Tropical Cream Pie
Indulge in the ultimate island escape with this Tropical Cream Pie, a show-stopping dessert bursting with exotic flavors and velvety textures. Featuring a golden, buttery graham cracker crust and a luscious coconut milk custard, this pie is elevated with sweet shredded coconut and juicy crushed pineapple for a fruity twist. Finished with fluffy whipped cream and a sprinkle of toasted coconut flakes, it’s a dessert that transports your taste buds straight to paradise. Perfectly chilled and incredibly refreshing, this pie is an effortless yet impressive treat for summer gatherings or whenever you crave a tropical getaway. With minimal preparation and bold, vibrant flavors, this Tropical Cream Pie is sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 3 tablespoons Granulated sugar
- 1.5 cups Coconut milk (canned, full-fat)
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 cup Shredded sweetened coconut (optional, for filling)
- 1 cup Crushed pineapple, drained
- 1 cup Whipped cream
- 0.25 cup Toasted coconut flakes
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Mix until the crumbs are evenly coated and start to clump together.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8–10 minutes, until lightly golden. Remove and let it cool completely.
In a medium saucepan, whisk together coconut milk, whole milk, 0.5 cup sugar, and cornstarch until smooth. Heat over medium heat, stirring frequently, until the mixture begins to thicken slightly.
In a separate bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
Return the tempered egg mixture to the saucepan and continue to cook over medium heat, stirring constantly, until the mixture thickens into a custard consistency, about 5 minutes.
Remove the saucepan from the heat and stir in 2 tablespoons of butter, vanilla extract, and shredded sweetened coconut, if using. Let the filling cool slightly, then mix in the drained crushed pineapple.
Pour the filling into the cooled graham cracker crust and spread evenly. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
Refrigerate the pie for at least 3–4 hours, or until fully set.
Before serving, top the pie with whipped cream and sprinkle with toasted coconut flakes for garnish.
Slice and serve chilled. Enjoy your Tropical Cream Pie!
Nutrition Facts
Calories |
3783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 380.3 g | 138% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 245.1 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 603 mg | 46% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2033 mg | 43% | |
*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.
