• Prep time: 40 minutes
  • Cook time: 15 minutes
  • Chilling time: 4–6 hours (minimum)
  • Yield: 8 slices
  • Pan Size: 9-inch Deep-Dish Pie Dish

Equipment Needed

  • 9-inch Deep-Dish Pie Dish
  • Medium Saucepan
  • Fine-Mesh Strainer (for raspberry compote)
  • Whisk & Heatproof Spatula
  • Electric Hand Mixer or Stand Mixer

Ingredients

For the Crust

  • 1 ½ cups (150g) Graham cracker crumbs (or Nilla wafer crumbs)
  • ¼ cup (50g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • ¼ cup (20g) Sweetened shredded coconut (finely chopped)

For the Raspberry Layer

  • 2 cups (250g) Fresh or frozen raspberries
  • 3 tbsp (35g) Granulated sugar
  • 1 tbsp Cornstarch mixed with 1 tbsp cold water
  • 1 tsp Fresh lemon juice

For the Coconut Cream Custard

  • 1 cup (240ml) Canned full-fat coconut milk (well-shaken)
  • 1 cup (240ml) Whole milk or heavy cream
  • ½ cup (100g) Granulated sugar
  • 3 tbsp (24g) Cornstarch
  • ¼ tsp Fine sea salt
  • 4 large Egg yolks, room temperature
  • 2 tbsp (30g) Unsalted butter, softened
  • 1 tsp Pure vanilla extract
  • ½ tsp Coconut extract
  • ¾ cup (60g) Sweetened shredded coconut

For the Topping & Garnish

  • 1 cup (240ml) Heavy whipping cream, cold
  • 3 tbsp (22g) Powdered sugar
  • ½ tsp Vanilla extract
  • ½ cup (40g) Shredded coconut, toasted (for garnish)
  • Fresh raspberries & mint leaves (for garnish)

Step-by-Step Instructions

Step 1: Toast the Coconut Garnish

  1. Preheat your oven to 325°F (160°C).
  2. Spread ½ cup of shredded coconut on a baking sheet.
  3. Bake for 5–8 minutes, stirring every couple of minutes, until golden brown and fragrant. Transfer immediately to a plate to stop cooking and set aside to cool.

Step 2: Make and Bake the Crust

  1. Combine the Graham cracker crumbs, sugar, melted butter, and finely chopped coconut in a bowl. Stir until evenly moistened.
  2. Press firmly into the bottom and up the sides of a 9-inch deep-dish pie pan using the flat bottom of a measuring cup.
  3. Bake at 325°F (160°C) for 10–12 minutes until lightly golden. Remove from heat and let cool completely.

Step 3: Make the Raspberry Compote

  1. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 4–5 minutes, crushing the berries with a fork as they warm.
  2. Stir in the cornstarch-water slurry. Bring to a gentle boil and stir constantly for 1–2 minutes until thickened.
  3. (Optional) Pass the compote through a fine-mesh strainer to remove seeds if you prefer a smooth berry layer.
  4. Spread the raspberry mixture evenly over the bottom of the cooled crust. Place in the refrigerator to cool while you make the filling.

Step 4: Cook the Coconut Custard

  1. In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and salt until smooth.
  2. Place over medium heat and bring to a simmer, whisking constantly until the mixture begins to bubble and thicken (about 5–7 minutes).
  3. In a medium heatproof bowl, lightly beat the 4 egg yolks.
  4. Temper the yolks: Slowly pour about ½ cup of the hot milk mixture into the egg yolks while whisking vigorously to keep them from scrambling.
  5. Slowly pour the warm egg yolk mixture back into the saucepan with the remaining hot milk, whisking constantly.
  6. Cook over medium-low heat for another 2 minutes, whisking continuously, until thick and pudding-like.
  7. Remove from heat and stir in the butter, vanilla extract, coconut extract, and the ¾ cup of (untoasted) shredded coconut.

Step 5: Assemble and Chill

  1. Gently spoon the warm coconut custard directly over the cooled raspberry layer, smoothing the top with a spatula.
  2. Press a sheet of plastic wrap directly onto the surface of the custard (this prevents a skin from forming).
  3. Refrigerate for at least 4 to 6 hours (preferably overnight) until completely chilled and set.

Step 6: Whip the Topping & Serve

  1. Just before serving, whip the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
  2. Spread or pipe the whipped cream over the top of the chilled coconut pie.
  3. Sprinkle generously with the reserved toasted coconut, and garnish with fresh raspberries and fresh mint leaves.

Baker’s Tips for Success

  • Full-Fat Coconut Milk: Always use canned full-fat coconut milk (not coconut milk beverage from a carton) for a rich, silky custard that sets firmly.
  • Thorough Cooling: Ensure the custard is chilled completely through before slicing so the layers hold their shape cleanly.