Description
Coconut cream pie is a luscious dessert that brings a taste of the tropics to your table. With its velvety coconut filling, fluffy whipped cream topping, and buttery graham cracker crust, each slice promises a delightful balance of sweetness and creaminess. Perfect for summer gatherings or holiday celebrations, this recipe captures the essence of nostalgia while being surprisingly easy to make.
Ingredients
Scale
- 1 pre-made graham cracker crust (9-inch)
- 1 can (13.5 oz) full-fat coconut milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tsp pure vanilla extract
- 1 cup heavy whipping cream (for topping)
- 1 cup shredded coconut (toasted)
Instructions
- Preheat your oven to 350°F (175°C). If using a homemade graham cracker crust, combine crushed crackers with 5 tbsp melted butter, press into a pie pan, and bake for 10 minutes until golden brown. Cool completely.
- In a saucepan over medium heat, whisk together coconut milk, sugar, egg yolks, and 1/4 cup cornstarch until thickened (about 5-7 minutes). Stir constantly until bubbles form.
- Remove from heat and stir in vanilla extract and shredded coconut. Let cool slightly before pouring into the prepared crust.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, whip heavy cream until soft peaks form and spread over the chilled pie. Garnish with toasted shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 335
- Sugar: 23g
- Sodium: 115mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 130mg