cream for topping
Mix sugar, cornstarch, cocoa, and salt in a saucepan. Gradually whisk in milk. Bring to a simmer over medium heat, stirring until thickened. Remove from heat, add chopped chocolate and vanilla, stirring until melted and smooth. Pour into the crust and chill for several hours. Top with whipped cream and a sprinkle of coconut or chocolate shavings.
Lemon Coconut Cheesecake Pie
For those who love a tangy twist, here’s a no-bake lemon coconut cheesecake pie. Use the standard graham cracker crust recipe.
For the filling:
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup of powdered sugar
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon of vanilla extract
- 1 cup of shredded coconut
- 1 cup of heavy cream, whipped
Beat cream cheese until smooth, add sugar, lemon zest, lemon juice, and vanilla. Fold in coconut and whipped cream. Pour into the prepared crust and refrigerate for at least 4 hours or overnight.
🍋 Note: For an even stronger lemon flavor, consider adding a layer of lemon curd at the base of the pie before adding the cheesecake mixture.
Pineapple Coconut Pie
This tropical delight blends the sweetness of pineapple with the creamy richness of coconut in a graham cracker crust.
For the filling:
- 1 (20-ounce) can of crushed pineapple, drained
- 1 cup of coconut milk
- 1/2 cup of white sugar
- 1/4 cup of cornstarch
- 1 teaspoon of vanilla extract
- 1/4 cup of shredded coconut
Combine sugar and cornstarch in a saucepan. Slowly stir in coconut milk and pineapple juice from the can. Cook over medium heat until thickened. Remove from heat, add vanilla and pineapple. Pour into the crust and sprinkle with shredded coconut. Chill for at least 2 hours.
Banana Coconut Cream Pie
Ending on a sweet note, this Banana Coconut Cream Pie is an indulgent treat.
For the filling:
- 1 1/2 cups of milk
- 1/2 cup of coconut milk
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 4 egg yolks, beaten
- 2 tablespoons of butter
- 1 teaspoon of vanilla extract
- 1 banana, sliced
- 1 cup of shredded coconut, divided
Combine milks, sugar, and cornstarch in a saucepan. Cook, stirring until it thickens, then temper the egg yolks, cook until it thickens again. Off heat, stir in butter, vanilla, and 1/2 cup of coconut. Layer sliced bananas at the base of the pie crust, pour in the filling, and top with remaining coconut. Chill for at least 3 hours.
These five Coconut Graham Cracker Pie recipes show how versatile and delicious the combination can be. Each variation adds a unique twist to the classic, providing a range of flavors from the simple yet elegant Coconut Cream to the tropical zest of Pineapple Coconut Pie. Whether you’re hosting a dinner party or just satisfying your sweet tooth, these pies are sure to impress and indulge your guests or family.
Can I use unsweetened coconut instead?
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Yes, you can use unsweetened coconut; however, you might need to adjust the sweetness of the filling accordingly by increasing the sugar slightly.
How long will these pies last in the refrigerator?
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These pies can last up to 3-4 days when stored in a refrigerator in an airtight container. Ensure they are well-covered to prevent them from absorbing other fridge odors.
What if I don’t have graham crackers?
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If graham crackers are not available, digestive biscuits or similar plain, sweet biscuits can be used as a substitute. Ensure they are crushed finely for the best crust texture.
