Description
Easy Coconut Cream Pie is a silky, sweet dessert that combines the tropical flavors of coconut with a creamy custard filling. The graham cracker crust adds a perfect crunch, while the whipped cream topping, sprinkled with toasted coconut, makes each bite irresistible. It’s a simple yet indulgent treat that everyone will love!
Ingredients
Scale
For the filling:
- 1 prepared graham cracker crust (store-bought or homemade)
- 1 ½ cups whole milk
- 1 ½ cups coconut milk (from a can)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut (plus extra for garnish)
For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ cup toasted coconut (for garnish)
Instructions
- Prepare the filling: In a medium saucepan, whisk together the whole milk, coconut milk, granulated sugar, and cornstarch. Bring the mixture to a boil over medium heat, stirring constantly to prevent lumps.
- Tempering the egg yolks: In a separate bowl, lightly beat the egg yolks. Once the milk mixture is hot, slowly pour about 1 cup of the mixture into the egg yolks while whisking constantly (to prevent the eggs from scrambling). Then, pour the egg mixture back into the saucepan.
- Cook the custard: Return the saucepan to the stove and cook over medium heat, whisking constantly, until the mixture thickens and reaches a pudding-like consistency (about 5-7 minutes).
- Finish the filling: Remove the saucepan from heat and stir in the salt, vanilla extract, and shredded coconut. Pour the mixture into the prepared graham cracker crust, smoothing the top with a spatula.
- Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set and chilled.
- Make the whipped cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form (about 3-5 minutes).
- Top the pie: Once the pie is chilled and set, spread the whipped cream evenly on top of the coconut filling. Garnish with toasted coconut flakes.
- Serve: Slice and serve chilled. Enjoy!
Notes
- Toasting coconut: To toast the coconut, spread shredded coconut on a baking sheet in a thin layer and bake at 350°F (175°C) for 5-7 minutes, stirring every 2 minutes, until golden brown.
- Make ahead: This pie can be made a day ahead and stored in the refrigerator. It’s perfect for dinner parties or holiday gatherings.
- Dairy-free: For a dairy-free version, substitute the whole milk with more coconut milk and use coconut whipped cream for the topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American