Quick Coconut Cream Pie

Indulge in the tropical bliss of this Quick Coconut Cream Pie, a dessert that combines irresistible flavor with effortless preparation. Featuring a buttery graham cracker crust filled with a creamy, homemade coconut custard, this pie comes together in just 25 minutes of active time. The luscious filling is made with rich coconut milk, velvety half-and-half, and a touch of sweetened shredded coconut for extra texture and flavor. Topped with a cloud of whipped cream and a sprinkle of toasted coconut, this no-fuss pie is perfect for any occasion, from weeknight treats to special celebrations. With its minimal prep time and maximum flavor, this quick coconut cream pie is sure to become a go-to favorite for coconut lovers everywhere!

Nutriscore Rating: 51/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 8

Ingredients

• 1 9-inch crust Graham cracker pie crust
• 1 can (13.5 ounces) Coconut milk
• 1 cup Half-and-half
• 0.5 cup Granulated sugar
• 3 tablespoons Cornstarch
• 3 Egg yolks
• 2 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 1 cup (divided) Sweetened shredded coconut
• 1 cup Whipped cream

Directions

Step 1

In a medium saucepan, combine the coconut milk, half-and-half, granulated sugar, and cornstarch. Whisk until well-combined and smooth.

Step 2

Place the saucepan over medium heat, stirring constantly, until the mixture starts to thicken and bubble. This should take about 5–7 minutes.

Step 3

In a small bowl, whisk the egg yolks. Gradually add about 1/4 cup of the hot coconut mixture into the yolks while whisking to temper them.

Step 4

Slowly pour the tempered egg yolks back into the saucepan with the coconut mixture, stirring constantly.

Step 5

Cook for another 2–3 minutes over medium heat until the mixture becomes thick and creamy. Remove from heat.

Step 6

Stir in the unsalted butter, vanilla extract, and 3/4 cup of the shredded coconut. Mix until everything is well incorporated.

Step 7

Pour the hot filling into the graham cracker crust and smooth the top with a spatula.

Step 8

Let the pie cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours to set.

Step 9

Once set, top the pie with whipped cream and sprinkle the remaining 1/4 cup of shredded coconut over the top for garnish.

Step 10

Slice and enjoy your quick coconut cream pie!

Nutrition Facts

Serving size	1154 grams (1154.0g)

Amount per serving	% Daily Value*
Calories	2833

Total Fat 152.60g	196%
Saturated Fat 75.40g	377%
Polyunsaturated Fat 5.20g
Cholesterol 740mg	247%
Sodium 1383mg	60%
Total Carbohydrate 348.80g	127%
Dietary Fiber 10.00g	36%
Total Sugars 207.70g
Protein 30.00g	60%

Vitamin D 79IU	395%
Calcium 446mg	34%
Iron 8mg	43%
Potassium 1107mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 4.2%

Carbs: 48.3%