Description
A decadent Coconut Cream Pie that captures the essence of creamy coconut bliss with a buttery crust and fluffy whipped cream.
Ingredients
Scale
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups canned coconut milk
- 4 large egg yolks
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 pre-baked pie crust
- 1 cup heavy cream (for whipping)
- 2 tablespoons powdered sugar (for whipped cream)
- Toasted coconut for garnish
Instructions
- Combine the sugar, cornstarch, salt, and shredded coconut in a medium saucepan.
- Whisk in the coconut milk over medium heat, stirring continuously until thickened (about 5-7 minutes).
- Whisk the egg yolks in a separate bowl until pale, then temper with warm coconut mixture and return to saucepan.
- Cook for another 2-3 minutes, stirring constantly until thickened.
- Stir in the butter and vanilla extract until smooth.
- Pour the coconut filling into the pre-baked pie crust and smooth the top. Refrigerate for at least 4 hours.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream over the chilled pie and sprinkle with toasted coconut. Slice and serve chilled.
Notes
Make ahead and chill the filling overnight for convenience. You can substitute the crust or customize with fruits like bananas.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 20g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Coconut Cream Pie, Dessert, Tropical Dessert, Pie