Description
A delicious coconut cream pie with a velvety filling and airy whipped cream topping, perfect for any occasion.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pre-made pie crust in your pie dish and bake it according to the package instructions until it’s golden brown.
- In a saucepan, combine the coconut milk, heavy cream, sugar, cornstarch, and salt. Whisk everything together over medium heat.
- In a separate bowl, whisk the egg yolks and vanilla extract until smooth.
- Warm up the egg yolk mixture by slowly adding a small amount of the warm coconut mixture while whisking constantly.
- Pour the tempered mixture back into the saucepan with the rest of the coconut mixture.
- Stir constantly over medium heat until the mixture thickens—this should take just a few minutes. Remove from heat and fold in the shredded coconut.
- Pour the luscious coconut filling into your baked pie crust.
- Chill in the refrigerator for at least 4 hours (or longer), allowing it to set perfectly.
- Top with freshly whipped cream right before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For best freshness, keep whipped cream separate until serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg