Rocky Mountain High Coconut Cream Pie
Take your taste buds on an indulgent adventure with this Rocky Mountain High Coconut Cream Pie! Starting with a buttery graham cracker crust baked to golden perfection, this pie layers on a silky, custard-like coconut cream filling made with velvety coconut milk, sweetened shredded coconut, and a touch of pure vanilla. Topped with fluffy clouds of homemade whipped cream and a sprinkle of toasted coconut for added crunch and visual appeal, this dessert strikes the perfect balance between creamy and nutty. It's an easy-to-make showstopper, ideal for tropical-themed gatherings, holidays, or simply when you crave a slice of pure dessert bliss. Crafted with just 25 minutes of prep, this coconut cream pie recipe is sure to become your go-to treat for comforting decadence!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter (melted)
- 1.5 cups Coconut milk
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 1 cup Sweetened shredded coconut
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.25 cup Toasted shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and 3 tablespoons of granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust for 8–10 minutes, or until golden and set. Remove from the oven and allow it to cool completely.
In a medium saucepan over medium heat, whisk together coconut milk, whole milk, 3/4 cup granulated sugar, cornstarch, and salt. Cook while stirring frequently until the mixture begins to thicken and bubble.
In a small bowl, whisk the egg yolks. Gradually stir about 1/2 cup of the hot milk mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
Continue cooking over medium heat for 2–3 minutes, stirring constantly, until the filling is very thick.
Remove the saucepan from the heat and stir in 2 tablespoons unsalted butter, vanilla extract, and sweetened shredded coconut.
Pour the warm filling into the cooled pie crust, spreading it evenly. Cover the surface of the filling with plastic wrap to prevent a skin from forming and refrigerate the pie for at least 4 hours, or until fully set.
Once the pie is set, prepare the whipped topping by beating the heavy whipping cream and powdered sugar together in a large bowl until soft peaks form.
Spread the whipped cream over the chilled filling, creating decorative swirls with a spatula or back of a spoon.
Sprinkle the top of the whipped cream with toasted shredded coconut for garnish.
Refrigerate the pie until ready to serve. Slice and enjoy your Rocky Mountain High Coconut Cream Pie!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 38.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 163 mg | 3% | |
*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.
