Paradise Pie
Indulge in the tropical decadence of Paradise Pie, a luscious dessert that brings a taste of the islands to your table. This creamy coconut pie features a golden graham cracker crust, a rich coconut milk custard filling, and a fluffy whipped cream topping, all crowned with toasted pecans and shredded coconut for an irresistible crunch. Perfectly balanced between sweetness and texture, this no-fuss pie is a crowd-pleaser for any occasion, from summer barbecues to holiday gatherings. With just 30 minutes of prep and simple, pantry-friendly ingredients like coconut milk, graham crackers, and vanilla, this recipe transforms ordinary elements into an extraordinary dessert. Serve chilled for a refreshing slice of paradise that will leave everyone asking for seconds! Keywords: Paradise Pie, coconut pie recipe, tropical desserts, easy coconut custard pie, no-fuss tropical dessert.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter
- 0.25 cups granulated sugar
- 1.5 cups coconut milk
- 1 cup whole milk
- 0.5 cups granulated sugar (for filling)
- 3 tablespoons cornstarch
- 3 egg yolks
- 1.5 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 cups toasted pecans
- 0.25 cups additional shredded coconut (toasted)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch pie pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, and cornstarch over medium heat until combined.
Gradually whisk in the egg yolks and continue cooking, stirring constantly, until the mixture thickens – about 5 minutes.
Remove the saucepan from heat and stir in the vanilla extract and shredded coconut. Allow the filling to cool for 10 minutes, stirring occasionally to prevent a skin from forming.
Pour the coconut cream filling into the prepared crust and smooth the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 2 hours or until set.
In a cold mixing bowl, use a hand mixer or stand mixer to whip the heavy whipping cream with the powdered sugar until stiff peaks form.
Spread the whipped cream evenly over the chilled pie, creating gentle swirls with the back of a spoon.
Sprinkle the top with toasted pecans and additional toasted shredded coconut for garnish.
Slice and serve chilled for a dreamy, tropical dessert.
Nutrition Facts
Calories |
4370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.4 g | 347% | |
| Saturated Fat | 148.2 g | 741% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 444.5 g | 162% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 283.2 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 555 mg | 43% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1604 mg | 34% | |
*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.
