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Coconut Cream Pie

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4.9 from 117 reviews

A luscious coconut cream pie with a rich filling and fluffy whipped cream, perfect for any gathering.

Ingredients

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  • 1 pre-baked pie crust
  • 1 cup coconut milk
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (toasted for garnish)
  • Whipped cream (for topping)

Instructions

  1. Combine the coconut milk, whole milk, sugar, cornstarch, and salt in a saucepan.
  2. Cook over medium heat, whisking continuously until thickened (5-7 minutes).
  3. Whisk the egg yolks in a small bowl.
  4. Pour some of the hot milk mixture into the egg yolk mixture to temper.
  5. Return the egg mixture to the saucepan.
  6. Cook for a few more minutes, stirring to thicken evenly.
  7. Stir in the unsalted butter and vanilla extract.
  8. Fold in the shredded coconut.
  9. Pour the coconut filling into the pre-baked pie crust.
  10. Refrigerate until set, at least 4 hours.
  11. Top with whipped cream and toasted coconut before serving.

Notes

Store leftovers in the refrigerator for up to 3 days. Do not freeze due to custard composition.

Nutrition

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

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