Coconut Chiffon Pie
Delight your taste buds with this light and airy Coconut Chiffon Pie, a tropical dessert that combines creamy coconut filling with a buttery graham cracker crust. This no-bake masterpiece features a luscious blend of coconut extract, sweetened shredded coconut, and whipped cream, creating a melt-in-your-mouth texture that's perfect for any occasion. Topped with a sprinkle of toasted coconut for crunch and visual appeal, this pie is as beautiful as it is indulgent. Ready in just 25 minutes of prep and chilled to perfection, this coconut lover's dream is an easy yet impressive treat that will transport you to paradise with every bite.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1 packet Unflavored gelatin
- 3 tablespoons Cold water
- 1 cup Whole milk
- 3 large Egg yolks
- 0.5 cup Granulated sugar (for filling)
- 1 teaspoon Coconut extract
- 1 cup Sweetened shredded coconut
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Toasted shredded coconut (for topping)
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and the melted butter. Mix until evenly moist.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool completely.
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
In a medium saucepan, whisk together the milk, egg yolks, and 1/2 cup granulated sugar over medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
Mix in the coconut extract and sweetened shredded coconut. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
In a large mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Gently fold the whipped cream into the cooled coconut mixture until fully combined and fluffy.
Pour the filling into the prepared crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours or until set.
Before serving, garnish the top of the pie with toasted shredded coconut for extra flavor and a decorative touch.
Slice and serve chilled for a refreshing coconut-infused treat.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 29.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
