Quick Description
This Strawberry Coconut Cream Pie is silky, creamy, and loaded with fresh strawberry pieces folded into a rich coconut custard filling. Set in a buttery graham cracker crust and topped with fluffy whipped cream and toasted coconut, it’s a refreshing, no-fuss dessert perfect for gatherings or special occasions.
It’s light, tropical, and beautifully balanced between sweet and creamy.
Servings & Timing
- Servings: 8 slices
- Prep Time: 25 minutes
- Chill Time: 4–5 hours
- Total Time: About 5 hours
Ingredients List
Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
Coconut Cream Filling
- 2 cups whole milk
- 1 cup coconut milk
- ¾ cup sugar
- 4 tablespoons cornstarch
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup diced fresh strawberries
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla
- ¼ cup toasted coconut flakes
- Extra strawberry slices (optional)
Step-by-Step Instructions
1. Prepare the Crust
In a bowl:
- Mix graham cracker crumbs, melted butter, and sugar.
Press firmly into a pie dish.
Bake at 350°F (175°C) for 8–10 minutes or refrigerate for a no-bake version.
Let cool completely.
2. Make the Coconut Custard
In a saucepan:
- Whisk milk, coconut milk, sugar, cornstarch, and egg yolks.
Cook over medium heat, stirring constantly until thickened.
Remove from heat.
Stir in butter, vanilla, and shredded coconut.
3. Add Strawberries
Allow filling to cool slightly (warm but not hot).
Fold in diced strawberries gently.
4. Fill the Crust
Pour coconut strawberry mixture into cooled crust.
Smooth the top.
Refrigerate for at least 4 hours until fully set.
5. Prepare Whipped Cream
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Spread or pipe over chilled pie.
6. Garnish
Sprinkle toasted coconut flakes on top.
Add extra strawberry slices if desired.
7. Serve
Slice with a sharp knife and serve chilled.
Nutrition (Approx. Per Slice)
- Calories: 420–480
- Protein: 6–7 g
- Carbs: 45 g
- Fat: 28 g
Benefits
- Creamy and refreshing
- Tropical flavor profile
- Great make-ahead dessert
- Beautiful presentation
Additional Notes
- Toast coconut in a dry pan until golden.
- Do not add strawberries while custard is hot (they’ll release too much liquid).
- For firmer pie, chill overnight.
Dietary Info
- Vegetarian
- Contains dairy and eggs
Flavor Variations
- Use raspberries instead of strawberries
- Add white chocolate chips
- Add lime zest for tropical twist
- Use chocolate cookie crust
Storage
- Refrigerate up to 3 days
- Not ideal for freezing
FAQs
Why didn’t my pie set?
Custard may not have cooked long enough.
Can I use frozen strawberries?
Yes, but drain excess liquid.
Can I skip eggs?
You can increase cornstarch slightly for egg-free version.
