Description
A luxurious Coconut Cream Pie with rich custard, fluffy whipped cream, and toasted coconut.
Ingredients
Scale
- 1 pie crust (prepared and blind-baked)
- 1 can coconut milk
- 1 cup shredded coconut
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Toasted coconut (for topping)
Instructions
- Combine Ingredients: In a saucepan, pour the coconut milk, shredded coconut, sugar, and salt. Heat over medium heat until warm. Stir gently to combine.
- Whisk Cornstarch: In a separate bowl, whisk together the cornstarch with a splash of coconut milk until smooth. Stir in the egg yolks.
- Mix Gradually: Add the egg mixture to the warm coconut milk mixture, stirring constantly.
- Thicken: Continue stirring until the mixture thickens into a rich custard.
- Vanilla Infusion: Remove the saucepan from heat and stir in the vanilla extract.
- Chill the Custard: Pour the custard into the pre-prepared blind-baked pie crust. Cover and refrigerate until set, about 240 minutes.
- Whip the Cream: Whip the heavy cream with powdered sugar until soft peaks form.
- Finish it off: Top the pie with whipped cream and sprinkle toasted coconut over the surface.
Notes
Make the pie ahead of time for best results. Add whipped cream and toasted coconut just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 24g
- Sodium: 100mg
- Fat: 21g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 150mg
Keywords: coconut cream pie, tropical dessert, pie recipe