Description
Coconut cream pie is a luscious dessert that transports your taste buds to a tropical paradise. This delightful treat features a creamy coconut filling nestled in a crunchy graham cracker crust, topped with fluffy whipped cream and toasted coconut flakes. Perfect for summer gatherings or holiday celebrations, this easy-to-make pie will leave your guests swooning with every bite. Indulge in the smooth texture and rich flavors of this crowd-pleaser that’s sure to become a family favorite!
Ingredients
Scale
- 1 pre-made graham cracker crust (9-inch)
- 1 cup full-fat coconut milk
- ½ cup granulated sugar
- 3 large egg yolks
- 1 cup shredded coconut (sweetened or unsweetened)
- 2 tsp pure vanilla extract
- 1 cup heavy whipping cream
- ¼ cup toasted coconut flakes (for garnish)
Instructions
- Preheat oven to 350°F (175°C). If using a store-bought crust, skip to step 3.
- For homemade crust: Mix graham cracker crumbs with melted butter and sugar; press firmly into a pie pan. Bake for 8-10 minutes until golden brown. Allow to cool completely.
- In a medium saucepan, whisk together coconut milk, sugar, and egg yolks over medium heat until thickened, about 5-7 minutes.
- Remove from heat; stir in shredded coconut and vanilla extract. Let cool slightly before pouring into the prepared crust.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, whip heavy cream until soft peaks form and spread over the pie. Garnish with toasted coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Experiment with different milks like almond or oat for a dairy-free version. Add chocolate shavings on top for an extra indulgent twist.