Coconut Cream Pie
This coconut cream pie recipe is a creamy and delicious dessert that is perfect for any occasion. The pie is made with a pre-made crust and a homemade coconut cream filling that is topped with whipped cream and shredded coconut.
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!