Print

Coconut Cream Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A heavenly Coconut Cream Pie that brings sunshine into your kitchen with its rich aroma and creamy goodness.

Ingredients

Scale
  • 1 pre-baked pie crust
  • 1 cup coconut milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • Whipped cream for topping

Instructions

  1. Whisking together coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat in a medium saucepan.
  2. Cook until the mixture thickens and starts to bubble, stirring constantly.
  3. In a bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the yolks, whisking constantly to temper them.
  4. Pour the tempered yolk mixture back into the saucepan and cook for 2 more minutes.
  5. Remove from heat and stir in vanilla extract and shredded coconut.
  6. Pour the filling into the pre-baked pie crust and refrigerate for at least 4 hours or until set.
  7. Top with whipped cream and additional shredded coconut before serving.

Notes

To keep the whipped cream fresh, add it just before serving. Ensure your pie crust is fully cooled to prevent sogginess.

Nutrition

Find it online: https://doughgirlbylea.com/coconut-cream-pie-2/

Scroll to Top