Description
Coconut cream pie is a tropical delight that combines a silky coconut filling with a buttery crust, creating a dessert that feels like a vacation with every bite. This recipe is simple enough for any home cook and will impress family and friends alike. Topped with fluffy whipped cream and toasted coconut flakes, it’s perfect for summer gatherings or cozy winter evenings.
Ingredients
Scale
- 1 pre-made graham cracker crust
- 3/4 cup granulated sugar
- 1 can (13.5 oz) full-fat coconut milk
- 3 large egg yolks
- 1 cup unsweetened shredded coconut (large flakes)
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for sweetening whipped cream)
Instructions
- Preheat oven to 350°F (175°C). If using a store-bought crust, unbox it; for homemade, crush graham crackers, mix with melted butter, and press into a pie dish.
- In a saucepan over medium heat, whisk together sugar, cornstarch, and salt. Gradually add coconut milk until smooth and heated through.
- Temper the egg yolks by whisking in some of the hot mixture before returning it to the pan. Stir continuously until thickened (about 5 minutes).
- Remove from heat and stir in shredded coconut and vanilla extract. Pour into prepared crust and cool to room temperature.
- Chill in the fridge for at least 4 hours or overnight. Whip heavy cream with powdered sugar until soft peaks form; spread on top before serving.
- Garnish with toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 130mg