Super Easy Coconut Cream Pie
Indulge in the tropical decadence of this **Super Easy Coconut Cream Pie**, the perfect no-stress dessert for coconut lovers! Featuring a buttery graham cracker crust filled with a creamy, velvety custard made from a luscious blend of coconut milk, shredded coconut, and a hint of vanilla, this pie delivers exquisite flavor in every bite. Its rich filling is crowned with fluffy whipped cream and a sprinkle of golden toasted coconut flakes for added texture and visual appeal. Ready in just 20 minutes of prep time and requiring no advanced baking skills, this quick coconut cream pie is your go-to recipe for family gatherings, potlucks, or whenever a sweet craving strikes. Serve it chilled for a refreshing tropical escape that’s as easy to make as it is to enjoy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece prepared graham cracker crust
- 1.5 cups coconut milk
- 1.5 cups whole milk
- 0.75 cups granulated sugar
- 0.25 cups cornstarch
- 0.25 teaspoons salt
- 4 large egg yolks
- 4 tablespoons unsalted butter
- 1 teaspoons vanilla extract
- 1.5 cups sweetened shredded coconut
- 2 cups whipped cream
- 0.5 cups toasted coconut flakes (for garnish)
Instructions
In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, cornstarch, and salt over medium heat until well combined.
Bring the mixture to a gentle simmer, whisking constantly, until it begins to thicken, about 6-8 minutes.
In a small bowl, beat the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then slowly pour the yolk mixture back into the saucepan while whisking continuously.
Cook the mixture on medium-low heat, stirring constantly, until it thickens further and coats the back of a spoon, about 2-3 minutes.
Remove the saucepan from heat and stir in the butter, vanilla extract, and shredded coconut until fully incorporated.
Pour the filling into the prepared graham cracker crust, smoothing the top with a spatula. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours to set.
Before serving, spread or pipe whipped cream on top of the pie. Sprinkle the toasted coconut flakes evenly over the whipped cream for garnish.
Slice and serve chilled.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 123.1 g | 615% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 120.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 581 mg | 45% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1417 mg | 30% | |
*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.
