Double Coconut Cream Pie
Indulge in the tropical decadence of Double Coconut Cream Pie, a dessert that coconut lovers won't be able to resist. This recipe features a buttery graham cracker crust infused with unsweetened shredded coconut, creating the perfect foundation for a luscious, creamy filling made with full-fat coconut milk, egg yolks, and a hint of vanilla. Sweetened shredded coconut adds bursts of flavor and texture throughout the filling, while a pillow of fresh whipped cream crowns the pie for a light and airy finish. For an added touch of elegance, a sprinkle of toasted coconut flakes enhances both taste and presentation. With just 30 minutes of prep time and a bit of chilling, this pie is an irresistible blend of flavor and texture that’s perfect for any occasion. Whether you're hosting a gathering or treating yourself, this coconut dream is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham crackers (crushed)
- 0.75 cup Unsweetened shredded coconut
- 6 tablespoons Unsalted butter (melted)
- 0.25 cup Granulated sugar
- 1.5 cups Full-fat coconut milk
- 1.5 cups Whole milk
- 5 large Egg yolks
- 0.67 cup Granulated sugar (for filling)
- 0.33 cup Cornstarch
- 1.5 teaspoons Vanilla extract
- 1 cup Sweetened shredded coconut
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.25 cup Optional toasted coconut flakes (for topping)
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, combine the crushed graham crackers, unsweetened shredded coconut, melted butter, and granulated sugar in a mixing bowl. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes or until lightly golden. Allow the crust to cool completely.
To prepare the filling, whisk together the coconut milk, whole milk, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency (about 6-8 minutes).
Remove the saucepan from heat and stir in the vanilla extract and sweetened shredded coconut.
Pour the filling into the cooled crust, spreading it evenly. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours or until set.
To make the whipped cream topping, beat the heavy cream and powdered sugar in a chilled mixing bowl with an electric mixer until soft peaks form.
Spread or pipe the whipped cream over the chilled pie.
Optionally, garnish the pie with toasted coconut flakes for an extra touch of coconut flavor and texture.
Slice and serve chilled. Enjoy your Double Coconut Cream Pie!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 37.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 309 mg | 7% | |
*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.
