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Coconut Cream Pie

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Coconut Cream Pie is a slice of paradise that combines a rich, creamy filling with a buttery, flaky crust. This delightful dessert is infused with the tropical flavors of coconut, making it an irresistible treat for any occasion. Topped with freshly whipped cream and toasted coconut flakes, each bite transports you to sun-soaked beaches. Perfect for gatherings or quiet evenings at home, this Coconut Cream Pie is sure to impress family and friends.

Ingredients

Scale
  • 1 pre-made or homemade pie crust (9-inch)
  • 1 can (13.5 oz) full-fat coconut milk
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 2 tsp pure vanilla extract
  • 1 cup unsweetened shredded coconut
  • 1 cup heavy cream (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Roll out the pie crust into a 9-inch pie plate and bake for 10-15 minutes until golden brown.
  2. In a medium saucepan, whisk together sugar and cornstarch over medium heat. Gradually add coconut milk while stirring until thickened (about 5-7 minutes).
  3. In a bowl, whisk egg yolks until smooth. Temper the yolks by gradually adding some hot mixture before returning it to the saucepan. Cook for another minute while stirring constantly.
  4. Remove from heat and stir in vanilla extract and shredded coconut. Let cool slightly before pouring into the prepared crust.
  5. Cover with plastic wrap, ensuring it touches the filling to avoid skin formation, and chill in the refrigerator for at least 4 hours or overnight.
  6. Before serving, whip heavy cream until soft peaks form and spread on top of the pie. Garnish with toasted coconut flakes.

Nutrition

Keywords: Use fresh coconut for enhanced flavor. Allow the filling to cool completely to avoid a soggy crust. Whipping cream just before serving ensures its freshness.

Find it online: https://cookedtotaste.com/irresistible-coconut-cream-pie-recipe-for-tropical-bliss/