Description
Indulge in a tropical escape with this luscious coconut cream pie featuring a rich custard filling, topped with fluffy whipped cream and toasted coconut.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 cup canned coconut milk
- 1 cup shredded coconut
- 1/2 cup sugar
- 3 egg yolks
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Toasted coconut (for topping)
Instructions
- Preheat the oven to the temperature specified for your pie crust.
- Prepare your saucepan by combining sugar, cornstarch, and salt.
- Add in the coconut milk and shredded coconut, whisk until smooth.
- Cook over medium heat, stirring constantly until thickened.
- Incorporate the egg yolks and vanilla into the thickened mixture.
- Pour the custard into the cooled pie crust.
- Chill the pie in the refrigerator for at least 240 minutes.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Decorate the pie with the whipped cream and toasted coconut on top.
Notes
Allow the pie to chill overnight for the best flavor and texture. Serve with fresh berries or a scoop of ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: coconut cream pie, dessert, tropical dessert, pie recipe