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Coconut Cream Pie

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A creamy and dreamy Coconut Cream Pie, filled with a luscious coconut custard and topped with fluffy whipped cream.

Ingredients

Scale
  • 1 pre-baked pie crust
  • 1 cup sweetened shredded coconut
  • 2 cups milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Create the Coconut Custard Base: In a medium saucepan, combine milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened. The mixture should begin to bubble gently and feel velvety in your whisk.
  2. Temper the Egg Yolks: In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot mixture to the yolks to temper them, then whisk back into the saucepan. This step is crucial to avoid scrambling your eggs.
  3. Finish the Coconut Filling: Cook for another 2-3 minutes, then remove from heat. Stir in butter, vanilla, and shredded coconut. Let the mixture cool slightly before pouring.
  4. Assemble the Pie: Pour the filling into the pre-baked pie crust and let cool to room temperature. The custard will set nicely while it cools.
  5. Whip the Cream: In a separate bowl, whip heavy cream with powdered sugar until soft peaks form. This fluffy texture will beautifully complement the rich coconut filling.
  6. Top Off Your Creation: Spread the whipped cream over the cooled pie. For a beautiful finish, garnish with additional shredded coconut if desired. Chill in the refrigerator before serving to enhance the flavors.

Notes

Store leftovers covered in the refrigerator for up to three days.

Nutrition

Find it online: https://recypez.com/coconut-cream-pie-2/

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