Description
Coconut cream pie is a delightful dessert that brings a taste of tropical paradise to your table with its creamy texture and rich coconut flavor.
Ingredients
- Pie crust: A 9-inch pre-baked pie crust
- Coconut milk: 2 cups of full-fat coconut milk
- Sugar: 3/4 cup of sugar
- Cornstarch: 1/4 cup of cornstarch
- Egg yolks: Four large egg yolks
- Vanilla extract: 1 teaspoon of vanilla extract
- Shredded coconut: 1 cup of shredded coconut
- Whipped cream: 1 cup of whipped cream
Instructions
- Prepare the pie crust by pre-baking it until golden brown.
- In a saucepan, combine coconut milk, sugar, and cornstarch, whisking until smooth, then heat until thickened.
- Temper the egg yolks by whisking them with a bit of the hot mixture, then combine back into the saucepan and cook until thickened.
- Pour the filling into the pre-baked pie crust, cover with plastic wrap, and refrigerate for at least 4 hours.
- Top with whipped cream and toasted coconut flakes before serving.
Notes
- Ensure to pre-bake the crust to avoid sogginess.
- Stir constantly while cooking the filling to prevent overcooking.
- Chill the pie long enough for the filling to set properly.
- Use full-fat ingredients for the best creaminess.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Coconut Cream Pie, Dessert, Tropical Dessert, Creamy Pie