Quick Coconut Cream Pie
Indulge in the tropical bliss of this Quick Coconut Cream Pie, a dessert that combines irresistible flavor with effortless preparation. Featuring a buttery graham cracker crust filled with a creamy, homemade coconut custard, this pie comes together in just 25 minutes of active time. The luscious filling is made with rich coconut milk, velvety half-and-half, and a touch of sweetened shredded coconut for extra texture and flavor. Topped with a cloud of whipped cream and a sprinkle of toasted coconut, this no-fuss pie is perfect for any occasion, from weeknight treats to special celebrations. With its minimal prep time and maximum flavor, this quick coconut cream pie is sure to become a go-to favorite for coconut lovers everywhere!
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Recipe Information
Ingredients
- 1 9-inch crust Graham cracker pie crust
- 1 can (13.5 ounces) Coconut milk
- 1 cup Half-and-half
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 3 Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup (divided) Sweetened shredded coconut
- 1 cup Whipped cream
Instructions
In a medium saucepan, combine the coconut milk, half-and-half, granulated sugar, and cornstarch. Whisk until well-combined and smooth.
Place the saucepan over medium heat, stirring constantly, until the mixture starts to thicken and bubble. This should take about 5–7 minutes.
In a small bowl, whisk the egg yolks. Gradually add about 1/4 cup of the hot coconut mixture into the yolks while whisking to temper them.
Slowly pour the tempered egg yolks back into the saucepan with the coconut mixture, stirring constantly.
Cook for another 2–3 minutes over medium heat until the mixture becomes thick and creamy. Remove from heat.
Stir in the unsalted butter, vanilla extract, and 3/4 cup of the shredded coconut. Mix until everything is well incorporated.
Pour the hot filling into the graham cracker crust and smooth the top with a spatula.
Let the pie cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours to set.
Once set, top the pie with whipped cream and sprinkle the remaining 1/4 cup of shredded coconut over the top for garnish.
Slice and enjoy your quick coconut cream pie!
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 740 mg | 246% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 207.7 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 446 mg | 34% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1107 mg | 24% | |
*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.
