Description
This Coconut Cream Pie features a rich, creamy filling with a delightful coconut flavor, nestled in a buttery pie crust. Topped with toasted coconut and whipped cream, it's a tropical treat that's perfect for any occasion.
Ingredients
Scale
For the Pie Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 cup sweetened shredded coconut
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1/2 cup sweetened shredded coconut, toasted
Instructions
- Prepare the Pie Crust: Preheat the oven to 180°C (350°F). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 8-10 minutes until set and lightly golden. Allow to cool completely.
- Make the Filling: In a medium saucepan, combine shredded coconut, milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture starts to thicken and bubble.
- Temper the Egg Yolks: In a small bowl, whisk egg yolks. Gradually add a few spoonfuls of the hot mixture into the yolks, whisking constantly to temper them. Pour the yolk mixture back into the saucepan, stirring continuously until the filling thickens further, about 2-3 minutes.
- Finish the Filling: Remove from heat and stir in butter and vanilla extract. Pour the filling into the cooled pie crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
- Prepare the Topping: In a medium bowl, whip heavy cream with sugar until stiff peaks form. Spread or pipe the whipped cream over the set pie.
- Garnish and Serve: Sprinkle toasted shredded coconut over the whipped cream. Slice and serve chilled.
Notes
- For a deeper coconut flavor, you can use coconut milk in place of some of the milk.
- Make sure the pie is fully chilled before serving to ensure the filling is set properly.
- Prep Time: 20
- Cook Time: 15
Nutrition
- Serving Size: 1/8 of the pie
- Calories: 400
- Fat: 30g
- Carbohydrates: 30g
- Protein: 4g