EASY Tropical Coconut Cream Pie

A delightful twist on the classic coconut cream pie, this tropical version incorporates a hint of pineapple and lime, offering a refreshing and creamy dessert perfect for summer gatherings.

Prep time: 1 hour
Cook time:
Serves: 8

Ingredients

1 9-inch pie crust

1 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups whole milk

1 cup coconut milk

4 large egg yolks

1/4 cup unsalted butter

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

1/2 cup crushed pineapple, drained

1 tablespoon lime zest

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/4 cup toasted coconut flakes for garnish

Instructions

1. Preheat your oven to 350°F.

2. Blind bake the pie crust for 15 minutes and set aside to cool.

3. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add whole milk and coconut milk, whisking continuously.

4. Cook over medium heat, stirring, until the mixture thickens and comes to a boil.

5. In a separate bowl, beat the egg yolks, then slowly add a cup of the milk mixture to temper the eggs.

6. Return the tempered mixture to the saucepan and cook for an additional 2 minutes.

7. Remove from heat and stir in butter, vanilla extract, shredded coconut, crushed pineapple, and lime zest.

8. Pour the filling into the pre-baked crust and chill for at least 4 hours.

9. Whip the heavy cream with powdered sugar until stiff peaks form, then spread over the chilled pie.

10. Top with toasted coconut flakes before serving.

Storage

Cover with plastic wrap and store in the refrigerator for up to 3 days.

Reheating

Enjoy cold or let sit at room temperature for 15 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.