Coconut Creamiest Pie
Indulge in the luscious perfection of the Coconut Creamiest Pie, a tropical dessert that's as silky as it is satisfying. This recipe features a buttery graham cracker crust filled with a velvety coconut custard made from a luxurious blend of coconut milk, whole milk, and egg yolks. Sweetened shredded coconut adds texture and depth, while a pillowy topping of freshly whipped cream, lightly sweetened for balance, completes the decadent experience. A generous sprinkle of toasted coconut flakes provides the perfect finishing touch, adding crunch and a fragrant nutty aroma. With its tropical flavors and creamy texture, this pie is ideal for any occasion, from summer picnics to cozy holidays. Plus, with a prep time of just 25 minutes, it's surprisingly simple to achieve dessert bliss. Serve it chilled, and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 400 milliliters Coconut milk
- 250 milliliters Whole milk
- 4 large Egg yolks
- 100 grams Granulated sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 100 grams Sweetened shredded coconut
- 250 milliliters Heavy whipping cream
- 2 tablespoons Powdered sugar
- 50 grams Toasted coconut flakes (for topping)
Instructions
Preheat your oven to 180°C (350°F).
In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to create the crust. Bake the crust for 10 minutes, then set aside to cool completely.
In a medium saucepan, whisk together coconut milk, whole milk, egg yolks, 100 grams of granulated sugar, and cornstarch until smooth.
Place the saucepan over medium heat, stirring constantly to prevent lumps, and cook until the mixture thickens to a custard-like consistency (about 5–7 minutes).
Remove from heat and stir in the vanilla extract and sweetened shredded coconut. Let the filling cool slightly.
Pour the cooled filling into the prepared crust, spreading it evenly. Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
Just before serving, whip the heavy cream with the powdered sugar until soft peaks form.
Spread or pipe the whipped cream evenly over the chilled pie.
Sprinkle toasted coconut flakes on top for garnish.
Slice and serve the pie cold. Enjoy!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 33.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 194 mg | 4% | |
*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.
