Coconut Cream Pie
A delightful coconut cream pie with a velvety filling, topped with whipped cream and toasted coconut.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pre-baked pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Whipped cream for topping
- Additional shredded coconut for garnish
Instructions
- Combine the Base: In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt. Whisk until smooth and bring to a gentle boil over medium heat, stirring occasionally.
- Temper the Eggs: In a separate bowl, whisk the egg yolks. Gradually add some of the hot mixture to the yolks to temper them, then pour back into the saucepan.
- Thicken the Filling: Continue to cook while stirring constantly until it thickens, about 2-3 minutes.
- Add Vanilla and Coconut: Remove from heat and stir in the vanilla extract and shredded coconut.
- Fill the Crust: Pour the creamy mixture into the pre-baked pie crust and smooth the top with a spatula.
- Chill Out: Refrigerate for at least 4 hours or until set.
- Get Whipped! Top with whipped cream and additional shredded coconut before serving.
Notes
Store leftovers in the refrigerator for up to 3 days, or freeze for up to a month without toppings. Thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://tashirecipez.com/coconut-cream-pie-recipe/