Paradise Pie

Indulge in the tropical decadence of Paradise Pie, a luscious dessert that brings a taste of the islands to your table. This creamy coconut pie features a golden graham cracker crust, a rich coconut milk custard filling, and a fluffy whipped cream topping, all crowned with toasted pecans and shredded coconut for an irresistible crunch. Perfectly balanced between sweetness and texture, this no-fuss pie is a crowd-pleaser for any occasion, from summer barbecues to holiday gatherings. With just 30 minutes of prep and simple, pantry-friendly ingredients like coconut milk, graham crackers, and vanilla, this recipe transforms ordinary elements into an extraordinary dessert. Serve chilled for a refreshing slice of paradise that will leave everyone asking for seconds! Keywords: Paradise Pie, coconut pie recipe, tropical desserts, easy coconut custard pie, no-fuss tropical dessert.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter
• 0.25 cups granulated sugar
• 1.5 cups coconut milk
• 1 cup whole milk
• 0.5 cups granulated sugar (for filling)
• 3 tablespoons cornstarch
• 3 egg yolks
• 1.5 teaspoons vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 0.5 cups toasted pecans
• 0.25 cups additional shredded coconut (toasted)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand.

Step 3

Press the mixture evenly into the bottom of a 9-inch pie pan to form the crust. Bake for 8-10 minutes, then set aside to cool.

Step 4

In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, and cornstarch over medium heat until combined.

Step 5

Gradually whisk in the egg yolks and continue cooking, stirring constantly, until the mixture thickens – about 5 minutes.

Step 6

Remove the saucepan from heat and stir in the vanilla extract and shredded coconut. Allow the filling to cool for 10 minutes, stirring occasionally to prevent a skin from forming.

Step 7

Pour the coconut cream filling into the prepared crust and smooth the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 2 hours or until set.

Step 8

In a cold mixing bowl, use a hand mixer or stand mixer to whip the heavy whipping cream with the powdered sugar until stiff peaks form.

Step 9

Spread the whipped cream evenly over the chilled pie, creating gentle swirls with the back of a spoon.

Step 10

Sprinkle the top with toasted pecans and additional toasted shredded coconut for garnish.

Step 11

Slice and serve chilled for a dreamy, tropical dessert.

Nutrition Facts

Serving size	(1529.6g)

Amount per serving	% Daily Value*
Calories	4369.8

Total Fat 270.4g	0%
Saturated Fat 148.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 946.8mg	0%
Sodium 1560.6mg	0%
Total Carbohydrate 444.5g	0%
Dietary Fiber 24.5g	0%
Total Sugars 283.2g
Protein 40.6g	0%

Vitamin D 162.3IU	0%
Calcium 555.3mg	0%
Iron 11.5mg	0%
Potassium 1604.5mg	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: 55.6%

Protein: 3.7%

Carbs: 40.6%