Description
Coconut cream pie is a tropical delight that transports you to sun-kissed shores with every creamy, velvety bite. This easy recipe features a buttery graham cracker crust filled with rich coconut and vanilla custard, topped with fluffy whipped cream. Perfect for gatherings or cozy dinners, this pie is sure to impress everyone at the table!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups full-fat coconut milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tsp pure vanilla extract
- 1 cup sweetened shredded coconut
- 1 ½ cups heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into a 9-inch pie pan and bake until golden brown (about 8-10 minutes).
- In a saucepan over medium heat, whisk together sugar, cornstarch, and a pinch of salt. Gradually add coconut milk while stirring until thickened (about 5 minutes).
- Temper egg yolks by slowly adding the warm mixture while whisking. Return to heat and cook until thickened further (2-3 minutes).
- Stir in shredded coconut and vanilla extract; let cool slightly before pouring into the prepared crust.
- Cover and refrigerate for at least four hours or until set.
- Top with whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 360
- Sugar: 23g
- Sodium: 90mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 115mg