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Toasted Coconut Cream Pie

Toasted Coconut Cream Pie

Toasted Coconut Cream Pie is a delightful and creamy dessert that transports you to a tropical paradise with its rich flavors.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling Time: 4 hours
Total Time: 4 hours 45 minutes
Course: Sweet Treats
Cuisine: Tropical
Keyword: Coconut, Cream Pie, dessert, Graham Cracker Crust, Toasted Coconut Cream Pie, whipped cream
Servings: 8 slices
Calories: 320kcal

Equipment

  • Mixing bowl
  • medium saucepan
  • Pie pan

Ingredients

For the Crust

  • 1 cup Graham cracker crumbs
  • 2 tablespoons Granulated sugar
  • 5 tablespoons Unsalted butter (melted)

For the Coconut Filling

  • 1 can Coconut milk
  • 1 cup Whole milk
  • 3/4 cup Granulated sugar
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 3 large Egg yolks
  • 1 teaspoon Vanilla extract
  • 1 cup Shredded coconut Sweetened or unsweetened

For the Whipped Topping

  • 1 cup Heavy whipping cream
  • 2 tablespoons Powdered sugar
  • 1 teaspoon Vanilla extract

For Garnishing

  • 1/2 cup Toasted coconut flakes

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • Combine the graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  • Bake the crust in the preheated oven for 8-10 minutes, then allow it to cool completely.

Coconut Filling

  • Whisk together the coconut milk, whole milk, granulated sugar, cornstarch, and salt in a medium saucepan.
  • Cook the mixture over medium heat, stirring continuously until it thickens and bubbles (about 5-7 minutes).
  • Separate two egg yolks into a bowl and whisk until smooth, then gradually add a small amount of the hot milk mixture.
  • Combine the tempered egg yolk mixture back into the saucepan and cook for an additional 2-3 minutes.
  • Remove from heat and stir in the vanilla extract and shredded coconut.
  • Pour the coconut filling into the cooled graham cracker crust, smoothing the top.
  • Cover the pie and refrigerate for at least 4 hours or until fully set.

Whipped Topping

  • Beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  • Spread or pipe the whipped cream over the top of the pie.
  • Sprinkle the toasted coconut flakes over the whipped cream.
  • Slice the pie and serve it chilled.

Notes

Chill the pie for a full four hours to ensure it sets properly and the flavors develop beautifully before serving.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 31g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 500IU | Calcium: 50mg | Iron: 0.5mg
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