Coconut Cream Pie
A delicious tropical dessert with a creamy coconut filling and flaky pie crust.
Ingredients
For the Pie Crust
- 1 piece pre-made pie crust You can use store-bought or homemade.
For the Filling
- 1 cup coconut milk
- 1 cup heavy cream Can be replaced with a lighter cream alternative.
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 pieces egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (unsweetened if possible)
For Topping
- to taste Whipped cream Optional, for serving.
Instructions
Preparation
- Gather all your ingredients. Preheat your oven to 350°F (175°C) if you're baking your pie crust.
- If using a raw pie crust, place it in the oven and bake for 10 minutes or until lightly golden. Let it cool.
Making the Filling
- In a medium saucepan, mix together coconut milk, heavy cream, and sugar over medium heat until the sugar has dissolved, stirring occasionally.
- In a separate bowl, whisk together cornstarch, salt, and egg yolks until smooth. Slowly add a small amount of the warm coconut mixture to temper the eggs, mixing continuously.
- Gradually add the egg mixture back into the saucepan with the coconut mix. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in vanilla extract and shredded coconut.
Assembling and Chilling
- Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best set.
Serving
- Top with whipped cream and extra shredded coconut if desired. Slice and serve chilled.
Notes
Store in the refrigerator for 3-4 days. For longer storage, freeze individual slices wrapped tightly.