Coconut Cream Pie
Indulge in the creamy delight of coconut cream pie, a classic dessert topped with luscious whipped cream and toasted coconut, perfect for any occasion.
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Servings: 8 servings
Calories: 350kcal
Ingredients
- 1 pre-baked pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- Whipped cream for topping
Instructions
- In a saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually add the coconut milk and heavy cream, stirring continuously.
- Cook over medium heat until the mixture thickens and bubbles.
- In a separate bowl, whisk the egg yolks.
- Slowly add a cup of the hot mixture to the egg yolks, whisking constantly.
- Pour the egg mixture back into the saucepan.
- Cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract and shredded coconut.
- Pour the filling into the pre-baked pie crust.
- Chill in the refrigerator for at least 4 hours until set.
- Top with whipped cream and toasted coconut before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 4g | Fat: 25g | Fiber: 1g