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Coconut Cream Pie

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A nostalgic dessert that brings the taste of tropical indulgence with creamy coconut filling and fluffy whipped cream.

Ingredients

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

Instructions

  1. In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat until it begins to thicken.
  2. In a separate bowl, whisk the egg yolks. Slowly add a bit of the warm mixture to the egg yolks to temper them.
  3. Stir in the vanilla extract and shredded coconut.
  4. Pour the mixture into the pre-baked pie crust and smooth the top with a spatula.
  5. Chill in the refrigerator for at least 4 hours.
  6. Serve topped with whipped cream and additional shredded coconut if desired.

Notes

To maintain freshness, cover tightly and refrigerate. Best served chilled.

Nutrition

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