Description
A creamy and delicious coconut cream pie with a flaky crust and toasted coconut topping.
Ingredients
Scale
- 1 9-inch pie crust, baked and cooled
- 1 cup shredded sweetened coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F. Spread shredded coconut on a baking sheet and toast for 5-7 minutes until lightly golden. Set aside.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute then remove from heat.
- Stir a small amount of hot mixture into egg yolks to temper, then return egg mixture to saucepan. Cook 2 more minutes, stirring constantly.
- Remove from heat. Stir in butter, vanilla, and 3/4 cup toasted coconut. Pour into pie crust.
- Cover with plastic wrap directly on surface of filling. Refrigerate at least 4 hours until set.
- Before serving, whip heavy cream with powdered sugar until stiff peaks form. Spread over pie and sprinkle with remaining toasted coconut.
Notes
- For best results, chill the pie thoroughly before adding whipped cream topping.
- You can use unsweetened coconut if you prefer less sweetness.
- The pie keeps well refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg