Luscious Coconut Cream Escape
Indulge in this creamy coconut cream pie that’s the perfect balance of sweet and silky. A buttery crust envelops layers of fluffy coconut filling, topped with rich whipped cream and toasted coconut flakes. This classic dessert is sure to impress at any gathering or simply satisfy your sweet cravings at home. Enjoy every bite of tropical bliss!
ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 1 cup sugar
- 1 cup whole milk
- 1 cup coconut milk
- 3 large egg yolks
- 1/3 cup cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ cup toasted coconut flakes for garnish
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a mixing bowl, combine graham cracker crumbs, shredded coconut, and melted butter; stir until well combined.
- 3.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
- 4.
Bake the crust for 8-10 minutes or until golden; let it cool.
- 5.
In a medium saucepan over medium heat, whisk together sugar, whole milk, coconut milk, egg yolks, cornstarch, and salt until thickened (about 5-7 minutes).
- 6.
Remove from heat and stir in vanilla extract and ½ cup of shredded coconut.
- 7.
Pour the coconut filling into the cooled pie crust, spreading it evenly.
- 8.
Refrigerate for at least 4 hours to set.
- 9.
In a mixing bowl, beat heavy whipping cream and powdered sugar until soft peaks form; spread or pipe over the chilled pie.
- 10.
Top with toasted coconut flakes for garnish before serving.
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