Introduction:
Indulge in the creamy, tropical flavors of this Coconut Cream Pie. A decadent dessert that is perfect for any occasion, this recipe will have your taste buds singing with delight. The combination of silky coconut custard and flaky pie crust is simply irresistible. Enjoy a slice of paradise with every bite!
Preparation time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Serves: 8
Ingredients:
- 1 pre-baked 9-inch pie crust
- 1 cup sweetened shredded coconut
- 1 can (14 oz) coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks, beaten
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup whipped cream, for topping
Instructions:
- In a saucepan, combine the coconut milk, whole milk, and shredded coconut. Heat over medium heat until simmering, then remove from heat and let steep for 30 minutes.
- In a separate bowl, whisk together the sugar, cornstarch, egg yolks, vanilla extract, and salt.
- Slowly pour the milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Pour the custard into the pre-baked pie crust and refrigerate for at least 4 hours, or until set.
- Top with whipped cream and toasted coconut before serving.
Nutrition Information:
Calories: 350 || Protein: 4g || Carbohydrates: 35g || Fat: 21g || Fiber: 2g
What I Love About This Recipe?
- The creamy coconut custard is perfectly complemented by the flaky pie crust, creating a heavenly texture and flavor combination.
- It’s easy to make and requires simple ingredients that you may already have in your pantry.
- The tropical coconut flavor transports you to a sunny island paradise with every bite.
- It’s a crowd-pleaser and is sure to impress your family and friends at any gathering.
- The pie can be made ahead of time, making it a convenient dessert option for busy schedules.
What To Avoid While Making this Recipe?
- Avoid curdling the custard by slowly tempering the egg mixture with the hot milk, whisking constantly.
- Avoid over-baking the pie crust, as it can become tough and chewy. Bake according to package instructions or until lightly golden brown.
- Avoid substituting low-fat coconut milk for full-fat coconut milk, as it may affect the texture and flavor of the custard.
- Avoid skipping the refrigeration step, as it allows the custard to set properly and ensures a creamy consistency.
- Avoid omitting the whipped cream and toasted coconut toppings, as they add a delightful contrast in texture and flavor to the pie.