Coconut Cream Pie
Coconut cream pie is a luscious dessert that transports your taste buds to a tropical paradise. With a rich coconut filling enveloped in a buttery graham cracker crust and topped with fluffy whipped cream, this pie is perfect for family gatherings or quiet nights at home. Easy to make, it promises to impress with its delightful flavors and stunning presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 cup full-fat coconut milk
- ½ cup granulated sugar
- 3 large egg yolks
- 1 tsp pure vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ¼ cup toasted coconut flakes (for garnish)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a pie pan and bake for 10 minutes until golden. Cool completely.
- In a saucepan over medium heat, whisk together coconut milk, sugar, and egg yolks until thickened (about 5-7 minutes). Remove from heat and stir in vanilla extract and shredded coconut.
- Pour filling into the cooled crust and refrigerate for at least 4 hours.
- Before serving, whip heavy cream with powdered sugar until soft peaks form; spread over the chilled pie and garnish with toasted coconut flakes.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg