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Coconut Cream Pie

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4.4 from 56 reviews

A delightful Coconut Cream Pie with creamy custard, topped with whipped cream and toasted coconut.

Ingredients

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  • 1 pre-made pie crust
  • 1 cup sweetened shredded coconut
  • 2 cups whole 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
  • Additional shredded coconut for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Place the pie crust in the oven and bake until golden brown.
  2. Combine the milk, sugar, cornstarch, and salt in a medium saucepan over medium heat. Stir constantly until the mixture thickens.
  3. Whisk the egg yolks in a separate bowl. Gradually add a small amount of the hot mixture to the yolks, whisking constantly to temper them.
  4. Mix the egg mixture back into the saucepan and continue cooking for 2-3 minutes.
  5. Stir in the butter, vanilla, and shredded coconut.
  6. Fill the baked pie crust with the filling and refrigerate until set, at least 4 hours.
  7. Whip the heavy cream with powdered sugar until soft peaks form and spread over the pie.
  8. Garnish with additional shredded coconut and enjoy!

Notes

For stronger coconut flavor, toast shredded coconut before adding to filling. Store leftovers in the refrigerator for up to 3 days.

Nutrition

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

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