Easy Coconut Cream Pie Recipe with Buttery Macadamia Crust

Coconut Cream Pie with Macadamia Crust is a luxurious dessert that blends tropical flavors with rich, creamy textures. The filling is made with silky coconut custard, infused with coconut milk and vanilla for a smooth, comforting taste. Each bite delivers a perfect balance of sweetness and creaminess, making it an irresistible treat for coconut lovers. What truly sets this pie apart is the macadamia nut crust—finely chopped macadamia nuts combined with buttery crumbs create a crisp, slightly nutty base that complements the soft coconut filling beautifully. The crust adds depth and a gentle crunch, elevating this classic dessert into something truly special.

This homemade Coconut Cream Pie is perfect for holidays, family gatherings, or whenever you crave an indulgent dessert. Topped with fluffy whipped cream and toasted coconut flakes, it looks as good as it tastes. The macadamia crust not only enhances the flavor but also makes the pie sturdier and more satisfying. Whether served chilled on a warm day or as a sweet ending to a cozy meal, this Coconut Cream Pie with Macadamia Crust is guaranteed to impress.

Coconut Cream Pie with Macadamia Crust Recipe by Best Ever Desserts
Ingredients: serve 8
CRUST:
15 reduced fat gingersnap cookies
1 tablespoon + 2 teaspoon canola oil
1 tablespoon chopped macadamia nuts

FILLING:
1 envelope unflavored gelatin
¼ cup cold water
¼ cup sugar
3 tablespoons all purpose flour
1 cup low fat (1%) milk
½ cup light (reduced fat) coconut milk
1 large egg
Pinch salt
1 teaspoon coconut extract
½ cup thawed frozen light whipped topping
2 tablespoons flaked sweetened coconut, toasted

Procedures:
Preheat the oven to 375oF. spray a 9 inch pie plate with nonstick spray.

To make the crust, put the gingersnaps in a food processor and pulse until finely ground. Add the oil and nuts; process until crumbly. Press the crumb mixture evenly onto the bottom and up the side of the pie plate. Bake until set, 8-10 minutes. Let cool completely on a rack.

To make the filling, sprinkle the gelatin over the water in a microwavable cup. Let stand until softened, about 5 minutes. Microwave on high until the gelatin is completely dissolved, about 15 seconds. Set aside.

Whisk together the sugar and flour in a medium saucepan. Whisk in the milk, coconut milk, egg, and salt and set over medium high heat. Cook, stirring constantly, until the mixture thickens, about 4 minutes (do not let boil). Remove the saucepan from the heat. Stir in the gelatin mixture and coconut extract. Pour into a medium bowl. Refrigerate until the filling begins to set, about 30 minutes; whisk until smooth and creamy. With a rubber spatula gently fold in the whipped topping. Pour into the crust and sprinkle with the toasted coconut. Refrigerate until firm, at least 2 hours or up to 6 hours. End.