Really Easy and Good Coconut Cream Pie
Indulge in the tropical bliss of this "Really Easy and Good Coconut Cream Pie," a no-fuss dessert that delivers maximum flavor with minimal effort. Featuring a luscious coconut custard made from rich coconut milk, velvety egg yolks, and a hint of vanilla, this creamy filling is perfectly cradled in a ready-made graham cracker crust for ultimate convenience. Topped with fluffy whipped cream and a sprinkle of toasted coconut flakes, each bite is an irresistible blend of creamy, crunchy, and sweet. Ready in just 30 minutes of active prep and cook time, this simple yet elegant recipe is perfect for potlucks, family gatherings, or any occasion that demands a show-stopping dessert. Keywords: coconut cream pie, easy coconut pie recipe, creamy coconut dessert, no-bake pie crust dessert.
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Recipe Information
Ingredients
- 1 9-inch shell pre-made graham cracker pie crust
- 1 14-ounce can coconut milk
- 1 cup whole milk
- 0.75 cup granulated sugar
- 4 tablespoons cornstarch
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup whipped cream
- 0.25 cup toasted coconut flakes
Instructions
In a medium saucepan, whisk together coconut milk, whole milk, granulated sugar, and cornstarch until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 7-10 minutes.
In a separate bowl, whisk the egg yolks. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly, to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan and cook for another 2 minutes, stirring constantly.
Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and shredded coconut until fully incorporated.
Pour the coconut filling into the pre-made graham cracker pie crust, spreading it evenly.
Cover the surface of the filling with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours or until set.
Before serving, top the pie with whipped cream and sprinkle with toasted coconut flakes for garnish.
Slice and enjoy your creamy, coconut-filled dessert!
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 429.7 g | 156% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 268.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 476 mg | 37% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1204 mg | 26% | |
*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.
