Description
Indulge in a velvety Coconut Cream Pie with a rich coconut custard filling, topped with whipped cream and toasted coconut flakes.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 cup heavy whipped cream
- 2 tablespoons powdered sugar
- Toasted coconut, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the coconut milk, granulated sugar, cornstarch, and salt in a medium saucepan.
- Heat the mixture over medium heat, stirring constantly until it thickens and bubbles (about 5-10 minutes).
- Whisk the egg yolks gently and temper them by adding a small amount of the hot mixture, then stir them back into the saucepan.
- Stir in the vanilla extract and butter until fully blended.
- Pour the custard into the baked pie crust and let it cool to room temperature.
- Refrigerate the pie for at least 4 hours until set.
- Whip the heavy cream with powdered sugar until stiff peaks form, then spread or pipe over the chilled pie.
- Garnish with toasted coconut and serve.
Notes
Make the custard a day in advance for enhanced flavor. Avoid under-cooking the custard to prevent runny filling.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 19g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg