Coconut Cream Pie Recipe
Indulge in our heavenly Coconut Cream Pie, a luscious dessert featuring a buttery, flaky crust filled with velvety coconut custard. Topped with a generous layer of fluffy whipped cream and toasted coconut flakes, each bite transports you to a tropical paradise. Perfectly sweet and delightfully creamy, this pie is a must-try for coconut lovers!
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Ingredients
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Filling and Crust
Method
Preparation
- 1
Prepare the crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a pie dish. Bake at 350°F (175°C) for 8-10 minutes or until lightly golden. Remove from oven and let cool.
- 2
Make the filling
In a saucepan over medium heat, combine milk, sugar, and cornstarch. Whisk until smooth and bring to a gentle boil. Cook for 2-3 minutes until thickened. In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot mixture to the yolks, whisking constantly to temper the eggs. Then, add the yolk mixture back to the saucepan, stirring continuously. Cook for another 2-3 minutes, then remove from heat. Stir in shredded coconut and vanilla extract.
- 3
Assemble the pie
Pour the coconut filling into the cooled crust and spread evenly. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.
- 4
Prepare the whipped cream
In a mixing bowl, add heavy cream and powdered sugar. Beat with an electric mixer until soft peaks form.
- 5
Serve
Once the pie is set, top with whipped cream before serving. Garnish with additional shredded coconut if desired.