Description
A creamy and rich Coconut Cream Pie with a crunchy crust and delicious coconut flavor.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Whipped cream (for topping)
- Additional toasted coconut (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Bake the pie crust according to package instructions until golden brown. Let it cool completely.
- In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat until thickened.
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the yolks to temper them, then whisk it back into the saucepan.
- Continue cooking until the mixture thickens and bubbles. Remove from heat and stir in vanilla extract and shredded coconut.
- Pour the filling into the baked pie crust and let it cool to room temperature, then refrigerate for at least 2 hours.
- Serve with whipped cream on top and garnish with toasted coconut.
Notes
For extra coconut flavor, use unsweetened shredded coconut. You can mix in some chopped nuts for added texture and it’s best enjoyed chilled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg