Description
Mouthwatering Coconut Cream Pie is a tropical delight that will transport your taste buds to paradise. With its creamy coconut filling, flaky graham cracker crust, and fluffy whipped cream topping, this pie promises an irresistible indulgence at any gathering. Perfect for summer barbecues or cozy winter evenings, this dessert encapsulates the warmth of cherished family memories with every slice.
Ingredients
Scale
- 1 pre-made graham cracker crust
- 2 cups full-fat coconut milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 tsp pure vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Bake the graham cracker crust for 10 minutes if not pre-baked; cool completely.
- In a saucepan over medium heat, combine coconut milk and sugar until simmering. In a bowl, whisk egg yolks and temper them with hot coconut mixture before returning to the saucepan.
- Stir constantly until thickened (5-7 minutes). Remove from heat and mix in vanilla extract and shredded coconut.
- Pour filling into the cooled crust, smooth the top, and refrigerate for at least four hours until set.
- Whip heavy cream until stiff peaks form; spread on pie just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 125g)
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg