Coconut Praline Dream Pie
Dive into a slice of indulgence with this Coconut Praline Dream Pie, a dessert that effortlessly combines tropical flavors with decadent Southern charm. Featuring a toasted coconut and graham cracker crust, this pie is layered with a rich praline made of chopped pecans and brown sugar, followed by a creamy coconut custard infused with both vanilla and coconut extracts. Topped with fluffy sweetened whipped cream and optional garnishes of toasted coconut flakes and praline pieces, this no-fuss pie is perfect for any occasion. With its balance of crunchy, creamy, and nutty textures, this chilled masterpiece is a crowd-pleaser that’s as dreamy as its name suggests. Enjoy it as a show-stopping finale for your next gathering or a luxurious treat to savor at home!
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Recipe Information
Ingredients
- 2 cups Sweetened shredded coconut
- 1 cup Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 1 cup Pecans, chopped
- 0.5 cup Brown sugar
- 2 tablespoons Heavy cream
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 2.5 cups Whole milk
- 1 teaspoon Coconut extract
- 1 teaspoon Vanilla extract
- 3 large Egg yolks
- 1.5 cups Sweetened whipped cream
- 0.5 cup Toasted coconut flakes (optional, for garnish)
- 0.25 cup Praline pieces (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the shredded coconut, graham cracker crumbs, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture evenly into a 9-inch pie pan to form the crust. Bake for 12-15 minutes, or until golden brown. Set aside to cool completely.
In a medium saucepan over medium heat, combine the chopped pecans, brown sugar, and heavy cream. Stir constantly until the mixture boils and thickens, about 3-4 minutes. Remove from heat and pour this praline mixture over the cooled crust. Spread it evenly and let it set for 10 minutes.
In a large saucepan, whisk together the granulated sugar and cornstarch. Gradually whisk in the milk until smooth. Heat over medium heat, stirring continuously, until the mixture thickens and begins to boil, 6-8 minutes.
In a small bowl, whisk the egg yolks. Temper the yolks by adding a small amount of the hot milk mixture to them while whisking constantly. Slowly pour the tempered egg yolks back into the saucepan, whisking until fully incorporated.
Cook for another 2 minutes, then remove from heat. Stir in the coconut and vanilla extracts. Let the custard cool for 10 minutes, stirring occasionally to prevent a skin from forming.
Pour the cooled custard over the praline layer in the pie crust. Smooth the top with a spatula. Cover with plastic wrap directly on the surface of the custard and refrigerate for at least 4 hours, or until fully set.
Before serving, top the pie with sweetened whipped cream. Garnish with toasted coconut flakes and praline pieces if desired.
Slice and serve chilled. Enjoy your Coconut Praline Dream Pie!
Nutrition Facts
Calories |
6481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 462.4 g | 593% | |
| Saturated Fat | 267.3 g | 1336% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 1606 mg | 70% | |
| Total Carbohydrate | 532.8 g | 194% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 362.5 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1335 mg | 103% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2758 mg | 59% | |
*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.
