Lite and Dreamy Coconut Cream Pie
Indulge in the tropical bliss of this Lite and Dreamy Coconut Cream Pie, a dessert that’s as light and silky as it is decadent and flavorful. Made with rich coconut milk, velvety egg custard, and a hint of vanilla, this pie strikes the perfect balance of creamy sweetness while keeping things refreshingly airy. The filling is nestled in a golden pre-made pie crust and crowned with a cloud of freshly whipped cream, dusted with optional toasted coconut for an irresistible crunch. With just 20 minutes of prep time and no complex techniques, this coconut cream pie is a breeze to whip up—making it the ultimate dessert to impress family and friends. Whether you’re craving a tropical escape or a lighter take on a classic treat, this luscious pie will hit the spot.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 1.5 cups Coconut milk (full-fat)
- 0.5 cups Whole milk
- 0.5 cups Granulated sugar
- 3 tablespoons Cornstarch
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Pure vanilla extract
- 0.75 cups Sweetened shredded coconut
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cups Toasted shredded coconut (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Bake the pre-made pie crust according to package instructions or until golden brown. Let it cool completely.
In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, and cornstarch over medium heat until smooth.
In a separate small bowl, lightly beat the egg yolks. Gradually temper the yolks by adding a ladle of the heated milk mixture to them while whisking constantly to prevent cooking the eggs.
Slowly pour the tempered yolks back into the saucepan, whisking continuously. Cook the mixture, whisking regularly, until it thickens significantly (about 5-7 minutes).
Remove from heat and stir in the butter, vanilla extract, and 0.75 cups of shredded coconut. Pour the filling into the cooled pie crust and smooth the top. Allow it to cool slightly before chilling in the refrigerator for at least 4 hours or overnight to set completely.
When ready to serve, prepare the whipped topping by beating the heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form.
Spread the whipped cream over the chilled pie and garnish with toasted shredded coconut, if desired.
Slice and serve your Lite and Dreamy Coconut Cream Pie chilled. Enjoy!
Nutrition Facts
Calories |
4236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.2 g | 389% | |
| Saturated Fat | 191.5 g | 957% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 344.3 g | 125% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 162.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 318 mg | 24% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1470 mg | 31% | |
*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.
