Coconut Pie W Pecan Graham Crust
Indulge in the tropical decadence of Coconut Pie with Pecan Graham Crust—a dessert that's as visually stunning as it is delicious. This recipe combines the nutty crunch of a buttery graham cracker crust enriched with finely chopped pecans, creating the perfect base for a luscious coconut custard filling. The filling, made from a velvety blend of heavy cream, whole milk, and toasted sweetened coconut, is infused with hints of vanilla and coconut extract for an irresistible depth of flavor. Topped with airy whipped cream and a sprinkle of golden toasted coconut, this pie is both creamy and texturally delightful. Ideal for special occasions or anytime you’re craving a slice of the tropics, this dessert is a showstopper that's easy to prepare yet delightfully indulgent. Serve it chilled for a refreshing treat that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Finely chopped pecans
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Shredded sweetened coconut, toasted
- 1.5 cups Heavy whipping cream
- 1.5 cups Whole milk
- 0.75 cups Granulated sugar
- 0.25 cups Cornstarch
- 4 Egg yolks
- 2 tablespoons Unsalted butter, cut into small pieces
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Coconut extract
- 1 cups Whipped cream (for topping)
- 0.25 cups Toasted shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, chopped pecans, and 2 tablespoons of sugar.
Add the melted butter to the mixture and stir until it resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set it aside to cool completely.
While the crust cools, toast the shredded coconut in a dry pan over medium heat, stirring frequently until golden brown. Remove from heat and set aside.
In a medium saucepan, combine the heavy cream, whole milk, 0.75 cups of sugar, and cornstarch. Whisk until smooth.
Heat the mixture over medium heat, stirring constantly, until it begins to thicken and bubble.
In a small bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot mixture to the yolks to temper them, then pour the yolks back into the saucepan.
Continue to cook the mixture over low heat, stirring constantly, until it thickens further to a pudding-like consistency (about 2-3 minutes).
Remove the saucepan from heat and stir in the butter, vanilla extract, coconut extract, and 1.5 cups of toasted shredded coconut.
Pour the filling into the cooled crust and smooth the top with a spatula.
Chill the pie in the refrigerator for at least 4 hours or overnight to set.
Before serving, garnish with whipped cream and sprinkle toasted shredded coconut on top for decoration.
Nutrition Facts
Calories |
8110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 592.1 g | 759% | |
| Saturated Fat | 390.8 g | 1954% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1548 mg | 516% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 639.7 g | 233% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 459.6 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 913 mg | 70% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2276 mg | 48% | |
*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.
