Description
Indulge in the creamy, coconutty goodness of this no-bake coconut cream pie. A luscious filling nestled in a graham cracker crust and topped with whipped cream and toasted coconut flakes, this dessert is a tropical delight!
Ingredients
Scale
Graham Cracker Crust:
- 1 9-inch graham cracker crust (store-bought or homemade)
Coconut Cream Filling:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1 1/2 cups sweetened shredded coconut
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Toast coconut flakes for garnish
Instructions
- Graham Cracker Crust: In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in the milk until smooth. Cook over medium heat until thickened. Gradually whisk in egg yolks, cook until thick. Remove from heat, add butter, extracts, and coconut. Pour into crust and chill.
- Whipped Cream Topping: Whip cream with powdered sugar until soft peaks form. Spread over chilled pie and garnish with toasted coconut flakes.
Notes
- To toast coconut, spread it on a baking sheet and bake at 325°F for 5–8 minutes, stirring occasionally until golden brown.
- Pie can be made a day ahead and stored covered in the refrigerator.
- For a dairy-free version, use coconut milk and non-dairy whipped topping.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
