Milk Chocolate Coconut Cream Pie

By: Heather Cheney

  • Yield: 4 Servings
  • Cuisine: American
  • Course: Dessert


For the crust:

  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/3 cup butter, melted

For the custard:

  • 2 cups whole milk
  • 1/2 cup granulated sugar, divided
  • 1/4 teaspoon kosher salt
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1 ounce butter
  • 1 1/2 teaspoon vanilla extract
  • 1/3 cup milk chocolate chips
  • 1/3 cup shredded sweetened coconut

For the whipped cream:

  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons granulated sugar


  1. Combine graham cracker crumbs with sugar and butter and press firmly into the bottom and up the sides of a 9” pie pan. Bake at 350° F for about 8 minutes or until lightly golden brown.
  2. In a heavy-bottomed sauce pan, combine the milk with 1/4 cup of sugar and salt. Dissolve the sugar and bring just to a boil. In a separate bowl whisk together the egg yolks, egg, remaining 1/4 cup of sugar, and cornstarch and beat until smooth. Temper the egg mixture by slowly streaming the hot milk into the egg, stirring constantly until the egg is warm. Add the egg mixture to the rest of the milk on the heat and continue to cook, stirring constantly until it comes to a boil and thickens. Remove from heat and stir in vanilla, butter, chocolate chips, and coconut until chocolate is melted thoroughly.
  3. Pour hot custard into pie shell, cover and refrigerate until well chilled. Beat whipping cream with sugar until stiff peaks form and spread over pie. Top with toasted coconut and chocolate shavings if desired.