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Here’s a delicious and creamy coconut cream pie recipe that’s sure to impress!
Coconut Cream Pie
Ingredients:
For the Crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the Filling:
- 1 cup coconut milk (canned)
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut (toasted, if desired)
For Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Toasted coconut flakes (for garnish)
Instructions:
- Prepare the Crust:
- If using a homemade pie crust, bake according to the recipe instructions and let it cool completely.
- Make the Filling:
- In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 5-7 minutes).
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot cream mixture to the egg yolks to temper them, stirring constantly. Then gradually whisk the tempered yolks back into the saucepan.
- Continue cooking for another 2-3 minutes, stirring until thickened. Remove from heat and stir in the vanilla extract and shredded coconut. Let it cool slightly.
- Assemble the Pie:
- Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- Make the Topping:
- In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Spread or pipe the whipped cream over the chilled coconut filling.
- Garnish and Serve:
- Sprinkle toasted coconut flakes on top for garnish. Slice and serve chilled.
Tips:
- To Toast Coconut: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring frequently, until golden brown.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days.
Enjoy your delicious coconut cream pie!
