Coconut Cream Pie
Coconut cream pie transports you to a tropical paradise with its creamy coconut filling, buttery graham cracker crust, and fluffy whipped topping. This delightful dessert, a family favorite for generations, balances sweetness and richness, making it perfect for any occasion. Whether you’re hosting a summer barbecue or enjoying a cozy dinner at home, this pie is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 pre-made graham cracker crust (9-inch)
- 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 whipping cream
- 1/2 cup toasted coconut flakes
Instructions
- Preheat oven to 350°F (175°C). Bake the graham cracker crust for 8-10 minutes until golden brown. Cool completely.
- In a saucepan over medium heat, whisk together coconut milk, sugar, egg yolks, and vanilla until smooth and slightly thickened (about 5-7 minutes).
- Stir in shredded coconut, then pour into the cooled crust. Chill in the fridge for at least an hour.
- Whip the heavy cream until soft peaks form and spread over the chilled pie. Top with toasted coconut flakes.
Nutrition
- Serving Size: 1 slice (114g)
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 140mg