Description
Coconut Cream Pie is a tropical delight that combines a silky coconut filling with a buttery, flaky crust, topped with fluffy whipped cream and toasted coconut flakes. This dessert is not just about taste; it’s an experience that evokes cherished memories of summer gatherings and beach escapes. Perfect for parties or quiet nights at home, this pie transforms simple ingredients into an unforgettable treat that will leave everyone asking for more.
Ingredients
Scale
- 1 pre-made pie crust (9-inch)
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1 cup whipping cream (for topping)
- 1/4 cup toasted coconut flakes (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Fit the pie crust into a 9-inch pie pan, prick with a fork, and bake for 10–12 minutes until golden brown. Let cool.
- In a saucepan over medium heat, whisk together coconut milk and granulated sugar until combined and warm.
- In a bowl, temper egg yolks by mixing them with a little warm coconut mixture, then add back into the saucepan. Stir constantly until the mixture thickens to a pudding-like consistency (about 5–7 minutes).
- Remove from heat; stir in butter and shredded coconut until well combined. Pour filling into cooled crust.
- Refrigerate for at least 4 hours or overnight to set.
- Before serving, whip the cream and top the pie with it and toasted coconut flakes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 120mg