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Coconut Cream Pie

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A nostalgic Coconut Cream Pie filled with creamy coconut flavor, topped with whipped cream and toasted coconut for a delightful dessert experience.

Ingredients

Scale
  • 1 (9-inch) pie crust
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 3/4 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Toast coconut for topping (optional)

Instructions

  1. Preheat your oven and bake the pie crust according to package instructions until golden; let it cool.
  2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add the milk while whisking until smooth.
  3. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat.
  4. In a separate bowl, whisk the egg yolks, then gradually add a little of the hot mixture to temper the eggs. Return the egg mixture to the saucepan.
  5. Cook for an additional minute, stirring, then remove from heat and stir in butter, vanilla, and shredded coconut.
  6. Pour the filling into the cooled pie crust and refrigerate for at least 4 hours.
  7. When ready to serve, whip the heavy cream with powdered sugar until soft peaks form, and spread it over the pie. Top with additional toasted coconut if desired.

Notes

Store any leftover pie in the refrigerator covered with plastic wrap for up to 3 days. Whipping your cream at a cool room temperature will yield the best volume and texture.

Nutrition

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

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