Description
Indulge in the rich and creamy goodness of a homemade coconut cream pie that’s sure to be a hit at any gathering!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups coconut milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into the bottom and sides of a pie pan.
- Bake the crust for 10 minutes, then remove from oven and let it cool.
- In a saucepan, combine coconut milk, granulated sugar, and cornstarch. Cook over medium heat until it thickens.
- In a separate bowl, whisk egg yolks. Gradually stir in some of the hot coconut mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
- Continue to cook for 2-3 minutes, then remove from heat and add vanilla extract and shredded coconut.
- Pour the coconut filling into the cooled crust and let it cool to room temperature before refrigerating for at least 4 hours.
- Before serving, whip the heavy cream with powdered sugar until stiff peaks form and spread over the pie.
Notes
- For added coconut flavor, use toasted coconut for the topping.
- Ensure the pie sets completely before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg