Description
Indulge in the luxurious Coconut Cream Pie, featuring a creamy coconut filling topped with fluffy whipped cream and toasted coconut flakes.
Ingredients
Scale
- 1 1/2 cups canned coconut milk
- 1 cup milk
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 prepared buttery pie crust
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup toasted coconut flakes
Instructions
- Start the Filling: In a medium saucepan, combine coconut milk, regular milk, granulated sugar, cornstarch, and salt. Whisk the mixture over medium heat until it thickens.
- Temper the Eggs: While the filling cooks, whisk the egg yolks in a separate bowl. Gradually whisk in some of the hot coconut mixture to temper the yolks, then return to the saucepan.
- Finishing Touches: Remove the saucepan from heat and stir in the unsalted butter and vanilla extract.
- Form the Pie: Pour the filling into the prepared pie crust, smooth the top, and refrigerate for at least 4 hours.
- Whip the Cream: Use an electric mixer to whip heavy cream with powdered sugar until soft peaks form.
- Decorate and Serve: Spread the whipped cream over the pie and garnish with toasted coconut flakes.
Notes
This pie tastes even better the next day. Make sure to chill your mixing bowls and beaters for the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: coconut cream pie, dessert, summer treat, whipped cream, toasted coconut