Coconut Cream Pie
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Coconut Cream Pie
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This Coconut Cream Pie is rich, creamy, and packed with coconut flavor. A buttery graham cracker crust, thick coconut custard, fluffy whipped cream, and toasted coconut on top make every bite irresistible. Perfect for any occasion!
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Ingredients
For the crust:
- 18 Graham crackers about 2 cups crumbs
- ½ cup sweetened shredded coconut
- ¾ cup unsalted butter (1 1/2 sticks), melted
For the filling:
- 1 cup whole milk
- 1 cup canned full-fat coconut milk
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 Tablespoons unsalted butter cut into small pieces
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract optional
- ½ cup sweetened shredded coconut not toasted
For the topping:
- 1 cup heavy cream
- 2 Tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut toasted
Instructions
- Prepare the crust by blending graham crackers and shredded coconut in a food processor until fine crumbs form.
- Mix with melted butter until evenly combined.
- Press firmly into a 9-inch pie pan, covering the bottom and sides. Chill for 30 minutes or bake at 350°F for 10 minutes for a firmer crust. Cool completely.
- Toast the coconut for the topping by spreading it in a dry pan over medium heat, stirring until golden brown. Remove from heat and set aside.
- Make the filling by heating whole milk, coconut milk, and heavy cream in a saucepan over medium heat until warm but not boiling.
- Whisk sugar, cornstarch, and salt together in a separate bowl.
- Gradually whisk the dry ingredients into the warm milk mixture, whisking constantly until fully dissolved.
- Whisk egg yolks in another bowl, then slowly add a small amount of the warm milk mixture while whisking constantly to temper them. Gradually whisk the egg mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 3 to 5 minutes. Remove from heat and whisk in butter, vanilla extract, and coconut extract. Stir in the shredded coconut.
- Assemble the pie by pouring the thick custard into the prepared crust. Smooth the top, and chill for at least 4 hours or until firm. ** You can press plastic wrap directly onto the surface if you are leaving it overnight to prevent skin from forming**
- Make the whipped topping by beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled pie.
- Finish with toasted coconut by sprinkling it evenly over the whipped cream.
Nutrition Information
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Calories
530kcal
(27%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
162mg
(54%)
Sodium
291mg
(12%)
Potassium
237mg
(7%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
1345IU
(27%)
Vitamin C
1mg
(1%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 291mg | 12% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 1345IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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