Belizean Coconut Cream Pie

If you’re a fan of coconut and love creamy desserts, then you’re in for a treat with this Belizean Coconut Cream Pie recipe. Made with freshly grated coconut, heavy cream, and a hint of lemon, this pie is a delicious and indulgent treat that’s perfect for any occasion. With a golden-brown crust and a creamy filling that’s both rich and refreshing, this easy-to-follow recipe is sure to impress your guests and leave them wanting more. So why not give it a try and taste the flavors of Belize in every bite?

• Servings: 8
• Prep Time: 30 minutes
• Cook Time: 45 minutes

Belizean Coconut Cream Pie Recipe Ingredients:

• 1 pie crust (homemade or store-bought)

Graham Cracker Crust Ingredient

• 1 ½ cups graham cracker crumbs (170g) or 12 sheets, crushed
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar, packed
• 6 Tablespoons butter or margarine, melted
• For a gluten-free option, use gluten-free graham crackers.

Coconut Cream Pie Filling Ingredients

• 3 large egg yolks
• 1/3 cup cornstarch (or custard powder for a richer taste)
• 1 can coconut milk (substitute with almond milk for a dairy-free option)
• 1 can condensed milk (use sweetened condensed coconut milk for a vegan alternative)
• ½ cup evaporated milk (or rice milk)
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter (or coconut oil for vegan)
• 1 teaspoon pure vanilla extract
• 1 1/2 cup shredded coconut (fresh or sweetened flaked)

Meringue Topping Ingredients

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• Pinch of salt
• 1 tsp lime juice (a nod to Belize’s citrus groves)
• 1/2 teaspoon pure vanilla extract
• 1/3 cup unsweetened flaked coconut, toasted

Recipe Instructions:

Graham Cracker Crust

1. Preheat oven to 350°F (175°C).
2. Blend graham crackers into fine crumbs using a food processor or rolling pin.
3. Mix crumbs with sugar and melted butter until sandy.
4. Press firmly into a 10-inch pie dish, creating an even layer.
5. Bake for 15 minutes, then cool before adding the filling.

Coconut Cream Filling

1. Whisk egg yolks, 1/4 cup coconut milk, and cornstarch in a bowl.
2. Combine the remaining coconut milk, condensed milk, and salt in a saucepan. Heat until simmering.
3. Gradually temper the egg yolks with hot milk mixture, whisking constantly.
4. Return to saucepan and cook over medium-low heat until thick, about 5 minutes.
5. Stir in butter, vanilla, and shredded coconut. Cover with plastic wrap and set aside.

Meringue Topping

1. Beat egg whites, cream of tartar, and lime juice until foamy.
2. Gradually add sugar, beating until stiff peaks form.
3. Spread meringue over pie filling, ensuring it reaches the crust edges.
4. Sprinkle with toasted coconut and bake at 300°F (150°C) for 30 minutes or until golden.

Serving Suggestions

Serve this pie with a refreshing glass of Belizean Seaweed Shake or a cup of local Belmopan coffee. It pairs beautifully with the tropical climate and the laid-back Belizean lifestyle.

Nutritional Information

• Calories: Approx. 450 per serving

Tips and Tricks

• Select the freshest coconuts for the best flavor.
• For a firmer crust, chill it for 30 minutes before baking.
• Engage with us! Share your pie photos or your twist on this recipe in the comments.

Do you enjoy the flavor of coconut? Try our other coconut recipes like coconut tarts, and coconut crusts.