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Coconut Cream Pie

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A nostalgic and delightful Coconut Cream Pie filled with rich coconut flavor and topped with whipped cream, perfect for summer gatherings.

Ingredients

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  • 1 pre-baked pie crust
  • 1 cup coconut milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1/2 cup shredded coconut
  • 4 egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Whipped cream for topping
  • Additional coconut for garnish

Instructions

  1. Heat the coconut mixture in a saucepan, combining coconut milk, heavy cream, sugar, shredded coconut, and a pinch of salt over medium heat until steaming.
  2. Whisk the egg yolks and cornstarch together in a bowl until smooth.
  3. Temper the egg mixture by slowly adding the hot coconut mixture while whisking constantly.
  4. Combine the tempered egg mixture with the rest of the coconut mixture in the saucepan and cook over medium heat, stirring continuously until thickened, about 3-5 minutes.
  5. Add the vanilla extract, stirring to infuse the filling.
  6. Fill the pre-baked pie crust with the luscious filling and smooth the top with a spatula.
  7. Cool the pie at room temperature for 30 minutes before refrigerating to chill for at least 1 hour.
  8. Whip the cream until soft peaks form to use as a topping.
  9. Garnish the pie with whipped cream and sprinkle with toasted coconut before serving.

Notes

Leftover pie can be refrigerated for 3-4 days. Toasting coconut flakes enhances flavor.

Nutrition

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

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