Description
A delicious and creamy homemade coconut cream pie topped with whipped cream and toasted coconut.
Ingredients
Scale
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 3 large egg yolks
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 pre-baked 9-inch pie crust
- Whipped cream for topping (optional)
- Additional shredded coconut for garnish (optional)
Instructions
- Preheat your oven to 350°F. Spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes, stirring occasionally, until golden brown. Remove and let cool.
- In a medium saucepan, combine the whole milk, heavy cream, and half of the toasted coconut (reserve the other half for garnish). Heat over medium heat until it just begins to simmer, stirring occasionally.
- In a separate bowl, whisk together the granulated sugar, egg yolks, cornstarch, and salt until smooth.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Once combined, return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
- Pour the coconut cream filling into the pre-baked pie crust. Smooth the top with a spatula and sprinkle the remaining toasted coconut on top.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
- Before serving, top with whipped cream if desired and garnish with additional toasted coconut.
Notes
- For a chocolate twist, add ¼ cup of cocoa powder to the filling before cooking to create a chocolate coconut cream pie.
- Substitute almond milk or coconut milk for a dairy-free version while maintaining the same measurements.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg