Description
This Toasted Coconut Cream Pie is a delightful blend of textures and flavors. The creamy coconut filling is encased in a buttery crust, topped with toasted coconut for an irresistible crunch. It’s the perfect dessert for coconut lovers!
Ingredients
Scale
- 1 (9-inch) pre-made graham cracker crust
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 cups milk
- 1/2 cup shredded coconut, plus more for topping
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Toast the Coconut: Preheat oven to 350°F (175°C). Spread 1/2 cup shredded coconut on a baking sheet. Toast for 5-7 minutes, or until golden brown. Watch carefully to prevent burning. Let cool.
- Make the Filling: In a medium bowl, whisk together sweetened condensed milk, milk, toasted coconut, vanilla extract, and salt.
- Whip the Cream: In a separate bowl, beat heavy cream and powdered sugar with an electric mixer until stiff peaks form.
- Combine: Gently fold the whipped cream into the coconut mixture until well combined.
- Assemble the Pie: Pour the coconut cream filling into the graham cracker crust.
- Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set.
- Serve: Before serving, sprinkle the top of the pie with additional toasted coconut.
Notes
- For a deeper coconut flavor, use coconut milk in the filling instead of regular milk.
- You can make your own graham cracker crust for a homemade touch.
- Store leftover pie in the refrigerator for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g