Description
Coconut cream pie is a luscious dessert that transports you to tropical paradise with its smooth, creamy filling and delightful crunch from toasted coconut flakes. Topped with airy whipped cream, this pie is not only a feast for the senses but also a cherished family tradition that brings loved ones together. Perfect for any occasion, each slice promises an explosion of flavor and nostalgia that will have you reaching for seconds.
Ingredients
Scale
- 1 pre-made pie crust
- 1 can (13.5 oz) full-fat coconut milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tsp pure vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup heavy cream (for topping)
- 1/4 cup toasted coconut flakes (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan and bake until golden brown, about 10–12 minutes. Allow to cool completely.
- In a medium saucepan over medium heat, whisk together coconut milk, sugar, cornstarch, and egg yolks until thickened, about 5–7 minutes.
- Remove from heat and mix in vanilla extract and shredded coconut. Let cool slightly before pouring into the cooled crust.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, whip heavy cream until soft peaks form and spread generously over the pie. Top with toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 330
- Sugar: 21g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg