Description
A rich and creamy coconut cream pie with a flaky crust and topped with whipped cream.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut, toasted
- 1 cup heavy whipping cream, for topping
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 10 minutes. Remove from oven and let cool.
- In a saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat.
- Cook until the mixture thickens, stirring constantly.
- In a separate bowl, whisk the egg yolks and slowly add some of the hot mixture to temper the eggs.
- Return the egg mixture to the saucepan and cook for another 2 minutes.
- Remove from heat and stir in vanilla and toasted coconut.
- Pour the filling into the cooled crust and refrigerate for at least 4 hours.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over the chilled pie and garnish with additional toasted coconut.
Notes
- For a chocolate variation, add cocoa powder to the crust.
- Use fresh coconut for a more intense flavor.
- Consider garnishing with chocolate shavings for visual appeal.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 150mg
Keywords: coconut cream pie, dessert, baking, pie recipe