This Killer Creamy Coconut Pie is the perfect dessert for coconut lovers. It’s rich, smooth, and has the perfect balance of sweetness and coconut flavor. Whether for a holiday, dinner party, or just a treat to satisfy your sweet tooth, this pie will steal the spotlight!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 teaspoon salt
For the Filling:
1 can (14 oz) sweetened condensed milk
1 cup heavy cream
1 cup shredded coconut (unsweetened or sweetened)
1/2 cup coconut cream
3 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted coconut flakes (for garnish)
Instructions:
- Prepare the Crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and salt until combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Bake for 8-10 minutes, or until the crust is golden brown. Remove from the oven and allow it to cool completely.
- Make the Filling:
In a medium saucepan, combine the sweetened condensed milk, heavy cream, shredded coconut, coconut cream, egg yolks, vanilla extract, and salt.
Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon (about 5-8 minutes). Be sure to stir constantly to prevent the eggs from scrambling.
Once thickened, remove from the heat and allow the filling to cool slightly.
Pour the coconut filling into the cooled graham cracker crust and spread it evenly.
- Chill the Pie:
Refrigerate the pie for at least 4 hours or overnight to allow the filling to set and become firm.
- Make the Whipped Cream Topping:
In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form (about 3-4 minutes).
Once the pie has chilled, spread the whipped cream over the top of the coconut filling.
- Garnish and Serve:
Toast the coconut flakes by placing them on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, or until golden brown. Stir occasionally to ensure they toast evenly.
Sprinkle the toasted coconut flakes on top of the whipped cream for garnish.
Slice and serve chilled. Enjoy your delicious Killer Creamy Coconut Pie!
Tips:
For a stronger coconut flavor: Try adding a bit more coconut cream to the filling or sprinkle extra toasted coconut flakes over the top.
Make it ahead: This pie can be made a day ahead of time, making it a great option for a busy day!
Customize the crust: If you want to add a twist, you can use a premade pie crust or a shortbread crust instead of the graham cracker crust.
Enjoy