Coconut cream pie
Coconut cream pie is a luscious dessert that features a rich and creamy coconut custard filling nestled in a flaky pie crust, topped with fluffy whipped cream and toasted coconut.
Equipment
- 9-inch Pie Dish: For baking and serving the pie.
- Mixing Bowls: For preparing the filling and whipped cream.
- Electric Mixer: For whipping the cream.
- Saucepan: For cooking the custard filling.
- Whisk: For mixing the custard.
- Rubber Spatula: For folding ingredients.
Ingredients
- For the Pie
- 1 pre-baked 9-inch pie crust
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 cup shredded coconut
- For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional shredded coconut for topping optional
Instructions
- Preheat oven to 350°F (175°C) and prepare the pie crust.
- In a saucepan, whisk together coconut milk, sugar, and cornstarch. Cook until thickened.
- Temper the egg yolks with the hot mixture, then return to saucepan and cook until thick.
- Stir in butter and shredded coconut, then pour into the cooled pie crust.
- Chill for at least 4 hours.
- Whip cream, powdered sugar, and vanilla until soft peaks form. Spread on top of pie.
- Garnish with toasted coconut if desired, and serve.
Notes
Feel free to customize this recipe by adding chocolate shavings or fruit as garnishes for an extra touch. Enjoy the rich and creamy goodness of homemade coconut cream pie!