Toasted Coconut Cream Pie
350kcal
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
For the Filling
- 1 cup coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup shredded coconut sweetened or unsweetened
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted coconut flakes
Method
Instructions
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl.
- Press the crumb mixture into the bottom and sides of a 9-inch pie pan.
- Bake the crust for 8-10 minutes until lightly golden. Let cool completely.
- Whisk together coconut milk, whole milk, granulated sugar, cornstarch, and salt in a medium saucepan.
- Cook over medium heat until thickened and bubbling (about 5-7 minutes).
- Whisk egg yolks in a separate bowl, then temper with a small amount of the hot milk mixture.
- Pour the tempered egg yolk mixture back into the saucepan, cooking for an additional 2-3 minutes until thickened.
- Remove from heat and stir in vanilla extract and shredded coconut.
- Pour the filling into the cooled graham cracker crust.
- Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Beat 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 toasted coconut flakes over the whipped cream for garnish.
- Slice the pie and serve chilled.
Nutrition
Serving1sliceCalories350kcalCarbohydrates40gProtein3gFat20gSaturated Fat12gPolyunsaturated Fat2gMonounsaturated Fat6gCholesterol80mgSodium220mgPotassium150mgFiber2gSugar25gVitamin A400IUCalcium50mgIron1mg
Notes
Serve with a drizzle of chocolate sauce for an added treat. Ensure firm pressing of the graham cracker crust for stability.