Description
Indulge in the tropical flavors of this luscious Coconut Cream Pie. A creamy, coconut-infused custard filling nestled in a buttery pie crust and topped with fluffy whipped cream and toasted coconut flakes, this pie is a delightful dessert for any occasion.
Ingredients
Scale
Pie Crust:
- 1 9-inch pre-baked pie crust
Coconut Custard Filling:
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 5 large egg yolks, lightly beaten
- 1 cup sweetened shredded coconut
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 2 tablespoons unsalted butter
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish:
- 1/4 cup toasted coconut flakes for garnish
Instructions
- In a medium saucepan over medium heat, combine the milk, sugar, and salt until warm.
- Chill in the refrigerator for at least 4 hours.
- Whip heavy cream and sugar until stiff peaks form. Spread over pie and sprinkle with toasted coconut.
Whisk cornstarch with a bit of warm milk, then add back to the saucepan. Slowly whisk in beaten egg yolks. Cook, stirring constantly, until thickened. Remove from heat, add coconut, vanilla, coconut extract, and butter. Pour into pie crust and chill.
Notes
- To toast coconut flakes, spread on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until golden brown.
- Keep pie chilled until serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 26g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 165mg
