Coconut Cream Pie
A rich and creamy dessert pie filled with coconut and topped with whipped cream, evoking warm memories of family gatherings.
Ingredients
For the crust
- 1 pre-baked pre-baked pie crust Store-bought or homemade
For the filling
- 1 cup shredded coconut Toasted or untoasted
- 1 cup heavy cream
- 1 cup milk Use whole milk for best flavor
- 3/4 cup sugar Adjust according to taste
- 1/4 cup cornstarch For thickening
- 1/2 tsp salt Balances sweetness
- 3 large egg yolks Essential for the custard-like filling
- 1 tsp vanilla extract
- whipped cream (for topping) A must-have for topping
- toasted coconut (for garnish) Enhances presentation
Instructions
Preparation of the pie crust
- Preheat your oven if you're using a homemade pie crust.
- Prepare your pie crust and ensure it is completely cool.
Making the filling
- In a medium saucepan, combine the sugar, cornstarch, and salt. Whisk together until no lumps remain.
- Slowly add the milk and heavy cream, mixing until well combined.
- Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- In a separate bowl, whisk the egg yolks.
- Slowly temper the egg yolks by adding a little of the hot mixture, then stir the yolks back into the saucepan.
- Return to the stove and cook, stirring until it thickens again.
- Stir in the vanilla extract and shredded coconut until fully combined.
- Pour the mixture into the cooled pie crust and smooth it out evenly.
- Cover with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 4 hours.
Serving
- Top with whipped cream and sprinkle with toasted coconut before serving.
Notes
Toast your coconut for extra flavor. Be sure to chill the filling as it helps it to set properly.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gSodium: 120mgFiber: 2gSugar: 25g
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