Coconut Cream Pie
Coconut cream pie is a creamy, dreamy dessert that transports your taste buds to a tropical paradise. With its luscious coconut filling nestled in a flaky crust and topped with fluffy whipped cream, each slice promises a delightful experience. This easy-to-make recipe is perfect for any occasion, from family gatherings to festive celebrations.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves about 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup unsweetened shredded coconut
- 1 tsp pure vanilla extract
- 1 cup heavy cream
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). In a bowl, mix flour and sugar; cut in butter until crumbly. Gradually add ice water until dough forms.
- Roll out dough on a floured surface, transfer to pie dish, and bake for 20–25 minutes until golden brown.
- Make the filling: In a saucepan over medium heat, whisk together sugar, cornstarch, and salt with coconut milk until thickened (about 5–7 minutes).
- Temper egg yolks by whisking them in another bowl while slowly adding hot mixture. Return to heat for another minute.
- Stir in shredded coconut and vanilla extract; let cool slightly before pouring into baked crust.
- Whip heavy cream until soft peaks form and generously top the cooled filling.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg