Description
Indulge in the tropical bliss of homemade Coconut Cream Pie! This delightful dessert features a velvety coconut filling nestled in a buttery graham cracker crust, crowned with fluffy whipped cream and a sprinkle of toasted coconut. Perfect for gatherings or a sweet treat at home, this pie is sure to bring smiles with every slice.
Ingredients
Scale
- 1 pre-made graham cracker crust
- 1 can (13.5 oz) full-fat coconut milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tsp pure vanilla extract
- 1 cup heavy cream
- 1 cup shredded coconut (toasted optional)
Instructions
- Preheat oven to 350°F (175°C). If using a homemade crust, combine crushed graham crackers with melted butter and press into a pie dish. Bake for 10 minutes until golden; let cool.
- In a saucepan, whisk together coconut milk, sugar, and egg yolks over medium heat until thickened (about 5-7 minutes).
- Remove from heat; stir in vanilla extract and shredded coconut. Cool slightly.
- In a chilled bowl, whip heavy cream until soft peaks form; sweeten with powdered sugar to taste.
- Pour cooled coconut filling into the crust, top with whipped cream and additional coconut. Refrigerate for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (123g)
- Calories: 340
- Sugar: 27g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 160mg