15 Minute Coconut Cream Pie Recipe
User Reviews
4.5
15 Minute Coconut Cream Pie Recipe
Description
The 15 Minute Coconut Cream Pie begins with a graham cracker crust mixed with melted butter and toasted shredded coconut, providing a crisp, slightly nutty base. The filling is a custard thickened by eggs and flour, simmered with milk and heavy cream, sweetened with sugar, and infused with vanilla and salt. Toasted shredded coconut is folded into this pudding to enhance the coconut flavor.
Once poured into the crust, the pie is chilled until firm, allowing the filling to set into a smooth, creamy texture. It’s topped with whipped cream and sprinkled with additional toasted coconut for contrast. The pie delivers a balance of crunch from the crust and chewiness from the toasted coconut within a creamy pie filling.
For gluten-free variation, flour can be replaced with cornstarch to maintain thickening. The pie should be served cold and keeps well refrigerated up to three days. This dessert pairs well with tea or light coffee.
Ingredients
- 2 cups (6oz/170g) graham cracker crumbs
- 1 cup (3oz/85g) unsweetened shredded coconut toasted
- 1 1/4 cup (10floz/282ml) heavy cream whipped
- 3/4 cup (6oz/170g) butter melted
- 2 cups (16floz/450ml) milk
- 1 cup (8floz/225ml) heavy whipping cream
- 2 egg beaten
- 1/4 cup (2 ½oz/71g) all-purpose flour
- 1/2 cup (4oz/115g) sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Notes
- Substitute all-purpose flour with 2 tablespoons of cornstarch for a gluten-free version.
- Chill pie for at least 4 hours to set filling properly before serving.
- Top the pie with whipped cream and toasted coconut just before serving for best texture.
User Reviews
Overall Rating
4.5
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