Description
Cherry Coconut Cream Pie is the ultimate summer treat. With a crisp graham cracker and coconut crust, a silky coconut cream filling, and a fresh cherry topping, every bite is creamy, fruity, and irresistibly indulgent. Whether you’re baking for a summer party or just craving a chilled dessert, this pie delivers tropical flavor with a pop of cherry brightness.
Ingredients
For the crust:
1½ cups graham cracker crumbs
¼ cup shredded sweetened coconut
6 tbsp melted butter
2 tbsp sugar
For the coconut cream filling:
1 can (14 oz) full-fat coconut milk
1 cup whole milk
½ cup sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
1½ tsp vanilla extract
¾ cup sweetened shredded coconut
2 tbsp butter
For the cherry topping:
2 cups fresh or frozen cherries, pitted
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch (optional, for thickening)
Optional toppings:
Whipped cream
Toasted coconut flakes
Instructions
Make the crust: Preheat oven to 350°F. Mix graham crumbs, coconut, melted butter, and sugar. Press into a 9-inch pie dish. Bake for 10 minutes. Let cool.
Make the filling: In a saucepan, whisk coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks. Cook on medium, whisking, until thickened. Off heat, stir in vanilla, shredded coconut, and butter. Pour into cooled crust and chill at least 4 hours.
Cherry topping: Cook cherries with sugar and lemon juice until soft and juicy. Add cornstarch if you want it thicker. Let cool. Spoon over set coconut filling.
Add whipped cream and toasted coconut just before serving if desired.
- Prep Time: 25 minutes
- Category: Dessert
Nutrition
- Sugar: 29g
- Fiber: 3g
- Protein: 5g