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Coconut Cream Pie

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A nostalgic coconut cream pie bursting with sweet flavors and topped with fluffy whipped cream.

Ingredients

Scale
  • 1 pre-baked pie crust
  • 1 cup sweetened shredded coconut
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • Whipped cream (for topping)

Instructions

  1. Combine Dry Ingredients: In a saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk, stirring to ensure there are no lumps.
  2. Cook Until Thickened: Cook the mixture over medium heat, stirring constantly until it thickens and comes to a gentle boil. This should take about 5-7 minutes.
  3. Temper the Egg Yolks: In a bowl, beat the egg yolks. Gradually stir in a little of the hot mixture from the saucepan—this process, called tempering, prevents the eggs from scrambling.
  4. Combine and Continue Cooking: Pour the egg yolk mixture back into the saucepan with the rest of the hot custard. Cook for another 2 minutes while stirring continuously until the mixture is smooth and thickened.
  5. Add Coconut and Flavor: Remove the saucepan from heat and stir in the vanilla extract and the shredded coconut. The smell will be heavenly!
  6. Fill the Pie Crust: Pour the luscious coconut filling into the pre-baked pie crust. Spread it evenly and cover it to chill.
  7. Chill and Serve: Refrigerate the pie for at least 240 minutes or until set. Before serving, top generously with whipped cream and sprinkle additional shredded coconut on top for decoration.

Notes

To keep your pie fresh, cover it with plastic wrap or store it in an airtight container. It will stay good in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.thestationrecipes.com/coconut-cream-pie/

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