Coconut Cream Pie Recipe
Recipe information
Make Coconut Cream Pie in just 1h . Indulge in our luscious Coconut Cream Pie, a heavenly dessert featuring a buttery, flaky crust filled with rich, velvety coconut custard. Topped with a cloud of freshly whipped cream and sprinkled with toasted coconut flakes, each bite transports you to a tropical paradise. Perfectly sweet and creamy, this pie is a delightful way to satisfy your sweet cravings!
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Ingredients
Crust
Filling
Topping
Crust Preparation
1. Make the crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until golden brown. Set aside to cool.
Filling Preparation
2. Prepare the filling
In a saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and starts to boil. Remove from heat and stir in vanilla extract and shredded coconut. Pour the filling into the cooled crust and spread evenly.
Topping Preparation
3. Prepare the topping
In a mixing bowl, whip the heavy cream and sugar together until soft peaks form. Spread the whipped cream over the coconut filling. Sprinkle the toasted shredded coconut on top for garnish.
Final Steps
4. Chill and serve
Refrigerate the pie for at least 4 hours, or until set. Slice and serve chilled. Enjoy your delicious coconut cream pie!
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