Coconut Cream Pie
Ingredients
- 1 pre-made pie crust
- 1 can 14 oz coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- Whipped cream and additional shredded coconut for topping
Instructions
- Preheat oven to 375°F. Bake the pie crust according to package instructions and let it cool completely.
- 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 comes to a boil.
- In a small bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot coconut milk mixture to temper the eggs. Then, pour the egg mixture back into the saucepan and whisk until well combined.
- Cook the mixture for an additional 2-3 minutes, stirring constantly, until it thickens even more.
- Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut.
- Pour the coconut cream filling into the cooled pie crust and smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 2 hours, or until set.
- Before serving, top the pie with whipped cream and additional shredded coconut.
- Enjoy your delicious and creamy coconut cream pie!
If you’re looking for a dessert that will transport you to a tropical paradise, look no further than this coconut cream pie recipe. With its creamy filling and sweet shredded coconut, this pie is the perfect way to end any meal.
To start, you’ll need a pre-made pie crust. Bake it according to the package instructions and let it cool completely. While the crust is cooling, you can start on the filling.
In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. This will take about 10 minutes.
In a small bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot coconut milk mixture to temper the eggs. Then, pour the egg mixture back into the saucepan and whisk until well combined. Cook the mixture for an additional 2-3 minutes, stirring constantly, until it thickens even more.
Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut. Pour the coconut cream filling into the cooled pie crust and smooth the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 2 hours, or until set.
Before serving, top the pie with whipped cream and additional shredded coconut. This will add a light and fluffy texture to the pie, as well as a little extra sweetness.
This coconut cream pie is perfect for any occasion, from a summer barbecue to a holiday dinner. It’s easy to make and will impress your guests with its delicious flavor and beautiful presentation. So go ahead and give it a try – you won’t be disappointed!