Dessertsbiggerbolderbaking4.5
15 Minute Coconut Cream Pie Recipe
My Coconut Cream Pie recipe, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes!
👥 8 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 10 min🔥 Cook: 5 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
📝 Preparation Steps
1
To Make the Coconut Cream Pie Crust
2
Make my Graham cracker crust according to the recipe and set aside.
3
To Make the Coconut Cream Pie Filling
4
In a medium saucepan, whisk the eggs, milk, heavy cream, sugar, and flour until smooth.
large eggs (, at room temperature)2(16 fl oz/480 ml) whole milk2 cups(8 fl oz/240 ml) heavy cream1 cup(3 oz/85 g) plus 2 tablespoons shredded unsweetened coconut (, toasted )1 cup
5
Place over medium-low heat and simmer, whisking constantly for ⏱️ 5-7 minutes until thickened.
6
Remove from the heat and whisk in the vanilla, salt and 1 cup (3 oz/85 g) of shredded coconut.
(16 fl oz/480 ml) whole milk2 cups(8 fl oz/240 ml) heavy cream1 cupvanilla1 teaspoon(3 oz/85 g) plus 2 tablespoons shredded unsweetened coconut (, toasted )1 cup
7
Pour the filling into the prepared crust and spread evenly. Chill until firm, about ⏱️ 4 hours.
8
To Garnish the Coconut Cream Pie
9
Top the pie with whipped cream and sprinkle over the remaining 2 tablespoons of shredded coconut.
10
To Serve and Store the Coconut Cream Pie
11
Enjoy chilled with a cup of tea! Store covered in the fridge for up to 3 days.
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