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Home » Desserts » Coconut Pie with Graham Cracker Crust #LoveMySilk

Coconut Pie with Graham Cracker Crust #LoveMySilk

June 17, 2014 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Slice of Coconut Pie with Graham Cracker Crust {Toasted Cococnut} #LoveMySilk

 

It seems like this is the year of the coconut…….. well for me it is! I’ve literally eaten more coconut this year than I have in my entire life. It started when we went to Hawaii in February; I had coconut drinks and coconut pancakes and coconut pancake syrup!

Coconut Pie with Graham Cracker Crust {Toasted Cococnut} #LoveMySilk

Then once we got back, I started using Silk’s Coconut Milk and began making our favorite coconut curry more and worked on creating tropical cocktails and mocktails with the coconut milk. Now I’ve moved onto desserts with Coconut and Coconut Milk!

This coconut pie is slightly adapted from the recipe that my friend Nikki uses for her coconut pies! She’s been using a recipe that she found in an old cookbook for a few years and it’s become a favorite of hers!

Coconut Pie with Graham Cracker Crust #LoveMySilk

I’ve been putting off making this even though she claimed it was the best thing ever because I’m normally not a fan of the texture of shredded coconut. I like the flavor of coconut but the texture of plain, shredded coconut use to give me the heebeejeebees haha. (Well and sometimes it still does)

But I gave in and decided to give her legendary coconut pie a try! However, I made just a few changes to the recipe (because you KNOW I just can’t leave something alone haha) . For example, I use Silk Coconut Milk in this pie instead of regular milk. It baked up just as nice but also added more Coconut flavor without having to use coconut extract.

Coconut Pie with Graham Cracker Crust #LoveMySilk

I also made a graham cracker crust for mine.  I didn’t mean to have a graham cracker crust but I didn’t pay good enough attention when she was telling me about this pie and I totally missed the part about buying a crust. I didn’t remember that I needed a crust until I had already made my coconut pie filling one afternoon! OOPS! So I improvised.  I crushed a few graham crackers in the blender and mixed them with some melted butter to make a quick homemade graham cracker crust! Lucky me, BigBear actually prefers graham cracker crusts over regular haha. Score!Another Score for this Coconut pie? My mom loved it! She was at my house when I was working on this pie and when it came out of the oven she looked over at it and said “Oh my, that’s exactly how my grandma’s coconut pie’s use to look”! Awwww! YAY! I must have made it right! 😉

{How to Toast Coconut} Coconut Pie with Graham Cracker Crust #LoveMySilk

Normally, (so says my mom and Nikki) you’d just leave the coconut pie as is once it comes out of the oven. But we know I can’t just leave it alone, so I toasted up some coconut to go on top of the pie! I think it looks much better with the toasted coconut anyways! (hey! I wanted to put meringue on it but both of them turned their noses up at that idea haha)

Coconut Pie with Graham Cracker Crust {Toasted Cococnut} #LoveMySilk
Toasted Coconut is super easy to make. All you need is shredded coconut and a skillet. I laid out a single layer of coconut in my cast iron skillet and turned the heat onto medium. After a few minutes I started to toss the coconut around with a spatula and kept doing that until it was as brown as I wanted it!
Coconut Pie with Graham Cracker Crust {Toasted Cococnut} #LoveMySilk

 

 See… doesn’t that look much better with toasted coconut?! I’d say so.
So what do you think? Coconut Pie with a Graham Cracker Crust or Coconut Pie with a regular pie dough crust? Toasted Coconut on top or just plain? How do you take your Coconut Pie?
Slice of Coconut Pie with Graham Cracker Crust {Toasted Cococnut} #LoveMySilk
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Coconut Pie with Graham Cracker Crust

Created by Angie on November 2, 2016

  • Yield: 1 Coconut Pie With Graham Cracker Crust

Ingredients

  • 1 cup shredded coconut
  • 6 tablespoons butter, unsalted, melted
  • 2 cups finely ground graham cracker crumbs
  • Pinch of Salt
  • 1 stick Butter, unsalted, softened
  • 3 eggs
  • 2/3 cup sugar
  • 1/2 cup Silk Unsweetened Coconut Milk
  • Extra Coconut for topping

For Crust

    Instructions

    • Pre-heat the oven to 325F.
    • Mix the finely ground graham cracker crumbs and 6 tablespoons of melted butter together. Press into a pie dish to form the crust. Bake for 8 minutes. Remove from the oven and set aside.
    • In a large bowl mix together the eggs, sugar and butter. Mix well.
    • Add in the Coconut and mix well. Stir in the Coconut Milk and Mix to combine.
    • Pour into the crust.
    • Bake at 325F for 45 minutes.
    • While the pie is baking toast the coconut for the topping.
    • Lay out a single layer of coconut in a cast iron skillet. Turn the heat to medium.
    • After a few minutes toss the coconut around with a spatula until it was is a brown as you wanted it!
    • Once the pie is done, remove it from the oven and top it with the toasted coconut. Let set for about 10 minutes before slicing.
    • Print
    Visit the Silk Facebook Page and be sure to head on over to the Silk site where you can get coupons and monthly chances to win a year’s supply of Silk!
    Slice of Coconut Pie with Graham Cracker Crust {Toasted Cococnut} #LoveMySilk

     

    This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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    Comments

    1. ray says

      April 29, 2016 at 8:23 pm

      do i use salted butter ?

      Reply
      • Angie says

        May 3, 2016 at 12:24 pm

        Nope. I always use unsalted for everything 🙂

        Reply
    2. Colleen says

      November 2, 2016 at 1:04 pm

      Unsweetened coconut?

      Reply
      • Angie says

        November 2, 2016 at 2:35 pm

        I think you’re asking about the Unsweetened Coconut Milk 🙂 It’s Unsweetened Coconut Milk not Unsweetened Coconut 🙂

        Reply
    3. Faith Chavarria says

      December 4, 2017 at 10:56 am

      Does this call for unsweetened or sweetened shredded coconut?

      Reply
      • Angie says

        December 5, 2017 at 8:54 pm

        Either. I’ve used both. I like the sweetened the best but some people complained about that being too sweet so I just changed it to coconut so everyone could decide on which they wanted 🙂

        Reply
    4. Betty Powell says

      April 22, 2018 at 3:49 pm

      Did you melt the butter for filling?

      Reply
      • Angie says

        April 22, 2018 at 4:35 pm

        No. You cream the softened butter, eggs and sugar together to start the filling.

        Reply
    5. Michelle Jones says

      June 20, 2020 at 1:21 pm

      I had a hard time with the baking time. After 40 minutes the top was really brown and the inside was still very jiggly. I wasn’t sure if it would set after chilling or if I should bake it longer? I was looking at the recipe to see if you noted what the pie would be like coming out the oven. However putting the toasted coconut ontop of a brown crisper pie just made it slide around. I ended up covering it with foil and putting it back in the oven for another 15 minutes. Super disappointed on the outcome.

      Reply
      • Angie says

        June 23, 2020 at 11:02 pm

        Hi Michelle, Sorry the pie didn’t turn out right when you made it. There are photos in the post to show you exactly what it’s suppose to look like after baking. I haven’t had it turn out jiggly like pudding. Sounds like there may have been too much liquid.

        Reply

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