Coconut Cheesecake Pie

coconut cheesecake pie
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 1/2 cups unsweetened flaked coconut, toasted
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted and cooled
  • 3/4 teaspoon salt
  • 1 14 ounce can unsweetened coconut milk (do not stir)
  • 1 8 ounce package cream cheese, at room temperature
  • 3/4 cup plus 2 tbsp. sugar
  • 1 1/2 tablespoons flour
  • 1 teaspoon pure vanilla extract
  • 2 eggs plus 1 egg yolk
  • 1/3 cup sour cream


In a food processor, pulse 1/2 cup of the coconut until finely ground. Add the graham cracker crumbs, butter and 1/4 tsp. salt; pulse until combined. Press the mixture into a 9-inch pie pan. Bake for 10 minutes; let cool on a rack.

Meanwhile, remove 1/3 cup of the thick cream from the top of the coconut milk and reserve for the topping. Stir the remaining coconut milk until blended.

In a food processor, blend the cream cheese, 3/4 cup sugar, flour, vanilla and remaining 1/2 tsp. salt until smooth. Add 1/2 cup coconut milk and the eggs and egg yolk; pulse until blended. Pour into the crust; bake until the center is just set, about 35 minutes. let cool on a rack.

In a small bowl, whisk together the sour cream, reserved coconut cream and the remaining 2 tbsp. sugar. Pour the mixture over the pie; gently spread the topping over the filling. Let the pie cool completely, then refrigerate until set, about 3 hours. Sprinkle with the remaining coconut before serving.