Description
A delicious and creamy coconut cream pie that is sure to impress your family and friends.
Ingredients
Scale
- 1 pre-baked pie crust
- 1 cup coconut milk
- 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 coconut
- Whipped cream for topping
Instructions
- In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat.
- Whisk until the mixture thickens and starts to bubble.
- In a separate bowl, whisk the egg yolks and then slowly add a bit of the hot mixture to temper the eggs.
- Pour the egg mixture back into the saucepan and cook for another minute.
- Remove from heat and stir in vanilla extract and shredded coconut.
- Pour the filling into the pre-baked pie crust and let it cool to room temperature.
- Refrigerate for at least 4 hours before serving.
- Top with whipped cream and additional shredded coconut if desired.
Notes
- For a richer flavor, use full-fat coconut milk.
- Make sure to let the pie cool completely before refrigerating.
- This pie can be made a day in advance for convenience.
- 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: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg