Description
This Easy Coconut Cream Pie combines a rich, velvety coconut filling with a crisp graham cracker crust, topped with sweetened whipped cream and toasted coconut for a delightful contrast in textures. A dessert that is both comforting and indulgent, perfect for any occasion.
Ingredients
Scale
- 1 prepared Graham Cracker crust (store-bought or homemade)
- 2 cups whole milk
- 1 cup coconut milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut (plus extra for garnish)
- 1 1/2 cups heavy cream
- 3 teaspoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1/4 cup toasted coconut (for garnish)
Instructions
- Prepare the Coconut Custard: In a medium saucepan, whisk together the whole milk, coconut milk, granulated sugar, cornstarch, and salt over medium heat. Stir constantly until the mixture begins to thicken and comes to a gentle boil.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly (this prevents the eggs from scrambling). Once the egg yolks are warmed, slowly whisk them back into the saucepan with the rest of the milk mixture.
- Cook the Custard: Continue to cook the custard over medium heat, whisking constantly, for about 2-3 minutes, or until the custard is thick and smooth.
- Add Flavorings: Remove the saucepan from the heat and stir in the vanilla extract and sweetened coconut. Let the mixture cool slightly.
- Assemble the Pie: Pour the coconut custard mixture into the prepared graham cracker crust, smoothing the top with a spatula. Cover the pie with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator for at least 3 hours, or until set.
- Make the Whipped Cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Serve: Once the pie has chilled and set, top it with the freshly whipped cream and garnish with toasted coconut. Serve and enjoy!
Notes
- To toast the coconut, spread it out in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, until golden brown. Keep an eye on it as it can burn quickly.
- For a firmer pie, allow it to set in the fridge overnight.
- You can also use a pre-made coconut-flavored whipped topping if you’re short on time.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 10 minutes