My Favorite Son in Law's Favorite Coconut Cream Pie

Rich, creamy, and irresistibly tropical, "My Favorite Son in Law's Favorite Coconut Cream Pie" is the ultimate dessert to impress your loved ones. Featuring a buttery, crumbly graham cracker crust as the base, this pie boasts a luscious coconut-infused filling made with velvety egg yolks, whole milk, and a touch of vanilla. Topped with freshly whipped cream and garnished with toasted coconut for an added crunch, every bite offers a dreamy combination of silky textures and sweet, nutty flavors. Easy to prepare and perfect for make-ahead entertaining, this pie is a show-stopping treat that will have your guests begging for seconds. Whether you're celebrating a special occasion or just indulging in a tropical-inspired dessert, this coconut cream pie is guaranteed to be a favorite at the table.

Nutriscore Rating: 47/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 pre-made (9-inch) or homemade Graham cracker crust
• 0.6667 cup Granulated sugar
• 0.3333 cup Cornstarch
• 0.125 teaspoon Salt
• 3 cups Whole milk
• 4 large Egg yolks
• 2 tablespoons Unsalted butter
• 1.5 teaspoons Vanilla extract
• 1 cup Sweetened shredded coconut
• 1.5 cups Heavy whipping cream
• 3 tablespoons Powdered sugar
• 0.25 cup Toasted sweetened shredded coconut

Directions

Step 1

Place the graham cracker crust in the refrigerator to chill while preparing the filling.

Step 2

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.

Step 3

Gradually whisk in the whole milk to form a smooth mixture.

Step 4

Cook the mixture over medium heat, stirring constantly, until it begins to thicken, about 6-8 minutes.

Step 5

In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot milk mixture into the yolks to temper them, then pour the yolks back into the saucepan while whisking briskly.

Step 6

Continue cooking the mixture for another 2-3 minutes, stirring constantly, until it becomes thick and bubbly.

Step 7

Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and the 1 cup of shredded coconut. Mix until fully incorporated.

Step 8

Allow the filling to cool slightly for 10 minutes, stirring occasionally to prevent a film from forming.

Step 9

Pour the coconut filling into the prepared graham cracker crust and spread it evenly. Cover with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming.

Step 10

Chill the pie in the refrigerator for at least 4 hours or overnight until fully set.

Step 11

To make the topping, whip the heavy cream and powdered sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form.

Step 12

Spread the whipped cream evenly over the chilled pie.

Step 13

Garnish with toasted shredded coconut if desired, then slice and serve!

Nutrition Facts

Serving size	(1673.8g)

Amount per serving	% Daily Value*
Calories	4223.9

Total Fat 266.7g	0%
Saturated Fat 151.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 1247.8mg	0%
Sodium 1677.0mg	0%
Total Carbohydrate 393.4g	0%
Dietary Fiber 13.3g	0%
Total Sugars 270.7g
Protein 48.0g	0%

Vitamin D 395.3IU	0%
Calcium 1064.8mg	0%
Iron 7.3mg	0%
Potassium 1571.2mg	0%

*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: 57.6%

Protein: 4.6%

Carbs: 37.8%