Description
A delicious and creamy coconut cream pie with a flaky crust and rich filling.
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 the oven to 350°F (175°C).
- Place the pie crust in a pie dish and bake according to package instructions until golden brown.
- In a saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat.
- In a separate bowl, whisk egg yolks and vanilla extract.
- Slowly temper the egg yolks with the warm coconut mixture, then return it to the saucepan.
- Cook until the mixture thickens, stirring constantly.
- Remove from heat and stir in shredded coconut.
- Pour the filling into the baked pie crust and refrigerate for at least 4 hours.
- Top with whipped cream before serving.
Notes
- For a stronger coconut flavor, use coconut cream instead of coconut milk.
- Garnish with toasted coconut flakes for added texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg
Keywords: Coconut Cream Pie, Dessert, Pie, Coconut