Description
Indulge in the creamy, dreamy delight of a homemade Coconut Cream Pie! This classic dessert combines a buttery graham cracker crust with a luscious coconut custard filling, topped with fluffy whipped cream and toasted coconut flakes. Perfect for any occasion, this tropical treat is easy to make and sure to impress.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- 1 (13.5 oz) can coconut milk
- 1 cup whole milk
- ½ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ¼ cup toasted coconut flakes (for garnish)
Instructions
- Prepare the Graham Cracker Crust: Mix graham cracker crumbs, melted butter, and sugar, then press into a pie dish and bake at 350°F for 8-10 minutes. Let cool.
- Shape the Crust: Press the crumbs firmly into the pie dish for an even layer.
- Make the Coconut Filling: Whisk coconut milk, whole milk, sugar, cornstarch, and salt in a saucepan. Cook until thickened, then temper in egg yolks. Stir in vanilla and shredded coconut.
- Assemble the Pie: Pour filling into the cooled crust, smooth the top, and refrigerate for 4 hours or overnight. Top with whipped cream and toasted coconut before serving.
Notes
- Use full-fat coconut milk for a richer texture.
- Toast shredded coconut for garnish for extra flavor.
- Chill the pie thoroughly before adding whipped cream.
- For a dairy-free version, substitute coconut cream for heavy whipping cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
Keywords: coconut cream pie, homemade pie, tropical dessert, easy pie recipe, creamy coconut pie