Description
A rich and creamy coconut cream pie featuring a smooth coconut custard filling in a flaky crust, topped with whipped cream and toasted coconut.
Ingredients
- 1 pre-baked pie crust (pastry or graham cracker)
- 2 cups milk
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- In a saucepan, whisk together sugar and cornstarch, then gradually add milk and coconut milk.
- Cook over medium heat, stirring constantly until thickened.
- In a bowl, whisk egg yolks, then slowly add some hot mixture to temper them.
- Return egg mixture to the saucepan and cook for 2–3 minutes.
- Remove from heat and stir in butter, vanilla extract, and shredded coconut.
- Pour filling into the pre-baked pie crust and smooth the top.
- Cover and refrigerate for at least 3 hours until set.
- Whip heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over the pie and sprinkle with toasted coconut.
- Slice and serve chilled.
Notes
- Toast coconut for extra flavor and texture.
- Chill thoroughly for clean slices.
- Use full-fat coconut milk for a richer taste.
- Can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American