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Coconut Cream Pie

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A nostalgic Coconut Cream Pie with a luscious filling and crisp crust, perfect for summer afternoons.

Ingredients

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

Instructions

  1. Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk and cook over medium heat, stirring constantly until thickened and boiling.
  2. Remove the saucepan from heat. Whisk a small amount of hot mixture into egg yolks, then whisk back into saucepan. Cook for an additional 2 minutes, stirring continuously.
  3. Add vanilla extract and sweetened flaked coconut. Pour the filling into the pre-baked pie crust, spreading evenly.
  4. Chill the pie for at least 4 hours, covered with plastic wrap, until set.
  5. Garnish with whipped cream and additional coconut before serving.

Notes

Use fresh coconut for enhanced flavor; store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/coconut-cream-pie-3/

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