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Easy Coconut Cream Pie Recipe With Coconut Milk

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My Favorite Coconut Cream Pie Baker by Nature
My Favorite Coconut Cream Pie Baker by Nature from bakerbynature.com

Description

Coconut cream pie is a classic dessert that everyone loves, and it's even better when you use coconut milk instead of regular milk. This recipe is easy to follow and doesn't require too many ingredients or equipment. It's perfect for any occasion, especially when you want to impress your guests with a delicious and creamy dessert.

Prep Time

The prep time for this recipe is about 15-20 minutes.

Cook Time

The cook time for this recipe is about 20-25 minutes.

Ingredients

For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons melted butter
For the filling:
  • 1 can coconut milk (13.5 oz)
  • 1 1/2 cups heavy cream
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Whisk
  • Saucepan
  • Measuring cups and spoons

Method

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press the mixture into the bottom and sides of a 9-inch pie dish.
  4. Bake for 8-10 minutes, or until the crust is golden brown. Set aside to cool.
  5. In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt.
  6. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  7. Remove from heat and add egg yolks, one at a time, whisking constantly.
  8. Stir in vanilla extract and shredded coconut.
  9. Pour the filling into the cooled crust and spread it evenly.
  10. Refrigerate for at least 2 hours before serving.

Notes

Make sure to use full-fat coconut milk for this recipe. Light coconut milk won't give you the same creamy texture.

Nutrition Info

  • Calories: 502
  • Total Fat: 36g
  • Saturated Fat: 24g
  • Cholesterol: 150mg
  • Sodium: 340mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 2g
  • Sugars: 29g
  • Protein: 4g

Recipes FAQ

Can I use sweetened coconut instead of unsweetened?

Yes, you can use sweetened coconut, but you may want to reduce the amount of sugar in the recipe.

Can I make this recipe without a crust?

Yes, you can make this recipe without a crust. Pour the filling into a greased pie dish and bake as directed.

Can I use coconut cream instead of coconut milk?

Yes, you can use coconut cream instead of coconut milk, but the filling may be thicker and creamier.

Recipe Tips

  • Make sure to whisk the filling constantly to prevent lumps and ensure a smooth texture.
  • Refrigerate the pie for at least 2 hours before serving to allow the filling to set.
  • Toast some extra coconut flakes to sprinkle on top of the pie for some extra crunch and flavor.

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