Tropical Paradise Coconut Cream Pie
Indulge in the silky richness of this Coconut Cream Pie, featuring a buttery graham cracker crust, luscious coconut custard filling, and a generous layer of whipped cream topped with toasted coconut flakes. Each slice offers a tropical escape, perfect for celebrations or a sunny afternoon treat. Unleash the flavors of coconut in this scrumptious dessert that will leave everyone asking for seconds!
ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 2/3 cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup heavy cream, whipped (for topping)
- ½ cup toasted coconut flakes (for garnish)
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar; mix well.
- 3.
Press the mixture firmly into the bottom of a pie dish. Bake for 10 minutes, then cool.
- 4.
In a saucepan, whisk together milk, cream, ⅔ cup sugar, cornstarch, and salt.
- 5.
Heat over medium until it begins to thicken, stirring constantly.
- 6.
Remove from heat and whisk in egg yolks, vanilla, and shredded coconut.
- 7.
Pour the coconut custard into the cooled crust and refrigerate until set, approximately 4 hours.
- 8.
Once set, spread whipped cream over the top of the pie.
- 9.
Garnish with toasted coconut flakes.
- 10.
Slice and serve chilled. Enjoy your tropical escape!
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