Coconut Cheesecake Pie

Name: Coconut Cheesecake Pie
Prep time: 20 min
Cook time: 50 min
Total time: 4 h 10 min
Yield: 8 servings
Ingredients: 1 1/2 cups unsweetened coconut; 1 1/2 cups Graham cracker crumbs; 6 tablespoons butter; 3/4 teaspoon salt; 1 (14 oz) can unsweetened coconut milk (do not shake or stir); 1 (8 oz) package cream cheese, at room temperature; 3/4 cup plus 2 tablespoons sugar; 1 1/2 tablespoons flour; 1 teaspoon vanilla extract; 2 eggs plus 1 egg yolk; 1/3 cup sour cream; shaved coconut

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
4 hrs 10 mins
Servings
8 servings
Course
Dessert
Cuisine
American

Coconut Cheesecake Pie

Heidi Pena

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Creamy and coconutty, this Coconut Cheesecake Pie is the perfect dessert for when you can’t decide between cheesecake and pie!

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Ingredients

Servings

1 1/2 cups unsweetened coconut toasted
1 1/2 cups Graham cracker crumbs
6 tablespoons butter melted and cooled
3/4 teaspoon salt
1 (14 oz) can unsweetened coconut milk (do not shake or stir)
1 (8 oz) package cream cheese, at room temperature
3/4 cup plus 2 tablespoons sugar
1 1/2 tablespoons flour
1 teaspoon vanilla extract
2 eggs plus 1 egg yolk
1/3 cup sour cream
shaved coconut for topping

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Instructions

Preheat the oven to 350ºF.
Place 1/2 cup of the coconut in a food processor and process until it is finely ground. Add the graham cracker crumbs, butter, and 1/4 teaspoon of the salt. Pulse until the mixture is fully combined.
Press the mixture evenly into a 9-inch pie dish. Bake in the preheated oven for 10 minutes, then remove and let cool.
Open the coconut milk can and reserve 1/3 cup of the coconut cream that is at the top of the coconut milk. Whisk the remaining coconut milk and cream until smooth and blended.
Wipe out the food processor, then add the cream cheese, 3/4 cup of the sugar, the flour, vanilla and remaining 1/2 teaspoon of salt. Pulse until smooth. Add 1/2 cup of the mixed coconut milk, the eggs and the egg yolk. Pulse again until blended. Stir in the remaining 1 cup of coconut. Pour the mixture into the crust, and return to the oven. Bake until the pie is just set in the center, 35-40 minutes. Let the pie cool to room temperature.
In a bowl, combine the reserved 1/3 cup coconut cream with the sour cream and remaining 2 tablespoons of sugar. Carefully spread the mixture on the top of the pie, then refrigerate until the pie is set, about 3 hours. Top with shaved coconut, if desired.