Description
A delicious coconut cream pie with a creamy filling and a flaky crust.
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
Instructions
- Preheat your oven to 350°F (175°C).
- Bake the pie crust according to package instructions until golden.
- In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly.
- Once the mixture thickens, whisk in the egg yolks and vanilla extract.
- Remove from heat and stir in shredded coconut.
- Pour the filling into the baked pie crust.
- Chill the pie in the refrigerator for at least 4 hours.
- Top with whipped cream before serving.
Notes
- Use unsweetened shredded coconut for less sweetness.
- Let the pie chill overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: coconut cream pie, dessert, pie