Print

Coconut Cream Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and delightful Coconut Cream Pie that brings back nostalgic summer memories.

Ingredients

Scale
  • 1 pie crust
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 3/4 cups milk
  • 3 large egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (unsweetened)
  • Whipped cream for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare the pie crust according to package instructions until golden brown, then allow it to cool completely.
  2. In a saucepan, combine the sugar, cornstarch, and salt. Gradually add the milk, whisking continuously until the mixture is smooth.
  3. Cook the saucepan over medium heat, stirring constantly. You’ll know it’s ready when the mixture thickens and starts to bubble gently.
  4. In a separate bowl, whisk the egg yolks until smooth. Gradually add in a small amount of the hot mixture to the yolks, whisking continuously to prevent curdling. Then return this mixture to the saucepan.
  5. Continue to cook for an additional 2 minutes, stirring frequently. Once thickened, remove from heat and stir in the butter, vanilla, and shredded coconut.
  6. Pour the luscious coconut filling into the cooled pie crust, smoothing the top with a spatula.
  7. Place the pie in the refrigerator and let it chill for at least 4 hours to set properly.
  8. Before serving, top the pie generously with whipped cream, making it as beautiful as it is delicious.

Notes

For a stronger coconut flavor, toast the shredded coconut before adding it to the filling.

Nutrition

Find it online: https://delishrecipezbylucy.com/coconut-cream-pie-2/

Scroll to Top