Approximate values estimated by AI
Quick Coconut Cream Pie (No-Bake Crust)
70% authentic · American
A simplified version of coconut cream pie that uses a pre-made or no-bake cookie crust and a quicker stovetop filling, perfect for when time is short.
Ingredients
- graham cracker crumbs1 1/2 cups
- melted butter6 tablespoons
- granulated sugar1 cup
- cornstarch1/4 cup
- salt1/4 teaspoon
- milk2 1/2 cups
- egg yolks3
- unsweetened shredded coconut3/4 cup
- vanilla extract1 teaspoon
- heavy cream1 cup
- powdered sugar2 tablespoons
Steps
- 1
Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill while preparing the filling.
- 2
Make the filling: In a medium saucepan, whisk together remaining granulated sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly, about 5 minutes.
- 3
Temper the egg yolks: In a small bowl, whisk egg yolks. Slowly ladle about 1 cup of the hot milk mixture into the egg yolks, whisking constantly. Pour the tempered egg yolk mixture back into the saucepan.
- 4
Cook the custard: Continue cooking over medium-low heat, stirring constantly, until the custard is very thick, about 2 minutes more. Remove from heat.
- 5
Stir in shredded coconut and vanilla extract. Pour the hot filling into the chilled crust. Press plastic wrap directly onto the surface. Chill for at least 2 hours, or until firm.
- 6
Make the whipped cream topping: In a chilled bowl, beat heavy cream with powdered sugar until soft peaks form. Spread over the chilled pie.
- 7
Garnish with shredded coconut. Slice and serve.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
