Coconut Cream Delight Pie Recipe

 

Here’s a creamy, dreamy Coconut Cream Delight Pie recipe 🥥🥧 — rich, smooth, and perfectly tropical!

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🥧 Coconut Cream Delight Pie

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
• ⅓ cup melted butter
• 2 tbsp sugar

For the filling:

• 1 cup coconut milk (full-fat for creaminess)
• 1 cup whole milk
• ½ cup sugar
• ¼ cup cornstarch
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• Pinch of salt

For the topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• ¼ cup toasted shredded coconut (for garnish)

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Instructions

1. Prepare the crust:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix crumbs, melted butter, and sugar until combined.
3. Press into a 9-inch pie dish.
4. Bake for 8–10 minutes, then let cool completely.

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2. Make the filling:

1. In a saucepan, whisk together sugar, cornstarch, and salt.
2. Slowly whisk in coconut milk and whole milk until smooth.
3. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
4. In a separate bowl, whisk egg yolks.
5. Gradually pour some of the hot mixture into yolks (to temper them), then pour back into the saucepan.
6. Cook for another 2–3 minutes, stirring constantly.
7. Remove from heat, stir in vanilla extract and shredded coconut.
8. Pour filling into cooled crust.
9. Cover with plastic wrap (touching the surface to prevent skin) and chill for at least 4 hours or until firm.

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3. Make the topping:

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe over chilled pie.
3. Sprinkle with toasted coconut for a golden finish.

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🌴 Tips

• For an extra layer of flavor, add a bit of rum extract or coconut extract to the filling.
• Keep refrigerated until serving — best enjoyed cold!

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Would you like me to give you a no-bake version of this pie too (perfect for hot days)?