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Triple Coconut Cream Pie

Triple Coconut Cream Pie: A No-Bake Tropical Escape

Indulge in a luscious slice of Triple Coconut Cream Pie, featuring creamy coconut layers and a buttery crust, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1.5 cups Coconut Milk Light coconut milk works for a lower-calorie version.
  • 0.33 cups Sugar Adjust amount or use coconut sugar for a caramel-like twist.
  • 4 large Egg Yolks Use fresh eggs for the best results.
  • 0.25 cups Unsalted Butter Gives more control over saltiness.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract for the best taste.
  • 1 cup Sweetened Shredded Coconut Unsweetened is a great substitute.
For the Crust
  • 1.5 cups Graham Cracker Crust Store-bought or crushed almond flour for gluten-free option.
For the Topping
  • 1 cup Heavy Cream Using heavy cream yields the best volume.
  • 2 tablespoons Sugar For sweetness.
  • 1 cup Additional Shredded Coconut For garnishing the top.

Equipment

  • 9-inch pie pan
  • Mixing bowl
  • medium saucepan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C). Crush graham crackers and mix with butter and sugar. Press into a 9-inch pie pan and bake for 10 minutes until golden. Let it cool completely.
  2. In a saucepan, combine coconut milk and sugar over medium heat. Whisk gently until it simmers. Whisk egg yolks in a bowl and temper them with hot milk mixture. Pour back into saucepan and cook until thickened, about 5-7 minutes.
  3. Remove from heat, stir in shredded coconut and vanilla extract. Cool slightly and pour into cooled crust, smoothing the top.
  4. Cover with plastic wrap and let cool at room temperature for 30 minutes. Chill in the refrigerator for at least 4 hours or overnight.
  5. Whip heavy cream until soft peaks form, adding sugar. Spread whipped cream over chilled pie and sprinkle with shredded coconut.
  6. Slice the pie, garnish with mint sprig or lime zest, and serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 34gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 500IUCalcium: 25mgIron: 0.5mg

Notes

Ensure proper consistency in the filling by whisking continuously. Allow for adequate chill time for the best flavors. Consider toasting shredded coconut for garnish and using fresh ingredients for the best flavor.

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