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Coconut Cream Pie

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A dreamy Coconut Cream Pie that blends sweet and creamy flavors with a crunchy crust, perfect for family gatherings and warm days.

Ingredients

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

Instructions

  1. Combine dry ingredients in a saucepan: sugar, cornstarch, and salt. Gradually whisk in coconut milk and heavy cream until smooth.
  2. Cook over medium heat, stirring constantly until thickened and bubbling, about 5-7 minutes.
  3. Whisk egg yolks in a separate bowl until smooth. Temper egg yolks by adding a small amount of hot mixture to them.
  4. Return the egg yolk mixture to the saucepan and stir well. Cook for another 2-3 minutes until thickened.
  5. Add vanilla extract and shredded coconut, stirring to combine.
  6. Pour the filling into the pre-baked pie crust and chill for at least 4 hours until set.
  7. Top with whipped cream and additional shredded coconut before serving.

Notes

Ensure to pre-bake the crust for crispness. Feel free to experiment with coconut variations or make it a chocolate coconut cream pie by adding cocoa powder.

Nutrition

Find it online: https://doughgirlbylea.com/coconut-cream-pie-5/

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