Coconut Cream Pie
Coconut cream pie is a perfect treat for coconut lovers and those seeking a tropical twist in their desserts. Its creamy and dreamy nature makes it a popular choice for special occasions or as a delightful ending to a meal.
Coconut Cream Pie
Print Recipe
Ingredients
Filling
- ½ cup Granulated sugar
- ¼ cup Cornstarch
- 1½ cups Coconut Milk full fat
- 1¼ cups Heavy Cream
- 4 Egg yolks
- 1 tsp Coconut extract
- 1 tsp Vanilla extract
Topping
- 1¼ cups Whipping Cream
- 2 tbsp Confectioner's sugar
- ½ cup Coconut flakes
Crust
- 1 Graham Cracker Crust
Instructions
- Whisk sugar and cornstarch in a saucepan. Add the coconut milk, heavy cream, and egg yolks. Whisk until smooth. Place the saucepan over medium heat and allow it to simmer until it thickens.
- Strain the custard through a fine mesh sieve and stir in coconut and vanilla extracts.
- Pour the filling into the cooled pie shell. Cover the filling with plastic wrap. Chill the pie for at least two hours or overnight.
- Make the topping by beating the whipping cream and powdered sugar in a bowl until stiff peaks form. Spoon over the chilled pie and top with shredded coconut flakes.
Servings: 8
This recipe is adapted from Big Man’s World.
Kitchen Tools That Will Be Helpful For This Recipe
Disclaimer: This page contains affiliate links. If you choose to make a purchase after clicking a link, we may receive a commission at no additional cost to you. Thank you for your support!
